Freeze Time For Keto Peanut Butter Cookies

Cookies are a great snack to have around the house, but they can be loaded with sugar and carbs. If you're looking for a healthier alternative, try making keto peanut butter coconut cookies. These cookies are a delicious low-carb option that can be stored in the freezer for up to three months. The recipe is simple and only requires a few common ingredients. So, how long do these cookies need to be frozen? Well, it's recommended to freeze the cookies for about 30 minutes to an hour to let them set. Then, they can be transferred to an airtight container and kept in the freezer for up to three months. Now you can enjoy a sweet treat whenever you want without worrying about them going bad!

How to make keto peanut butter coconut cookies

Ingredients:

• 1 1/3 cups creamy peanut butter (natural peanut butter)
• 2 teaspoons vanilla extract
• 2 Tablespoons cocoa powder unsweetened
• 2 cups coconut flakes unsweetened
• 2 Tablespoons butter, melted
• 1 teaspoon erythritol or monk fruit sweetener (optional)
• Parchment paper or a non-stick silicone baking mat

Method:

• Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
• In a large mixing bowl, combine the peanut butter, vanilla extract, melted butter, coconut flakes, cocoa powder, and sweetener (if using). Stir until well combined.
• Use a cookie scoop to scoop the batter onto your prepared baking sheet. Use the back of the spoon to gently flatten the top of each cookie.
• Place the baking sheet in the freezer for about 30 minutes to set.
• Store the cookies in an airtight container in the freezer.

Tips:

• If you don't want to use butter, you can substitute it with melted coconut oil, or simply leave it out.
• If you don't like coconut, you can substitute it with shredded almonds, sunflower seeds, or pumpkin seeds.
• If you prefer sweeter cookies, you can add a teaspoon of sugar-free sweetener, such as monk fruit sweetener.

How to store keto peanut butter coconut cookies

Keto peanut butter coconut cookies can be stored in the freezer for up to three months or in the fridge for up to two weeks. To freeze the cookies, place them in a ziplock bag, removing as much air as possible.

If you want to make the dough ahead of time, you can roll the dough into balls and flash-freeze them on a cookie sheet before putting them in a freezer bag. Before cooking, lay the balls on the baking sheet and let them come to room temperature so that they cook well.

How to make keto peanut butter coconut cookies without coconut

Ingredients:

• 1/4 cup peanut butter
• 1/4 cup almond butter
• 3 tablespoons cream cheese, softened
• 2 tablespoons salted butter, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons confectioners erythritol, or more, to taste

Optional:

1 teaspoon erythritol or monk fruit sweetener

Method:

• Line a baking sheet with a silicone baking mat or parchment paper.
• In a mixing bowl, combine the peanut butter, almond butter, and cream cheese. Mix until smooth.
• Add the butter, vanilla extract, cocoa powder, and erythritol. Mix until all ingredients are well combined.
• Using a rubber spatula, gently fold in any optional ingredients, such as seeds or nuts, until they are evenly distributed throughout the mixture.
• Drop 1 1/2 to 2-inch spoonfuls (10 total) onto the prepared baking sheet.
• Freeze for 20 minutes before serving.
• Store extras in the freezer until ready to eat.

How to make keto peanut butter coconut cookies without peanut butter

Ingredients:

• 1/4 cup almond butter
• 3 tablespoons cream cheese, softened
• 2 tablespoons salted butter, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons confectioners erythritol, more to taste
• 3/4 cup unsweetened desiccated coconut

Instructions:

• Line a baking sheet with a silicone baking mat or parchment paper.
• In a mixing bowl, combine the almond butter and cream cheese. Mix until smooth.
• Add the butter, vanilla extract, and cocoa powder. Mix until all ingredients are well combined.
• Using a rubber spatula, fold in the coconut. Mix until it is evenly distributed throughout the mixture.
• Drop 1 1/2 to 2-inch spoonfuls (10 total) onto the prepared baking sheet.
• Freeze for 20 minutes before serving.
• Store extras in the freezer until ready to eat.

And here is another recipe without peanut butter:

Ingredients:

• 2/3 cup natural peanut butter
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut flakes

Instructions:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine.
• Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1 1/2 inches wide.
• Freeze until solid, about 15-20 minutes.
• Store in the refrigerator in an airtight container or bag.

How to make keto peanut butter coconut cookies without baking

Ingredients:

• Natural creamy peanut butter
• Pure vanilla extract
• Unsweetened cocoa powder
• Unsweetened coconut flakes
• (Optional) Low-carb sweetener (monk fruit or erythritol)
• Salt
• Butter or coconut oil

Method:

• Prepare your baking sheet: Line a large baking sheet with parchment paper or a non-stick silicone baking mat.
• Mix the ingredients: In a large mixing bowl, combine the peanut butter, vanilla extract, melted butter or coconut oil, coconut flakes, cocoa powder, and sweetener (if using). Stir well to mix. The mixture will be thick and gooey.
• Shape the cookies: Use a spoon to scoop the cookie dough onto your prepared baking sheet. Gently shape each scoop into a cookie with a flat top using the back of the spoon.
• Freeze to set: Place the baking sheet of cookies in the freezer for about 30 minutes to set.
• Store in the freezer: These keto cookies are best stored in an airtight container in the freezer. They can start to soften or melt if left at room temperature.

Tips and Variations:

• Nut butter alternatives: If peanut butter doesn't work for you, feel free to substitute an equal amount of your favourite nut or seed butter, such as almond butter, cashew butter, or sunflower seed butter.
• Sweetener options: You can use a low-carb sweetener like monk fruit or erythritol to make the cookies sweeter. Adjust the amount to your taste preferences.
• Chocolate coating: For an extra indulgent touch, dip the frozen cookies in melted keto-friendly chocolate and sprinkle with sea salt before placing them back in the freezer to set.
• Add-ins: For a crunchy texture, add some chopped nuts, seeds, or shredded coconut to the cookie dough.

Frequently asked questions