This delicious recipe for Keto Choc Chip Peanut Butter Cookies is probably one of the simplest cookie recipes you could make. Simply mix an egg with peanut butter, sweetener and chocolate chips and these cookies are ready for baking. 10 minutes later and you have a delicious cookie ready for eating. How simple is that?
PEANUTS ON A LOW CARB DIET
Many people avoid peanuts in their diet as they are actually a legume and as such are an inflammatory food and can cause inflammation in the body. Peanuts are also very high in calories and as you can mindlessly snack on them, they can add excess calories onto your daily calorie count. Watch your intake of peanuts if it’s an issue for you.
Cookie dough with chocolate and nuts
You can make your own peanut butter to use in this recipe. If you use processed peanut butter, try to buy a quality product that doesn’t have any sugars or preservatives added. Feel free also to switch peanut butter for your favorite nut butter or you can also use tahini or sunflower seed butter as well.
ADDITIONAL CHOCOLATE- FOR CHOCOLATE LOVERS
These cookies taste amazing straight from the oven. You can up the chocolate flavor by sprinkling additional choc chips on top of your cookies before baking. You can also double the decadence by drizzling your baked cookies with a little melted dark chocolate once they have been baked.
This recipe makes approximately 12 cookies. To drizzle with chocolate melt 1 single block (of Lindt)/20 gms/ 1 oz of dark chocolate 80% couverture or more. Simply melt it in the microwave in 10 second bursts until melted and drizzle or spread a little onto each cookie. Store your cookies in an airtight container to keep them fresh.
Combine the peanut butter, sweetener and egg together in a large mixing bowl. Add a pinch of salt if required. Stir until combined. Gently fold through the chocolate chips.
Using a large tablespoon, scoop out and shape your dough balls, flattening each ball into a cookie shape. Place onto a baking tray lined with baking paper.
Bake cookies for about 10-12 minutes or until cookies brown slightly. Remove from oven and allow to cool on the tray. Store in an airtight container.
Recipe Notes
Feel free to use any nut butter in lieu of the peanut butter. Peanut butter can be smooth or crunchy.Any sweetener will work but make make sure you reduce the sweetener to about 2 tablespoons if it is a more concentrated sweetener.Sprinkle additional chocolate chips on top just prior to cooking if you want to add a real chocolate boost to your cookie.Use chocolate chips of choice. My preference is to chop up a Lindt 85% dark chocolate bar. It's more rustic but I find you can struggle to source sugar free dark chocolate chips without loads of sugar.
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired.
Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
