Keto Peanut Butter Stuffed Chocolate Cookies

You guys always seem to enjoy my keto stuffed cookie recipes so we're back at it again with Keto Peanut Butter Stuffed Chocolate Cookies!

These cookies are chocolatey and rich (thanks to using melted chocolate ALONG with cocoa powder and not just one or the other).

They are also super soft and moist unlike other keto cookies you may have tried in the past.

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Keto Chocolate Peanut Butter Cookies are actually really easy to make as well. A lot of people shy away from stuffed cookie recipes thinking it will be too complicated or too much work but with my new technique of filling these I've made it super simple!

You won't end up with a disaster of melted peanut butter and chocolate all over your hands this time, I promise.

Dry Ingredients In Keto Peanut Butter Stuffed Chocolate Cookies

The dry ingredient base of this keto chocolate cookie dough is made up of almond flour, cocoa powder, arrowroot starch, xanthan gum, baking soda and salt along with our sweetener (which I'll discuss below).

The almond flour in these cookies is there to replace traditional white flour and provide a rich flavour.

We could use a smaller amount of coconut flour to make these instead.. But in my opinion these come out tasting the best with almond flour as the main base.

This is likely due to the higher fat content when using almond flour.

Next we have cocoa powder. I like to use the Costco Rodelle cocoa powder.

I used to think brand didn't matter but since trying this one I haven't gone back to any other cocoa powder. It's really great and comes in a good size bag!

Arrowroot starch is another ingredient you'll see in a lot of my newer cookie and cake recipes.

It's similar to cornstarch and helps soften the cookies to give them almost a silky texture when warm. It also keeps the cookie center moist while the outside cooks.

This ingredient can easily be subbed with cornstarch if you don't have it. You can also use a teaspoon of ground psyllium husks if you do not have either.

Next we have xanthan gum.

If you've been following me for some time and still haven't bought xanthan gum…then I don't know what to tell you, haha. I'm going to keep trying to convince you because this ingredient seriously makes a world of difference in keto desserts.

It gives a chewiness to cookies, helps the crumb of cakes and muffins hold together and thickens your batter as gluten in white flour does. NOW with this said..

..this ingredient is still optional. If you don't have it, I suggest using an extra teaspoon of cornstarch/arrowroot starch or 1/2 tsp ground psyllium husks.

Finally we have our baking soda and salt.

Baking Soda is key in helping the spread of your cookies. 1 tsp I found is the sweet spot for these cookies since we still want them to have some thickness.

In terms of salt, I add 1/4 tsp in this recipe but if you are using unsalted butter then you'll want to use 1/2 tsp.

For some reason my family has only bought salted butter for as long as I can remember so I always have to mention this, haha.

Sweetening Your Gluten Free, Sugar Free Chocolate Peanut Butter Cookies

Now I mentioned above that I would also talk about the sweetener I use. I get questions about it all of the time but it's a Powdered Monkfruit AND Erythritol Blend (I don't buy them separate, it comes blended).

So personally since I'm from Canada, I use the Lakanto brand because it's all I can get anymore in terms of a powdered sweetener BUT in the states you guys are lucky enough to have more options.

You also can purchase the Lakanto brand OR you can purchase the brand I used to be able to get here in Canada which is called “SoNourished“. For SoNourished, you need to buy it on their site if you want the blend but it does come in bigger bags.

They had an issue selling on Amazon but they are a great company and are always quick to respond to customer feedback!

Either sweetener you purchase, it will taste just as good! (PS. Yes you can also purchase the granular version which is easier to find. I just prefer how the powdered blends so well into desserts, sauces and glazes).

If you are in a country where you find it hard to purchase both of these sweeteners, then you can use Swerve and Truvia as a great substitution. Just use some truvia with your swerve to make your own sort of “blend” that doesn't have any weird cooling effect or after-taste. For this recipe I'd probably use 4-5 tbsp swerve with 2 tbsp of truvia. (*Truvia is 3x sweeter than other traditional sweeteners and sugar)

What Sugar Free Chocolate to use in Keto Peanut Butter Stuffed Chocolate Cookies

In terms of the melted chocolate in these cookies, I personally use the Krisda brand of stevia sweetened chocolate chips which are found easily in Canada but you can definitely use other brands such as ChocZero Chocolate Chips, Lily's Chocolate Chips or even just 85-90% dark chocolate.

The melted chocolate helps give a richness to the cookies almost like brownies. It's makes them denser and more fudgey compared to if we were to use cocoa powder alone.

What Peanut Butter to use in Low Carb Peanut Butter Stuffed Chocolate Cookies

I always recommend natural peanut butter. Smooth peanut butter works best but you can also use crunchy peanut butter in these cookies if you want a bit of extra texture! Personally I use this brand, which I really like because it's thicker than other brands and the oil is already mixed in so you don't end up with super liquidy or hard-to-stir peanut butter.

Links To Ingredients I Used In These Keto Peanut Butter Stuffed Chocolate Cookies

Tools I Used To Make These Low Carb Chocolate Peanut Butter Cookies

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Cookie Sheets
Whisk
Mixing Bowls

Tips For Making The Best Keto Peanut Butter Stuffed Chocolate Cookies

When forming the cookies, don't worry if a little peanut butter peaks out of the dough. This actually looks cute when they are done and it won't spill out.
The cookies will seem under-done when you first take them out. Don't be tempted to continue baking them. They will set once cooled at room temperature!
These are also great made with hazelnut butter or almond butter if you prefer.

How To Store Keto Peanut Butter Cookies

Store these cookies in an airtight container between layers of parchment or wax paper. You can store them at room temperature for up to 5 days
OR freeze them to keep them fresh and just take one out and microwave for 15s or so until warm.

