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Keto Low-Carb Peanut Butter Cup Cookies

These Keto Low Carb Peanut Butter Cup Cookies are made with almond flour and milk chocolate for the perfect dessert. I like to sprinkle them with a little flaky sea salt for an added dose of flavor!

keto low carb peanut butter cup cookies on a pink plate

This post is sponsored by ChocZero. All opinions are my own.

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

Nothing beats the combination of chocolate and peanut butter. Growing up Reese’s cups were my favorite candy. Here’s a low carb way to add something similar to a soft cookie!

butter, lemon, vanilla, and an egg in glass bowls on a flat surface
almond flour, sweetener, and baking soda in glass bowls on a flat surface

What Peanut Butter Cups to Use

I like to use the peanut butter cups from ChocZero. The cups are available in milk chocolate, dark chocolate, and white chocolate. For this recipe I like to use milk chocolate or a combination of milk chocolate and dark chocolate.

The cups are keto-friendly, have no-added-sugar, no sugar alcohols, and no artificial sweeteners. The cups are sweetened with monkfruit and have 1 net carb per serving.

choczero peanut butter cups in packaging
keto peanut butter cups in a glass bowl

Cookie Texture and Taste

These cookies are soft, warm, and gooey at the center and crisp along the edges.

How to Make Keto Peanut Butter Cup Cookies

  1. Preheat oven to 350 degrees.
  2. Cream butter and sweetener in a mixing bowl.
  3. Add egg, vanilla, and lemon juice. Use the mixer and blend.
  4. Add in half of the almond flour and beat.
  5. Add in the remaining almond flour, salt, and baking soda. Beat.
  6. Fold in the peanut butter cups.
  7. Roll the dough into balls or use a cookie scoop.
  8. Bake.
collage photo of sweetener, butter, and cookie dough in glass bowls
keto peanut butter cup cookie dough in a glass bowl
keto low carb peanut butter cups cookie dough in a glass bowl
keto low carb peanut butter cups cookie dough in a glass bowl
keto low carb peanut butter cup cookies on a sheet pan
keto low carb peanut butter cup cookies on a cooling rack

What Sweetener to Use

I like to use granular monkfruit sweetener Monkfruit is zero calorie, zero carb, and is made without the use of artificial sweeteners.

Why Lemon Juice and Baking Soda Are Used

When combining lemon juice and baking soda, it creates a chemical reaction that will add a puff to the cookies and make them softer and chewier as they cool. The cookies will not taste like lemon at all.

You cannot substitute baking powder for baking soda. You can omit the lemon juice, but the cookies will not be as soft and chewy.

a stack of keto low carb peanut butter cup cookies on a pink plate

Baking Tips

Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.

Once the bottom of the cookies begin to turn dark brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.

Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes. 

person holding keto low carb peanut butter cup cookie

Cooling is Important

The longer the cookies cool, the firmer they will be. Patience is crucial.

How to Store

Store these tightly sealed in the fridge (up to a week) or sealed on the counter for 3 days.

person holding keto low carb peanut butter cup

Additional Toppings/Add-in Ideas

  • Walnuts
  • Pecans
  • Macadamia Nuts
  • Sea Salt
  • Peanut Butter

Freezer Tips

You can freeze the cookies after baking and you can also freeze the dough. Defrost the dough in the refrigerator prior to baking.

More Keto Cookie Recipes

Keto Low Carb Peanut Butter Cookies
Keto Low Carb Sugar Cookies
Keto Low Carb Ginger Snaps
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Pumpkin Cookies
Keto Low Carb Double Chocolate Chip Cookies
Keto Low-Carb Lemon Cookies

Click here for a complete listing of Keto Low-Carb Recipes.

