These cookies taste like the classic peanut butter treats you grew up with, but they fit perfectly into a low-carb lifestyle. They’re soft in the center, slightly crisp at the edges, and studded with melty sugar-free chocolate chips. You only need one bowl and about 10 minutes of hands-on time.
If you’re craving something sweet without the sugar crash, this recipe will quickly become a favorite. Even non-keto friends won’t guess they’re low-carb.
Ingredients
Method
- Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix the wet ingredients: In a large bowl, combine peanut butter, melted butter, egg, and vanilla. Stir until smooth and glossy.
- Add the dry ingredients: Sprinkle in almond flour, sweetener, baking soda, and salt. Stir until a thick dough forms. If it looks too runny, let it rest for 2–3 minutes to thicken. If it’s still very soft, add 1 tablespoon coconut flour.
- Fold in chocolate chips: Stir in the sugar-free chocolate chips gently so they distribute evenly.
- Portion the dough: Scoop 1.5–2 tablespoons per cookie and place on the prepared sheet, spacing about 2 inches apart. Roll into balls and gently flatten to about 1/2 inch thick. These don’t spread much.
- Bake: Bake for 9–11 minutes, until the edges are set and just turning golden. The centers should look slightly soft.
- Finish and cool: If using, sprinkle a little flaky sea salt on top right out of the oven. Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely.
- Enjoy: Serve warm for melty chips or at room temperature for a chewier bite.
What Makes This Special
These cookies use almond flour instead of wheat flour, so they stay low in carbs while keeping a tender texture. A touch of butter and natural peanut butter gives them a rich, bakery-style flavor without adding unnecessary sugar.
They use a granulated erythritol or allulose sweetener, which keeps the cookies sweet without kicking you out of ketosis. The best part: this recipe is flexible, so you can make the cookies softer, crispier, or nuttier depending on your preferences.
Bonus: They freeze beautifully, so you can bake once and enjoy a stash of cookies for weeks. That’s perfect for those moments when a craving hits and you want a treat that won’t derail your goals.
Ingredients
- 1 cup natural peanut butter (smooth or crunchy, unsweetened)
- 1/2 cup almond flour (finely blanched works best)
- 1/2 cup granulated keto sweetener (erythritol, monk fruit blend, or allulose)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt (skip if peanut butter is salted)
- 1/3 to 1/2 cup sugar-free chocolate chips
- Optional: 1–2 tablespoons coconut flour if dough seems too soft
- Optional: Flaky sea salt for finishing
Instructions
- Preheat the oven: Set to 350°F (175°C).
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix the wet ingredients: In a large bowl, combine peanut butter, melted butter, egg, and vanilla. Stir until smooth and glossy.
- Add the dry ingredients: Sprinkle in almond flour, sweetener, baking soda, and salt. Stir until a thick dough forms.
If it looks too runny, let it rest for 2–3 minutes to thicken. If it’s still very soft, add 1 tablespoon coconut flour.
- Fold in chocolate chips: Stir in the sugar-free chocolate chips gently so they distribute evenly.
- Portion the dough: Scoop 1.5–2 tablespoons per cookie and place on the prepared sheet, spacing about 2 inches apart. Roll into balls and gently flatten to about 1/2 inch thick.
These don’t spread much.
- Bake: Bake for 9–11 minutes, until the edges are set and just turning golden. The centers should look slightly soft.
- Finish and cool: If using, sprinkle a little flaky sea salt on top right out of the oven. Let cookies cool on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely.
- Enjoy: Serve warm for melty chips or at room temperature for a chewier bite.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
Place a small piece of parchment between layers to prevent sticking.
- Refrigerator: Keeps well for 1 week. Chilling helps them firm up and intensifies the peanut flavor.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature for 15–20 minutes or warm in the microwave for 10–15 seconds.
- Freeze the dough: Scoop and flatten portioned dough, freeze on a tray, then store in a freezer bag.
Bake from frozen at 350°F, adding 1–2 minutes.
Why This is Good for You
Low in carbs: Almond flour and sugar-free sweetener keep net carbs down, making these a smart choice for keto or low-carb diets. You get the satisfaction of a treat without the blood sugar spike.
