Keto Peanut Butter Chocolate Chip Cookies (Gluten Free)
These Keto Peanut Butter Chocolate Chip Cookies are next level. Sugar free, gluten free, packed full of goodies and just oh so decadent.
Servings: 24 servings
Calories: 213kcal
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.
Nutrition
Calories: 213kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 216mg | Potassium: 72mg | Fiber: 8g | Sugar: 1g | Vitamin A: 118IU | Calcium: 21mg | Iron: 1mg