Keto Peanut Butter Chocolate Chip Cookies
🔹 Ingredients
(Makes about 16 cookies)
1 cup natural peanut butter (no sugar added, creamy or chunky — your choice)
½ cup granulated erythritol or monk fruit sweetener (you can use a brown-style keto sweetener for extra flavor)
1 large egg
1 tsp vanilla extract
¼ tsp baking soda
â…› tsp salt (optional, depending on your peanut butter)
¼ cup sugar-free chocolate chips (like Lily’s or ChocZero)
🔹 Directions
Preheat the Oven:
Set to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dough:
In a bowl, combine peanut butter, sweetener, egg, vanilla, baking soda, and salt. Stir until thick and well combined.
Fold in the chocolate chips. The dough will be soft but should hold its shape when scooped.
Form the Cookies:
Roll dough into 1-inch balls and place them on the baking sheet (leave about 2 inches apart).
Flatten each ball gently with a fork, making the classic crisscross pattern.
Bake:
Bake for 10–12 minutes, or until edges start to turn golden brown. The centers might look soft — that’s perfect. They’ll firm up as they cool.
Cool Completely:
Let them cool on the baking sheet for 10 minutes before transferring to a rack. This helps them set and get that chewy texture.
🔹 Tips for Perfect Keto Cookies
If your peanut butter is runny, chill the dough for 15 minutes before baking.
Want softer cookies? Add 1 tbsp melted butter or coconut oil to the dough.
Store in an airtight container at room temp for 3–4 days, or freeze for up to 2 months.
🔹 Nutrition (per cookie, 16 total)
Calories: 130
Fat: 10g
Protein: 5g
Net Carbs: ~2g
🔹 Optional Flavor Twists
Salted Chocolate Chip: Sprinkle sea salt on top right after baking.
Peanut Butter Cup: Add a few chunks of keto peanut butter cups in the dough.
Mocha Chip: Add ½ tsp instant coffee for a hint of mocha flavor.
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