Craving cookies but short on time? Believe it or not, your slow cooker is the secret to the easiest batch of keto cookie bites you’ll ever make! In just minutes of prep, you can have a warm, gooey, low-carb dessert ready to go. These perfectly portioned treats are absolutely divine topped with a dollop of fresh whipped cream or a spoonful of creamy yogurt. Get ready to impress without the stress!
Ingredients
• 2 cups / 500 g almond butter or nut butter of choice
• 1 cup / 250 g coconut butter, or more nut butter
• 2 large eggs
• 2 egg yolks
• 1/2 cup / 100 g granulated erythritol or Swerve
• 1/2 teaspoon fine sea salt
• 1 tablespoon freshly grated lemon or orange zest
• 1 teaspoon vanilla powder or ground cinnamon
• 2 teaspoons gluten-free baking powder
• 1 cup / 100 g pecan or walnut halves, chopped
• 3.5 oz / 100 g dark chocolate chips or chopped chocolate bar, minimum 85% cacao
• For Serving (Optional)
• Whipped cream
• Creamed coconut milk
Instructions
1. Line the slow cooker with heavy-duty parchment paper and preheat the cooker to low.
2. Place the almond butter, coconut butter, eggs, egg yolks, erythritol, salt, lemon zest, vanilla, and baking powder in a food processor. Pulse for a few seconds until well combined.
3. Transfer the dough to the prepared slow cooker. Add the pecan halves and chocolate chips, pressing them into the dough and spreading it evenly.
4. Cover and cook on low for 2 to 3 hours. For even cooking, you can carefully flip the entire cookie ‘cake’ halfway through if your parchment paper allows.
5. When done, turn the slow cooker off and remove the lid. Let the cookie bites rest in the slow cooker for at least 2 hours to set.
6. Cut into 20 pieces and let cool completely before serving. Transfer to a container and store uncovered at room temperature.
Nutritional Information
• Nutrition Facts (Per Serving)
• Total Carbs: 9.9 g
• Fiber: 5.7 g
• Net Carbs: 4.2 g
• Protein: 7.7 g
• Fat: 25.9 g
• Energy: 311 kcal
• Macronutrient Ratio: Calories from carbs (6%), protein (11%), fat (83%)
Pro Tips
• To reduce condensation and prevent a soggy top, place a clean kitchen towel or a few paper towels under the lid of the slow cooker.
• For a ‘cookie crumble’ dessert, skip the slicing! Simply spoon a warm serving into a bowl and top with whipped cream or keto-friendly ice cream.
• Store these cookie bites uncovered at room temperature for up to a week. The air circulation helps maintain their texture. They also freeze beautifully for up to 6 months.
• Feel free to swap the pecans and walnuts for other low-carb nuts like macadamias or almonds. A pinch of cinnamon can also be used instead of vanilla for a warmer flavor profile.
FAQ
Q: Can I use a different nut butter in this keto cookie recipe
A: Yes, you can easily substitute the almond butter with another low-carb nut butter of your choice. Peanut butter, macadamia nut butter, or even sunflower seed butter are great alternatives for these slow cooker keto cookie bites.
Q: Why are my slow cooker cookies soggy on top
A: A soggy top is typically caused by condensation dripping from the lid. To prevent this, place a clean kitchen towel or a layer of paper towels under the slow cooker lid before cooking. This simple trick absorbs the moisture and ensures a perfectly cooked dessert.
Q: How should I store these keto cookie bites
A: For the best texture, store the cookie bites uncovered at room temperature for up to a week. This allows air to circulate and keeps them from getting too soft. They also freeze beautifully in a sealed container for up to 6 months.
