Recipes

No Bake Keto Chocolate Coconut Cookies Recipe

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Atkins No Bake Keto Chocolate Coconut Cookies
2g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.9g

Protein

11.4g

Fat

3g

Fiber

140cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 cup Swerve sweetener, brown
  • 3 Tbsp almond milk, unsweetened FNDDS
  • 3 1/2 Tbsp butter, unsalted USDA
  • 2 tsp cocoa powder, unsweetened USDA
  • 2 bar Atkins Vanilla Macadamia Nut Soft Baked Energy Bar
  • 0 1/4 cup dried coconut, unsweetened USDA
  • 3 Tbsp creamy peanut butter, natural Smucker's
  • 1 tsp vanilla extract USDA
  • 0 1/4 tsp table salt USDA
  • 4 1/2 tsp dried coconut, unsweetened USDA

DIRECTIONS

  1. In a medium heat resistant bowl, combine crumbled Atkins Vanilla Macadamia Nut Soft Baked Bars, ¼ cup unsweetened coconut shreds, no sugar added peanut butter, vanilla and salt until evenly mixed. Set aside.
  2. In a medium saucepan over medium-high heat, stir together brown swerve, butter, almond milk and cocoa powder. Bring to a rolling boil, stirring constantly, and cook for 3-4 minutes until mixture reaches 230°F.
  3. Pour into the bowl with the coconut shreds and mix until very well combined and the chocolate mix begins to lose its shine. Working quickly before the chocolate sets, drop 2 tablespoon mounds onto a parchment covered sheet pan, flattening slightly and topping each of the 9 cookies with ½ teaspoon shredded coconut. Gently press the coconut into the tops of the cookies and allow to set at room temperature for about 30 minutes, or 15 minutes in the refrigerator. Store in an airtight container in the refrigerator for up to 7 days. One cookie as described is one serving.

Cooking Tip

Two areas of this recipe that could be a bit tricky are first, getting the chocolate mix up to temperature to get a syrup that will set nicely. If you don’t have a candy thermometer or instant read food thermometer, watch and smell the cooking syrup closely to make sure it doesn’t burn. The next sticky point is working quickly to measure out and shape the cookies before the syrup sets. This was not such a difficult task when making just 9 cookies, but if you plan to double the recipe just work as quickly as you can to get all the cookies shaped before the syrup sets. We love the idea of making this recipe your own! Just be sure to keep track of net carbs for any additions or swaps to keep your tracking accurate.