Keto Peanut Butter Chocolate Chip Cookies – Easy Low-Carb Recipe

The first time I pulled a batch of keto peanut butter chocolate chip cookies from the oven, the whole kitchen smelled like nostalgia with a twist – rich roasted peanuts, melty chocolate, and that hint of sweetness that says “just one more.” Honestly, I never thought a low-carb cookie could strike that chewy-gooey balance, but these? They deliver every single time. As someone who’s tried (and failed) to give up cookies on keto, I can tell you, this recipe is pure comfort – without the sugar crash or guilt. Whether you’re new to keto or just love peanut butter and chocolate as much as I do, these cookies are my go-to for a quick treat you can whip up any night of the week.

My first batch happened by accident during a late-night craving. I wanted something sweet but didn’t want to blow my macros. After a little experimenting (and a few crumbly disasters), these keto peanut butter chocolate chip cookies found their groove. Now, I keep the ingredients on hand for snack emergencies, and even my carb-loving friends can’t believe they’re low-carb. I’ve baked them for potlucks, family brunches, and even as a reward after a tough workout. That’s the thing – these cookies fit right into your day, whether you need a sweet treat with your coffee or a late-night indulgence that won’t ruin your progress.

If you’re following a keto lifestyle, have kids with gluten sensitivities, or just want a cookie that tastes indulgent without being loaded with sugar, you’ll fall for these. I’ve tested the recipe a dozen times, played with different nut butters, and even tried swapping in a few surprise ingredients. Each version just reinforces why I love this recipe – it’s flexible, foolproof, and satisfies every craving for peanut butter chocolate chip cookies while keeping things low-carb. Trust me, after one bite, you’ll be hooked too!

Why You’ll Love This Keto Peanut Butter Chocolate Chip Cookies Recipe

• Quick & Easy: These cookies come together in under 30 minutes – perfect for when that cookie craving hits hard, but you don’t want to spend hours in the kitchen. No chilling required, either!
• Simple Ingredients: You probably have everything you need in your pantry right now. No weird specialty flours or hard-to-find sweeteners – just good, honest basics like peanut butter, eggs, and sugar-free chocolate chips.
• Perfect for Any Occasion: Whether it’s an after-school snack, a quick dessert for a dinner party, or your own midnight treat, these cookies fit the bill. I even pack them for road trips or stash a few in my freezer for emergencies.
• Crowd-Pleaser: You know those folks who turn up their noses at “diet” food? Well, even my most skeptical friends and family love these. The combination of peanut butter and chocolate is always a win, and the chewy texture fools everyone into thinking they’re eating classic cookies.
• Unbelievably Delicious: Seriously – the golden edges, soft center, and melty chocolate chips make each bite feel like you’re cheating (but you’re not!).

Here’s what really sets these keto peanut butter chocolate chip cookies apart: I blend the peanut butter just enough to make the dough silky, but not so much that it loses that nutty bite. Plus, I use a pinch of salt to deepen the flavor. The result is a cookie that’s rich, slightly salty-sweet, and full of little pockets of chocolate. It’s not just a “keto” cookie – it’s the kind you’ll want to bake again and again, even if you’re not counting carbs.

Honestly, these cookies are about more than hitting your macros. They’re about that first bite – the one that makes you pause and savor. They’re about making something simple that brings joy, even on a busy Tuesday. Whether you’re impressing guests or treating yourself, these cookies make every moment a little sweeter (and a lot more satisfying).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to bring you bold flavor and that classic cookie texture without the sugar rush. Most of these are pantry staples for anyone who loves baking, so you won’t have to hunt down anything fancy. Here’s what you’ll need:

• Natural Peanut Butter (1 cup / 240g): Go for creamy, unsweetened peanut butter for the best results. I like using brands like Smucker’s Natural – just peanuts and salt, nothing extra. Stir well before using, as natural oils can separate.
• Almond Flour (3/4 cup / 75g): This keeps the cookies soft and helps them hold together. Super-fine almond flour works best for a smooth texture. If you’re nut-free, swap in sunflower seed flour (same amount).
• Granulated Erythritol or Monk Fruit Sweetener (2/3 cup / 130g): This brings the sweetness without the carbs. Swerve or Lakanto are my go-to options because they don’t have a weird aftertaste.
• Egg (1 large): This binds the dough and adds a touch of richness.
• Baking Soda (1/2 tsp): Gives a gentle lift and helps the cookies spread just right.
• Salt (1/4 tsp): Don’t skip it – salt balances the sweetness and intensifies the peanut butter flavor.
• Vanilla Extract (1 tsp): A little vanilla rounds out the flavors and makes the cookies smell amazing.
• Sugar-Free Chocolate Chips (1/2 cup / 85g): I love Lily’s or ChocZero semi-sweet chips. They melt beautifully and taste just like the classic kind.