Keto Peanut Butter Stuffed Chocolate Cookies Recipe

Serves: 16 cookies

Ingredients:

Cookies

1 cup almond flour, 112g
1/4 cup cocoa powder, 24g
1 tbsp arrowroot starch (or cornstarch)
1 1/2 tsp xanthan gum, can try subbing cornstarch or arrowroot starch if you don't have it
1 tsp baking soda
1/4 tsp salt (1/2 tsp if using unsalted butter)
1 egg, room temperature
1 1/2 tbsp heavy cream, room temperature, 21g
10 tbsp powdered monkfruit/erythritol sweetener, 120g
1 1/2 tsp vanilla extract
1/2 cup stevia sweetened chocolate chips (I use the Krisda brand), 120g
1/4 cup salted butter

Peanut Butter Filling

1/2 cup natural peanut butter, 120g
1/4 cup powdered monkfruit/erythritol sweetener, 48g

Directions:

Pre-heat oven to 350*F.
Whisk together your dry cookie ingredients in a bowl including; almond flour, cocoa powder, sweetener, arrowroot starch, xanthan gum, baking soda and salt.
In another bowl, add your heavy cream, egg and vanilla extract and whisk to combine.
Finally, in a smaller microwavable bowl, add your chocolate chips and butter and microwave for 30s at a time, stirring in-between until everything is melted and smooth.
Add the heavy cream mixture to the dry ingredients and partially stir it together, then add the melted chocolate and stir everything well until a thick dough forms.
In another bowl, add your peanut butter and powdered sweetener and stir to combine.
Grease a baking sheet. Take pieces of the chocolate dough and roll them into teaspoon size balls, press a ball down onto the baking sheet and flatten slightly into a circle.
Place a small ball of peanut butter filling on top of the cookie dough and top that with a second ball of flattened cookie dough. Press the edges of the two pieces of cookie dough together to seal the cookie. Flatten the entire cookie just slightly as well. Repeat this process for all of the dough (see photos for help).
Make sure the cookies are evenly spaced apart, then bake for ~9-10min.
Let them cool FULLY on the baking sheet before attempting to lift them off. They will set, I promise! Serve with a side of low carb milk and enjoy your Keto Peanut Butter Stuffed Chocolate Cookies!

Nutrition for 1/16th of recipe (1 keto chocolate peanut butter cookie): 156 calories | 13.6g fat | 3.4g NET carbs | 4.5g protein | 4.5g fiber

Store these cookies in an airtight container between layers of parchment or wax paper. You can store them at room temperature for up to 5 days

OR freeze them to keep them fresh and just take one out and microwave for 15s or so until warm.

Print Recipe

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Keto Peanut Butter Stuffed Chocolate Cookies

Prep Time20

Cook Time10

Cooling Time15

Total Time45

Course: Dessert, Snack

Keyword: keto chocolate peanut butter cookies, keto peanut butter stuffed chocolate cookies, low carb chocolate peanut butter cookies

Servings: chocolate peanut butter cookies

Calories: 156kcal

Ingredients

Cookies

1 cup almond flour 112g
1/4 cup cocoa powder 24g
1 tbsp arrowroot starch or cornstarch
1 1/2 tsp xanthan gum can try subbing cornstarch or arrowroot starch if you don't have it
1 tsp baking soda
1/4 tsp salt 1/2 tsp if using unsalted butter
1 egg room temperature
1 1/2 tbsp heavy cream room temperature, 21g
10 tbsp powdered monkfruit/erythritol sweetener 120g
1 1/2 tsp vanilla extract
1/2 cup stevia sweetened chocolate chips I use the Krisda brand, 120g
1/4 cup salted butter

Peanut Butter Filling

1/2 cup natural peanut butter 120g
1/4 cup powdered monkfruit/erythritol sweetener 48g

Instructions

Pre-heat oven to 350*F.
Whisk together your dry cookie ingredients in a bowl including; almond flour, cocoa powder, sweetener, arrowroot starch, xanthan gum, baking soda and salt.
In another bowl, add your heavy cream, egg and vanilla extract and whisk to combine.
Finally, in a smaller microwavable bowl, add your chocolate chips and butter and microwave for 30s at a time, stirring in-between until everything is melted and smooth.
Add the heavy cream mixture to the dry ingredients and partially stir it together, then add the melted chocolate and stir everything well until a thick dough forms.
In another bowl, add your peanut butter and powdered sweetener and stir to combine.
Grease a baking sheet. Take pieces of the chocolate dough and roll them into teaspoon size balls, press a ball down onto the baking sheet and flatten slightly into a circle.
Place a small ball of peanut butter filling on top of the cookie dough and top that with a second ball of flattened cookie dough. Press the edges of the two pieces of cookie dough together to seal the cookie. Flatten the entire cookie just slightly as well. Repeat this process for all of the dough (see photos for help).
Make sure the cookies are evenly spaced apart, then bake for ~9-10min.
Let them cool FULLY on the baking sheet before attempting to lift them off. They will set, I promise! Serve with a side of low carb milk and enjoy your Keto Peanut Butter Stuffed Chocolate Cookies

Notes

Ingredient Links

Tips

When forming the cookies, don't worry if a little peanut butter peaks out of the dough. This actually looks cute when they are done and it won't spill out.
The cookies will seem under-done when you first take them out. Don't be tempted to continue baking them. They will set once cooled at room temperature!
These are also great made with hazelnut butter or almond butter if you prefer.
Store these cookies in an airtight container between layers of parchment or wax paper. You can store them at room temperature for up to 5 days.
OR freeze them to keep them fresh and just take one out and microwave for 15s or so until warm.