Keto Chocolate Peanut Butter Cookies – Rich, Chewy, and Low-Carb

These cookies taste like a classic chocolate-peanut butter treat, but they’re low in carbs and easy to make. Think soft, fudgy centers with a little bite on the edges. You only need simple pantry staples and one mixing bowl.

Whether you’re watching carbs or just want a not-too-sweet dessert, these cookies deliver. They bake fast, freeze well, and satisfy that chocolate craving without derailing your goals.

Keto Chocolate Peanut Butter Cookies - Rich, Chewy, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 1 cup creamy peanut butter (unsweetened, no added sugar)
• 3/4 cup granular erythritol or monk fruit blend (plus 1–2 tbsp if you like them sweeter)
• 1 large egg (room temperature)
• 2 tbsp melted butter (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 1 cup fine almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt (skip if peanut butter is salted)
• 1/3 cup sugar-free chocolate chips (optional but recommended)
• 1–2 tbsp almond milk (only if needed to loosen thick dough)

Method

 

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk the egg, then stir in the peanut butter, sweetener, melted butter, and vanilla until smooth and glossy.
3. In a separate bowl, mix almond flour, cocoa powder, baking soda, and salt. Break up any lumps in the cocoa or almond flour for a smoother dough.
4. Fold the dry mixture into the wet ingredients. The dough will be thick and a bit sticky. If it seems too dry or crumbly, add 1 tablespoon of almond milk at a time until it holds together.
5. Stir in the sugar-free chocolate chips, reserving a few to press on top of the cookies for a nicer look.
6. Scoop the dough into 12 equal portions using a tablespoon or small cookie scoop. Roll into balls with your hands and place them on the prepared baking sheet, spaced about 2 inches apart.
7. Gently press each dough ball to about 1/2-inch thickness. These cookies won’t spread much, so shape them now to your preferred thickness.
8. Bake for 9–11 minutes until set around the edges and slightly soft in the center. Do not overbake; they firm up as they cool.
9. Remove from the oven and let the cookies cool on the pan for 10 minutes. Transfer to a rack to finish cooling.

What Makes This Special

These keto chocolate peanut butter cookies hit the sweet spot between rich and light. They use almond flour for a tender crumb, cocoa powder for depth, and a sugar-free sweetener that keeps carbs in check.

The peanut butter adds body and flavor, so you don’t need much butter. The dough is forgiving and doesn’t require chilling, yet you still get thick, chewy cookies. Best of all, they’re naturally gluten-free and can be dairy-free with one simple swap.

Ingredients

• 1 cup creamy peanut butter (unsweetened, no added sugar)
• 3/4 cup granular erythritol or monk fruit blend (plus 1–2 tbsp if you like them sweeter)
• 1 large egg (room temperature)
• 2 tbsp melted butter (or coconut oil for dairy-free)
• 1 tsp vanilla extract
• 1 cup fine almond flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt (skip if peanut butter is salted)
• 1/3 cup sugar-free chocolate chips (optional but recommended)
• 1–2 tbsp almond milk (only if needed to loosen thick dough)

Instructions

1. Preheat your oven to 350°F (175°C).

   Line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, whisk the egg, then stir in the peanut butter, sweetener, melted butter, and vanilla until smooth and glossy.
3. In a separate bowl, mix almond flour, cocoa powder, baking soda, and salt. Break up any lumps in the cocoa or almond flour for a smoother dough.
4. Fold the dry mixture into the wet ingredients. The dough will be thick and a bit sticky.

   If it seems too dry or crumbly, add 1 tablespoon of almond milk at a time until it holds together.

5. Stir in the sugar-free chocolate chips, reserving a few to press on top of the cookies for a nicer look.
6. Scoop the dough into 12 equal portions using a tablespoon or small cookie scoop. Roll into balls with your hands and place them on the prepared baking sheet, spaced about 2 inches apart.
7. Gently press each dough ball to about 1/2-inch thickness. These cookies won’t spread much, so shape them now to your preferred thickness.
8. Bake for 9–11 minutes until set around the edges and slightly soft in the center.

