Keto chocolate peanut butter cookies – flourless
These keto chocolate peanut butter cookies are easy, healthy sugar-free chocolate cookies with a delicious peanut butter chocolate flavor. Plus, this recipe is gluten free and flourless !
Do you love peanut butter and chocolate? Heck! what a stupid question. Everyone loves that powerful combo, right? Even your most intense chocolate craving doesn’t stand a chance against those moist Flourless Chocolate Peanut Butter Cookies. Whip them in 5 minutes with only 6 ingredients and satisfy your next chocolate sweet cravings without guilt!
How to make keto chocolate peanut butter cookies ?
This is a very easy 6 ingredients keto cookies recipe for all chocolate lover. All you need to make this recipe are:
- Peanut butter – this is VERY important to use a fresh jar of peanut butter, drippy, runny with oil on top. If your peanut butter has been opened for a while, it may be dry and create very dry cookies.
- Sugar-free monk fruit syrup – this recipe use sugar-free syrup you can’t use crystal sweetener or the cookies will be crumbly
- Egg
- Coconut oil or melted butter
- Unsweetened cocoa butter
- Vanilla
- Salt
- Sugar-free chocolate chips cookies
Can I use almond butter in this recipe?
Peanut butter work the best as it is more oily than almond butter. If you want to use almond butter you may have to add more coconut oil to avoid the cookies to be dry.
Sooo who’s making those Flourless Chocolate Peanut Butter Cookies ? Don’t forget to share a recipe with me on Instagram.
More keto peanut butter cookies recipe
If you love keto peanut butter cookies I highly recommend you try those recipe as well:
xoxo Carine
Flourless Chocolate Peanut Butter Cookies
Ingredients
- 1 cup Peanut butter fresh jar with oil on top
- 1 tablespoon melted butter or melted coconut oil
- 1 Egg
- 1/3 cup Sugar-free flavored maple syrup or liquid sweetener of your choice
- 1 teaspoon Vanilla essence - optional
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon Baking soda
- 2.8 oz Sugar-free Chocolate Chips (or chocolate chips of your choice)
Instructions
- Preheat oven to 356 F (180C).
- Prepare a cookie tray covered with a piece of parchment paper. Set aside.
- In a large mixing bowl whisk together the runny peanut butter, melted butter, beaten egg, and sugar-free liquid sweetener. Whisk until all combine together.
- Add the unsweetened cocoa powder, baking soda, sugar-free chocolate chip and combine with a spatula until it forms a consistent shiny cookie dough ball.
- Shape 12 cookie balls with your hands. The dough is easy to shape like playdough. If it is too dry, this may happen if your peanut butter is too dry, add 1-2 teaspoon melted coconut oil.
- Place each cookie balls on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
- Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cool down and the center will stay soft.
- Cool down on a cookie rack.
Leave a comment
i made these today for my family as a treat, but oh my gosh, they were powdery and greasy at the same time and the overpowering taste of cocoa was unbearable. Maybe i did something wrong but i followed the recipe to a fault and even used the sugar free maple syrup. Far too much cocoa for our taste and incredible bitter. And i even added some liquid stevia as the batter did not taste sweet enough. Sorry but i had to be honest.
I am sorry to hear that, if you say it is powdery it means there was too much coconut flour. It is highly liquid absorbent and if you had a bit too much it dry out food quickly, especially baking. Sugar free maple syrup from Lakanto is what I use for the best texture and sweetness, if you used one with artificial sweetener it can come out very different. I hope you have better luck with your next recipe. Thanks, XOXO Carine.
Hi , do they turn out the same with flax eggs ?
Hi,I never tested this recipe egg-free so I am unsure. For an egg-free chocolate peanut butter cookie try my vegan chocolate cookies here. It is vegan, low carb and gluten free. Enjoy the low carb recipes on the blog. XOXO Carine.
Can I use cocoa nibs in place of chocolate chips?
Of course! It is a great healthy sugar free option. Enjoy the cookies. XOXO Carine.
I just made these but I’m looking at the nutrition on them, Now I’m thinking these aren’t very low carb? Please explaine. Thank y
Hi Joann, I am sorry if you thought this cookie recipe was ‘very low carb’. I never tag this cookie recipe as low carb so I am not sure what makes you think it was. Also, if you are following a very low carb diet you should know that any sweet recipe calling for sweetener like honey, maple syrup or brown rice syrup will never be extremely low carbs. This healthy peanut butter cookie recipe contains half carb of any regular store bought cookie and use only natural ingredient. I hope you enjoyed them anyway. Have a lovely day. XOXO. Carine.
could you use almond butter?
Yes, sure any nut butter will work in this cookie recipe like cashew butter, almond butter.
Do you think if I used a dry sweetener like swerve, it would still turn out edible? My hubby and I are on a low carb diet so I am trying to figure out how to make them so they are lower in carbs.
Hi, I will not recommend it. The liquid sweetener really makes the cookies hold together. If you are looking for a low carb chocolate treat try my low carb fudgy chocolate brownie made with swerve! you’ll love it. Recipe is here. Enjoy the blog! xoxo Carine.
These are seriously so amazing!! I don’t normally like peanut butter cookies and neither does my husband but we love these. He also has a real sweet tooth and still thinks these are awesome. Thanks for the great recipe! 🙂
Hi, Thank you SO much for your lovely comment! I am so happy when a simple recipe I share on this little blog makes others people happy. it is funny what you said about your husband because mine is the same! He has a super sweet tooth but he loved those cookies and didn’t notice it was refined sugar free 🙂 I hope you’ll find even more delicious recipe on the blog. Thanks for being around, reading me and testing my recipes. xoxo Carine.
Such a delicious treat. Love of my peanut-butter redefined! Thank you a lot for the recipe.
Thanks for your lovely feedback! I am so happy you enjoy those cookies! Peanut butter chocolate cookies are bombs 🙂 Enjoy the easy and healthy recipes on the blog my friend. Talk to you soon! xoxo Carine.
For my taste buds I bet I could use a lot less sweetener. Would I need to replace the liquid if I use less honey?
Hi Kim, I would recommend to use a low fructose liquid sweetener like brown rice syrup instead of honey or maple syrup. It has a very light sweet taste usually 30% less sweet in taste than honey. It means that you can use the 1/3 cup of liquid sweetener as recommended in the recipe but the sweetness will be 30 % lighter and it won’t change the texture of the cookies! You can buy brown rice syrup in any supermarket usually in the organic aisle or online on amazon here I hope this helps! Let me know how it goes! xoxo Carine.
Hello Carine!
These look amazing and I can’t wait to try them! But before I devour the whole cookie jar like your family, I’d like to know if you have the nutrition facts for these. Thankyou so much!
Thanks ! The nutrition panel is now available after the recipe card! Enjoy the cookies 🙂 Carine.
These look so delicious, cannot wait to try them!! Do you know what the nutrition facts are in each cookie, by chance? YUM!!
Hi Vanessa, the nutrition panel is now available just after the recipe box. Enjoy the yummy peanut butter cookies ! Carine.
How do you think these would freeze?
I am pretty sure it will freeze well. I never managed to freeze them because my family eat them so quickly that it never last more than 4 days in the cookie jar 🙂 Enjoy the cookies. Thanks for testig my recipes and see you soon around the blog ! xoxo Carine.