Optional Add-Ins and Substitutions:

• Chunky peanut butter: For more texture, use half creamy and half chunky peanut butter.
• Sunflower seed butter: Works as a peanut-free alternative (great if you’re baking for kids with allergies).
• Almond butter: For a slightly milder, more delicate flavor. Swap in 1:1 for peanut butter.
• Chopped nuts: Fold in 1/4 cup (30g) of chopped pecans or walnuts for crunch.
• Extra chocolate: Sprinkle a few chocolate chips on top before baking for a bakery-style look.

If you love making swaps, this recipe’s forgiving. I’ve even tried it with a little cocoa powder for a double-chocolate version – just reduce the almond flour by a tablespoon and add 1 Tbsp (7g) cocoa powder.

Equipment Needed

• Baking Sheet: A sturdy, rimmed baking sheet is perfect for even baking. If you only have thin or older pans, double up to prevent over-browning.
• Parchment Paper or Silicone Baking Mat: These make cleanup a breeze and help prevent sticking. Trust me, nothing’s more annoying than trying to pry a hot cookie off an unlined tray!
• Mixing Bowl: A medium or large bowl works. Glass is my favorite because it’s easy to scrape clean.
• Hand Mixer or Sturdy Whisk: You can use a stand mixer if you want, but I usually just grab a hand mixer. For a quick batch, even a wooden spoon works – just be ready for a little arm workout.
• Measuring Cups and Spoons: Precision matters in keto baking. If you have a kitchen scale, even better for accuracy.
• Cookie Scoop or Tablespoon: Scooping the dough makes the cookies nice and uniform, but in a pinch, two spoons work too.
• Spatula: For scraping the bowl and transferring cookies to the cooling rack.
• Wire Cooling Rack: Letting the cookies cool here keeps the bottoms from getting soggy.

If you’re just starting out and don’t have a silicone mat, parchment paper is totally fine. And if you’re working with a small kitchen (like me, when I started), just bake in two batches. Clean as you go, and you’ll be done before you know it!

How to Make Keto Peanut Butter Chocolate Chip Cookies

1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and makes cleanup easier.
2. Mix Wet Ingredients (2 minutes): In a medium mixing bowl, combine 1 cup (240g) natural peanut butter, 1 large egg, and 1 teaspoon vanilla extract. Beat with a hand mixer or whisk until smooth and creamy. The mixture should look glossy and thick.
3. Add Sweetener (1 minute): Add 2/3 cup (130g) erythritol or monk fruit sweetener. Mix until fully incorporated. The dough will thicken up a bit – that’s what you want.
4. Combine Dry Ingredients (1 minute): Add 3/4 cup (75g) almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix until everything’s just combined. The dough will be soft but not runny.
5. Fold in Chocolate Chips (1 minute): Gently stir in 1/2 cup (85g) sugar-free chocolate chips. If you like extra chocolate, save a few to press into the tops of the cookies before baking.
6. Scoop and Shape (3 minutes): Using a cookie scoop or tablespoon, drop rounded balls of dough onto the lined baking sheet. Space them about 2 inches (5cm) apart – they’ll spread a little. If you want perfectly round cookies, roll the dough between your palms.
7. Flatten (1 minute): Gently press each dough ball with the back of a fork or your fingers. These cookies won’t spread as much as traditional ones, so give them a little head start. Don’t flatten them paper-thin – aim for about 1/2 inch (1.25cm) thick.
8. Bake (10-12 minutes): Slide the tray into the oven and bake for 10-12 minutes, or until the edges are golden and the centers look just set. Watch them closely – almond flour cookies can go from perfect to overbaked fast!
9. Cool (at least 10 minutes): Remove from the oven and let the cookies cool on the baking sheet for 5 minutes (they’ll be very soft at first). Then, transfer to a wire rack to cool completely. They firm up as they cool.

Preparation Notes: If your dough seems too sticky, chill it in the fridge for 10 minutes before scooping. If it’s too dry, add 1 tablespoon (15ml) of unsweetened almond milk. The dough should be easy to handle but not crumbly.

Sensory Cues: When they’re ready, the cookies will have golden edges and a fragrant, peanutty aroma. The centers may look a bit underdone, but they’ll set up as they cool.

Troubleshooting: If your cookies spread too much, check your peanut butter – some brands are oilier than others. If they don’t spread at all, flatten them a bit more before baking next time. And if you get a dry batch? Add a touch less almond flour on your next round.

Cooking Tips & Techniques

Let’s face it: keto baking can be a little unpredictable, especially if you’re used to classic flour-and-sugar cookies. Here are some tricks I’ve learned after lots of kitchen experiments (and a few oops moments):

• Don’t Overmix: Once you add the almond flour, stir just until combined. Overmixing can make the cookies dense and heavy.
• Watch Your Bake Time: Almond flour cookies can burn quickly. Start checking at 10 minutes – they should be golden at the edges but just set in the middle.
• Cool Completely: These cookies are very soft when hot. If you try to pick them up too soon, they’ll crumble. Let them cool on the tray, then move to a rack.
• Chill the Dough (Optional): If your kitchen is warm or the dough feels sticky, a quick chill (10-15 minutes) helps with scooping and keeps the cookies from spreading too much.
• Consistency is Key: Use a cookie scoop for even sizes (so they bake at the same rate). If you don’t have one, two teaspoons work, but try to keep the portions similar.
• Mix-Ins: Stir in your chocolate chips by hand at the very end. This keeps them from melting into the dough and disappearing.

