Keto Peanut Butter Chocolate Chip Cookies
These keto peanut butter chocolate chip cookies are easy to whip up in about 20 minutes. They make a quick and easy treat.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Serving: 1cookie, Calories: 109kcal, Carbohydrates: 5g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Sodium: 65mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!