Low Carb Delight! NO Oven, NO Flour, NO Sugar! Quick and Easy (keto)
LOW CARB Delight! NO OVEN, NO FLOUR, NO SUGAR! Quick and Easy (KETO) is a easy American recipe that serves 8. 210 calories per serving. Recipe by Patricia Delicious Nutrition on YouTube.
Prep: 20 min | Cook: 5 min | Total: 35 min
Cost: $8.00 total, $1.00 per serving
Ingredients
- 1 cup Roasted Peanuts (unsalted, skin removed)
- 1 cup Shredded Unsweetened Coconut (fine shredded, no added sugar)
- 2 tablespoons Stevia Powder (adjust to taste; can use monk fruit blend instead)
- 3 tablespoons Water (room temperature)
- 1 cup Coconut Milk (full‑fat, canned or homemade)
- 1/2 cup Peanut Butter (smooth, no added sugar or oil)
- 1 teaspoon Vanilla Extract (pure, optional)
- 1 tablespoon Unflavored Gelatin Powder (about one envelope; dissolves in warm liquid)
Instructions
Blend Peanuts and Coconut
Place roasted peanuts and shredded coconut into the food processor and pulse until the mixture resembles a coarse flour.
Time: PT2M
Add Sweetener and Water
Add stevia powder and water to the processor and blend for another 30‑45 seconds until a cohesive, slightly sticky dough forms.
Time: PT2M
Press Crust into Pan
Line the bottom and sides of the tart pan with parchment paper. Transfer the dough into the pan and press firmly with your hands or the back of a spoon to form an even crust.
Time: PT3M
Prepare Filling Base
In a mixing bowl, combine coconut milk, smooth peanut butter, stevia, and vanilla extract. Whisk until the mixture is smooth and homogenous.
Time: PT3M
Hydrate Gelatin
Sprinkle the gelatin powder over 2 tablespoons of the coconut milk (set aside from the filling) and let it sit for 2 minutes to bloom.
Time: PT2M
Melt Gelatin
Place the gelatin‑milk mixture in a microwave‑safe bowl and microwave on high for 30 seconds, then stir until fully dissolved.
Time: PT1M
Combine Gelatin with Filling
Pour the melted gelatin into the main filling bowl and whisk quickly to incorporate evenly.
Time: PT1M
Fill Crust and Chill
Transfer the filling onto the prepared crust, smoothing the top with a spatula. Cover lightly with plastic wrap and refrigerate until fully set, about 2‑4 hours.
Time: PT2M
Temperature: 4°C
Nutrition Facts
- Calories
- 210
- Protein
- 6 g
- Carbohydrates
- 5 g (net 2 g)
- Fat
- 16 g
- Fiber
- 4 g
Dietary info: Dairy‑free, Gluten‑free, Low‑carb, Keto‑friendly, Sugar‑free
Allergens: Peanuts, Coconut
Ingredient Substitutions
- Instead of Roasted Peanuts: Almonds, Cashews
- Instead of Shredded Unsweetened Coconut: Desiccated coconut, Coconut flour (use less water)
- Instead of Stevia Powder: Monk fruit sweetener, Erythritol
- Instead of Coconut Milk: Almond milk, Oat milk (adds carbs), Cow's milk (adds carbs and protein)
- Instead of Peanut Butter: Almond butter, Sunflower seed butter
- Instead of Vanilla Extract: Almond extract (use less), Maple extract
- Instead of Unflavored Gelatin Powder: Agar‑agar (use 1½× amount, vegan), Pectin (different texture)
Equipment Needed
- Food Processor
- Mixing Bowl
- Spatula
- 8‑inch Springform or Tart Pan
- Parchment Paper
- Microwave‑Safe Bowl
- Measuring Spoons
- Refrigerator
Critical Steps — Do Not Skip
- Processing peanuts and coconut to a fine flour
- Achieving the right dough consistency with water
- Fully hydrating and melting the gelatin
- Mixing gelatin into the filling without creating lumps
- Refrigerating until the tart is completely set
Chef Tips from the Video
- Toast the peanuts lightly for extra depth before processing.
- Use unsweetened shredded coconut to keep carbs low.
