Get ready for a keto twist on a no-bake classic! These Easy Keto Avalanche Cookies deliver that irresistible combination of creamy peanut butter, chocolatey goodness, and satisfying crispiness, all without the sugar load. Made in minutes, they’re the perfect fudgy, peanut buttery treat for a low-carb lifestyle.
Yields: 18 cookies
Prep time: 15 minutes
Chill time: 30-60 minutes (until firm)
Total time: Approx. 45-75 minutes
Course: Dessert
Cuisine: American
Method: No Bake
Equipment:
2 Cookie sheets
Parchment paper or silicone mats
Large mixing bowl
Microwave-safe bowl
Rubber spatula
Cookie scoop (approx. 2-tablespoon size)
Ingredients:
1/2 cup (approx. 85g) sugar-free mini chocolate chips (e.g., Lily’s, ChocZero) – See Note 1
16 ounces (approx. 454g) sugar-free white chocolate chips (e.g., Lily’s, ChocZero) – See Note 2
1-2 tsp coconut oil (optional, helps white chocolate melt smoothly)
1 1/2 cups (approx. 75g) sugar-free mini marshmallows (e.g., Max Mallow, Know Brainer) – See Note 5
Ingredient Notes:
Chocolate Chips: If you can’t find mini sugar-free chips, use regular-sized sugar-free chocolate chips and chop them roughly.
White Chocolate: Sugar-free white chocolate is crucial and behaves differently than almond bark. Use brands formulated for keto (like Lily’s or ChocZero). Adding 1-2 tsp of coconut oil while melting helps achieve a smoother consistency.
Peanut Butter: Use a brand where the ingredients are just peanuts and possibly salt. Avoid brands with added sugar or hydrogenated oils.
Crispy Element: Lightly crush plain (unflavored) pork rinds – you want small pieces for texture, not powder. Alternatively, you can use 2 cups of keto-friendly cereal (like HighKey Protein Cereal) or about 1.5 cups of chopped nuts (like pecans or almonds) for a different crunch.
Marshmallows: Sugar-free marshmallows add chewiness but can be difficult to find or expensive. Look for keto-specific brands online or in specialty stores. If unavailable, you can omit them; the cookies will be less chewy but still delicious (more crispy/fudgy). Making keto marshmallows from scratch is possible but generally not considered simple.
Instructions:
Prep: Line two cookie sheets with parchment paper or silicone mats. Set aside.
Chill Chips: Place the sugar-free mini chocolate chips in the freezer until ready to use. This helps prevent them from melting completely when mixed in.
Prep Crisp: Place the crushed pork rinds (or alternative crispy element) in a large mixing bowl. Set aside.
Melt White Chocolate & Peanut Butter: Add the sugar-free white chocolate chips and the optional coconut oil to a large microwave-safe bowl. Microwave at 50% power for 30-second intervals, stirring well after each interval, until the chips are melted and smooth. Be careful not to overheat. Once melted, add the unsweetened peanut butter to the warm white chocolate and stir until fully combined and smooth.
Combine: Pour the warm peanut butter/white chocolate mixture over the crushed pork rinds in the large bowl. Stir gently with a rubber spatula until the pork rinds are evenly coated.
COOL DOWN (CRUCIAL STEP): Allow the mixture to cool completely to room temperature, or until it’s just barely warm to the touch. If the mixture is too warm, the marshmallows and chocolate chips will melt into puddles. This might take 15-30 minutes depending on room temperature.
Add Mix-Ins: Once cooled, gently stir in the sugar-free mini marshmallows (if using). Then, add the frozen sugar-free chocolate chips and stir gently again, just enough to distribute them.
Scoop Cookies: Using a 2-tablespoon sized cookie scoop, portion the mixture onto the prepared cookie sheets. Leave a little space between each cookie.
Chill to Firm: Allow the cookies to set until firm. This can happen at room temperature if your kitchen is cool, or you can place the cookie sheets in the refrigerator for 30-60 minutes to speed up the process.
Serve: Once firm, serve and enjoy! Store leftover cookies in an airtight container in the refrigerator.
Estimated Nutritional Information:
Disclaimer: Nutritional information is an estimate calculated using standard nutritional databases for the ingredients listed (assuming Lily’s chips, unsweetened peanut butter, plain pork rinds, and Max Mallow marshmallows). Actual values will vary significantly based on specific brands used (especially chips and marshmallows), ingredient choices, portion sizes, and potential substitutions.
Per Serving (1 cookie, approx. 1/18th of recipe):
Calories: approx. 290 kcal
Total Fat: approx. 24g
Saturated Fat: approx. 9g
Total Carbohydrates: approx. 23.5g (Includes fiber & sugar alcohols)
Dietary Fiber: approx. 7.5g
Sugar Alcohols: approx. 12g (Primarily from sweeteners in chips/marshmallows)
Sodium: approx. 160mg (can vary based on PB and pork rinds)
(Note: Net carbs are calculated by subtracting fiber and sugar alcohols. Responses to sugar alcohols vary. Always verify based on the specific products used and your personal dietary requirements.)
