With only a few basic ingredients, these Keto Peanut Butter Chocolate Chip Cookies are the easiest (and tastiest!) keto treats around! They're soft, chewy, melt-in-your-mouth, and only have one net carb each.
If you love peanut butter like I do, these Keto Peanut Butter Chocolate Chip Cookies are a must! They're soft and chewy and have a melt-in-your-mouth texture that you will love!
And with only one net carb a pop, they're a treat you don't have to feel guilty about.
❤️ Why You'll Love These Flourless Peanut Butter Cookies: 1) Soft & chewy with a melt-in-your-mouth texture. 2) Fast & easy to make. 3) Uses common keto ingredients. 4) Freeze beautifully. 5) NO cooling-like aftertaste! 6) Are flourless, gluten-free, grain-free, low-carb, and keto.
Or if a classic chocolate chip is more your style, be sure to check out my keto almond flour chocolate chip cookies!
Ingredients
Here's the super-easy list of ingredients:
- Peanut Butter - Choose a sugar-free, soft, and creamy brand such as this one. If you use nut butter that is dry, hard, or too liquidy, the cookies will not turn out well.
- Large Egg - Helps hold the cookies together.
- Allulose, Xylitol, or a Monk Fruit/Alluose Blend - Sweetener that will make the cookies soft and chewy. I don't recommend erythritol-based sweeteners due to the strong cooling aftertaste in this recipe and they tend to make the cookies hard. If using anything other than pure allulose, reduce the sweetener to one cup, as other sweeteners are stronger.
- Pure Vanilla - Adds flavor.
- Baking Soda - Adds some rise to the cookies.
- Xanthan Gum (optional) - Keeps the cookies from being too delicate
- Chocolate Chips - Because peanut butter and chocolate just go together!
Frequently asked questions
I don't recommend using an erythritol-based sweetener because the cooling-like aftertaste is quite strong in this recipe. However, if you want to use erythritol, I recommend using the brown variety. Then, you'll need to reduce the peanut butter to 1 cup, and the xanthan gum is unnecessary.
I personally love ChocZero chocolate chips because they are not only delicious but also soy-free, and the dark variety is also dairy-free. Lily's chocolate chips are also a good choice.
Freezing causes the cookies to spread less and have a better texture. This is because the chilled fat in the cookies takes longer to melt than room-temperature fat. The longer it takes the fat to melt, the less the cookies spread. They also turn out softer and chewier, making for a much better texture.
Easy instructions
Step #1: Beat the egg and allulose in a large bowl with an electric mixer until well combined and fluffy.
Step #2: Beat in the peanut butter, baking soda, xanthan gum, and pure vanilla. After that, stir in some keto chocolate chips.
Step #3: Roll the batter into Tablespoon-sized balls and place them on a lined baking sheet. The batter should make around 18 cookies.
Step #4: Use your palms or a fork to press them down slightly and make a crisscross pattern.
💭Top Tip: Since these are made with allulose, they tend to spread, so don't flatten them too much! Just slightly press down on the tops to give them a cookie shape.
Step #5: Preheat the oven to 350 degrees and place the cookies in the freezer for at least 15 minutes while the oven preheats.
Step #6: Bake for 11-15 minutes or until the edges are lightly browned and set. Allow to cool completely, as the keto cookies are delicate until cooled.
Storage
Store covered in the fridge for 3 to 4 days or in the freezer for up to 3 months.
If freezing, be sure to check out this tutorial on how to freeze cookie dough!
Substitutions and tips
- These work with any nut butter, such as peanut, almond, sunbutter, etc..! Just be sure the texture is soft and smooth and has no added sugar to keep them keto. I love this brand.
- For the sweetener, you can use pure allulose, xylitol, or a monk fruit/allulose blend. All these will make the cookies soft and chewy with NO aftertaste!!! I don't recommend erythritol-based sweeteners because they have a strong cooling-like aftertaste when used in this recipe and can make the cookies hard.
- If using anything other than allulose, reduce the sweetener to 1 cup, as other sweeteners are stronger.
- If you do use an erythritol-based sweetener, I recommend using the brown variety. Then, you'll need to reduce the peanut butter to 1 cup, and the xanthan gum is unnecessary.
- For dairy-free, use dairy-free chocolate chips.
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Looking for more keto desserts?
I think you'll love these...
Or these Peanut Butter Rice Crispy Treats (not low-carb) also look delicious.
