Easiest Sugar Free No-Bake Nut Butter Fat Cakes. 2g carbs. Keto AND Vegan!
Just four simple ingredients. No cooking, no baking. Fair warning: resisting a second (or third) is the hardest part.
Keto works for many because you eat until satisfied rather than counting calories. Still, consuming more energy than you burn will slow or stop weight loss. These fat cakes fit keto macros well, but they are calorie-dense — they are intended as treats, and should be enjoyed as such.
These no-bake nut butter fat cakes are quick to make and perfectly portable. Keep portions in mind and enjoy them mindfully.
One simple trick to avoid eating them all at once
Because they are so quick and easy to prepare, it’s tempting to tell yourself you can always make more tomorrow. If you know you have a large appetite or limited willpower, use one simple strategy:
STORE THEM IN THE FREEZER.
Out of sight, out of mind. Frozen fat cakes won’t tempt you every time you open the fridge, and they thaw quickly when you want one.
How to make Easiest Sugar Free No-Bake Nut Butter Fat Cakes
Preparation is ridiculously simple: mix, press into moulds, freeze. That’s it. These ingredients are nutritious and deliver satisfying flavour and texture.
1. Ground almonds (150g). A low-carb pantry staple that provides texture, healthy fats and protein.
2. Hazelnut paste (40g). Adds rich, nutty flavour. You can substitute almond butter if preferred, but the hazelnut gives a distinctive taste.
3. MCT oil (40g). A neutral-tasting oil often used in low-carb cooking to add medium-chain triglycerides. Use what you already have or prefer; coconut oil can be used as an alternative if needed.
4. Powdered sweetener (15g). Use a granulated erythritol-stevia blend that has been powdered, a ready-made powdered sweetener, or your preferred sugar-free icing sugar substitute to taste.
Optional: decorate with a little unsweetened dark chocolate. Melt a high-percentage chocolate (85–100%), stir in a small splash of MCT oil and a pinch of sweetener, then drizzle over the chilled cakes for an elegant finish.
Divide the mixed batter evenly into moulds — a 6-count silicone muffin tray works well — press down until compact, freeze briefly, then store chilled or in the freezer for longer keeping.
Enjoy!
- 150g ground almonds
- 40g hazelnut paste (or almond butter)
- 40g MCT oil (or substitute with coconut oil)
- 15g powdered sweetener (erythritol + stevia or preferred sugar-free icing sugar)
- Optional: 15g unsweetened dark chocolate (85–100%) for drizzle
- Optional: 1 tsp extra MCT oil and a pinch of stevia for the chocolate drizzle
- Stir the hazelnut paste to recombine any separated oil.
- Place all ingredients in a large mixing bowl. Mix thoroughly by hand, squeezing and pressing the mixture until it holds together.
- Scoop the mixture evenly into a 6-muffin silicone mould or similar. Press down with a teaspoon until compact and level.
- Freeze for about 45 minutes. Remove the cakes from the moulds and store them in the refrigerator, or keep them frozen for longer shelf life.
- To make the optional chocolate drizzle, melt the chocolate gently, stir in a little MCT oil and sweetener, then drizzle over the chilled cakes with a fork.
Your feedback matters! Please leave a comment if you try this recipe and share a photo on social media with the hashtag #queenketo. Thank you!