Keto Peanut Butter Chocolate Chip Cookies
You won't believe that these Keto Peanut Butter Chocolate Chip Cookies are actually keto-friendly! They have an incredible texture, crisp but soft at the same time. These cookies are delicious and also keto, low-carb, grain-free, and gluten-free!
Servings: 40 Cookies
Calories: 105kcal
Ingredients
- 1/2 cup softened butter
- 1/2 cup melted coconut oil
- 3/4 cup Sukrin Gold
- 3/4 cup granular erythritol divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups almond flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cups keto-friendly chocolate chips
- 1/2 cup unsweetened peanut butter
Instructions
- Heat your oven to 350°F. Line two baking sheets with parchment paper.
- Using an electric mixer, beat together the butter, oil, Sukrin Gold, and 1/2 cup of granular erythritol in a large bowl until creamy.
- Next, beat in the egg and vanilla extract for 1 minute.
- In a separate medium bowl, mix together the almond flour, xanthan gum, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients and beating until just combined.
- Gently stir in the chocolate chips.
- Use a small cookie scoop, to place 1 tablespoon of dough at a time onto the parchment-lined baking sheets, spacing them at least 2 inches apart. (You can also just use your hand to roll the dought into a ball.)
- In a small bowl, heat the peanut butter and the remaining 1/4 cup granula erythritol in the microwave for 30 seconds and stir to combine.
- Use a spoon to scoop out 1 teaspoon of dough from the top of each cookie ball and fill it with 1 teaspoon of the peanut butter mixture.
- Place the scooped out cookie dough back on top of the peanut butter mixture.
- Bake for 10-12 minutes or until the edges start to brown.
- Allow the cookies to cool before removing them from the baking sheets.
Notes
- Soften the butter. Take your butter out of the fridge a few hours before you start baking so it has time to soften.
- Leave space. These cookies spread a little bit more than your average chocolate chip cookie. Make sure you space each cookie ball at least 2 inches from each other on the baking sheet.
- Don't overbake. Remove the cookies from the oven when you start to see browning on the outside edges. They will still look doughy in the center, which is ok. The cookies will continue to cook and get golden brown as they cool.
- Bake in batches. The recipe makes 40 cookies. We used two half baking sheets that fit 12 cookies on each one, stored the extra dough in the fridge, then baked the remaining dough in a second batch. If you don't have multiple baking sheets, just make them in batches like us. The cookies only take 12 minutes to bake, so it won't add much extra time.
- Freeze the dough. You can also choose to only bake half the dough and freeze the other half. To do that, roll the dough into balls (1 tablespoon each) and freeze in an airtight container. Allow the dougth to thaw at room temperature for 1-2 hours and then bake as directed.
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Calcium: 16mg | Iron: 1mg