I have been on the Keto diet for a little over 5 weeks. I began April 30, 2018. I have lost 4 inches from my waistline and about 6 pounds. At first, finding snacks and recipes for dinner was difficult. I’ve joined groups on Facebook, found several recipes on Pinterest and even learned a few tricks to modify some of my old favorites. I found this recipe on the Facebook group Keto For Beginners and modified it slightly to make it my own. If you are interested in trying Keto, follow blog and check back for new low carb recipes.
1 Cup Organic Unsweetened Coconut Flakes
1 Cup Smucker’s Natural Creamy Peanut Butter
4 Tbsp Bob’s Red Mill – Finely Ground Chia Seeds
1/2 Cup Sweet Additions Stevia
8 tbsp LIVfit Organic Cacao Powder
1/2 Stick Butter, salted
Stevia should be added or decreased to your liking. Because Keto is about going sugar free, dieters begin to desire less sweetness and the half cup in the recipe leaves cookies less sweet as compared to regular no bakes. Add more stevia before freezing if you like them sweeter. When I began Keto, I would have added another quarter cup, at least.
Melt butter. Add all ingredients except butter, stir. Add melted butter and stir again. Spoon onto parchment paper, on a large baking sheet and freeze for 20 mins.
Because natural peanut butter separates, cookies should be stored in the refrigerator to keep firm.Serving Size: Makes 33 large 2 in. diameter cookies
- Servings Per Recipe: 33
- Amount Per Serving
- Calories: 90.7
- Total Fat: 7.4 g
- Cholesterol: 3.8 mg
- Sodium: 36.2 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.5 g