Healthy fats and protein: Peanut butter provides plant-based fats and protein to keep you fuller longer. That helps curb snack attacks and keeps energy steady.
No refined sugar: Using keto-friendly sweeteners avoids the crash you get with regular cookies.
For many people, that means better focus and fewer cravings.
Pitfalls to Watch Out For
- Runny peanut butter: If your peanut butter is very oily, the dough can feel loose. Stir the jar well before measuring and add a pinch of coconut flour if needed.
- Overbaking: These cookies firm up as they cool. If you bake until they look fully set, they may turn dry.
Pull them when the centers still look slightly soft.
- Wrong sweetener: Some sweeteners brown and some don’t. Erythritol crisps more; allulose browns more and can make cookies softer. Choose based on your texture preference.
- Salt levels: Salted peanut butter plus added salt can be too much.
Taste the dough and adjust before baking.
- Measuring flour incorrectly: Almond flour packs easily. Spoon it into the cup and level off, or weigh it for accuracy to avoid dry cookies.
Alternatives
- No peanut butter? Use almond butter or sunflower seed butter. Note that sunflower seed butter can turn cookies green due to chlorophyll reacting with baking soda—harmless but surprising.
- Nut-free: Swap almond flour for finely ground sunflower seed flour and use sunflower seed butter.
Texture will be slightly denser but still tasty.
- Chewier vs. crispier: For chewier cookies, use allulose and pull them at 9 minutes. For crisper edges, use erythritol and bake 1–2 minutes longer.
- Flavor boosts: Add 1/2 teaspoon cinnamon, a pinch of espresso powder, or 1/4 teaspoon maple extract for a fun twist.
- Chunky style: Stir in chopped peanuts or pecans for crunch. Keep total mix-ins to about 2/3 cup.
FAQ
Can I make these dairy-free?
Yes.
Replace butter with coconut oil or ghee. Coconut oil gives a slightly firmer texture when cool and a very subtle coconut note.
Do I need to chill the dough?
Not usually. If the dough feels soft or sticky, a 15–20 minute chill makes it easier to scoop and helps the cookies hold their shape.
Which sweetener works best?
Erythritol or monk fruit-erythritol blends yield a classic cookie bite with crisper edges.
Allulose makes softer, chewier cookies and browns more. Avoid pure stevia for this recipe—it can taste bitter and doesn’t add bulk.
How many carbs are in each cookie?
Exact numbers vary by brand. As a ballpark, one cookie (from 16 cookies) typically has about 3–4g net carbs when using almond flour, unsweetened peanut butter, and sugar-free chips.
Check your labels for precise macros.
Can I use coconut flour instead of almond flour?
Not as a 1:1 swap. Coconut flour is very absorbent and will make the dough dry. If you must use it, reduce to about 2–3 tablespoons and increase the egg, but the texture will be different.
Why did my cookies crumble?
They may have been overbaked or used a sweetener that crystallized heavily.
Try baking a minute less, using a mix of erythritol and allulose, or letting them cool fully on the pan before moving.
Can I make them larger?
Yes. Make 10–12 bigger cookies and bake 2–3 minutes longer. Keep an eye on the edges and pull when the centers look just set.
Do I need baking powder instead of baking soda?
Baking soda is enough here because the dough has acidity from peanut butter and sweeteners.
If using baking powder, use 1 teaspoon and expect slightly puffier cookies.
How do I prevent the sweetener from cooling and getting gritty?
Allulose helps avoid that cooling effect. Also, let cookies rest for a few hours; erythritol crystals soften over time. Using a blend can balance taste and texture.
Can I press them with a fork for the classic peanut butter look?
Absolutely.
Lightly flatten and crisscross with a fork dipped in sweetener or water to prevent sticking. They’ll bake a touch faster when thinner, so check at 8–9 minutes.
In Conclusion
Keto Peanut Butter Chocolate Chip Cookies deliver everything you want in a cookie—rich flavor, chewy texture, and melty chocolate—without the sugar overload. The recipe is simple, flexible, and works with pantry staples you probably already have. Keep a batch on hand for a quick snack, a lunchbox treat, or an evening sweet tooth fix. With a few smart swaps and the right sweetener, you’ll have cookies that feel indulgent and fit your goals.
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