keto low carb peanut butter cup cookies on a pink plate
Print Pin
5 from 3 votes

Keto Low Carb Peanut Butter Cup Cookies

These Keto Low Carb Peanut Butter Cup Cookies are made with almond flour and milk chocolate for the perfect dessert. I like to sprinkle them with a little flaky sea salt for an added dose of flavor!
Save this recipe here.
Course Dessert
Cuisine American
Keyword keto peanut butter cup cookies, low carb peanut butter cup cookies
Prep Time 15 minutes
Cook Time 12 minutes
cooling 15 minutes
Total Time 42 minutes
Servings 24 cookies
Calories 115kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Cream the butter and sweetener in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  • Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
  • Add in half of the almond flour and beat.
  • Add in the remaining almond flour, salt, and baking soda. Beat.
  • Fold in the peanut butter cups.
  • Line a sheet pan or cookie sheet with a silicone baking mat. This will prevent the cookies from over-browning.
  • Roll the dough into balls or use a cookie scoop. Flatten the top with your hands or with a spoon. (A cookie scoop is a tablespoon and will result in smaller cookies, 24 total. For larger cookies, you can make them into 2 tablespoons, 12 total.)
  • Bake for 10-15 minutes or until golden brown. When checking in on the cookies they should look really soft, but golden at the edges when ready. They will harden up as they cool. You don’t want them to look firm in the oven. That will result in burnt cookies. Mine were ready right at 12 minutes.
  • Remove the cookies and cool on the silicone baking mat and cookie sheet for 5 minutes before moving them to a cooling rack. This is important. If you move the cookies too soon, they will crumble. Give them a chance to firm up.
  • Cool on the cooling rack before serving.

Notes

  • The nutrition facts noted are for the smaller cookies using 1 tablespoon of dough. If you make larger cookies using 2 tablespoons the macros are as follows: Cals:230  Fat:20G Net Carbs: 4G Protein: 6G
  • The combination of lemon juice and baking soda is added for texture. These cookies taste nothing like lemon.
  • You can make these dairy-free by substituting coconut oil for the butter. There will be a difference in taste.
  • Watch these closely while they are in the oven. You want it to appear as though you have under-baked the cookies at first. The cookies should never look fully baked while they are in the oven.
  • Once the bottom of the cookies begin to turn brown and the cookie has taken shape and appears somewhat firm, remove the cookies from the oven. Almond flour bakes fast. If you leave the cookies in too long you will end up with burnt cookies.
  • Every oven bakes differently. I notice that items toward the back of my oven brown faster than food toward the front. Sometimes I have to rotate the positioning of sheets and pans (halfway through) to take this into account, otherwise, some cookies would turn out done while others were way too soft. Become familiar with how your oven bakes.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Cheryl

Saturday 16th of January 2021

I would love to see a recipe that does actually use 100% monk fruit

staysnatched

Saturday 16th of January 2021

Thanks for sharing.

Brielle Herbst

Monday 19th of October 2020

I just made these and they are so good! The recipe is easy and doesn't call for any weird ingredients that I wouldn't normally have on hand (big choc zero fan here...) The taste is great! Not too sweet or artificial tasting (I used monk fruit). Husband and kid approved too. I made 12 cookies this time and froze the other half of the dough in the cookie tray that Brandi recommends in her Amazon store. I will definitely be making these again!

staysnatched

Tuesday 20th of October 2020

Wonderful! I'm so glad you enjoyed them.

Debbie

Wednesday 14th of October 2020

These are terrific! I kept an eye on them and they came out perfectly golden brown, crispy edges and soft inside. Mine took 15 minutes. I will definitely be making these again! Thank you!

staysnatched

Thursday 15th of October 2020

You're welcome! I'm so glad you enjoyed them.

ShaToya

Wednesday 7th of October 2020

They are the best low carb cookie I have ever had. Delish! Thanks for the recipe!!

staysnatched

Wednesday 7th of October 2020

You're welcome! I'm glad you enjoyed it!

Karen

Saturday 3rd of October 2020

Delicious. It tastes better than I've ever done before.

staysnatched

Saturday 3rd of October 2020

So good to hear!

staysnatched

Saturday 3rd of October 2020

I'm so glad you enjoyed the recipe!