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peanut butter chocolate cookies keto
Chocolate Peanut Butter Cookies - Low Carb
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

Chocolate Peanut Butter Cookies are a cross between a chocolate brownie and a peanut butter cookie. Soft and rich, these are quick to make and sugar-free. Perfect for a low-carb or ketogenic lifestyle, but adaptable for sugar-inclusive diets.

Course: Baking, Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, gluten free, keto, low-carb
Servings: 16 cookies
Calories: 105 kcal
Author: kellie anderson
  • 100 g no sugar dark chocolate no-sugar or 90% cocoa
  • 1 organic egg medium
  • 70 g brown sugar substitute erythritol blend or brown sugar
  • 50 g erythritol-stevia blend Lakanto or granulated sugar
  • 100 g fine almond flour
  • 30 g cocoa powder
  • ½ tsp baking powder
  • 80 g peanut butter drippy consistency; or tahini
  • 2-3 tbsp unsweetened almond milk or cow's milk
  • salted peanuts optional, for top
  1. Preheat your oven to 160C fan/350F. Line a large baking sheet with non-stick parchment paper.

  2. Chop the chocolate then melt over a pan of hot water, in a bain-marie or microwave.

  3. Whisk the egg in a mixing bowl until fluffy then add the sugars, whisking until thickened and lighter in colour - about two-three minutes. Whisk in the melted chocolate and the peanut butter. I use a sturdy hand whisk, but you can use electric beaters.

  4. In a separate bowl, dry-whisk the dry ingredients to distribute, then fold this into the wet mixture. It will be stiff. Loosen a bit with 2-3 tablespoons of milk, warmed if possible (this helps with mixing). It will still be stiff. You are wanting a scoopable mixture.

  5. Working quickly before the dough really stiffens up, scoop the dough into 12-16 cookies, and flatten onto the lined tray to "cookie depth". They will spread and puff a bit, but not too much. Chop optional peanuts then lightly press onto the dough. Place in the preheated oven - on the centre shelf - and bake for 8 minutes. Allow to cool before lifting from the tray to cool on a baking rack.

Recipe Notes

Make with sugar Although these chocolate peanut butter cookies are written for low carbohydrate and ketogenic diets, there is the option to use regular sugar on a 1:1 swap. Some people can really taste the sugar substitutes. If this is you, these cookies will still be lower in carbohydrates than most cookie recipes, owing to using almonds instead of flour, and less sugar when swapped.


This recipe is made to use 1:1 granular sugar replacements. Using just stevia will not work, nor will straight erythritol. There are suitable brands available online and in larger supermarkets. UK-available brands include Truvia, Natvia, Sukrin, Nkd Living. An online brand to look for is Swerve (my favourite for brown sugar sub). 


No-sugar chocolate is available online. I use the catering packs of Plamil no-added sugar dark chocolate drops (the smallest one is 1.5 kg). It is sweetened with xylitol and is good. In the US, the much-lauded Lily's brand is the one to go for. I've not tried it, but everyone says that it is awesome. They use a blend of stevia and erythritol. You may also use 90-100% chocolate, upping the sugar subs or sugar to your taste buds.

Nutrition Facts
Chocolate Peanut Butter Cookies - Low Carb
Amount Per Serving
Calories 105 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 30mg1%
Potassium 77mg2%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 15IU0%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.