My love of low carb cookies is no secret, and these Keto Chocolate Fudge Haystacks are right up there with the best of them! Primarily because they are no-bake, and therefore ready to eat in as little as five minutes! Also, they are intensely chocolatey, chewy and creamy at the same time, and they fall into the fat bomb category, so you can eat them anytime and not even feel bad about it! #allthewinning ?
This Keto Chocolate Fudge Haystacks recipe was born of my desperate desire for something sweet and chocolatey RIGHT NOW, coupled with my being too lazy and impatient to want to actually bake something – or wait for said something to be ready to eat. This pretty much describes my low carb life lately.
If you can relate, then this is your low carb cookie recipe my friends. #lazyketochocolateloversunite
The shredded coconut in these Keto Chocolate Fudge Haystacks makes them chewy and cookie-like, and the nuts add a pleasant crunch and earthy flavor. If you are allergic to nuts then you can certainly omit them, or if you have a specific nut preference, you can sub in your nut of choice.
If you’re a fan of fruit and nut bars, you can throw in a couple of dried cranberries or cherries (or ewww, raisins) into these keto cookies, but be mindful of the extra carbs if you do.
Mr. Hungry and I have been grabbing one of these no bake keto fudge haystack cookies for breakfast along with our coffee on busy mornings, and I’ve found that it easily keeps me satisfied until lunchtime! They make a great after dinner treat too – or pretty much whenever you want a blissful few bites of creamy chocolate goodness!
My handy dandy cookie dough scooper is in storage in New Jersey right now, so I just used two spoons to form my keto haystack cookies. It’s much easier and faster if you do have a scoop though, so I’ll be bringing one back on my next trip to the States!
These Keto Chocolate Fudge Haystack Cookies are everything you want in a low carb chocolate cookie fix! Quick, easy, delicious, creamy AND crunchy, and they’ve got that sweet / salty thing going on if you like that sort of thing! Which I do. A LOT.
Can’t wait for you to make these and hit me with your feedback in the comments!
Dooooooo ittttttttttt!!!! ?
Keto Chocolate Fudge Haystacks – No Bake
- Total Time: 5 minutes
- Yield: 12 cookies 1x
Description
These easy no bake low carb chocolate fudge haystacks are loaded with chocolate, coconut, and walnuts! Creamy, chewy, fast and easy – what more could you want in a keto cookie!?
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup erythritol sweetener *
- 1/4 cup premium unsweetened cocoa powder *
- 1/8th tsp kosher or coarse sea salt
- 1 cup unsweetened shredded (or desiccated) coconut
- 1/3 cup chopped walnuts
- 1 tsp sugar free vanilla extract
Instructions
- Cream the butter, cheese, sweetener and cocoa powder together until smooth. You can use a mixer or a fork for this step.
- Add the vanilla extract, salt, coconut and walnuts and stir well.
- Spoon out into 1 inch balls or haystacks.
- I prefer them chilled for about 30 minutes, but if you can’t wait that long I don’t blame you!
Notes
* To see what brands and ingredients I use and recommend, check out the IBIH Pantry Page!
- Prep Time: 5 mins
- Category: Low Carb Cookie Recipe
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 172
- Fat: 18
- Carbohydrates: 1.5g net
- Protein: 2
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Tara says
Do these freeze well?
Lisa Schinella says
I can not wait to try : ) I will make tonight and hope for the best. My husband has been so grumpy now that induction is over. I am trying to keep him happy while we continue this journey. He has a lot more to lose than me and has high blood sugar and a big belly. I also have fat on my belly, my spot : ( But with recipes like these, I am excited to have more interesting things to add to the diet that will make us both happy. Thanks for your recipes. I will let you know how it goes. Cheers : )
Alison P says
Delicious. For those who found them gritty, you may have used a granulated sweetener. Because it’s a no bake recipe, granules won’t dissolve. I only had granular Swerve so I buzzed it into Confectioner’s powdered sugar in the food processor. Not gritty & tasted good. I also put mine in the freezer for 20 mins to help firm them up.
Terri says
Mellissa, these were fantastic! I’ve made many, many low-carb/keto recipes that claim to taste like the “real” thing and unfortunately most of them fall short. Not these though! I made them exactly as your recipe instructed except I left out the walnuts and added a whole almond on top. Just like an Almond Joy bar.
Rachel says
Um what?! These are AMAZING. Seriously….I think I ate the equivalent of one ball just while I was prepping them. Took all my self-control to get these in the fridge so they can harden up. Thank you! Just what I needed today!
Jessica says
No! Omg i doubled everything but left the erythritol the same because I never used it before. What in the world were you thinking. Gritty, way over the top sweet and your carb count has to be way off. It made 50 . Ill choke the rest down over time as im not going to throw money out but wow. Never again.
Mellissa Sevigny says
I’m guessing you made an error somewhere when doubling the ingredients. These shouldn’t be gritty, or overly sweet. Perhaps it was the brand of erythritol you used?
Leonard Averitt says
its no bake, so using a granular erythritol is going to make it gritty, use the liquird or powder next time. thought that was a no brainer.
Kim says
Great keto snack! Love it!
Et says
Hi for those of you who may be considering swapping Truvia in for swerve don’t do it! I thought it might be okay since the main ingredient is Erythritol… no such luck.
Thanks for all the yummy recipes Melissa!
Dayna says
If u use swearve, you have to double it. Truvia is way sweeter. All I use is swearve, and never have an issue.
Vickie says
are these supposed to firm up in the refrigerator and get hard I left mine in the refrigerator for hours and they are still pretty soft but they were still good.
Mellissa Sevigny says
Yes they should be firm enough to hold their shape easily once refrigerated – not sure what might have caused yours to become soft?
Apryl says
Thank you for this recipe! A staple at my house, my husband and 2yo love them! I doubled the batch and freeze them every Sunday and they get eaten throughout the week. Our favorite varietion: almond slivers instead of walnuts. Toast the coconut and almonds in the toaster oven, lightest setting (careful they burn easily, especially the coconut). In addition to the vanilla, I add the same amount of almond extract. Like a almond joy but better.