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Keto Peanut Butter Chocolate Chip Cookies - Soft, Chewy, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Mix the wet ingredients: In a large bowl, combine peanut butter, melted butter, egg, and vanilla. Stir until smooth and glossy.
  3. 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.
  4. Fold in chocolate chips: Stir in the sugar-free chocolate chips gently so they distribute evenly.
  5. 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.
  6. Bake: Bake for 9–11 minutes, until the edges are set and just turning golden. The centers should look slightly soft.
  7. 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.
  8. Enjoy: Serve warm for melty chips or at room temperature for a chewier bite.