Enjoy these soft, chewy Keto Peanut Butter Cookies studded with dark chocolate chips. Each cookie is approximately 3 net carbs, making them an excellent low‑carb snack or dessert.
This recipe is a low‑carb twist on the classic flourless peanut butter cookie many of us remember from childhood. You might recall the trademark fork cross on top of each cookie — a small nostalgic touch you can include if you like. These cookies use a sugar‑free sweetener and sugar‑free dark chocolate chips for the best keto‑friendly flavor, while keeping the ingredient list short and simple.
They turn out soft and chewy with a rich peanut butter taste and melty chocolate pieces—perfect for satisfying a sweet tooth without spiking carbs.
Ingredients for Keto Peanut Butter Cookies
These peanut butter chocolate chip cookies are quick and easy. You’ll need:
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit (or regular brown sugar if not following 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)
- Chopped peanuts (optional)
How to Make Low Carb Peanut Butter Cookies
These gluten‑free, low‑carb peanut butter cookies come together in minutes. Basic steps:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine all ingredients until well mixed. The dough will be thick.
- Use a 1‑inch cookie scoop (or roll into 1‑inch balls) and place them on a greased or lined baking sheet. If desired, press a fork into each cookie for the classic crosshatch pattern.
- Bake 10–12 minutes for soft, chewy cookies or about 15 minutes if you prefer them crunchier.
- Let cookies cool at least 10 minutes so they finish setting.
Is Peanut Butter Keto?
Peanut butter can be debated in keto communities. Whether it fits your plan depends on your daily net carb allowance. If it fits your macros, peanut butter is fine. If you prefer or need to avoid peanuts, substitute a thick, low‑carb almond butter (check labels for added sugars or honey). Avoid runny nut butters, as they can make cookies spread too flat.
How Many Carbs Are in These Cookies?
Using a 1‑inch cookie scoop, this recipe yields about 18 cookies. Each cookie has approximately 3.3 net carbs. See the nutrition section below for more details.
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
- Line your baking sheet with a silicone baking mat or parchment paper for even baking and easy cleanup.
- Allow cookies to cool for about 10 minutes before eating so they set properly.
- Sprinkle a small pinch of flaky sea salt on top just before serving to enhance the sweet‑and‑salty contrast.
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 Lily’s Sugar Free semi‑sweet chocolate chips, or regular if not keto
Instructions
-
Preheat the oven to 325°F (163°C).
-
In a medium bowl, combine all ingredients. The dough will be thick.
-
Use a 1‑inch cookie scoop to portion onto a greased or lined baking sheet.
-
Bake 10–12 minutes for soft and chewy cookies, or about 15 minutes for crispier cookies.
-
Allow 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.