Here’s a rich, bakery-style recipe for Keto Chocolate Peanut Butter Cookies—soft in the center, crisp at the edges, and low-carb, sugar-free, and gluten-free.
🍪 Keto Chocolate Peanut Butter Cookies
Nutrition (per cookie, approx.)
- Net carbs: 2–3 g
- Keto-friendly | Gluten-free | No added sugar
Ingredients (makes 10–12 cookies)
- ¾ cup natural peanut butter (no sugar added)
- ⅓ cup powdered erythritol or monk-fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- Pinch of salt
- Optional: ¼ cup sugar-free chocolate chips or chopped 90% dark chocolate
Instructions
- Preheat oven
- 175°C / 350°F
- Line a baking sheet with parchment paper.
- Mix wet ingredients
- In a bowl, whisk peanut butter and sweetener until smooth.
- Beat in egg and vanilla.
- Add dry ingredients
- Stir in cocoa powder, baking soda, and salt until fully combined.
- Fold in chocolate chips if using.
- Shape cookies
- Scoop tablespoon-size portions onto baking sheet.
- Flatten slightly with a fork or fingers (they won’t spread much).
- Bake
- Bake 9–11 minutes until edges are set but centers are soft.
- Cool
- Let cookies cool on the tray for 10 minutes (they firm up as they cool).
🌟 Pro Tips
- Use room-temperature peanut butter for smoother dough.
- For extra softness, slightly underbake.
- If dough feels dry, mix in 1–2 tbsp heavy cream or almond milk.
🔄 Variations
- Crunchy: Add chopped roasted peanuts
- Spicy chocolate: Add a pinch of cayenne or cinnamon
- Peanut-butter cup style: Press a square of sugar-free chocolate into each cookie before baking
If you’d like, I can also give you:
- No-bake keto chocolate PB cookies
- Almond-butter version
- Dairy-free / egg-free keto cookies
- Or a macros-calculated version for tracking
Just tell me 😄