Or if you're looking for more peanut butter cookie recipes, these Gluten-Free Peanut Butter Cookies Made With Gluten-Free Flour from Flippin' Delicious look amazing, too!
If you've tried these Keto Peanut Butter Chocolate Chip Cookies or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Keto Peanut Butter Chocolate Chip Cookies (Flourless)
Ingredients
- 1 ⅓ Cup Allulose - see notes below for substitutions
- 1 Large Egg
- 1 ¼ Cup Unsweetened Creamy Peanut Butter - soft, creamy, & salted
- 1 tsp. Baking Soda
- ¼ tsp. Xanthan Gum
- 1 tsp. Pure Vanilla
- ¼ Cup Keto Chocolate Chips
Instructions
- Line a baking sheet with parchment paper or a baking mat.
- Add sweetener and egg to a large mixing bowl and beat with an electric mixer until light and fluffy, around 1 to 2 minutes. Add the peanut butter, baking soda, xanthan gum, and vanilla. Beat until well combined and fluffy. Stir in the chocolate chips.
- Form dough into 1-inch sized balls, place on the prepared baking sheet, and slightly press down on each one with your palm or a fork creating a criss-cross pattern. These do spread so don't flatten them too much!
- Preheat the oven to 350 degrees and place the cookies in the freezer for at least 15 minutes while the oven preheats.
- Bake 11-14 minutes or until lightly golden and set, try not to overbake.
- Cool completely, they will be extremely delicate until cool. *Note- These can take up to an hour to completely cool and set up.
- Store covered in the fridge for 3 to 4 days, or in the freezer for up to 3 months.
Add Your Own Notes
Video
Notes
- These work with any nut butter, not just peanut butter! Just be sure the texture is soft and smooth and has no added sugar to keep the cookies keto. I love this brand.
- For the sweetener, you can use pure allulose, xylitol, or a monk fruit/allulose blend. All these will make the cookies soft and chewy with NO aftertaste!!! I don't recommend erythritol-based sweeteners because they have a strong cooling-like aftertaste when used in this recipe and can make the cookies hard. If using anything other than allulose, reduce the sweetener to 1 cup, as other sweeteners are stronger.
- If you do use an erythritol-based sweetener, I recommend using the brown variety. Then, you'll need to reduce the peanut butter to 1 cup, and the xanthan gum is unnecessary.
- Warning: Xylitol is toxic to dogs! If you use xylitol, be careful if you have a pup!
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
A says
Hey Cassidy
Thanks for the recipe. I’m a bit confused because the calorie count on these cookies seems a bit low. 1 and 1/4 cups (312g) of peanut butter from the brand you linked is 2,254 calories. Divide that into 18 and that's already 125 calories per cookie and that’s without the chocolate chips. The only way you’re getting 64 calories per cookie is if you make 36 cookies, not 18. Could you help me figure this out please? Thanks
Cassidy says
Oh no, I'm SO sorry! I went back to look at the nutrition information and I had made a typo so it only calculated part of the peanut butter! Thank you so much for bringing this to my attention! Here's the new breakdown of calories: Peanut Butter 2000, Chocolate Chips 224, Xanthan Gum 3, Eggs 72. Added together and divided by 18, it now comes out to 128 calories per cookie 👍
I corrected this on the recipe card! Sorry again.
XO,
Cassidy
Sara says
Excited to try these!! Do you think I would need to change any of the other ingredient ratios if I used half monk fruit/allulose crystallized and half monk fruit/allulose brown sweetener? Thank you!!
Cassidy Stauffer says
Hi Sara,
Even though I haven't tried it myself, I think it will turn out fine without changing any of the other ingredient ratios! I hope you enjoy them, please come back and let me know what you thought 😁
XO,
Cassidy
Leah G says
Omg- Best. Keto. Chocolate. Chip. Cookies. EVER. The flours just ruin them-and add a TON of unnecessary calories (which I know kind of don’t matter in keto- but still.) I missed the part that said no need for xanthan gum and reduce PB if using Brown swerve, so I used it all anyways- didn’t matter, came out phenomenal. This texture is closest to a normal cookie yet, thank you so much for these. They’ll keep me on track through all the holiday shenanigans! Cheers!
Cassidy Stauffer says
Oh YAY thank you!!! I'm so happy you liked them!! ...And I'm glad to know they worked well with all the PB and xanthan gum with the brown swerve 😍
XO,
Cassidy
Hockey Mom says
Making the second round of these this week! Always trust your recipes!
Lena says
Can't wait to try this recipe. Two "m"s in commission. Have a wonderful day.