These No-Bake Keto Plant-Based Protein Cookies are absolutely amazing! Creamy, fudgy and oh-so delicious, these 3-ingredient keto cookies will remind you of classic no bake cookie without all the carbs! A perfect way to satisfy your sweet tooth and get in some additional protein. At just two net carb per cookie these sweet treats won’t break your keto diet!
No Bake Keto Cookie Recipe
I absolutely love easy healthy plant-based keto recipes. Like my How to Cook Black Soybeans – Plant-Based Keto Recipe, Easy Plant-Based Keto Zucchini Pie Recipe – Crustless and this Keto Pad Thai – A 15-Minute Plant-Based Vegan Recipe, I am slowly trying to create a repertoire of plant-based keto recipes.
I do not think anyone will disagree that vegetables are unhealthy. However, adding vegetables to a keto diet typically involves adding more carbs as well. I try to reserve most of my carbs for my insatiable sweet tooth...Hence this keto protein cookie recipe.
This no bake keto cookie recipe is a combination of a chewy cookie with the texture of creamy fudge. Packed with protein, this recipe is also a healthy keto cookie recipe.
Make them into bites, balls or bars, these 3-ingredient keto cookies are sure to become one of your easiest and favourite keto treats!
Why you will love this recipe
- Quick - Since this recipe only requires 3 basic ingredients and no baking time, it only takes about 5 minutes total to create these keto cookies
- Healthy - Packed with 6 grams of fiber, 5 grams of protein and 4 grams of healthy fats, these keto cookies only contain 2 grams of net carbs and come in at only 66 calories per cookie. Plus, they are a plant-based keto recipe that is also dairy-free, gluten-free and nut-free!
- Chewy - By adding some collagen to the recipe, this keto protein cookie recipe ends up making the perfectly chewy and totally satisfying cookie
- Kid-Friendly - If you are looking to add more plant-based keto recipes to your kids lunch box or snack routine, these cookies are sure to please even the pickiest kids.
- Allergy friendly - Since this keto cookie recipe is nut-free, dairy-free and gluten-free, it is a great recipe for anyone suffering from food sensitivities.
Only 3 basic ingredients are needed for these Keto Plant-based Protein Cookies!
- Tahini- Although you all know that I am a peanut butter lover (although Mr. Grumbles would call me a peanut butter addict!), I decided to use tahini since it is nut-free. I LOVE Baron's Tahini that I buy on Amazon. It contains zero sugar and zero net carbs!
- Protein Powder - To keep these plant-based and vegan-friendly, I used pea protein powder. My favourite pea protein powder is Orgain. However, you can use ANY plant-based protein powder or casein protein powder. I do not suggest whey powder as it contains enzymes that do not create the thick cookie texture that you want. I used vanilla but if you can use any flavour you want. I also decided to add some collagen protein powder to keep these cookies nice and chewy. My absolute FAVOURITE collagen powder is by Naked Nutrition. Grass-fed and ZERO taste makes it my number one pick for collagen protein powder.
- Sweetener - I love using Tapioca Fiber Syrup from KetoGoods. It is a prebiotic fiber that is actually healthy for our GI systems.
Instructions for Keto Protein Cookie Recipe
One bowl, one spoon and 5 minutes is all that is needed for this no bake keto cookie recipe!
In a microwave safe dish, melt the tahini and sugar-free syrup (or other nut or seed butter) and stir until nice a smooth.
Add the protein powder (and collagen if using) and stir well. If the mixture is too dry, add 1 tablespoon of milk or water until mixture comes together. If mixture is too wet, add additional protein powder
Press about 1 ½ tablespoon of the keto cookie dough and roll it into a ball
Using a greased cookie press or the bottom of a drinking glass, press each cookie dough ball down firmly to form a cookie. Place them in the fridge or freezer to firm.
Hint: All protein powders are slightly different in terms of how much liquid they need. You may need to add 1-3 tablespoons of either water or almond milk to get the right consistency. Also, feel free to add additional sweeteners depending on your taste.
These 3-ingredient keto cookies are so easy to make and the ingredients can easily be swapped out to suit your taste.
