Enjoy these soft, chewy Keto Peanut Butter Cookies studded with dark chocolate chips. Each cookie is roughly 3 net carbs, making them an excellent low-carb treat that still satisfies a sweet tooth.
This recipe is a low-carb take on the classic flourless peanut butter cookie many of us remember from childhood. The familiar fork-crisscross top gives them a nostalgic look, while the updated ingredients keep the flavor and texture you love without the carbs.
These cookies use a preferred sugar-free sweetener and sugar-free dark chocolate chips for great taste without the aftertaste some sweeteners can leave. Beyond that, you only need a few pantry staples to make these quick, easy, and delicious cookies.
Ingredients for Keto Peanut Butter Cookies
Simple ingredients make these peanut butter chocolate chip cookies a breeze. You will need:
- Creamy peanut butter
- Brown sugar monkfruit (or regular brown sugar if not following keto)
- Baking powder
- Salt
- Vanilla extract
- Egg
- Sugar-free dark chocolate chips (or regular if not keto)
- Optional: chopped peanuts for topping
How to Make Low-Carb Peanut Butter Cookies
These gluten-free peanut butter cookies are straightforward and fast to prepare. Follow these steps:
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine all ingredients until the dough is thick and uniform.
- Use a 1-inch cookie scoop to portion the dough onto a greased or lined cookie sheet.
- Bake 10–12 minutes for soft, chewy cookies, or about 15 minutes if you prefer a crunchier texture.
- Let the cookies cool at least 10 minutes so they finish setting before serving.
Is Peanut Butter Keto?
Peanut butter is sometimes debated in keto circles. My approach: if it fits within your daily net carb allowance, it can be part of a keto plan. Choose natural, unsweetened peanut butter without added sugars.
If you avoid peanuts, you can substitute a thick almond butter or another low-carb nut butter. Avoid runny nut butters, as they produce flatter cookies. Pick a nut butter with a consistency similar to traditional peanut butter for best results.
How Many Carbs Are in These Cookies?
Using a 1-inch scoop yields about 18 cookies per batch. Each cookie contains approximately 3.3 net carbs. Refer to the recipe nutrition for an approximate breakdown per serving.
How to Store Keto Peanut Butter Chocolate Chip Cookies
Store cookies at room temperature in an airtight container for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- Use a silicone baking mat or parchment paper for consistent results and easy cleanup.
- Allow the cookies to cool for about 10 minutes so they set properly and hold their texture.
- Sprinkling a little sea salt on top enhances the sweet-and-salty contrast and brings out the chocolate and peanut flavors.
More Great Recipes:
- Air Fryer Mozzarella Sticks
- BBQ Chicken Pizza
- Keto Chocolate Chip Cheesecake Bars
- Wine Slushie
- Shredded Fried Cabbage with Bacon
Keto Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit (or regular brown sugar if not keto)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg (beaten)
- 1/2 cup Lily’s sugar-free semi-sweet chocolate chips (or regular if not keto)
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine all ingredients until thick and well mixed.
-
Using a 1-inch cookie scoop, place dough onto a greased or lined cookie sheet.
-
Bake 10–12 minutes for soft and chewy cookies, or about 15 minutes for crunchier cookies.
-
Allow the cookies to cool at least 10 minutes to finish setting before serving.
Notes
Each cookie has about 3.3 net carbs.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.