These Keto Peanut Butter Chocolate Chip Cookies with Sugar Free Peanut Butter Cups and Chocolate Drizzle are next level. Sugar free, gluten free, packed full of goodies and just oh so decadent. You start with a super delicious peanut butter cookie base made from almond and coconut flour. Then fold in plenty of sugar free chocolate chips and chunks of peanut butter cups, then top with chocolate drizzle and sea salt. Dunk them in your favorite low carb milk or milk substitute, and you’ll never go back to regular sugar. These treats are the best!
Peanut butter and chocolate. A classic combo. Growing up, it was spoonfuls of JIF creamy peanut butter with handfuls of chocolate chips. We decided to bring the JIF back… GASP, we know, maybe not the “cleanest” of low carb peanut butter options but honestly, we needed to bring back that same nostalgia that JIF offered! Creamy peanut butter plus mounds of ChocZero chocolate chips, and ChocZero’s amazing dark chocolate peanut butter cups. Top it all off with some chocolate drizzle and some perfect, flaky sea salt. These cookies are honestly something else. We have been working very hard on our baking techniques and these are some of our best works yet.
These cookies are crispy on the edges, and soft and chewy gooey in the middle. They’re dreamy and rich with butter, vanilla extract, and that perfect salty taste. Even with all of the crazy amounts of chocolate chips, creamy JIF, peanut butter cups and just pure excess, these cookies are free of refined sugar, since they’re sweetened with our fave sweetener, Swerve! At only 4 net carbs per cookie, these keto friendly peanut butter chocolate chip cookies are totally out of this world, so go on and make a batch! This recipe creates 24 perfect sized cookies.
Here’s What We Used For These Keto Peanut Butter Chocolate Chip Cookies with Peanut Butter Cups:
- Melted & cooled unsalted butter
- Granular sugar free sweetener of choice (Swerve)
- Creamy peanut butter (We used JIF!)
- Eggs, room temperature
- Vanilla extract
- Almond flour (Bob’s Red Mill)
- Coconut flour (Bob’s Red Mill)
- Baking soda
- Kosher salt
- Xanthan gum (Now Foods)
- ChocZero dark chocolate chips and dark chocolate peanut butter cups cut into pieces (Use code ‘AFullLiving’ for 10% off on ChocZero’s website!)
- Coconut oil (for the optional chocolate ganache)
- Sea salt flakes (Maldon)
How Do I Prepare the Butter?
For the texture of these cookies, we highly recommend using butter that’s melted and cooled. Softened butter would work as well, but melted butter in cookies spreads a little better. We do use unsalted butter, and that allows us to control the salt level much easier. Allow the melted butter to cool a bit so it doesn’t totally dissolve your granular sweetener.
We will first combine the sweetener and the better and using our hand mixer, we will cream the butter for 10 whole minutes. Yep, that’s right! this is the most important part for these cookies we’ve learned. We want to add plenty of air to the batter without over mixing the batter and making the cookie tough. This will give the cookies a nice texture. Truly, don’t skip this step! These keto peanut butter chocolate chip cookies come together quickly after creaming the butter and sweetener.
Can I Substitute Baking Powder for Baking Soda?
In the past, we might have told you that this was fine. But to be honest, we had NO clue what we were talking about. Baking powder and baking soda, while both leavening agents used in baking to help things rise, are not interchangeable. We used baking soda in this recipe to help get crispier edges, and helping the cookie rise a bit in the middle. This article explains more in depth what the differences are if you want to have a better understanding with understanding the difference between baking soda and baking powder.
What Low Carb Milk Should I Use for These Cookies?
Who doesn’t love dunking cookies in milk?! When you eat a low carb diet, regular milk sort of gets tossed out, since it is usually 12-13 net carbs for 1 cup. Recently, we discovered ultra-filtered milk by Organic Valley. It has only 7 net carbs for a full 8 ounces, which is super great in comparison! It’s rich, creamy, and tastes amazing, with a lot less sugar and carbs. If you don’t want to drink dairy milk, try some coconut, cashew or almond milk. Pacific Foods makes our favorite nut milks!
What Kind of Sugar Free Chocolate Chips and Peanut Butter Cups Do I Use?
For this recipe, we actually opted for a milk of dark chocolate and milk chocolate chips! You can use whatever your favorite is. We used dark chocolate to create the drizzle with a little bit of coconut oil, as well as plenty of dark chocolate chips in the cookie batter. The dark chocolate peanut butter cups were amazing as well. Usually, we are more dark chocolate lovers when it comes to baked goods, because we prefer a rich, chocolate taste in these keto peanut butter chocolate chip cookies. ChocZero makes some amazing products that you can buy online, so we opted for those! We also have an affiliate code that will save you 10%, plus free shipping if you spend over $35. Use ‘AFullLiving’ at checkout for a discount, and we will get a small kickback!
Do I Need To Use Xanthan Gum?
Yes, we’d recommend using xanthan gum in these keto peanut butter chocolate chip cookies. Xanthan gum is the binder needed in gluten free baking to hold the cookie together. You could technically skip the xanthan gum, but just know, your cookie will likely become very crumbly. It’s very affordable to buy xanthan gum, and it will help elevate your keto and gluten free baking! We buy ours on Amazon.
