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All you need are 4 ingredients and 10 minutes to whip up a batch of delicious sugar free Keto Peanut Butter Choc Chip Cookies. You can use all of our sweeteners including coconut sugar in this recipe.
- 200 grams peanut butter or nut butter of choice, smooth or crunchy
- ½ cup erythritol or sweetener of choice
- 1 large egg
- 75 grams chocolate chips - or chop up Lindt 85% dark chocolate into chips
- A pinch of salt if using unsalted nut butter
Preheat oven to 180C/350F.
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.
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.