Craving a sweet treat but want to stay on track with your keto goals? These Keto No-Bake Chocolate Almond Cookies are the perfect low-carb indulgence! Made with wholesome ingredients like almond flour, cocoa, and coconut oil, they deliver rich chocolate flavor with a satisfying crunch—all without the hassle of baking. Whether you’re meal-prepping or need a quick snack, these cookies are a delicious guilt-free option!
The no-bake cookie became popular in the United States during the mid-20th century, primarily in the 1950s and 1960s. This coincided with the post-World War II era when convenient, quick-to-make recipes were gaining popularity among American homemakers.
Several factors contributed to the rise of no-bake cookies:
The growth of home refrigeration made chilled desserts more practical.
The popularity of processed ingredients like instant oats and peanut butter.
The increasing availability of chocolate in various forms.
A cultural shift toward time-saving recipes and convenience foods.
No-bake cookies (sometimes called “boiled cookies” or “stove-top cookies”) were particularly popular because they allowed people to make sweet treats without using an oven during hot summer months. They were also frequently featured in community cookbooks, women’s magazines, and on the backs of ingredient packages.
While variations of no-bake confections existed earlier, the classic chocolate-oatmeal no-bake cookie that most Americans would recognize today became a household staple during this mid-century period.
Ultimate No-Bake Keto Chocolate Almond Cookies – Rich, Chewy & Sugar-Free
Description
Ingredients:
1 cup almond flour
½ cup unsweetened cocoa powder
¼ cup coconut oil, melted
¼ cup unsweetened almond butter
¼ cup powdered monk fruit sweetener (or erythritol)
½ tsp vanilla extract
¼ tsp sea salt
¼ cup unsweetened shredded coconut (optional)
¼ cup chopped almonds
2 tbsp unsweetened almond milk (if needed for consistency)
Instructions:
In a mixing bowl, combine almond flour, cocoa powder, sweetener, and sea salt.
Stir in melted coconut oil, almond butter, and vanilla extract until well mixed.
Fold in shredded coconut and chopped almonds. If the mixture is too dry, add almond milk one tablespoon at a time.
Scoop out tablespoon-sized portions, rolling them into balls or flattening them into cookie shapes.
Place the cookies on a parchment-lined tray and refrigerate for at least 30 minutes until firm.
Enjoy straight from the fridge or store in an airtight container for up to a week.
Serving Suggestions & Meal Prep Tips:
Pair with a keto-friendly coffee for an afternoon treat.
Freeze individual cookies for long-term storage.
Drizzle with melted sugar-free dark chocolate for an extra indulgence.
Estimated Cost: $8–$12 per batch
Nutritional Values (Per Cookie, Approximate):
Calories: 120
Fat: 10g
Protein: 3g
Carbs: 4g
Fiber: 2g
Net Carbs: 2g
