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These flourless Keto Chocolate Cookies are bursting with gooey peanut butter chips! Soft and tender, and only 3.7g net carbs per cookie.
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These keto chocolate cookies are really something special. Yes, I know. I say that very same thing about most of my desserts. But the thing is that it’s true every time I say it!
I’ve said it about my keto chocolate chip cookies and the famous New York Style Keto Cheesecake. And lest we forget about my fudgy keto brownie recipe!
But these tender flourless cookies really do have something special going on. Made with peanut butter and packed with keto peanut butter chips, they are an absolute delight!
Why these cookies are so special
It’s not often that I build a whole recipe around one ingredient. But the moment I tasted Lily’s new peanut butter flavor chips, I HAD to make these Keto Chocolate Cookies with Peanut Butter Chips.
No joke, these sugar free baking chips taste JUST like the high sugar kind. I could hardly believe it when I tasted my first one. And I was hard pressed not to devour the full bag right then and there.
As far as I can tell, Lily’s sells them only at Walmart, Kroger, and Target. I purchased mine at Fred Meyer, a local Kroger store. And I only knew about them because a few readers told me they were there.
They are fabulous and if you can get your hands on them, I highly recommend. If not, the ones from ChocZero are pretty tasty. And barring that, you can just use regular keto chocolate chips. They will still be delicious.
Ingredients you need
- Creamy peanut butter: Choose a sugar-free peanut butter to keep the carb count low. Natural peanut butter has a tendency to separate, so mix well well before adding it to the cookie batter.
- Sweetener: A brown sugar replacement gives the cookies extra tenderness and flavor. See the Expert Tips for more options.
- Protein powder: The protein helps give these cookies a soft-baked texture. I used chocolate whey protein, but you can use collagen protein as well (similar to my Keto Brownie Cookies). Check out the Expert Tips for more information.
- Cocoa powder: For a rich chocolate flavor, use Dutch process cocoa.
- Keto peanut butter chips: I used the new Lily’s peanut butter chips, and I got them at my local Kroger. You can use the ones from ChocZero as well.
- Kitchen staples:Â Eggs, vanilla extract, baking powder and salt.
Step-by-step directions
1. Combine the wet ingredients: In a large bowl, beat together the peanut butter and sweetener until well combined. Beat in the eggs and vanilla extract.
2. Add the dry ingredients: Add the protein powder, cocoa powder, baking powder, and salt and beat until well combined. Stir in about half of the peanut butter chips.
3. Shape the cookies: Roll the dough into 16 balls, each about 1 ½ inches in diameter, and place on a large baking sheet lined with a silicone mat. Press down with the heel of your hand to about ½ inch thick.
4. Bake the cookies: Bake at 325F for 12 to 14 minutes, until puffed and set around the edges.
5. Add the remaining chips: Remove from the oven and immediately press the remaining chips into the tops of the cookies. Let cool completely on the pan.
Expert tips
I really don’t recommend an allulose-based sweetener for these cookies, as it will make them too soft. It may also make them cook too quickly and almost burn. You can, however, use the Swerve Brown since it only has a little bit of allulose in it.
Normally I tell you not to replace whey protein with collagen and vice versa, because they bake very differently. But for these cookies, either actually works just fine. If you don’t have chocolate protein powder, you can use plain and add another half tablespoon of cocoa powder.
I know that the peanut butter chips won’t be easy for everyone to find. I wish all ingredients were available to everyone but this is the way of the world. So feel free to sub in any kind of sugar-free baking chips you can access.
Frequently Asked Questions
Since peanut are technically legumes, these cookies are nut-free. However, many chocolate chips are made on equipment that’s also used to process nuts. So if you are highly allergic to tree nuts, I recommend finding a brand that doesn’t cross-contaminate. I know that Pascha makes some good sugar-free chips that are completely nut-free.
I usually store cookies on the counter in a covered container, as I prefer them room temperature. They will last up to 5 days like this. You can also store keto cookies in the refrigerator for at least a week, or the freezer for two to three months.
This keto cookie recipe has 6.5g of carbs and 2.8g of fiber per serving. That comes to 3.7g net carbs per cookie.
Chocolate Peanut Butter Cookies Recipe
These flourless Keto Chocolate Cookies are bursting with gooey peanut butter chips! Soft and tender, and only 3.7g net carbs per cookie.
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Servings: 16 cookies
Calories: 149kcal
Instructions
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Preheat the oven to 325ºF and line a large baking sheet with a silicone mat. Use two baking sheets if yours are small, as these cookies will spread.
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In a large bowl, beat together the peanut butter and sweetener until well combined. Beat in the eggs and vanilla extract.
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Add the protein powder, cocoa powder, baking powder, and salt and beat until well combined. Stir in about half of the peanut butter chips.
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Roll the dough into 16 balls, each about 1 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.
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Bake 10 to 12 minutes, until puffed and set around the edges. Do NOT over-bake them as they can dry out easily.
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Remove and immediately press the remaining chips into the tops of the cookies. Let cool completely on the pan.
Notes
Storage Information: Store the cookies in a covered container on the counter for up to 4 days or in the fridge for up to a week. You can also freeze them for several months.Â
Nutrition Facts
Chocolate Peanut Butter Cookies Recipe
Amount Per Serving (1 cookie)
Calories 149
Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Carbohydrates 6.5g2%
Fiber 2.8g11%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.
