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.
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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.
Most low carbers keep erythritol, stevia and low carb chocolate chips in the pantry. So these flourless peanut butter chocolate chip cookies can be made just about anytime you want a simple snack.
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.
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. However, I prefer to eat organic peanuts as they seem to be the safest.
Keto Flourless Peanut Butter Chocolate Chip Cookies Recipe
These are my latest low carb cookie creation. I also have sugar free chocolate cookies made with out flour that you may like too.
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Flourless Peanut Butter Chocolate Chip Cookies
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Ingredients
- 1 cup unsweetened peanut butter or other nut/seed butter
- 1/2 cup low carb sugar substitute or erythritol
- 1/2 teaspoon stevia concentrated powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sugar free chocolate chips
- 1/2 cup chopped peanuts optional, or other nuts
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- 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.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Fay says
How do you store the cookies?
Lisa MarcAurele says
I keep them in the refrigerator or freezer.
LA says
Hi Lisa!
Late comer here 🙂 I am glad to find your recipe. I have a question and would love your input. I doubled this recipe using 3 cu. peanut butter and 4 eggs. The cookies turned out more dense than I like them, and I wondered if it was because I doubled the eggs. Any insight?
Thanks for the recipe. I will still eat them all because, peanut butter and chocolate chips. I put them in the freezer and I know they’ll be great like scone-type treats or a more dense biscotti and who doesn’t want cookies like that with coffee?? 🙂
LA says
oops TWO cups peanut butter, four eggs.
Lisa says
I think it was too much peanut butter. Doubling should have only used 2 cups not 3.
Amy says
This recipe is one I must try! Keto is new to me and so is erythritol. Where do I purchase it, please?
Lisa says
Most natural food stores carry it. I find it in the natural food section of my grocery store.
Andrew says
Yummy <3 I love keto cookies like this!
Erica says
What can be substituted for the stevia concentrated powder? I have stevia packets and stevia drops…would either of those work? And would there be a difference in measurement?
Thanks.
Lisa says
You’d need about double the amount to use stevia drops. The equivalent packet amount is around 6 packets.
Elizabeth says
What is the difference between Swerve and concentrated Stevia powder? New to this whole low carb Keto thing so I am still figuring stuff out.
Lisa says
Swerve is a 1-for-1 sugar replacement so 1 cup Swerve is equal to about 1 cup sugar. Whereas 1 teaspoon concentrated stevia powder equals about the sweetness of 1 cup sugar. Obviously, taste is a little different too but I find blending multiple sweeteners provides the best taste.
Eva says
Hi can we make this with tahini (sesame butter) and sesame instead of peanut butter and peanuts? I am asking because tahini is not that firm.. And because I am not american I dont do that peanut butter everywhere thing, actually I dont even know its taste I am mediterrenean and we use tahini a lot. And of course because peanut butter does have carbs while tahini is just fat and fiber
Lisa says
I don’t see why it wouldn’t work. You may just need to adjust if the batter is too thin.
Inna says
Hi, where do You get sugar free chocolate chips? I didn’t find any at the grocery store. Thank you
Inna
Lisa says
I buy Lily’s brand off Amazon or Thrive Market online.
Amy says
Hershey makes some. Got mine at Wal-Mart.
Freed Willie says
Lisa,
Will powdered erythritol work okay in this recipe? I’ve noticed your recipes often call for granular and was wondering if powdered and granular are interchangeable (I only have powdered on the shelf at this time). Also, if powdered is okay to use, would I use the same amount as granular? (I’m new to low-carb baking and still trying to understand all the various sweeteners and when to use which one and why recipes call for more than one.)
Thanks for your help!
Willie
Lisa says
In this recipe, either granular or powdered can be used. Powdered is a little more compressed so you should be able to get away with using less. However, I usually just add the same amount, regardless if it is granular or powdered. The best way to measure is by weight and I am working on putting together a chart for converting various low carb ingredients from standard US measurements to ounce/gram weight. I am starting to use my kitchen scale to make sure the amounts are more accurate.
Freed Willie says
Lisa,
Can’t believe how EASY and FAST these were to make! Had them mixed, in the oven and in our tummies within minutes after dinner! 🙂
The powdered erythritol worked perfectly as you said – I used a little bit less to be on the safe side and they were sweetened just enough for us. And I didn’t need to add any extra nuts since we used Adams Natural Crunchy peanut butter to begin with – there were plenty of nice sized nuts in each cookie.
Thanks again for your recipes!
Lisa says
Glad you liked them and thanks for the tip on using crunchy versus smooth peanut butter.
Medeja says
Cookies without flour is interesting idea 🙂 I love peanut butter and everything with it 🙂