Keto Chocolate Peanut Butter Cookies

Keto Chocolate Peanut Butter Cookies – these four ingredient cookies are very easy to make, low-carb, grain and sugar-free. Perfect to satisfy your sweet tooth, made with simple ingredients.

Keto chocolate peanut butter cookies on a baking sheet

Remember the three ingredient Keto Peanut Butter Cookies that I shared with you back in the summer? Well, we love these and this is why I decided to tweak the recipe a little and add some unsweetened cocoa powder. This totally made the cookies taste like chocolate and they are super delicious.

What ingredients do I need to make these Keto Chocolate Peanut Butter Cookies?

Keto chocolate peanut butter cookies on parchment paper

  • creamy peanut butter
  • egg
  • low-carb confectioners sweetener (I used Swerve)
  • unsweetened cocoa powder
  • vanilla extract (optional)

Optional – you can add some vanilla extract and top the cookies with chopped peanuts.

What kind of peanut butter to use in this Keto Chocolate PB Cookies Recipe?

Chocolate peanut butter cookies on a cookie sheet

There is a list of Keto approved peanut butters.

I usually use Costco’s Kirkland Creamy Peanut butter that is not on the list. I have not had any issues with this.

Make sure you use creamy peanut butter, that is made with 100% peanuts and no added sugar.

Also if the oil has separated on the top of the jar of peanut butter, stir well with a knife or a fork to make the whole peanut butter creamy.

I have not tried the recipe with powdered peanut butter, but it might work.

I’m not sure how much water should be added and have to test this further.

What is the best low-carb sweetener to make Keto Chocolate Peanut Butter Cookies?

I recommend using powdered (confectioners) low-carb sweetener.

Granulated sweeteners make the cookies too hard, but you can still use them

I usually use powdered erythritol or Swerve Confectioners Low-Carb Sweetener.

Some people find Swerve a little sweeter than regular erythritol and I agree, but I still use the same amount of Swerve in recipes, I do not adjust it.

How to make Chocolate Peanut Butter Cookies?

Flourless chocolate peanut butter cookies in parchment paper

In a bowl combine the low-carb sweetener, peanut butter, cocoa powder, egg and vanilla. Stir to combine.

Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.

Using a 2 tablespoon cookie scoop, scoop out dough and roll into balls.

Place balls on the baking sheet, leaving 1.5-inches in between each one.

Make a criss cross pattern on top of each cookie.

Bake for 10-12 minutes, until the tops are set. Do not attempt to remove the cookies from the baking sheet right away, let them cool for 10 minutes.

Store in an air-tight container at room temperature for 5 days.

How long to bake flourless peanut butter cookies in the oven for?

Bake these Keto Chocolate Peanut Butter Cookies in the oven at 350 F for 10-12 minutes, until the tops are set. Let them cool on the baking sheet for at least 10 minutes before removing.

We do not want to over bake these flourless cookies, because they will become too dry and rubbery.

More Keto Sweet Treats:

Servings: 9

Keto Chocolate Peanut Butter Cookies

Prep Time:
5 mins
Cook Time:
12 mins
Total Time:
17 mins
Keto Chocolate Peanut Butter Cookies - these four ingredient cookies are very easy to make, low-carb, grain and sugar-free. Perfect to satisfy your sweet tooth, made with simple ingredients.
Keto chocolate peanut butter cookies on a baking sheet
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Ingredients

  • 1/2 cup minus 1 tbsp creamy peanut butter
  • 1 large egg
  • 1/2 cup minus 1 tablespoon low-carb confectioners sweetener — I used Swerve
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp vanilla extract — optional

Instructions

  1. In a bowl combine the low-carb sweetener, peanut butter, cocoa powder, egg and vanilla. Stir to combine.

  2. Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
  3. Using a 2 tablespoon cookie scoop, scoop out dough and roll into balls.
  4. Place balls on the baking sheet, leaving 1.5-inches in between each one.
  5. Make a criss cross pattern on top of each cookie.
  6. Bake for 10-12 minutes, until the tops are set. Do not attempt to remove the cookies from the baking sheet right away, let them cool for 10 minutes.
  7. Store in an air-tight container at room temperature for 5 days.
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter cookies

Nutrition Information

Calories: 94, Fat: 7g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 73mg, Potassium: 118mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 1g, Protein: 4g, Vitamin A: 25%, Calcium: 10%, Iron: 0.5%