Keto Peanut Butter Stuffed Chocolate Cookies

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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

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

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

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.