- Butter - instead of tahini, use peanut butter, almond butter, sunflower seed butter or palm oil.
- Sweetener - use sugar-free maple syrup, homemade simple syrup, or sugar-free honey instead.
- Protein Powder - you can replace the pea protein powder with egg white powder or Casein powder. I do not recommend using whey protein powder.
Since this keto protein cookie recipe was intentionally created to be an allergy-friendly keto recipe, I used ingredients that did not contain any gluten, nuts or dairy. If you alter this recipe, the nutritional information will also vary.
You will never keto bored of this no bake keto cookie recipe since you can add so much variety to create new and different keto plant-based protein cookies every week!
- Maple - use sugar-free maple syrup and vanilla protein powder
- Reese's - use peanut butter and chocolate protein powder
- Snickerdoodle - use vanilla protein powder (or cinnamon roll flavour) and add sprinkle each keto protein cookie with a mixture of sugar-free brown sugar and cinnamon powder.
If you do not have a cookie press, you can simply use the palm of your hand to press down on each cookie or place each cookie into the well of a muffin pan and press down to flatten.
These 3-ingredient keto cookies should be stored in the fridge or freezer. I prefer storing the cookies in the freezer since they last up to 3 months that way. Just don’t store these plant-based keto cookies at room temperature as they will soften too much and become sticky.
If you want to pack these Keto Plant-Based Protein Cookies for lunch, freeze the cookies in individual containers. Pop a container out from the freezer and directly into a lunch box. By lunch time, the keto cookie will be just the right texture to eat!
Also, make sure that you taste the cookie dough. Each protein powder, nut or seed butter as well as the type of sugar-free syrup you use will affect how sweet these cookies turn out. When I use tahini, I add about 1-2 tablespoons of additional sweetener but when I add natural peanut butter, I do not.
How Many Net Carbs Per Keto Cookie?
Each large keto cookie contains 2 grams of net carbs with over 6 grams of fiber and 0.2 grams of sugar.
How much protein is in each keto cookie?
There are 5 grams of protein per cookie.
How can I make these into a Keto Fat Bomb?
You can add some coconut oil to increase the fat content of each cookie. Just be aware that the more coconut oil you add, the less firm the cookies will be. This is not a problem as the cookies are stored in the fridge which firms the coconut oil and hence the cookie as well.
Can I make these in a mini muffin tin?
Yes! IF you make these into mini-muffin size cookies, you will end up with 24 cookies. This will bring the net carb cound down to just over 1 gram of carbs.
Can I make these cookies using a silicon muffin tin?
Yes. You can either line a regular metal muffin tin pan with muffin liners or simply form the cookies by hand and place them on a small cookie sheet to cool in the fridge or freezer.
How did you get the cookies nice and round?
To create the same look of these keto plant-based protein cookies, simply form a round ball of dough and then press a cookie stamp on each cookie dough ball to flatten.
- 1 cup protein powder (I used ¾ pea protein powder with ¼ cup collagen protein powder)
- ¼ cup tahini
- ¼ cup sugar-free syrup (use Tapioca Fiber syrup, Maple syrup or Honey)
- In a medium-size microwaveable bowl, add the tahini and sugar-free syrup. Melt on high in the microwave for 30 seconds. Stir until nice and smooth.
- Stir in the protein powder (and collagen if using). If mixture is too dry, add additional syrup, water or milk. If mixture seems to moist, add additional pea protein (not collagen powder as it will not help with the consistency).
- Divide the mixture evenly into 12 and form into cookie dough balls. Press down with a cookie stamp or the bottom of a cup, to form a round cookie shape.
- Place the cookies in the fridge or freezer to harden. Remove cookies once firm.
- taste the cookie dough before shaping and add additional granular sweetener or salt to suit your taste.
- net carbs is total carbs (8 grams) minus fiber carbs (6 grams) for a total of 2 grams of net carbs per cookie
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack, Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 0.2
- Fat: 4
- Carbohydrates: 8
- Fiber: 6
- Protein: 5
Keywords: collagen, bars, cookies, healthy, keto, plant-based, low carb, vegan, vegetarian, sugar-free, protein