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prep time
10 min
cook time
10 min
ready time
20 min
Keto Peanut Butter Cookies With Chocolate Drizzle
Making cookies has never been easier with this Keto peanut butter cookie recipe. We all surely do need a little peanut butter in our lives, and these Keto peanut butter cookies with chocolate drizzle have just the right amount of peanut butter to enjoy. These Keto cookies are so easy to make and could come in handy when you need a little something sweet to lift your mood and satisfy your sweet cravings. These Keto cookies require just 6 ingredients to make and taste delicious. If you have kids around, these cookies are perfect for a snack since they take no time to make.
How to store these Keto peanut butter cookies with chocolate drizzle?
These Keto peanut butter cookies are ready to store once cooled, and the chocolate drizzle is fully set. Place the cookies in an airtight container or ziplock bag with parchment paper between them to avoid the cookies from sticking to each other. Alternatively, store the cookies in the freezer for 3 months.
What type of peanut butter is best for this recipe?
Any unsweetened peanut butter will work for this recipe, creamy or chunky! Many brands of store-bought peanut butter contain added sugar which will add to the carb count, so be sure to check the label. Some good peanut butter alternatives include almond butter or sunflower butter.
Net Carbs
2.4 g
Fiber
2.1 g
Total Carbs
12.5 g
Protein
4.8 g
Fats
9.9 g
117 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Erythritol Monk Fruit Blend Sweetener
0.5 cup
Coconut Flour
2 tbsp
Flaxseeds Or Flax Seeds Whole Or Ground
0.5 tbsp, ground
Baking soda
0.5 tsp
Peanut butter, natural, unsalted
0.75 cup
Egg
1 large
Coconut oil
1 tbsp
Cocoa powder
2 tsp
Recipe Steps
steps 4
20 min
Step 1
Preheat the oven to 180C/350F and line a baking sheet with parchment paper. To a large mixing bowl, add the egg, ground flaxseeds, coconut flour, baking powder, and peanut butter. Mix to combine using a spatula, then continue to mix with your hands until the mixture forms a dough.Step 2
Portion out the dough to form into round balls and arrange them slightly spaced on the baking tray lined with parchment paper. Use your fingers or a spatula to flatten them slightly. Transfer the tray to the oven and bake for about 10 minutes until they are slightly golden around the edges.Step 3
Once baked, allow the cookies to fully cool down. This is to allow the cookies to be fully set and to avoid them from breaking apart. Alternatively, to cool faster, transfer the tray to the fridge for a few minutes while you prepare the chocolate.Step 4
Meanwhile, in a small mixing bowl, whisk the softened coconut oil with cocoa powder to form a runny chocolate sauce. Optionally, you can sweeten the sauce with stevia. Using a spoon, drizzle the chocolate over the cooled cookies as shown. Optionally, you may sprinkle the cookies with flaky sea salt as well. Transfer the cookies to the fridge to allow the chocolate to set. Enjoy!
Comments
UpbeatMacadamia648662 10 months ago
Delicious! Just the treat I needed
iampms a year ago
How much peanut butter? How can they be peanut butter cookies without peanut butter?
UnbelievableKale901421 8 months ago
You need to read the recipe.
GorgeousMacadamia856063 2 years ago
Where are the peanut butter and sweetener?
ExcellentKale120398 3 years ago
The Low Carb Peanut Butter Cookies with Chocolate Drizzle recipe is confusing as many have commented before. It needs serious editing!! Made them using 1/2 CUP of coconut flour and included the coconut oil and cocoa in the batter. Only change was using Monkfruit sweetener with same quantity as erythritol. Texture is more of a dry cake than a cookie. Sweet enough for my taste, but again I used a « sweeter » sweetener. I will not make these again or recommend.
Lesli 3 years ago
The ingredients say 1/2 Tablespoon of coconut flour. I think it should say 1/2 a cup.
Swanny248 4 years ago
Is this really whole flax seeds or can one use ground? Also can I use chunky Laura Scudders all natural peanut butter instead of smooth?
Sspitzsamo 4 years ago
Please rewrite these directions. They're confusing.
lindaaker78@hotmail.com 5 years ago
The cookies are baking right now. The first step says to "Add all ingredients to a large mixing bowl." So, I added all the ingredients including the coconut oil and cocoa powder. Reading down further I deicded that is probably an error. Is the coconut oil in the listed ingredients meant for the chocolate drizzle?
Pmelanson 4 years ago
I did the same thing. The instructions are definitely not clear
xochitlcitlalyc341 6 years ago
I want to make this recipe, but I want it for my toddler, can I use honey as a more natural sweetener? If so, how much of it? I know this is a low carb, but I don’t like to give artificial sweeteners to my toddler
recipewriter 6 years ago
You can add honey to taste, but in the past I've used a 2:1 ratio of peanut butter to sweetener. You may want to try around there and you can always add more if you need!
ariannas994392 6 years ago
Just made some, baked them for 8 min and 30 sec instead of ten so it wouldn’t be super dry or crispy. Turned out well. You can obviously taste the sugar missing however not terrible! But it is on the dryer side I had water after every bite
Gigi1958 6 years ago
They are not palitable.. Did not enjoy at all do not recommend.
kimmijb403dbc 6 years ago
How can it be only 3 net carbs?
SplendidKetone390208 2 years ago
per one cookie
recipewriter 6 years ago
Erythritol is a sugar alcohol. It's subtracted from total carbs to make net carbs.
kmctrombley793e 6 years ago
Carns minus fiber ewqulas net