Keto Peanut Butter Chocolate Chip Cookies
User Reviews
5
Keto Peanut Butter Chocolate Chip Cookies
Description
This recipe relies on natural peanut butter as a base, combined with a finely ground sugar-free sweetener to replace sugar's sweetness while maintaining texture. Coconut flour adds absorbency without carbs, working alongside baking soda and baking powder to leaven. Melted coconut oil and vanilla extract enrich flavor and mouthfeel.
The dough is chilled for at least 30 minutes or overnight to improve shape retention and texture, then portioned into balls, flattened with a fork creating the classic crisscross pattern. They bake at 375°F for 9 to 10 minutes until slightly soft but set, then cooled completely to firm up.
These cookies are suited for low-carb or keto diets because of their sugar-free sweetener and coconut flour, providing a balance between sweetness and protein from peanut butter. The texture is tender with chewy edges. The notes suggest careful choice and preparation of sweetener for best consistency, and some adjustments with coconut flour or oil depending on dough firmness.
This recipe yields cookies that satisfy peanut butter and chocolate cravings with significantly reduced carbs compared to traditional cookies.
Ingredients
- 1 cup peanut butter creamy and all-natural
- ½ cup sugar-free sweetener such as Swerve or monk fruit sweetener, confectioner's
- ½ cup chocolate chips sugar free
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil (melted)
- 1 teaspoon vanilla extract
Instructions
- Line a baking tray with parchment paper and preheat the oven to 375°F (190°C).
- Mix peanut butter and sweetener in a bowl. If the sweetener is granulated, grind it into a fine powder. Combine well with a whisk or spatula, but avoid over-mixing. An electric whisk can be used too. (refer to the notes below for more details).
- Let the dough rest in the fridge for at least 30 minutes, or ideally overnight. For a quicker option, wrap the dough in cling film or plastic wrap and freeze for about 5 minutes to speed up cooling.
- Scoop out the dough into balls. Place the dough balls on the baking sheet, spacing them evenly apart. (see notes below).
- Flatten each dough piece into a cookie shape using the flat back of a fork, and create diagonal patterns on the surface with the fork's teeth.
- Bake the cookies in the oven for 9-10 minutes until they are slightly soft. Then, remove them and allow to cool completely before serving.
Notes
- Grind sugar-free sweetener to a fine powder if granulated to avoid gritty texture.
- Regular sugars like brown or coconut sugar can substitute if not restricting carbs.
- Add a flax egg (2 tbsp flax meal + 5 tbsp water, rested 10 minutes) for a chewier cookie texture.
- Adjust dough consistency by adding more peanut butter or coconut oil if too firm, or more coconut flour if too wet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 1mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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