Keto peanut butter chocolate chip cookies are crispy on the outside, full of peanut butter flavor, and studded with chocolate chips. It’s an easy, one-bowl cookie recipe so that you can quickly whip up a batch of these whenever the craving hits for a cookie.
It’s almost the weekend so time for a treat. These peanut butter keto cookies are super easy to make. They take about ten minutes to prepare and ten minutes to bake.
If you’ve been baking a long time, you’ve likely come across flourless peanut butter cookie recipes before. The most basic recipe is just 3 ingredients, but I’ve always added a few more ingredients to mine to turn them into peanut butter chocolate chip cookies. Recently, I took my flourless peanut butter chocolate chip cookies recipe that I have been making for years and made a few tweaks to make them low carb, dairy-free, and keto diet friendly.
- Unsweetened Natural Creamy Peanut Butter- Make sure to use natural peanut butter, otherwise your dough will be too dry. I like to start with a fresh jar to make sure the peanut butter hasn’t dried out at all.
- Egg- The egg acts as a binding agent and reacts with the peanut butter to form a cookie when baked.
- Baking Soda- Baking soda will help the cookies rise, spread and puff up so that they look like traditional cookies.
- Vanilla extract- Like with most cookie recipes, I like to add a splash of vanilla which helps to enhance the flavor of the cookies.
- Brown Sugar Alternative- I tested this recipe with a few different sweetener substitutes and found that the brown sugar alternative produced the best results. It melts during baking and keeps the cookies moist and soft. Unlike traditional flourless peanut butter cookies which use a 1:1 peanut butter and brown sugar ratio, I found that for this keto version you only need half the sugar. Too much of the sugar alternative makes the cookies way too sweet and the dough becomes too dry to work with.
- Sugar Free Semi Sweet Chocolate Chips- Sugar-free chocolate chips will add some sweetness to the cookie batter and give the cookies some height as well.
Tip: If you don’t like peanut butter you can use other nut butters like almond butter or cashew butter. Just use natural nut butter.
Tips for Making Keto Peanut Butter Cookies
- Make sure to mix the peanut butter, egg, baking soda and vanilla first. Once you add the brown sugar, the dough will start to become dry and hard to mix.
- I don’t recommend adding more than 1/2 cup of brown sugar alternative. Adding too much will make the dough too dry and the cookies far too sweet.
- The dough may appear to be a little crumbly, but if you compact it into a ball, it should stick together.
- You need to press down on the balls of dough before baking because they will not spread that much.
- Be careful not to overbake the cookies as it will also cause the cookies to dry out.
- Let the cookies cool completely on the baking sheet before attempting to remove them. This is very important. Cookies will be very soft when they first come out of the oven. If you try to remove them with a spatula, they will fall apart. Once the cookies are cooled and set, they will be sturdy enough to hold and remove.
More Keto Cookies and Desserts
If you like this recipe you might like my keto peanut butter cookies and keto snickerdoodles, too. Or browse my favorite keto dessert recipes for even more ideas.
Keto Peanut Butter Chocolate Chip Cookies
- 1 cup unsweetened natural creamy peanut butter
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp vanilla
- 1/2 cup sukrin gold brown sugar alternative not packed
- 1/2 cup Lily's chocolate chips divided
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add peanut butter, egg, baking soda and vanilla. Mix until everything is evenly blended and no egg streaks remain.
- Stir in brown sugar alternative. Your dough will start to firm up as you mix in the sugar and become a little dry and the sugar will not completely dissolve. This is fine. Just make sure it is evenly mixed into the dough.
- Stir in half of the chocolate chips.
- Using a 1.5 tbsp cookie scoop, scoop up cookie dough and then pack it into a compact ball. Even though the dough may appear to be a little dry, once packed together, it should form a solid dough ball. Place dough ball onto prepared cookie sheets, spaced about 1 1/2 inches apart.
- Press down on each dough ball so that it forms a thick disk. The cookies will not spread much during baking so your disk will be close to the final width of the cookie. Press a few chocolate chips on the surface of each disk.
- Bake cookies about 10-11 minutes or until tops and edges just start to turn a golden brown. Cookies will still be very soft but should have puffed up. Remove cookies from oven and let them cool completely on cookie sheets. Do not attempt to remove cookies before they are set because they will still be brittle and fall apart if you do. Once cookies are cooled and set, you should be able to easily remove them from the baking sheet.
- If you are okay with your cookies being less sweet, you can reduce the brown sugar further by 1-2 tbsp. Do not reduce too much otherwise your cookies will be powdery and brittle.
- I used sukrin gold brown sugar alternative.* I believe these cookies will also work with Swerve brown sugar alternative which is similar. I have not tested this with other brown sugar alternative brands. I do recommend you stick with a brown sugar alternative and not another sugar substitute because other sugar substitutes will likely change the texture of the dough.
- Do not pack the sugar when measuring it. Adding too much sugar will make the cookies too sweet and the cookie dough will be too dry.
- Use natural creamy peanut butter, otherwise your dough will be too dry. I always like to start with a fresh jar to make sure the peanut butter has not dried out.
- Your dough may look crumbly when you're done mixing, but it should form a solid dough ball when you compact it and squeeze it together. If for some reason your dough is just too dry to work with, it is likely your peanut butter. You can try adding 1-2 tbsp of melted butter to the batter.
- I used this 1 1/2 tbsp cookie scoop.*
- I used Lily’s premium baking chips.*
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
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.
Incredible, I like to do 3/4 TBSP of vanilla to try and mask a bit of the peanut butter flavor since I don’t love peanut butter cookies, but these taste AMAZING, and its really quick too. Making the cookie batter took about 5 minutes of prep + baking time! added some chopped 90% chocolate since I didn’t have a lot of lily’s premium chips left.
I’m glad you enjoyed!
These are so darn delicious! I dont even like peanut butter cookies but they are an easy keto treat so I decided to give it a try! Omg so delicious. The lillys chocolate chips are amazing in the cookie. I used golden lakanto and made half of the recipe (I live alone) I also used 1tbsp sized cookies so I ended up with 12 cookies. Thanks for the recipe!!
I’m so happy you liked them!
Can you substitute the egg with flax or chia seeds.? Thank you. Pat.Marino Pat
I have not tried
can you use an egg substitute .
thank you. Pat
I have not tried with an egg substitute