Chewy Low-Carb Peanut Butter Cookies

Are you missing sweet, chewy cookies but are low-carb? Look no further than these Chewy Keto Peanut Butter Cookies!

Made with peanut butter, coconut butter, egg, low-carb sweetener, and salt, these cookies are the perfect treat for satisfying your sweet tooth while staying within your dietary restrictions.

But what makes these cookies truly special is the addition of allulose, a low-calorie sweetener that gives the cookies their chewy texture. However, it's important to note that allulose can cause the cookies to brown faster, so it's crucial to bake them on low for longer.

Recipe Tips

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat peanuts? Use an equivalent amount of almond butter or sunflower seed butter!

If you prefer a crunchy cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Love simple keto desserts similar to these cookies? Check out these keto recipes:

Preparation time

Hands-on:     10 minutes
Overall:      30 minutes

Nutritional values (per cookie)

Total Carbs	6	grams
Fiber	2.4	grams
Net Carbs	3.6	grams

Protein	7.5	grams
Fat	16.8	grams
of which Saturated	5.1	grams

Energy	191	kcal

Magnesium	95	mg (24% RDA)
Potassium	215	mg (11% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (15%), fat (78%)

Ingredients (makes 10 cookies)

1 cup peanut butter (250 g/ 8.8 oz)
¹/₄ cup coconut butter (62 g/ 2.2 oz) - you can make your own
4 tbsp granulated Allulose (40 g/ 1.4 oz)
1 large egg
¹/₄ tsp sea salt
Optional: 1-2 tsp cinnamon or vanilla powder or pumpkin spice mix

Instructions

Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard.
Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt.
Using a spatula, mix to combine.
Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
Using a fork, press down to flatten each cookie ball until about ¹/₂-inch thick.
Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down.
Store in an airtight container for up to a week or freeze for up to 3 months.