   Do not overbake; they firm up as they cool.

9. Remove from the oven and let the cookies cool on the pan for 10 minutes. Transfer to a rack to finish cooling.

How to Store

• Room temperature: Keep in an airtight container for up to 3 days. Add a small piece of parchment between layers to prevent sticking.
• Refrigerator: Store for up to 1 week.

  Chilling makes them fudgier and a bit firmer.

• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
• Make-ahead dough: Roll into balls and freeze on a tray. Once solid, store in a bag.

  Bake from frozen, adding 1–2 extra minutes.

Benefits of This Recipe

• Low-carb and keto-friendly: Uses almond flour and sugar-free sweetener to keep net carbs down.
• Gluten-free: Almond flour and cocoa provide structure without wheat.
• Satisfying and filling: Healthy fats and protein from peanut butter help curb cravings.
• One-bowl prep: Minimal cleanup, no chilling, and fast bake time.
• Customizable: Easy to switch flavors, sweeteners, and add-ins.

Common Mistakes to Avoid

• Using sweetened peanut butter: Added sugar increases carbs and can make the dough too soft.
• Overbaking: These cookies should look slightly underdone in the center when you pull them. They firm up as they cool.
• Skipping the press: The dough doesn’t spread much. If you forget to flatten, you’ll get round, underbaked centers.
• Not adjusting salt: If your peanut butter is salted, reduce or omit the added salt to avoid a briny taste.
• Using coarse almond meal: Choose fine almond flour for a tender, cohesive texture.

Recipe Variations

• Sea Salt Crunch: Sprinkle a few flakes of sea salt on top before baking for a sweet-salty finish.
• Mocha Twist: Add 1 teaspoon instant espresso powder to the dry ingredients for deeper chocolate flavor.
• Double Chocolate: Stir in extra sugar-free chips or chopped 85–90% dark chocolate.
• Almond Butter Swap: Use almond butter instead of peanut butter for a peanut-free option.

  Add an extra tablespoon of butter if the dough seems dry.

• Coconut Note: Replace 1/4 cup almond flour with finely shredded unsweetened coconut for texture.
• Spice It Up: Add 1/4 teaspoon cinnamon or a pinch of cayenne for a subtle warm kick.

FAQ

Can I use coconut flour instead of almond flour?

No, not directly. Coconut flour is far more absorbent and will dry out the dough. If you must use it, start with 2–3 tablespoons and add more only if needed, but the texture will change.

Which sweetener works best?

A granular erythritol or a monk fruit-erythritol blend works well for structure and crisp edges.

Allulose makes softer cookies; if using it, bake an extra minute or two and let them cool fully to set.

How do I make them dairy-free?

Swap the butter for coconut oil in equal amounts and use dairy-free sugar-free chocolate chips. The rest of the recipe stays the same.

Why did my cookies crumble?

They may be overbaked or the almond flour was too coarse. Measure flour correctly by spooning and leveling, and let the cookies cool on the pan to set before moving.

How many carbs are in each cookie?

It varies by brand of sweetener and chocolate chips.

As a rough estimate, each cookie typically lands around 3–4g net carbs when using unsweetened peanut butter and sugar-free chips. Check your labels for accuracy.

Can I add a peanut butter swirl on top?

Yes. Warm a tablespoon of peanut butter until runny, drizzle over the flattened dough rounds, and swirl gently with a toothpick before baking.

Do I need to chill the dough?

No.

This dough holds its shape without chilling. If your kitchen is very warm or your peanut butter is loose, a 15-minute chill won’t hurt.

Can I make them smaller or larger?

Absolutely. For mini cookies, bake 7–8 minutes.

For larger cookies, bake 11–12 minutes. Watch for set edges and a soft center.

Wrapping Up

These keto chocolate peanut butter cookies bring big flavor with minimal fuss. They’re chewy, chocolatey, and just sweet enough, with a texture that stays satisfying for days.

Keep a batch on hand for quick snacks or an easy dessert after dinner. With simple ingredients and reliable results, this is a recipe you’ll come back to again and again.