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 1 net carb each.
Note-This recipe was slightly updated in December 2021.
If you love peanut butter as I do, these Keto Peanut Butter Chocolate Chip Cookies are a must! They're soft, chewy, and have a melt-in-your-mouth texture that you will love!
And with only 1 net carb a pop, they're a treat you don't have to feel guilty about.
Plus, they're super fast and easy to whip up! They're perfect for a last-minute treat or if you have unexpected guests. They also freeze well if you would like to make a big batch to keep in the freezer.
Or if classic chocolate chip is more your style, be sure to check out my keto almond flour chocolate chip cookies!
The sweetener
What's the key to making these peanut butter chocolate chip cookies soft and chewy? The sweetener!
For the sweetener, you can use pure allulose (not quite as sweet), xylitol, or a monk fruit/allulose blend. All of these will make the cookies soft and chewy with absolutely no aftertaste!!!
In the past, I used an erythritol-based sweetener, but the cooling-like aftertaste was a bit strong in this particular recipe. Erythritol also makes them prone to hardening, which is why I no longer recommend it.
The nut butter
Any type of creamy nut butter can be used, as long as it has the right texture. Be it peanut, almond, sunbutter, etc.
If you use nut butter that is dry, hard, or too liquidy, the cookies will not turn out well.
Look for peanut butter that is smooth and creamy (like the sugary varieties) but without added sugar to keep the carbs low.
I personally love this brand because it has a smooth and creamy texture while only containing peanuts, oil, and salt.
Ingredients
Here's the super-easy list of ingredients:
- Peanut Butter - Choose a sugar-free soft and creamy brand such as this one.
- Large Egg - Helps hold the cookies together.
- Allulose, Xylitol, or a Monk Fruit/Alluose Blend - These will make the cookies soft and chewy. I don't recommend erythritol-based sweeteners due the cooling aftertaste.
- 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 not needed.
Easy instructions
Start by beating an egg and the sweetener in a large bowl with an electric mixer until well combined and fluffy.
Then, beat in the peanut butter, baking soda, xanthan gum, and pure vanilla. After that, stir in some keto chocolate chips.
Roll the batter into Tablespoon-sized balls and place them on a lined baking sheet. The batter should make around 18 cookies.
Then, use your palms or a fork to slightly press them down and make a criss-cross pattern.
They slightly spread, so don't flatten them too much!
After that, preheat the oven to 350 degrees and place the cookies in the freezer for at least 15 minutes while the oven preheats.
Why freeze cookies before baking
Freezing causes the keto 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.
Bake for 11-15 minutes, or until the edges are lightly browned and set.
Top tips
- 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 them keto. I love this brand.
- For the sweetener, you can use pure allulose (not quite as sweet), xylitol, or a monk fruit/allulose blend. All of these will make the cookies soft and chewy with absolutely no aftertaste!!! I don't recommend erythritol-based sweeteners because they have a strong cooling-like aftertaste in this recipe and can make the cookies hard.
- As a special gift to my readers, I've teamed up with BESTI SWEETENERS to guy guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Looking for more keto treats?
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
Ingredients
- 1 Cup Monk Fruit/Allulose Sweetener - or xylitol or pure allulose (pure allulose is not quite as sweet)
- 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. They slightly 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 (not quite as sweet), xylitol, or a monk fruit/allulose blend. All of these will make the cookies soft and chewy with absolutely no aftertaste!!! I don't recommend erythritol-based sweeteners because they have a strong cooling-like aftertaste in this recipe and can make the cookies hard.
- 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 not needed.
- 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 guy guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols 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 👍
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.