Low Carb Chocolate Peanut Butter Cookies

Low carb double chocolate peanut butter cookies are an indulgent treat, loaded with flavor. Packed with peanut butter, two types of chocolate, and grain free flour; serve these cookies year-round to family, friends, and holiday gifts.

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Chocolate Peanut Butter Cookie Inspiration

The holidays are quickly approaching and we are making sure to have our Christmas cookie list ready to go. Chocolate and peanut butter is always a classic pairing and hot on the list. We are sure you’re going to love this recipe as much as we do!

What you will need:

• Butter, at room temperature
• Peanut butter, at room temperature
• Egg, at room temperature
• Vanilla extract
• Swerve granulated
• Cocoa powder, like this one
• Almond flour, like this one
• Coconut flour, we like this one
• Baking soda
• Kosher salt
• Lily’s dark chocolate baking chips, no sugar added
• Chopped nuts, optional
• Half-baking sheet
• Parchment paper or silicone mat
• Cooling rack

Nutrition facts for Cookies

Chocolate peanut butter cookies are sugar free, low carb, gluten free, and keto friendly. Each cookie will approximately contain 106 calories, 10 grams of fat, 1.8 grams of net carbs, and 3 grams of protein. These numbers are provided in good faith, are not concrete, and are calculated to the best of our abilities. They do not reflect the additional of “optional” ingredients.

Substitutions

Feel free to substitute other nut or seed butters in place of the peanut butter. Add a variety of mixed nuts or seeds to the cookie dough. Add any flavor “no sugar added” baking chips to the cookie dough.

Substitute relatable sweeteners such as, erythritol, Swerve confectioners, and reduced amounts of Monk fruit granulated.

How to make Low Carb Chocolate Peanut Butter Cookies

Preheat the oven to 350° and line a half-sheet pan with parchment paper or a silicone mat.

In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, cream the butter for about two minutes. Scrape the bowl down and add the peanut butter, cream an additional two minutes. To the peanut butter mixture, add the sweetener and continue to cream for about five minutes, scrape the bowl down a couple of times.

While the peanut butter mixture and sweeteners are creaming, weigh or measure all of the dry ingredients together and sift, then set aside.

To the peanut butter mixture add the egg and then the vanilla. Once the egg has fully combined with the mixture, add half of the dry ingredients to the bowl. Allow the dry ingredients to fully incorporate into the batter before adding the remaining dry ingredients.

Once all of the dry ingredients are fully combined, fold in the nuts and chocolate chips if doing so.

Spoon or scoop the dough out on to the prepared baking sheet and lightly press down to give a disc shape to the cookies. If not adding chocolate chips or nuts, use a fork and gently press down, then crisscross and press down again.

Bake in the oven for 8-10 minutes, then remove the sheet from the oven. Using a spatula, (preferable metal) remove the cookies from the baking sheet and place on a wire rack to cool.

Place in an airtight container, bag, or foil to keep fresh for up to 5 days.

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Looking for more great cookie recipes? Check out Nestle Inspired Chocolate Chip Cookies and Snickerdoodles.

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