Keto Peanut Butter Chocolate Chip Cookies Recipes

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THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY



The Best Keto Chocolate Chip Peanut Butter Cookies. Seriously image

Indulging into a cookie that doesn't leave you feeling guilty?! It's possibke with this mouth watering chocolate chip peanut butter cookie. Best of all, it's Keto friendly. You'll have a hard time with only consuming one. Forewarned is forearmed.

Provided by Samantha K.

Categories     Chocolate Chip Cookies

Time 25m

Yield 24 serving(s)

Number Of Ingredients 17

3/4 cup coconut flour
1/4 cup almond flour
1/2 cup swerve granulated sugar
1/2 cup swerve brown sugar
3/4 cup non sweetened flaked coconut
3/4 cup peanut butter (I use skippy)
1/2 cup butter, at room temperature
4 eggs
1 teaspoon vanilla extract
1 drop almond extract
1/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 ounce of sugar free butterscotch pudding
1 teaspoon instant coffee (optional)
8 ounces of sugar free chocolate chips (I prefer Lily dark chicolate)

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!

Nutrition Facts : Calories 187.7, Fat 12.6, SaturatedFat 6.1, Cholesterol 41.2, Sodium 167.3, Carbohydrate 17.9, Fiber 1.3, Sugar 15.8, Protein 3.6

KETO PEANUT BUTTER CHOCOLATE CHIP COOKIES



Keto Peanut Butter Chocolate Chip Cookies image

Low-carb chocolate chip-peanut butter cookies.

Provided by Justin Alexander

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 25m

Yield 20

Number Of Ingredients 11

1 cup all-natural peanut butter
1 cup blanched almond flour
1 cup sugar substitute (such as Equal®)
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon kosher salt
⅓ cup sugar-free chocolate chips
⅓ cup crushed peanuts

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.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 6.2 g, Cholesterol 27.9 mg, Fat 20.7 g, Fiber 2.2 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 151.9 mg, Sugar 1.6 g

KETO CHOCOLATE CHIP COOKIES



Keto Chocolate Chip Cookies image

Keto eaters, rejoice! This ultra soft cookie recipe is a perfectly tasty guilt-free treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 28 cookies.

Number Of Ingredients 8

1/2 cup butter, softened
Granulated erythritol equivalent to 1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar-free dark chocolate baking chips

Steps:

  • In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.

Nutrition Facts : Calories 102 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

4-INGREDIENT KETO PEANUT BUTTER COOKIES



4-Ingredient Keto Peanut Butter Cookies image

Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.

Provided by Fioa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 4

1 cup peanut butter
½ cup low-calorie natural sweetener (such as Swerve®)
1 egg
1 teaspoon sugar-free vanilla extract

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.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 2.1 g

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