These keto peanut butter chocolate chip cookies are soft, rich, and loaded with melty chocolate and peanut butter chips — the kind of cookie that feels like a treat but still fits your low-carb lifestyle. They’re perfect when you want something sweet without turning on the mixer for an hour or pulling out complicated ingredients.
I love making these on days when I want a homemade dessert that doesn’t spike my blood sugar and still feels indulgent. They bake up soft in the center, slightly crisp on the edges, and honestly don’t taste “keto” at all.
These cookies are especially cozy alongside a mug of my Keto Hot Chocolate for a simple, comforting low-carb treat.
Why You’ll Love These Cookies
- Soft and chewy with gooey chocolate chips
- Easy, one-bowl dough
- Made with simple keto pantry staples
- Perfect for dessert, snacks, or freezing for later
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup keto sweetener (I use monk fruit)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream
- 1 cup fine almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Lily’s sugar-free chocolate chips
- ⅓ cup Lily’s sugar-free peanut butter chips
If you’re craving another easy keto dessert, this Cream Cheese Dessert is creamy, simple, and perfect when you want something sweet without baking.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and keto sweetener until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Stir in the almond flour, coconut flour, baking soda, and salt until a dough forms.
- Fold in the sugar-free chocolate chips and peanut butter chips.
- Scoop and arrange the dough onto the prepared baking sheet. You can make them any size you like — I made 10 larger cookies for thicker, softer centers.
- Bake for 11–13 minutes. I prefer 11 minutes for soft, chewy cookies.
- Allow the cookies to cool on the baking sheet before transferring — they will firm up as they cool.
📖 Nutrition Information
Serving Size: 1 cookie
Servings Per Recipe: 12
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Fat | 13 g |
| Protein | 3 g |
| Total Carbs | 4 g |
| Fiber | 2 g |
| Net Carbs | 2 g |
Disclaimer: Nutrition information is an estimate only and may vary based on brands used, portion sizes, and substitutions.
Notes & Tips
- Don’t overbake — keto cookies continue to set as they cool.
- Use fine almond flour for the best texture.
- For extra softness, store cookies in an airtight container with a small piece of parchment between layers.
Storage
- Store at room temperature for up to 3 days
- Refrigerate for up to 1 week
- Freeze baked cookies for up to 3 months.
This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission at no extra cost to you.
Final Thoughts
If you’re craving a classic cookie with a keto twist, these peanut butter chocolate chip cookies are a must-try. They’re simple, comforting, and perfect for busy moms who still want something homemade and delicious without the sugar crash.
