These Keto Peanut Butter 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.
Peanut butter and chocolate. A classic combo. These flourless peanut butter cookies with chocolate chips are an absolute dream in our minds. If you love peanut butter flavored things with a large dose of chocolate, these are for you.
Creamy peanut butter plus mounds of chocolate chips, and 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!
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 though these cookies are just pure excess, these cookies are still refined sugar free and only 4 net carbs per cookie. Go on and make a batch! This recipe creates 24 perfect sized cookies.
Feel free to get right into it by skipping to the recipe card. If you have questions, read through the post, as we have probably answered them. This post is also available as a Google Web Story.
Ingredients:
- Unsalted butter - Melted and cooled.
- Sugar free sweetener - Granular erythritol or even powdered, or a brown sugar replacement would be totally fine here. Truthfully, a combo of brown & erythritol would be an amazing combo. We used all granular for this recipe and they're still amazing. Anything that measures cup for cup like sugar works great here.
- Creamy peanut butter - You could opt for natural peanut butter, but we took a nostalgic route. 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!
- Eggs - Room temperature.
- Vanilla extract
- Almond flour
- Coconut flour
- Baking soda - For crispy edges, with a cookie that doesn't rise too much.
- Kosher salt - To balance and enhance the sweetness.
- Xanthan gum - To keep the cookie from crumbling.
- Sugar free chocolate chips - Use a mixture of milk and dark if you want like we did, or just use your favorite variety.
Optional Toppings:
- Peanut butter cups - If you have some leftover sugar free peanut butter cups, you will want to add them in!
- Coconut oil - To help make your chocolate drizzle!
- Sea salt flakes - For a salty taste and crunch.
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 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.
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 drizzle. 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 drizzle, 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! These keto cookies can be kept in an air tight container for up to a week.
Frequently Asked Questions:
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!
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.
Yes, we'd recommend using xanthan gum in these keto peanut butter cookies with chocolate chip. 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. Just grab some. It's very affordable, and it will help elevate your keto and gluten free baking!
More Easy Keto Recipes To Try:
- Peanut Butter Mousse Recipe
- Keto Pumpkin Chocolate Chip Cookies
- Banana Cake with Peanut Butter Frosting (Low Carb)
- Keto Chocolate Chip Cookie Bars
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If you get a chance to try this Keto Peanut Butter Cookies 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
📖 Recipe
Keto Peanut Butter Chocolate Chip Cookies (Gluten Free)
Ingredients
For the cookies:
- 1 stick melted and cooled unsalted butter
- 1 cup granular erythritol (192 grams)
- 1 cup creamy peanut butter (264 grams)
- 2 teaspoons vanilla extract
- 2 whole eggs, room temperature
- 1.5 cups finely ground almond flour (168 grams)
- 3 tablespoons coconut flour (22 grams)
- 1 teaspoon baking soda
- ¼ teaspoon xanthan gum
- 1 teaspoon kosher salt
- ¾ cup sugar free chocolate chips (135 grams)
- 12 whole sugar free dark chocolate peanut butter cups, chopped
For the chocolate drizzle:
- 2 ounces sugar free dark chocolate chips (56 grams)
- 2 teaspoons coconut oil
- sea salt flakes to top
Instructions
- 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 drizzle. To make the chocolate drizzle, melt chocolate chips together gently with 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.
Notes
- Nutrition facts include the chocolate drizzle and sugar free peanut butter cups. Feel free to leave them out if you prefer, but be sure to calculate your own nutrition facts.
- Make sure to use creamy peanut butter vs. crunchy peanut butter so it mixes correctly in the batter.
- For best results, be sure all ingredients are room temperature.
- Do not substitute coconut flour for almond flour.
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