Love This Recipe? Try These!
- Low Carb Chocolate Peanut Butter Mousse
- Low Carb Pumpkin Chocolate Chip Cookies
- Keto Chocolate Chip Cookie Recipe with Candied Pecans
Tools We Used For This Recipe:
- Measuring Cups
- Measuring Spoons
- Kitchen Scale (highly recommend for most accurate baking!)
- Rubber Spatula
- Mixing Bowls
- KitchenAid Hand Mixer
- Parchment Paper
- Lodge Cast Iron Baking Sheet (it’s new and AMAZING, it holds heat so evenly and so well, giving the perfect crisp bottom to these cookies. It also won’t warp in the oven! Game changer!)
Want to get supplies for this recipe or shop our keto kitchen or pantry? We’ve linked our favorites above and right here in our Amazon Store! A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
How to Make These Keto Peanut Butter Chocolate Chip Cookies:
Allow your eggs to come to room temperature by removing them from the fridge an hour before preparing the cookie dough. Preheat your oven to 375°F, and line your baking sheets with parchment. Melt your butter in the microwave, then set aside to cool.
Once your butter has cooled, combine sweetener and unsalted butter. Cream together for 10 minutes until light and fluffy (seriously, this will give your cookies a great texture!) Add in the peanut butter and vanilla extract, beat until well combined. Then, add in your eggs one at a time, mixing as little as possible, until just combined.
In a separate bowl, combine your dry ingredients (almond flour, coconut flour, salt, xanthan gum, baking soda) and mix well making sure there are no clumps. Now, just fold in the dry ingredients to the wet until just combined. We worked so hard to get air into the batter when creaming the sweetener and butter, so we don’t want to over-mix.
Add in your chopped peanut butter cups, and chocolate chips. You can reserve pieces of the peanut butter cups to press onto the top, or just fold them all in at once. Just gently fold to combine, then using a spoon or cookie scoop and a scale, measure out 24 cookies that weigh between 40-50 grams each. You could skip the scale of course, but we like to measure.
Add them to a parchment lined baking sheet, leaving enough room in between so they can spread. Bake for 12-15 minutes, watching them carefully so they don’t burn! These go fast, we cook them at a higher temperature to get the best texture, but this also leaves less room for error.
Allow the cookies to cool for at about 30 minutes before eating or before adding the chocolate ganache. One of the most important parts of baking, especially gluten free baking, is to wait! You have the let the cookies cool completely so they don’t fall right apart.
To make the chocolate ganache, melt chocolate chips together with your coconut oil, then drizzle over the top of the cookies. Sprinkle with sea salt flakes, and allow the cookies to cool for another 15-20 minutes.
That’s it, just serve and enjoy! Cookies will save in an air tight container for up to a week.
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
Low Carb Keto Peanut Butter Chocolate Chip Cookies with Peanut Butter Cups (Gluten Free)
For the cookies:
- 1 stick melted and cooled unsalted butter
- 1 cup granular Swerve (192 grams)
- 1 cup creamy peanut butter (264 grams)
- 2 tsp vanilla extract
- 2 whole eggs, room temperature
- 1.5 cups finely ground almond flour (170 grams)
- 3 tbsp coconut flour
- 1 tsp baking soda (25 grams)
- 1/4 tsp xanthan gum
- 1 tsp kosher salt
- 3/4 cup sugar free dark chocolate chips (135 grams)
- 12 whole sugar free dark chocolate peanut butter cups, chopped
For the chocolate drizzle:
- 2 oz sugar free dark chocolate chips (56 grams)
- 2 tsp coconut oil
- sea salt flakes to top
- Preheat your oven to 375°F, and line your baking sheets with parchment. In a large bowl, combine sweetener and melted and cooled unsalted butter. Cream together for 10 minutes until light and fluffy (Add in the peanut butter and vanilla extract, beat until well combined. Then, add in your eggs one at a time, mixing as little as possible, until just combined.
- In a separate bowl, combine your dry ingredients (almond flour, coconut flour, salt, xanthan gum, baking soda) and mix well making sure there are no clumps. Now, just fold in the dry ingredients to the wet until just combined.
- Fold in your chopped peanut butter cups, and chocolate chips. You can reserve pieces of the peanut butter cups to press onto the top, or just fold them all in at once.
- Just gently fold to combine, then using a spoon or cookie scoop and a scale, measure out 24 cookies that weigh roughly between 40-50 grams each. Add them to a parchment lined baking sheet, leaving enough room in between so they can spread. Bake for 12-15 minutes, watching them carefully so they don’t burn!
- Allow the cookies to cool for at about 30 minutes before eating or before adding the chocolate ganache. To make the chocolate ganache, melt chocolate chips together with your coconut oil, then drizzle over the top of the cookies. Sprinkle with sea salt flakes, and allow the cookies to cool for another 15-20 minutes. That’s it! Cookies will save in an air tight container for up to a week.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.