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

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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.