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 ANDÂ crunchy, and they’ve got that sweet /Â 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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Linda anderson says
I can’t tell you how much I appreciate your blog!
Mellissa Sevigny says
Awwww! Thanks so much Linda! I can’t tell you how much I appreciate my readers who take the time to comment and tell me how much they appreciate the blog! ?
Vivian says
I know I will love these! I love anything with coconut involved! Thanks so much!
Mellissa Sevigny says
Enjoy, Vivian!!!
Anu says
Another successful recipe from you! Thank you! I didn’t see the unsalted butter I had until it was too late, so I ended up using salted – I definitely think unsalted would be better, but these are still great! The batter before I added in the nuts and coconut reminded me of great chocolate frosting – I might even use it to frost a cake one of these days. I have to admit I haven’t tried the finished product yet (they’re cooling in the fridge), but the nice thing about using so much fat is that even licking the bowl has made me feel quite satisfied – they’re going to be really filling, I can tell.
Mellissa Sevigny says
These WOULD make a great frosting! Love that idea, going to put it on my list of things to try soon!
Marie says
Another recipe to help stay on the diet over the holidays.
Mellissa Sevigny says
Be strong ha ha!
Joy says
As soon as I read your post, I had to make them. Thank you for such a scrum you recipe and just what I needed to counter the festive chocie binge. I made a second lot with the coconut and walnuts chopped very fine and they tasted a lot like those truffle chocolate balls that are wrapped in gold paper. A Merry Christmas to you from your followers in Wales.
Mellissa Sevigny says
That’s a great idea Joy, I’m going to try chopping them fine and see how it goes too!
Sonya Morris says
These look amazing! Pinned and hope to make soon!
Mellissa Sevigny says
Thanks for pinning Sonya, hope you like them!
ellen beck says
These look delicious and easy! Wit coconut, they would taste so much like an Almond Joy. You actually had me at cream cheese. I think I could eat a rock if it had cream cheese on it and the rock wasnt too big. I am making these for sure!
Mellissa Sevigny says
This made me laugh Ellen – my husband shares your love of cream cheese and would probably eat a small rock covered in it too! But even cream cheese won’t make him eat broccoli – rocks maybe, broccoli never. ? Hope you enjoyed these more than a rock though!
Rob Miles says
I’m going to make these this weekend, using lightly roasted pecans!
Mellissa Sevigny says
Pecans are my second favorite nut so I’m all for using those instead Rob! Enjoy!
Cyndi says
Do these need to be kept refrigerated? I was thinking I’d give them as a gift, but will they all melt in a baggie?
Mellissa Sevigny says
Unless you live in a warm climate you’ll probably be fine at this time of year Cyndi, but you can always chill them before bringing as a gift as well.
Tammy S says
Oh my gosh I haven’t had Haystacks in years! I can’t wait to try making them again!
This is such an easy recipe my daughter can help me with them.
Mellissa Sevigny says
Hope you and your daughter have fun making and eating them Tammy!