Go Back
+ servings
big peanut butter cookies with chocolate drizzle and sea salt
Print Recipe
5 from 2 votes

Low Carb Keto Peanut Butter Chocolate Chip Cookies with Peanut Butter Cups (Gluten Free)

These Low Carb Keto Salted 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!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: chocolate drizzle, easy keto, gluten free, peanut butter cookies, sea salt
Servings: 24 servings
Calories: 213kcal
Author: Briana

Ingredients

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

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 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.

Notes

Nutrition facts include the chocolate drizzle and peanut butter cups. 

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