My recipe for keto peanut butter coconut flour cookies with chocolate icing is an easy, no guilt, gluten-free treat.
These keto peanut butter chocolate cookies are cream cheese peanut butter cookies that have a peanutty flavor made even better with the addition of cream cheese.
It’s a lovely twist on a classic cookie favorite. It is a peanut butter cookie recipe that cleverly uses cream cheese to give it the perfect soft, slightly chewy texture.
The best part of these low-carb peanut butter cheese cream cookies is that besides being delicious they are also grain-free, gluten-free, and keto-friendly!
Oh, and did I tell you that they clock in at only 2.5 net carbs? Yup, it’s one cookie that can satisfy your sweet tooth on keto and keep you within your macros.
I already have a recipe for keto peanut butter almond flour cookies that is well-loved, however, these cookies use coconut flour rather than almond flour and all little cream cheese for a soft-baked cookie crumb. P E R F E C T I O N!
Plus, if that’s not enough, these keto peanut butter cream cheese cookies also feature a finger-licking chocolate icing. Because in my book chocolate and peanut butter are besties.
As far as texture goes these cookies definitely have a cake-like, soft-baked crumb. A product combining peanut butter and cream cheese for one scrumptious treat.
If you are a fan of cream cheese cookies and peanut butter cookies, then this recipe is for you. It combines both for one very delicious option.
I don’t know about you but cookies are always a welcome keto treat in our home. This is why these happily joined the ranks of our keto cookies collection. They are rich, decadent, and sure to become a favorite.
Since these cookies are made with coconut flour, be sure to check out our entire collection of keto coconut flour recipes for more delicious options!
Keto Peanut Butter Chocolate Cookies
Look if you’ve been doing the keto diet you probably already tried the popular 3 ingredient peanut butter cookie recipe. It’s one that is made with peanut butter, egg, and your choice of sweetener.
I wish I could tell you that that recipe was a true winner. But sadly, the texture is off because it’s missing flour for structure.
Enter these keto-friendly coconut flour peanut butter cookies that achieved that perfect mouthfeel we all love and miss while on ket.
That’s right these are keto peanut butter chocolate coconut flour cookies! A lovely option for those who prefer to bake with coconut flour and want more of a cakey cookie.
Remember if you are wanting an almond flour option I got you covered with my keto peanut butter almond flour cookies.
How To Make Keto Peanut Butter Coconut Flour 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.
In order to make these cream cheese peanut butter coconut flour keto cookies fool-proof, I am sharing the list of ingredients and important tips. Note that the printable recipe card is at the bottom of the page but I hope you stick around for my tips.
While I concede that there are more than 3 ingredients in this recipe, I still stand by the fact that it’s a simple recipe to make.
- Coconut Flour
- All-Natural Peanut Butter, Smooth
- Unsalted butter, room temperature
- Cream Cheese, full-fat
- Brown Sugar Substitute, Lakanto Golden or Surkin Gold
- Eggs, room temperature
- Baking powder
- Vanilla extract
- Baking Chocolate, for the icing
- Refined Coconut Oil, for the icing. Refined is best so that the coconut flavor does not overwhelm the cookies.
The Sugar- Substitute Options
When it comes to choosing which sugar substitute to use for these keto peanut butter chocolate cookies, I have some options for you.
I chose to use a brown sugar substitute in this recipe to further enhance the flavor of these cookies. The two brands I recommend are Lakanto Golden and Surkin Gold. Both these brands make excellent brown sugar subs.
You could also use the stevia and erythritol-based brand Pyure. But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly
Keto Peanut Butter Cream Cheese Cookies
I am a big fan of adding cream cheese to keto foods, visit my keto cream cheese recipes for proof. This is because a little cream cheese can add stability, creaminess, and richness to a dish naturally.
It’s why I decided to add 4 ounces of full-fat cream cheese to these cookies. The combination of peanut butter with cream cheese worked perfectly and further enhanced its texture. Trust me, it’s what gave them their soft-baked crumb.
When choosing your peanut butter it’s key to use one that has zero added sugar, otherwise, the carb count will be too high. There are several good brands to choose from one but my current favorite I can recommend is Spread The Love Naked Organic Peanut Butter I LOVE that it has no added sugar, palm oil, or salt.
I sure hope you will give these keto peanut butter chocolate cookie recipe a try and will help us share them. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know we 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
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our 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. 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. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.
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- 1 cup of coconut flour
- 1/2 cup of all natural unsweetened peanut butter
- 1/2 cup unsalted butter, softened at room temperature
- 4 ounces of full-fat cream cheese, softened at room temperature
- 4 eggs, room temperature
- 3/4 cup of brown sugar substitute
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of sea salt
- 1 teaspoon of vanilla extract
Keto Chocolate Icing
- 1/4 cup of unsalted butter, melted
- 1 teaspoon of coconut oil, refined
- 2 ounces of baking chocolate, melted
- 1/2 cup of confectioner's sugar substitute
- Pinch of sea salt
- 2 tablespoons of crushed peanuts, for sprinkling (optional)
Keto Peanut Butter Chocolate Cookies
- Line two cookie sheets with parchment paper or lightly grease.
- In a large bowl using an electric mixer combine the peanut butter, cream cheese, butter, and brown sugar substitute until well mixed.
- Next, add the 4 eggs one at a time and vanilla extract.
- To the wet mixture add the coconut flour, baking powder, and salt, mix until well combined.
- Allow the cookie dough to chill for 30 minutes in the refrigerator.
- Pre-heat oven to 350 degrees.
- Using a small cookie scoop add the dough to the prepared cookie sheets
- Bake for 12-16 minutes until lightly golden brown around the edges.
- Allow cookies to fully cool on a baking rack.
- Drizzle the tops of the cooled cookies with the chocolate icing and sprinkle with the crushed peanuts before the icing sets.
- Store leftovers in the refrigerator for up to 5 days and freeze for up to 3 weeks.
Keto Chocolate Icing
- In a double boiler melt the butter, coconut oil, and baking chocolate. Set aside.
- In a small bowl to the melted chocolate mixture add the confectioner's sugar substitute, a pinch of salt.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 16.9gSaturated Fat: 8.3gCholesterol: 72mgSodium: 138mgCarbohydrates: 3.9gNet Carbohydrates: 2.5gFiber: 1.4gSugar: 2.5gProtein: 4.2g