These keto peanut butter chocolate chip cookies combine the flavor of chocolate and peanut butter perfectly. Thick, chewy these make the perfect PB chocolate chip keto cookies
They are grain and gluten-free, sugar-free, and utterly delicious.
Guaranteed to fool your taste buds and make you feel you’re cheating on keto but thankfully you’re not since these almond flour peanut butter chocolate cookies allow you to enjoy a treat without worrying about the carbs.
These cookies are inspired by the well-loved keto peanut butter cookie recipe made with almond flour. In the case of this recipe the peanut butter and chocolate, the flavor profile comes together beautifully.
I have a recipe for keto peanut butter chocolate chip bars that also combines these two besties deliciously and it’s one you should also try.
Keto Peanut Butter Chocolate Chip Cookies
This girl has always been a fan of a good peanut butter cookie and if memory serves me well it was the first cookie I made from scratch back when I first started baking. And any time I can add chocolate chips to the mix well, I’m all in.
Adding sugar-free chocolate chips to these easy keto peanut butter cookies gives a classic recipe a nice twist. After all, you are getting the best of both worlds; peanut butter cookies with chocolate chips.
These low carb peanut butter chocolate chip cookies are soft, chewy, melty, and flat-out irresistible! It’s a keto cookie that everyone will love.
Almond Flour Peanut Butter Chocolate Chip Cookies
I know that there are quite a number of keto peanut butter cookie recipes that use only peanut butter and no form of flour. However, I must tell you I’m not a fan. Yes, those are easy cookies but the flavor and texture just didn’t measure up for me.
The problem I had with those cookie recipes is that they just did not have enough structure and crumbled too easily. And I wanted a keto-friendly peanut butter chocolate chip cookie that I could sink my teeth into.
It’s why I chose to add almond flour to the cookie batter. It’s what gives them a true keto peanut butter chocolate chip cookie experience.
How To Make Keto Peanut Butter Almond Flour Chocolate Chip Cookies
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Making these low carb peanut butter chocolate chip cookie recipe is pretty straightforward and simple. The only thing to keep in mind is to use peanut butter that is low in carbs and void of sugar.
And to use sugar-free chocolate chips in order to keep the recipe truly low in carbs. I recommend the use of Lily’s chocolate chips because frankly, they are amazing.
However, you can also use Hershey’s sugar-free chocolate chips, ChocZero’s dark chocolate chips or even Hershey’s dark chocolate chips with great results. Just note that if using dark chocolate chips they will be higher in carbs and you will have to keep that in mind.
The good thing is that a little goes a long way when it comes to flavor.
The following are the ingredients and tools you’ll need to make these sugar-free peanut butter chocolate chip cookies. Note that the full printable recipe is at the bottom of the page.
- All-natural peanut butter
- Unsalted softened butter
- Granulated sugar substitute
- Egg, room temperature
- Sifted Almond flour
- Baking powder
- Sugar-free chocolate chip
- Sea salt
In order to make these keto-friendly peanut butter chocolate chip cookies, you will need a few kitchen tools. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 9-inch springform pan.
- Baking cookie sheet
- Small cookie scoop
- Electric mixer, stand-up or handheld
- Mixing bowl
I recommend two brand options when it comes to which sweetener you can use in this recipe. I am partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Some sugar substitutes measure cup for cup, while others are not as sweet as sugar and would require more in order to get the same level of sweetness.
Personally, I’m partial to Swerve, an erythritol blend, or Lakanto’s Monk fruit. If I had to choose between these two, I would go with Lakanto because it adds sweetness but none of the cooling effect that erythritol sometimes produces.
Can I tell you that when I first started baking with low carb ingredients that I really struggled? That’s because keto baking can be a bit overwhelming.
There are just so many ingredients that simply do not behave exactly like their high-carb counterparts. Frankly, it was frustrating.
Especially since I was an experienced baker who was used to baking with her eyes closed. It was enough to make me want to throw in the towel. Today, I understand how to work with alternative ingredients and it’s why I want to share my keto baking tips
So stay the course, because the satisfaction of knowing you are not only making something delicious but healthy, is quite rewarding.
You might want to check out our keto peanut butter coconut flour cookies if you are looking for a coconut flour option.
While your at it you should also visit our complete collection of Keto Cookies that any cookie lover doing keto would enjoy exploring.
Do check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!
Since this recipe is made with almond flour and it’s what you prefer to use, I recommend you visit our keto almond flour recipes for more delicious options.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.
I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Meal Planner
If you’ve been looking for an easy way to meal plan, consider checking out my review on Real Plans.
By using a keto meal planner you will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
Real Plans will finally put an end to frustrating hours of trying to create healthy meals. After all, we all know how challenging it can be to meet the demands of our full lives.
I love how Real Plans understands that the average busy person has no clue how to meal plan successfully, let alone consistently. Plus you can even use our Keto Recipes to form to create your weekly meal plans.
- Pre-heat oven to 350 degrees.
- Prepares cookie sheet by lightly greasing or line with parchment paper.
- Using an electric mixer, beat well the peanut butter, butter, sugar substitute, and egg.
- To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated.
- Next, stir in the chocolate chips and combine well.
- Drop by the tablespoon or small cookie scoop of dough to form little balls and place on the prepared cookie sheet.
- Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and to make a crisscross design.
- Bake in a 350-degree oven until lightly brown around the edges around 10-12 min.
- Allow the cookies to cool completely before eating and storing as these cookies can be very fragile.
- Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 13.3gSaturated Fat: 4.7gCholesterol: 69mgSodium: 85mgCarbohydrates: 4.1gNet Carbohydrates: 3gFiber: 1.1gSugar: 3gProtein: 5.1g