Chocolate Drizzled Peanut Butter Cookies

Chocolate Drizzled Peanut Butter Cookies

This is a delectable, yummy, quick peanut butter cookie recipe that is both low carb and keto-friendly. You can enjoy the cookies with or without the chocolate drizzle! However, you may struggle to eat them without a big glass of whole milk (for low carb, keto enjoy with a glass of unsweetened vanilla almond milk or non-dairy milk of your choice).
Prep Time 15 mins
Cook Time 9 mins
Course Dessert
Servings 64 cookies
Calories 69 kcal

Ingredients
  

Cookie Ingredients

  • 2 large eggs beaten
  • 1/2 stick butter melted
  • 2 cups golden Lakanto sweetener
  • 1 tsp vanilla
  • 2 tsp sea salt fine grind
  • 1 cup almond flour blanched
  • 2 cups smooth peanut butter unsweetened
  • 1 tsp baking soda

Chocolate Drizzle Ingredients

  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1 cup Lily's chocolate chips
  • 1/3 cup powdered Swerve

Instructions
 

Cookies

  • Preheat oven to 375 degrees F
  • In a large mixing bowl combine eggs, butter, sweetener, vanilla, and salt. Beat until well combined.
  • Add almond flour and peanut butter to egg mixture and beat until well combined.
  • Add baking soda and gently mix until well combined.
  • Scoop 1.5 Tbsp cookie dough onto a parchment or silicone lined cookie sheet. The cookies will not spread out so feel free to place close together but leave a little room to press them down with a fork. I was able to fill 2 cookies sheets plus a pizza pan! I got 64 cookies out of one batch!
  • Bake for approx. 9 minutes. The cookies will not appear done but they will "harden" as they cool so do not overbake. Very important.
  • Allow cookies to cool for about 20-30 minutes before eating and/or drizzling with chocolate.

Chocolate Drizzle

  • Gently heat cream and butter (you can microwave for about 40 seconds or heat on very low heat in a saucepan). If heating on stovetop remove from burner. Stir in butter and chocolate chips. Stir until chips and butter are melted and well combined. Add powdered sweetener and mix gently until well combined. Place chocolate in a vessel of your choice to drizzle. I used a quart-sized plastic baggie and cut the tip off of one of the lower corners. Allow to cool about 15-20 minutes before eating.

Notes

Nutritional information is for the peanut butter cookies only. Carbs are net carbs as the sweetener is zero net carbs. 
Chocolate drizzle is approx 1-2 tsp per cookie and adds approx. 9 calories, 1 carb, 1 protein, and 1 fat per cookie.
I used almost an entire 28 ounce jar of Whole Foods brand organic, smooth, unsweetened peanut butter.
Baking Tools Used:
Cookie Scoop: https://amzn.to/3144MjR
Stainless Steel Cookie Sheet: https://amzn.to/316wAEw
Parchment Sheets: https://amzn.to/316x7Gw
Silpat Silicone Baking Mat (fits cookie sheet above): https://amzn.to/2LPwgq0
Keyword Chocolate, cookies, Dessert, Peanut Butter, peanut butter cookies

Keto Ahoy Cookies

Keto Ahoy Chocolate Chip Cookie

Two words... they spread when baking!! And, just in case you are new to Keto... This. Is. Huge! I cannot wait for you to try them! Come back and let me know how it worked out for you. Oh, and the taste is on point! Even my non-Keto friends and neighbor said, "This is it! I have to have the recipe!"
Prep Time 15 mins
Cook Time 13 mins
Allow to Cool 15 mins
Total Time 28 mins
Course Dessert
Servings 36
Calories 91 kcal

Ingredients
  

  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Lakanto Classic Sweetener
  • 1 cup Lakanto Golden Sweetener
  • 1 stick butter, melted
  • 2 cups almond flour
  • 1 cup whey powder
  • 2 1/2 tsp gelatin unflavored
  • 1 stick butter, melted yes, a second one
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 dash sea salt
  • 1 cup chocolate chips Lily's

Instructions
 

  • Preheat oven to 375 degree F
  • In a large mixing bowl combine eggs, vanilla, and sweeteners. Using a fork mix ingredients together until well combined. Slowly add the melted butter. Stirring after each addition of the butter. Make sure the butter is not so hot as to "cook" the eggs.
  • Next add almond flour, whey, and gelatin. Stir to combine. Slowly add in melted butter and continue mixing.
  • Now add xanthan gum, baking soda, and a dash of sea salt. Mix gently to combine.
  • Fold in chocolate chips until well combined.
  • Make 36 evenly sized cookies, placing them on a parchment paper, or silicone mat lined baking sheet. These will spread so leave room between them. We actually made 18 huge cookies because I was not expecting them to spread! This was a new recipe I was trying and it came out WAY better than I ever imagined!!
  • Baking time will depend on your altitude. Ours took right at 13 minutes. We live at a high altitude. Lower altitudes may take less time, begin checking around the 7-8 minute mark. The edges will appear slightly browned and the middle may appear as it is not done. It is done. You do not want to over bake these. These are not the kind of cookies you eat immediately out of the oven. They must, must, must set up for, at least, 10-15 minutes.

Notes

Nutrition Macros are based on 36 cookies from 1 batch of this recipe. 
We did not include the macros from the Lakanto as this is a sugar alcohol and has no effect on blood sugar levels. Lakanto is zero net carbs.
These cookies end up being less than 1 net carb (0.7g) per cookie!
Keyword Chocolate Chip Cookie, Cookie, Keto, Low Carb, Protein

Before Baking

After Baking