Keto Peanut Butter Chocolate Chip Cookies
By Carine Claudepierre
Published on 12/23/2021 - Last updated on 06/28/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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 classic almond flour chocolate chip cookies, but it’s also:
- Gluten-Free
- Grain-Free
- Low-Carb
- Keto
- Paleo
- 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.
Ingredients
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.
Baking
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.
Cooling Down
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.
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.
Have you made these low-carb cookies? Share a comment or review below to tell me how much you loved them!
Did You Like This Recipe?
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Keto Peanut Butter Chocolate Chip Cookies
Ingredients
- ¾ cup Natural Peanut Butter
- ¼ cup Softened Unsalted Butter
- ½ cup Granulated 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
Instructions
- 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.
Storage
- Store in a cookie jar at room temperature for up to 5 days or freeze and thaw at room temperature.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Thanks for this recipe! These are delicious! Didn’t change a thing!
Thank you!!
Only reason I didn’t rate a 5 is it allows you to change the the # of cookies and adjusts the ingredients measurements but not the nutritional value. Absolutely delish
Great to hear you liked it.
The nutritional value is per cookie. The recipe allows you to make fewer cookies, but the nutritional value per cookie will never change!
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.
Hi,
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.