An easy recipe for low carb keto flourless peanut butter chocolate chip cookies. Use any nut or seed butter in the recipe if you don’t like peanuts.
After making my own sugar free chocolate chips, I needed to see how they performed when baked in a cookie. Since I’ve already posted my favorite low carb chocolate chip cookie recipe, I had to find a new recipe to try the chips in.
I found a recipe for flourless peanut butter cookies at Food.com that use only peanut butter as the base. It’s a popular recipe that you can find all over the web.
I upped the flavor in my keto flourless peanut butter chocolate chip cookies by adding both chocolate pieces and peanuts. If you have an allergy to peanuts, you can simply replace the peanut butter with sunflower butter and leave out the nuts.
There is no coconut flour, almond flour or flour of any kind in these keto cookies. It’s one of those recipes that uses everyday common ingredients.
I had some blanched peanuts so I used those in the cookie batter. But, any chopped nuts will do in this cookie recipe. You can certainly leave the nuts out, especially if you are using a chunky peanut putter.
For me, the nuts add a bit of substance. I know that most people who follow the Banting low carb diet refrain from eating peanuts even if there isn’t a sensitivity.
Peanuts are a legume and not a nut which is why the Banting diet recommends not eating them. However, they are a low carb legume and are very similar in taste, texture, and nutritional content to nuts. So, I eat them sparingly on my low carb diet.
If you aren’t sure about peanuts, give this article a read and decide for yourself. I’ve had a food sensitivity test done and peanuts did not come up as something I need to avoid. So, I choose to include them in my diet.
Keto Flourless Peanut Butter Chocolate Chip Cookies Recipe
Flourless Peanut Butter Chocolate Chip Cookies
- Preheat oven to 350 degrees F.
- In a medium bowl, mix peanut butter, erythritol, stevia, salt, and eggs until well combined.
- Stir in chocolate chips and nuts (if using).
- Drop by rounded tablespoonfuls or cookie dough scoop onto ungreased cookie sheet.
- Bake 10 to 12 minutes or till lightly browned.
- Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.