Keto No Bake Cookie

This is a ridiculously simple Keto No Bake Cookies recipe. It started out by me wanting to make some fat bombs. I saw the bag of Hemp Hearts and thought it would be a great idea to throw them in too. One thing led to another and these Keto No Bake Cookies were born! This is a great way to get some easy to burn for energy MCT oil in your system along with a bit of protein.

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MCT Oil

First of all, I just love this stuff. It comes in a glass bottle that comes with a pump so there is no mess. Kiss my keto MCT oil makes me feel like I drank rocket fuel, so much energy! The capsules are great to take with me to work and mix into a fatty tea or bulletproof coffee. I LOVE the kiss my keto c-8/c-10 liquid MCT in the pump bottle because it is so easy to measure. Basically its super high quality MCT that you have to try out.

Keto No Bake Cookies: Perfect Keto Marcos!

Each Keto No Bake Cookie breaks down to 80% fat 15% protein and 5% carbs. This is about where I am setting my macros at anyhow. I feel better eating a higher fat percentage than a traditional keto diet of 75%. Everybody’s body is different and for this reason always do what feels best for you.

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Check out my other fat bomb recipes : Chocolate mint fat bombs, PB-2 salted chocolate fat bombs or Chocolate Almond Orange Creamsicle Bombs

5 from 2 votes

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Keto No Bake Cookies

No bake cookie bites. Keto style!

Course Dessert

Cuisine American

Keyword keto no bake cookies

Cook Time 5 minutes

Chill for 30 minutes

Total Time 35 minutes

Servings 12

Calories 77 kcal

Author Becky Craigo

Ingredients

• 60 g Hemp Hearts
• 30 g Coconut oil
• 24 g PB-2 Powdered Peanut Butter
• 28 g Shredded Coconut
• 10 g Coco Powder
• 20 g MCT Powder
• 1/2 tsp Vanilla Extract
• 20 drops Drops of Stevia
• 1-2 tbs Powdered Erythritol
• 1 Pinch of Salt
• 1 tbs Water

Instructions

1. Melt the coconut oil in a microwave safe bowl.
2. Add Hemp hearts, PB-2, salt, vanilla, erythritol, shredded coconut, coco powder, MCT powder and Stevia to the bowl and combine.
3. Add water until the mixture is sticky and holds together well. Adjust the salt and sweetener to taste.
4. Press about a tablespoon into a silicone mold and place in the freezer until set. This should take about 30 minutes
5. Store in the refrigerator.