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