Imagine sinking your teeth into a perfectly soft, decadent cookie that's not only mouthwateringly delicious but also completely keto-friendly! These peanut butter chocolate chip cookies are the ultimate low-carb treat that proves you don't have to sacrifice flavor while following a ketogenic diet. With just a few simple ingredients and minimal prep time, you'll be enjoying these protein-packed, sugar-free delights that will satisfy your sweet tooth without derailing your health goals.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 cookies
Ingredients
- 1 cup natural peanut butter
- 1/2 cup erythritol
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the natural peanut butter and erythritol. Mix thoroughly using a hand mixer or whisk until the mixture is smooth and well incorporated.
- Add the large egg and vanilla extract to the peanut butter mixture. Beat until the ingredients are completely blended and the mixture becomes slightly fluffy.
- Sprinkle the baking soda over the mixture and gently fold it in, ensuring it is evenly distributed throughout the dough.
- Carefully fold in the sugar-free chocolate chips, distributing them evenly throughout the cookie dough. Be gentle to avoid breaking the chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading.
- Use a fork to create a classic crosshatch pattern on top of each cookie, gently pressing down to flatten them slightly.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use natural, unsweetened peanut butter to keep the carb count low and ensure the best texture.
- Make sure your erythritol is finely granulated for smoother cookie dough.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use sugar-free chocolate chips specifically designed for keto diets.
- Allow cookies to cool completely on the wire rack to achieve the perfect texture.
- For extra richness, you can add a pinch of salt to enhance the peanut butter flavor.
- If the dough seems too sticky, refrigerate for 15-20 minutes before scooping.
- Use a cookie scoop for uniform size and even baking.
- Check cookies at the 12-minute mark to prevent over-browning.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 4g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 20mg
