Keto Chocolate Peanut Butter Cookies Recipes

KETO CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• In a bowl combine the low-carb sweetener, peanut butter, cocoa powder, egg and vanilla. Stir to combine.
• Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.
• Using a 2 tablespoon cookie scoop, scoop out dough and roll into balls.
• Place balls on the baking sheet, leaving 1.5-inches in between each one.
• Make a criss cross pattern on top of each cookie.
• Bake for 10-12 minutes, until the tops are set. Do not attempt to remove the cookies from the baking sheet right away, let them cool for 10 minutes.
• Store in an air-tight container at room temperature for 5 days.

KETO PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a stiff cookie dough comes together.
• Spoon out 1 to 2 tablespoons of dough for each cookie and form into balls; place on a baking sheet. Flatten balls in a criss-cross pattern with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY

Steps:

• Preheat oven to 375 and set aside a greased cookie sheet.
• In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I've found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside.
• In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes.
• In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth.
• Slowly cup by cup mix the dry ingredients in with the wet ingredients.
• Hand mix the chocolate chips into the wet ingredients.
• I've found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with.
• Place cookies on greased cookie sheet making rolling them to 1 1/2 balls.
• Take a fork and slightly press down on the cookie. These cookies barely expand. Don't be afraid to place them closer together on the cookie sheet.
• Bake at the 15 minutes.
• Allow them to cool and enjoy!