The Best Keto Chocolate Chip Peanut Butter Cookies. Seriously
photo by Samantha K.
- Ready In:
- 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)
- 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!
Questions & Replies
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This recipe is pretty good. It does not have the same texture as a regular peanut butter cookie but that is to be expected. I do wish it had a stronger peanut butter flavour, I may mess around with the butter to PB ratio. I found the oven temp and time to be too much for my oven. The first batch came out with a slightly burnt taste. 350 degrees at 13 minutes was perfect. These are not sweet but still delicious.