Keto Chocolate Peanut Butter Cookies

Ok, here we are - the last of my Keto Christmas Cookie recipe marathon!

It feels like I’ve been posting a nonstop stream of low carb cookie recipes, but in reality, it was only like 8 of my favorite favorite cookies, each redone as a keto version.

Today’s recipe is a fun variation on traditional peanut butter cookies - and on my original recipe for Easy Keto Peanut Butter Cookies Recipe, by extension.

Behold: my keto chocolate peanut butter cookie recipe!

This easy keto cookie recipe starts out like my sugar-free peanut butter cookies, but with the addition of chocolate.

They may just be the perfect keto peanut butter cookies - fudgy, chewy cookies with the flavours of both peanut butter AND chocolate.

You know, just one of my favourite combinations ever!

Aesthetically, I kept this chocolate version similar to my low carb peanut butter cookies, with the traditional crisscross marks on top.

They are great as-is, and even better when warmed up for a few seconds in the microwave.

Also: these low carb cookies make some amazing keto ice cream sandwiches, if you feel so inclined!

The Nutritional Data

This Keto Chocolate Peanut Butter Cookies recipe makes 16 cookies - if you make yours bigger or smaller (ending up with more or fewer cookies), your nutritional info with be a bit different.

So. These cookies come in at 13 grams of total carbs each.

8 grams of carbs come from sugar alcohols. Add 2 grams of fiber, and you're left with 3 g net carbs per cookie.

So, a delicious treat for all the keto dieters in your life, and the perfect addition to your holiday baking plans!

Ingredients

If you’ve done any of my other keto recipes for cookies, you’ll find that this easy recipe uses some pretty simple ingredients.

If you don’t already have them on hand, they should be easy enough to find in any larger grocery store.

A few notes for you:

The “Flour” Mixture

Rather than using just almond meal and making almond flour chocolate peanut butter cookies - or make those flourless chocolate peanut butter cookies - I apply the same concepts I learned in making gluten-free cookies, to baking keto cookie recipes.

To that end, I use a few different “flour” type ingredients - balancing out their flavours and properties - to obtain the best possible result.

It tends to be a result that mimics regular flour as much as possible.

In this case, I use:

Chocolate Flavored Whey Protein Powder
Super Fine Almond Flour
Unsweetened Cocoa Powder
Coconut Flour
Xanthan Gum

Each of these ingredients plays an important role in these easy keto chocolate peanut butter cookies, so I do not recommend swapping them out.

In terms of the protein powder, I love Revolution Nutrition's High Whey, and use it in everything.

I use a LOT of their “Vanilla Cake” flavour in my keto desserts, and their “Chocolate Cake” flavour in this recipe. 10/10, highly recommend it!

If you can’t get that one, just be sure to use a chocolate protein powder that suits your macros and tastes good!

If you need gluten free chocolate peanut butter cookies, make sure to check the allergen list on your protein powder.

Creamy Peanut Butter

When making these easy keto cookies, know that the type of peanut butter you use will impact the final cookies.

This chocolate peanut butter cookie recipe was developed using smooth peanut butter, which gives the best texture.

If you swap it out for crunchy peanut butter, you may need to add a little more, for there to be enough moisture/fat from it.

To keep it keto, you’ll want to use peanut butter without added sugars.

You’ll usually find the best peanut butter options in the “natural peanut butter” section, or you can make your own peanut butter at home.

Finally, if you’re allergic to peanuts, feel free to swap it out for almond butter, sunflower butter, or cashew butter.

Keto Sweeteners

I use 2 different types of sugar substitute in this recipe, to give the most authentic cookie taste and texture.

As far as the white sugar substitute, I started out with using an Erythritol / Monk Fruit Sweetener - usually Swerve Granular Sweetener.

(Make sure you’re using granulated rather than powdered sweetener!)

Recently, I’ve been using Allulose as my go-to sugar-free sweetener.

A keto friendly sweetener, it tastes more like regular sugar, and - like erythritol and monkfruit - doesn’t raise blood sugar like some other sugar alcohols.

The best part is that it also doesn’t crystalize or give you the weird cooling mouth sensation that erythritol can - so it feels more like real sugar.

As for the brown sugar sweetener, I used to use Brown Sugar Swerve, as it’s the most readily available brown low carb sweetener option, where I live.

That said, I recently changed over to Brown Allulose, so I’ve had fun playing around with that.

I find allulose to be the best option, and worth the effort to purchase it. It’s so much more like real sugar!

That said, you do need to use a little more of it, than you do with erythritol.

This recipe uses ¼ cup each, if using an erythritol blend, and ⅓ cup each if using allulose.

Almond Milk

I use a small amount of Unsweetened Almond Milk in these low carb chocolate peanut butter cookies, as that’s what I have around.

Coconut Milk, Cashew Milk, Flax Milk, and Macadamia Milk are other great options, both for taste and performance - just be sure they fit your desired macros.

That said, regular milk will work, if you don’t tend to use the dairy free milks, like we do!

Everything Else

Rounding out this recipe, you will need:

Unsalted butter
Large eggs
Pure Vanilla Extract
Baking powder
Baking soda
Salt

... I just don’t have anything to add, as far as these last few ingredients go!

How to Make Keto Chocolate Peanut Butter Cookies

The full recipe is in the recipe card at the end of this post, here is the visual walk through of the basic steps:

In a medium bowl, mix together all of the dry ingredients - except the sugar substitutes. Set aside.

In stand mixer - or in a large mixing bowl if you’re using an electric mixer - cream peanut butter, butter, and sugar substitutes until fluffy.

Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.

Slowly add the dry ingredients mix to the mixer bowl of wet ingredients, and carefully mix until well incorporated and smooth.

Cover dough with plastic wrap, chill for 1 hour.

Preheat the oven temperature to 350 F, line baking sheets with parchment paper.

Roll 1.5 inch balls out of the chocolate peanut butter cookie dough, or use a cookie scoop. You want to get 16 cookies from the batch.

Arrange cookie dough balls on prepared baking sheet leaving at least 2" between cookies - they flatten out a fair amount.

Gently press the top of each cookie slightly - flatten JUST enough to prevent the dough from rolling.

Gently press the top of the cookie lightly with a fork, then again in the opposite direction, forming a crisscross pattern.

Bake cookies for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!

Allow cookies to cool for 2 minutes before removing from baking tray.

Leftover Cookies

Cool completely to room temperature before storing in an airtight container, like a freezer bag.

Leftover peanut butter keto cookies will keep for several days at room temperature, or a couple of weeks in the fridge.

Best served room temperature or warmer.

More Keto Cookie Recipes

Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!

Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Cowboy Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Soft Peanut Butter Cookies
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies

... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!

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