- If you prefer a vegan version, replace gelatin with 1 Tbsp agar‑agar powder and follow the agar‑agar setting instructions.
Troubleshooting
Crust is too dry and crumbles.
Add water one teaspoon at a time while pulsing until the dough holds together when pressed.
Filling remains runny after chilling.
Increase gelatin to 1½ Tbsp or add an extra ½ Tbsp of gelatin dissolved in a little warm coconut milk.
Gelatin forms lumps.
Ensure gelatin is fully bloomed before heating and melt it in short microwave bursts, stirring continuously.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the crust a day ahead and keep it refrigerated; it will firm up further.
- The tart can be assembled up to 24 hours in advance; just keep it chilled until serving.
Frequently Asked Questions
What is the cultural significance and history of low‑carb peanut‑coconut desserts in modern American health cuisine?
Low‑carb desserts have surged in popularity in the United States as part of the ketogenic and paleo movements. Combining peanuts and coconut reflects a trend toward nutrient‑dense, plant‑based fats that keep blood sugar stable while satisfying sweet cravings.
What traditional regional variations exist for peanut‑coconut desserts in American cuisine?
While there is no historic American version, modern variations include Thai‑style peanut‑coconut bars, Mexican cajeta‑coconut bites, and Southern peanut brittle with coconut. Each adapts the core flavors to local sweeteners and textures.
How is a no‑bake peanut‑coconut tart traditionally served in low‑carb communities?
It is typically served chilled, sliced into bite‑size pieces, and sometimes topped with a sprinkle of toasted coconut flakes or a drizzle of sugar‑free chocolate. It’s a popular snack at keto meet‑ups and health‑focused potlucks.
What occasions or celebrations is this peanut‑coconut tart associated with in keto or low‑carb culture?
The tart is a favorite for birthday celebrations, holiday gatherings, or post‑workout snacks where a high‑fat, low‑sugar treat is desired. Its portable nature also makes it ideal for picnics and office snack breaks.
What makes this peanut‑coconut tart special or unique in the keto dessert landscape?
It combines two low‑carb, high‑fat ingredients—peanuts and coconut—without any added wheat flour or sugar, delivering a creamy texture from gelatin and a satisfying crunch from the crust. The use of stevia keeps it sweet without impacting blood glucose.
What are the most common mistakes to avoid when making the No‑Bake Peanut Coconut Tart?
Common errors include under‑blending the crust (resulting in a crumbly base), not fully melting the gelatin (causing grainy filling), and adding too much water, which makes the crust soggy. Follow the critical steps and adjust water gradually.
Why does this recipe use gelatin instead of agar‑agar for setting the filling?
Gelatin provides a smooth, melt‑in‑your‑mouth texture that mimics traditional custard, which is preferred for a creamy tart. Agar‑agar sets firmer and can give a slightly gummy mouthfeel, so gelatin is chosen for its softer set.
Can I make the No‑Bake Peanut Coconut Tart ahead of time and how should I store it?
Yes, you can assemble the tart up to 24 hours ahead. Keep it covered and refrigerated; the gelatin will stay set and the flavors will meld. For longer storage, wrap tightly and consume within five days.
What does the YouTube channel Patricia Delicious Nutrition specialize in?
Patricia Delicious Nutrition focuses on nutritious, low‑carb, gluten‑free, and dairy‑free recipes that are easy to prepare at home. The channel emphasizes health‑focused cooking, ingredient education, and practical meal‑prep tips.
How does the YouTube channel Patricia Delicious Nutrition's approach to low‑carb dessert recipes differ from other health‑food channels?
Patricia Delicious Nutrition combines scientific nutrition explanations with simple, no‑bake techniques, avoiding complex equipment. She often highlights whole‑food sweeteners and natural fats, whereas many other channels rely on processed low‑carb products.
What other low‑carb desserts are popular on the YouTube channel Patricia Delicious Nutrition?
Popular desserts on the channel include almond‑flour chocolate brownies, chia seed pudding with coconut milk, keto lemon bars, and sugar‑free berry cheesecake bites, all designed to be low‑carb and nutrient‑dense.
Last updated: August 25, 2026
