Keto Peanut Butter Chocolate Chip Cookies
These easy Keto Peanut Butter Chocolate Chip Cookies are ultra-crispy peanut butter cookies with delicious dark chocolate chunks perfect for fixing a sweet craving with only 2.7 grams of net carbs!
Plus, these keto chocolate chip cookies are also gluten-free!
If you love peanut butter, you find the right place! I am a peanut butter lover, and I probably have made dozens of keto peanut butter recipes: from the No-bake Peanut Butter Bars to the No-bake Peanut Butter Balls.
So time for something new and ultra crunchy with this almond flour peanut butter cookie recipe, 100% sugar-free!
Is Peanut Butter Keto?
Not all peanut butter brands are keto-friendly. So before making any of my keto peanut butter recipes, always check the nutritional information of the peanut butter jar.
The jar should only contain peanuts and occasionally added salt. But, you shouldn’t see any added sweetener or vegetable oils either.
You can also make your own Peanut Butter. What’s easier than a 1-ingredient recipe?
Why You’ll Love This Recipe
This keto chocolate chip cookie recipe is amazing as it tastes like a classic cookie, but it’s also:
- Ready In 25 Minutes
How To Make Keto Peanut Butter Chocolate Chip Cookies
The great news is that you need just about 20 minutes to whip out a batch of these lovely keto cookies. Let’s see what you need to start.
The ingredients you need to make these low-carb peanut butter chocolate chip cookies are:
- Natural Peanut Butter – make sure you use unsweetened peanut butter with no added sugar or oil. You can use salty or crunchy peanut butter if you like a bit of salt or crunch in your cookies.
- Softened Unsalted Butter – or dairy-free butter. This recipe doesn’t work as well with coconut oil. I recommend you rather use my almond flour peanut butter cookie for coconut oil.
- Large Egg
- Erythritol or any keto granulated sweetener you like including allulose, monk fruit erythritol blend. Or, you can also use brown sugar-free sweetener for a soft and chewy texture.
- Almond Flour – I am using ultra-fine blanched almond flour, but almond meal works as well. However, almond meal gives a grainy, darker color to cookies.
- Sugar-Free Chocolate Chips – I use dark chocolate chips and added a few pieces of sugar-free dark chocolate on top of the cookies for an extra boost of flavor. This is optional, and you can skip this extra step. You can make your own with my sugar-free chocolate chip recipe.
- Baking Powder or divide the amount by half to replace with baking soda.
- Salt – only use the salt if your peanut butter and butter are unsalted.
Beating Ingredient To Form A Cookie Dough
First, in a large mixing bowl or the bowl of your stand mixer using the paddle attachment, beat the egg, butter, peanut butter, erythritol, and vanilla extract.
Beat everything together until creamy and smooth – it takes just 30 seconds.
Then, stir in the remaining ingredients: salt, almond flour, and baking powder.
Beat on the low-speed setting until the cookie dough forms.
Finally, fold in the sugar-free chocolate chips and use a spatula to combine.
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper with coconut oil and set it aside.
Scoop out about one and a half tablespoons of cookie dough. Slightly grease your hand with coconut oil and roll the cookie dough into a smooth ball.
Place the cookie dough ball onto the baking sheet and repeat the steps above until all the cookie dough has been shaped.
Press down each sugar-free peanut butter cookie into a thick disc.
Decorate the top of each cookie with extra dark chocolate chips or chocolate chunks. You can also use 85% or 90% cocoa chocolate for this step.
Bake the gluten-free peanut butter cookies in the center rack of the oven for about 15 minutes or until the sides are golden brown.
These low-carb peanut butter chocolate chip cookies are soft when out of the oven, and they must be cooled down for at least 15 minutes on the baking sheet.
Then, when they start to firm up and reach room temperature, slide a spatula or flat tool under each peanut butter cookie and transfer them onto a cooling rack.
Cool them down completely before storage.
You can store these keto low-carb cookies in an airtight cookie jar at room temperature for about 5 days.
