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No-Bake Keto Chocolate Peppermint Cookie Bars

Start to Finish: 1 hour (15 minutes active)


  • 3 cups shredded coconut
  • 2 tablespoons low-glycemic sugar substitute, or granulated erythritol/monk fruit blend
  • 2 tablespoons Grass-Fed Ghee
  • 6 tablespoons Collagen Protein
  • 4-6 drops food grade peppermint essential oil
  • 2 teaspoons organic chlorella powder
  • 3 teaspoons vanilla extract
  • Pinch of salt

Chocolate Drizzle Ingredients:

  • 2 tablespoons cacao powder
  • 3 tablespoons ghee or coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon MitoSweet, or granulated erythritol/monk fruit blend, or 15 drops liquid stevia


  1. Prepare cookie bars first: In a blender, add coconut and blend on medium to high speed until finely chopped.
  2. Add remaining cookie bar ingredients except collagen, and blend until well combined.
  3. Add the collagen and mix on lowest speed until just incorporated to avoid damaging proteins.
  4. Line a loaf pan with parchment, and scoop out the ingredients into the tin.
  5. Press down evenly with a spoon, and then freeze until they are firm enough to slice (40-60 minutes).
  6. While cookie bars set, prepare chocolate drizzle (optional): in a small bowl, combine ingredients until well incorporated.
  7. Remove bars carefully from the pan and slice. Run your knife under hot water and work slowly for best results.
  8. Drizzle sliced cookie bars with chocolate mixture and freeze for at least 5 more minutes. Serve cold and store in the freezer.

Makes: Serves 10

Nutritional Information (Per cookie bar):

  • Calories: 123
  • Fat: 11g
  • Carbs: 7.3g
  • Fiber: 2.2g
  • Sugar: 1.5g
  • Sugar Alcohols: 3.6g
  • Net Carbs: 1.5g
  • Protein: 5g
  • Salt: 11mg
  • Potassium: 85mg
  • Calcium: 601mg
  • Iron: 6mg