Personal Failures: I once tried to swap in coconut flour 1:1 for almond flour – big mistake! The cookies came out dry and crumbly. If you want to experiment, start with just a tablespoon of coconut flour and add more only as needed. And don’t be afraid to taste the dough before baking – with keto cookies, it’s safe (no raw flour!), and you can adjust sweetness or salt to your liking.

Multitasking tip: While the first tray bakes, scoop and shape the next batch. That way, you can slide them in as soon as the oven’s free. Easy peasy!

Variations & Adaptations

One of my favorite things about these keto peanut butter chocolate chip cookies is how easy it is to change things up. Here are a few ways you can make this recipe your own:

• Nut-Free Version: Swap the almond flour for sunflower seed flour and use sunflower seed butter instead of peanut butter. The cookies will have a slightly different flavor but stay perfectly chewy and low-carb.
• Double Chocolate: Add 1 tablespoon (7g) unsweetened cocoa powder to the dough for a rich, brownie-like cookie. Just reduce the almond flour by the same amount so the texture stays right.
• Coconut Lover’s Twist: Fold in 1/4 cup (20g) unsweetened shredded coconut for a little extra chew and tropical flair. Coconut flour can be tricky, so stick to shredded or flaked coconut for best results.
• Seasonal Add-Ins: Around the holidays, I toss in a pinch of cinnamon or pumpkin spice. In summer, I’ll add a handful of chopped roasted nuts for crunch.
• Egg-Free Adaptation: Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested for 5 minutes) if you’re avoiding eggs. The texture will be a touch softer but still delicious.

My personal favorite variation? A sprinkle of flaky salt on top right after baking. It gives the cookies that bakery look and a hit of salty-sweet magic. If you try a new twist, jot it down – I’m always tweaking, and you might just land on your new favorite cookie!

Serving & Storage Suggestions

These keto peanut butter chocolate chip cookies taste best slightly warm, when the chocolate chips are still gooey and the edges are just crisp. Let them cool for at least 10 minutes, then enjoy with a glass of unsweetened almond milk or a cup of hot coffee. For a party platter, stack the cookies on a rustic wooden board and sprinkle with a little extra sea salt for that “Pinterest-perfect” vibe.

Storage: Once cooled, store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate for up to a week. For even longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag – they’ll last for two months. To enjoy, just let thaw at room temperature or pop in the microwave for 10-15 seconds for that freshly baked feel.

Over time, the flavors deepen and the cookies become even more peanutty and rich. If you like a bit of crunch, try reheating in a toaster oven for a minute or two. These cookies are sturdy enough to pack in lunchboxes or bring to a friend’s house for sharing (if you can resist eating them all yourself!).

Nutritional Information & Benefits

Each cookie (based on a batch of 18) has approximately:

• Calories: 110
• Fat: 9g
• Net Carbs: 2g
• Protein: 4g

These keto peanut butter chocolate chip cookies are naturally gluten-free and low-carb, making them perfect for anyone watching their sugar intake. The peanut butter provides healthy fats and a little protein, while almond flour keeps things light and easy to digest. If you have nut allergies, just use the nut-free swaps listed above. Always check your chocolate chips and peanut butter for hidden sugars!

From a wellness perspective, I love that these cookies don’t spike my blood sugar or leave me feeling sluggish. They’re the treat I reach for when I want something sweet but still want to feel good about my choices. Honestly, they’re a small victory in my healthy eating routine!

Conclusion

If you’ve been searching for a low-carb cookie that doesn’t taste like cardboard, these keto peanut butter chocolate chip cookies are the answer. They’re simple to make, endlessly adaptable, and absolutely crave-worthy. Whether you’re sticking to strict keto or just want a tasty, gluten-free treat, you’ll find yourself coming back to this recipe again and again.

Don’t be afraid to tweak the recipe to your tastes – I love hearing how others make these their own. Drop a comment if you try a new variation, or let me know how they turned out for your family. Baking should be fun, stress-free, and, most importantly, delicious! Here’s to cookies that make every day a little sweeter – keto or not.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds extra texture and little peanut pieces to each bite. Just be sure to stir it well before measuring, as natural peanut butters tend to separate.

Do I have to use sugar-free chocolate chips?

No, but using sugar-free chips keeps the cookies keto-friendly. If you’re not strictly low-carb, you can use regular chocolate chips – just know the carb count will increase.

Can I freeze the dough for later?

Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from the freezer, adding 1-2 extra minutes to the bake time.

Why are my cookies crumbly?

This can happen if you use too much almond flour or an extra-dry peanut butter. Try reducing almond flour by a tablespoon next time, or add a splash of almond milk if the dough feels dry.

What’s the best way to store these cookies?

Keep them in an airtight container at room temp for up to 4 days, or refrigerate for a week. For longer storage, freeze and thaw as needed – they hold up beautifully!

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