Otherwise, you can freeze the peanut butter almond flour cookies in zip lock bags and thaw them the day before at room temperature.
Frequently Asked Questions
Below are the answers to your most popular questions about this keto chocolate chip cookies recipe.
Can I Use Coconut Flour?
No, you can’t swap almond flour with coconut flour. These keto flours have very different properties – their fiber and protein amounts differ.
Use this coconut flour peanut butter chocolate chips cookie recipe to use coconut flour in your cookies.
Can I Use Dark Chocolate?
All dark chocolate slabs with more than 85% of cocoa are keto-friendly. So feel free to chop the chocolate bars into pieces and use them as a replacement for sugar-free chocolate chips.
Can I Make The Dough Ahead?
Yes, you can make ahead your cookie dough and store it overnight in the fridge.
However, the next day, keep the dough for 1 hour at room temperature before baking to prevent the cookies from completely deflating in the oven or spreading too much.
Can I Remove The Egg?
No, this recipe doesn’t work egg-free.
You can experiment with flax eggs, but by experience, the result is pretty average. The cookies are fragile and fall apart easily.
For a fool-proof egg-free peanut butter keto cookie recipe, try my keto vegan peanut butter cookie recipe.
More Keto Cookie Recipes
Below I listed more delicious keto cookie recipes for you to try:
Have you made these low-carb cookies? Share a comment or review below to tell me how much you loved them!
Keto Peanut Butter Chocolate Chip Cookies
Want My Kitchen Equipment?
- ¾ cup Natural Peanut Butter
- ¼ cup Softened Unsalted Butter
- ½ cup Crystal Sweetener
- 1 large Large Egg
- ½ teaspoon Vanilla Extract
- ½ cup Almond Flour
- 1 teaspoon Baking Powder
- ¼ cup Sugar-free Chocolate Chips
- ½ teaspoon Salt
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil paper. Set aside.
- In a large mixing bowl, using an electric beater, beat softened unsalted butter, natural peanut butter, egg, vanilla extract, and erythritol until smooth and creamy.
- Add in almond flour, baking powder, salt, and vanilla extract.
- Beat the dough on the low-speed setting until fully incorporated, then using a spatula, fold in the sugar-free chocolate chips.
- Roll 8 dough balls between lightly greased hands and place each dough ball on the cookie sheet leaving half a thumb of space between each.
- Slightly flatten each cookie dough ball and add extra sugar-free dark chocolate chunks on top if you like.
- Bake in the center rack of the oven for 15 minutes or until golden brown on the side.
- Let the cookies fully cool down on the cookie sheet before transferring them on a wire rack to bring to room temperature. The cookies firm up as they cool down on the cookie sheet, so be patient.
- Store in a cookie jar at room temperature for up to 5 days or freeze and thaw at room temperature.
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Ingredients:Almond FlourChocolate ChipsEggPeanut Butter
Preparation:Under 10 Minutes
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These are pretty good. For the sweetener I used allulose (rxsugar brand). The recipe as written made 16 good-sized cookies (2.5 to 3 inches). Will make again!
Can one substitute almond butter and if so, same measurements? Thanks!
Yes, you can use same amount of almond butter as soon as your jar is drippy and fresh.
Im confused, this recipe at the top says 2.7 carbs per cookie, but in the nutrition fact box its says 10.9 carbs per cookie. Which one is correct?
The recipe says 2.7g net carbs, net carbs are total carbs minus fiber. You don’t count fiber on a keto diet because they are carbs that are not assimilated by the body – don’t impact blood sugar level. In the nutrition panel you have total carbs, fiber and net carb showing.
Made a double batch. First batch, they almost burned cooking the 15 minutes. 2nd batch I didn’t cook as long, came out great.
don’t take them off the baking sheet before the cool, they fall apart.
bought some low carb brownie mixes, these are much better than either of them.
Great recipe! Cookies turned out delicious and stayed fresh and with a crispy edge for two days. That’s how long they lasted at our house. Definitely let the cookies cool according to the instructions.