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If you are switching to a low-carb/keto diet, and you are having a HARD time not craving sugar, then boy, oh boy do I have the treat for you!
These Peanut Butter and Chocolate Freezer Cookies will hit the spot… and then some!
What I mean by that is that in addition to soothing your sweet tooth, having access to the extra dietary fat will most definitely satiate you between meals, helping your transition into ketosis so much smoother.
I do NOT want you to feel deprived when switching to keto, and getting your body into a state of dietary ketosis and fat adaptation. Your emotions are going to be incredibly heightened and I want to make sure you have what you need to see it through.
And trust me when I say, these keto freezer cookies will get you there!!
These are no-bake, you’re going to want to put them in muffin tins, and freeze them. They freeze quickly, and are usually ready within the hour!
Now to Find Sugar-Free Ingredients!
Now, the trick is to make sure you’ve got the RIGHT ingredients, and are all sugar free.
First, you’re going to need a good, sugar-free peanut butter. How do you like it? Chunky or smooth? Up to you! You can now find sugar-free peanut butter just about anywhere! If you don’t feel comfortable eating peanuts, you can substitute any nut butter (or use sunflower seed butter –affiliate link– if you have a nut allergy). The important thing is that the ONLY ingredients in your nut butter are peanuts and salt, nothing else.
Next you’ll need coconut oil and sugar-free shredded coconut. Oh, but don’t worry, it doesn’t really taste like coconut. But I’ll tell you, the finer the coconut shreds, the better, because they give it this amazing crispy texture, like those rice crispies you find in a Crunch bar. (Sometimes it really is about the texture, right?)
It’s a little more challenging for me to find a shredded coconut with no sugar added to it. My favorite is this brand because it’s a very fine shred, and I’m sure that’s what gives it its crispety-crunch after frozen. (Affiliate link) But if you have coconut flakes, you can always stick them in a food processor for a couple pulses to break them down more finely, but not so fine you have coconut flour.
With vanilla extract, you want to make sure it doesn’t have added corn syrup. I had been buying Costco’s in-house brand, but only recently found out it has added corn syrup. (What the heck, Costco?!) Just the standard brands you find at your grocery store will work great (affiliate link), just make sure it’s pure vanilla extract and not imitation vanilla.
Lastly, you may (or may not) want to add chocolate chips.
But please don’t go grabbing the semi-sweet stuff! That will complete negate the point of these keto freezer cookies!!
You can find sugar-free chocolate chips (affiliate link) easily at the store, but they probably contain sugar alcohols, and for those of us who have had bariatric surgery, we might be super sensitive to sugar alcohols, as many report it causing painful bloating, gas, and it works as a laxative.
So let me tell you about LILY’S. *Heavens open up, a choir of heavenly angels sing*
I LOVE Lily’s brand chocolate (affiliate link) because it’s sweetened with Stevia! Stevia is one of the few sweeteners approved for the keto diet. If you are sensitive to even sugar substitutes, though, you will want to just go ahead and skip adding these. The peanut butter freezer cookies are delicious plain.
You only need a sprinkling, but if you were hoping for something more along the lines of a Reese’s Peanut Butter Cup, you can get a Lily’s milk chocolate bar, melt it in the microwave, stirring it every 20 seconds. Then pour the melted chocolate over the peanut butter before putting it into the freezer. A sprinkling of coarse sea salt would really take it to the next level!Print
2/3 cups peanut butter (no sugar in ingredients)
2 tbsp coconut oil
1 tsp vanilla extract
1 cup shredded coconut (unsweetened)
In a small microwave-safe mixing bowl, add peanut butter and coconut oil. Microwave for 30 seconds.
Add vanilla extract and stir until well combined.
Stir in shredded coconut until well mixed.
Using a cookie scoop (or 1 tablespoon), scoop evenly into muffin tins with liners.
Sprinkle with sugar-free chocolate chips.
Place muffin tins in freezer until frozen. Store extras in freezer.
If you would like a variation, you can use the milk chocolate by melting it in the microwave, in 20-second intervals, stirring between each one, until melted all the way through. Cover each of the freezer cookies with the melted chocolate, and sprinkle just a bit of coarse sea salt over the chocolate while it’s still wet, if desired. Place in freezer until frozen. Store extras in freezer.