These low carb chocolate peanut butter cookies melt in your mouth as you eat them. They only need 3 ingredients. The cookies take about 20 minutes to make including baking time. The cookies also store well.
I shared a few meltaway cookie recipes last year and received many requests for a keto-friendly version. These keto meltaway cookies are firm on the outside but buttery and melt in your mouth when you bite in.
- Cocoa Powder
- Peanut Butter
Cocoa Powder: This recipe uses unsweetened dutch processed cocoa powder. The cocoa powder provides chocolate flavor and also helps to firm up the dough since there is no flour in it.
Peanut Butter: This recipe uses unsweetened natural peanut butter. This is peanut butter that only has salt and peanuts in the ingredient list.
Allulose: Allulose is a low-carb sweetener. It is actually a naturally occurring sugar classified as a rare sugar. However, it mostly is not metabolized and passes through the body, which is why it works well as a low carb or keto-friendly sweetener. Allulose is used in this recipe for several reasons. It has a fine texture similar to powdered sugar, which is what we want for melt-in-your-mouth texture. Most importantly, it melts like sugar and doesn’t crystallize. I don’t recommend using powdered erythritol or monk fruit for this recipe. They don’t melt the same way as regular sugar and will completely change the texture of the cookies.
How to Make Keto Meltaway Cookies
The peanut butter and allulose are first mixed together. The allulose is sifted in which makes it easier to mix with the peanut butter. The cocoa powder is then mixed in until a dough forms and is uniform in color. The dough is then scooped out and rolled into balls and placed onto a prepared baking sheet. The cookies are then baked. Once cooled, the cookies are ready to be enjoyed. You can also dust with more allulose before serving.
More Easy Keto Cookie Recipes
- 2 Ingredient Keto Peanut Butter Cookies
- 3 Ingredient Keto Chewy Chocolate Cookies
- 3 Ingredient Keto No Bake Chewy Coconut Cookies
3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies
- 1/2 cup (128 g) unsweetened natural peanut butter
- 5 tbsp (46 g) allulose
- 1 1/2 tbsp (11 g) unsweetened dutch process cocoa powder
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add peanut butter to a large mixing bowl. Sift in the allulose with a small strainer. I recommend sifting it in because it makes it much easier to mix it in. While most of the allulose should easily sift in, you may be left with a few bigger clumps. Use your fingers to break down those clumps by pressing and moving them inside the strainer. If you are left with a few tiny hard lumps that won't break up any further, you can just leave those out. Stir the allulose into the peanut butter until it is completely incorporated and thickens the peanut butter.
- Add in cocoa powder. Stir it in until your mixture is uniform in color. Your mixture should also be thick, like cookie dough. You can taste the dough at this point and if you wish for more sweetness you can add another 1 tbsp of allulose. If you want more chocolate flavor you can add another 1/2 tbsp of cocoa powder.
- Using a 2 tsp cookie scoop to scoop the dough. Roll dough between palms until it becomes a round ball. Place onto cookie sheet, spaced 1 inch apart. Repeat with remaining dough. If you don't have a 2 tsp cookie scoop, you can just use a regular teaspoon to measure out 2 tsp of dough per cookie.
- Place cookies in the oven and bake for about 10 minutes. Be very careful not to bake too long because the cookies overcook very fast and will taste burnt if overcooked. It is a little tricky to tell when these cookies are cooked because they will still look wet on top (this is because of the allulose). You don't want to wait for the tops of the cookies to be dry. Only the bottom sides (about 1/3 up from the bottom of the cookie) of the cookies should look dry and cooked. Let cookies cool completely and set before removing them from the cookie sheet. If desired, dust with more allulose before serving.
- These cookies have a firm exterior and when you bite in, they will feel soft, buttery and melt in your mouth as you eat them. They are lightly sweet.
- I have only tested this with unsweetened dutch process cocoa powder. I think it should work with unsweetened natural cocoa powder but I have not tested it.
- This recipe works best with allulose and not other low carb sweeteners like erythritol or monk fruit. See my post for a fuller explanation.
- I use Micro Ingredients allulose.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.