Keto NO BAKE peanut butter chocolate cookies everyone will want.
Simple and quick low carb recipe for the BEST keto chocolate peanut butter cookies.
Homemade keto cookies that are tasty and delish.
Easy low carb peanut butter cookie covered in chocolate.
Who doesn’t love chocolate and peanut butter?
These make great keto desserts, keto snacks or mini little sweet treat.
If you follow a ketogenic diet and are looking for a delicious cookie recipe – this is the one for you.
Get ready to mix up the BEST keto peanut butter chocolate cookies.
❤️ Check out these other ❤️
Keto Peanut Butter Recipes:
Keto Peanut Butter Chocolate Chip Dip
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Keto Chocolate Peanut Butter Fudge
Keto Chocolate Peanut Butter Cups
Keto Peanut Butter Chocolate Cookies
Low Carb Keto Chocolate Peanut Butter Cookie
In a small bowl whisk the coconut flour, and almond flour. Grab a bigger bowl, add the flour, stevia and salt, continue whisking all the ingredients are well incorporated.
Pour peanut butter and sugar free syrup
stir with a spatula, combining well, the result should be a firm but manageable dough.
With your hand make a tube form with the dough of about 2 inches wide and 6 to 7 inches long
using a knife cut slices of about ¼ inch thick.
Place the cookies in a baking sheet with parchment paper and bring to the fridge while you melt the chocolate.
In a small bowl add chocolate chips and coconut oil, microwave in intervals of 30 seconds, stirring every time until chocolate is melted.
Bring the cookies out of the fridge, dip each one in the melted chocolate, flip it to cover it completely with chocolate
and with the same spatula take it out carefully and place it back to the baking sheet, repeat the process with the rest of the cookies.
Once all of the cookies are covered in chocolate, bring them back to the fridge for another 25 minutes until the chocolate is firm.
Serve
Enjoy
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IngredientsCookies
- 60g coconut flour (½ cup)
- 60g almond flour (½ cup)
- ¼ teaspoon stevia extract
- Pinch of salt
- ⅓ cup sugar free peanut butter creamy
- ⅓ cup sugar-free syrup
Chocolate to cover cookies
- 90g sugar-free chocolate chips (½ cup or 3 oz)
- 1 tablespoon coconut oil
Instructions
- In a small bowl whisk the coconut flour, and almond flour. Grab a bigger bowl, add the flour, stevia and salt, continue whisking all the ingredients are well incorporated.
- Pour peanut butter and sugar free syrup, stir with a spatula, combining well, the result should be a firm but manageable dough.
- With your hand make a tube form with the dough of about 2 inches wide and 6 to 7 inches long, using a knife cut slices of about ¼ inch thick.
- Place the cookies in a baking sheet with parchment paper and bring to the fridge while you melt the chocolate.
- In a small bowl add chocolate chips and coconut oil, microwave in intervals of 30 seconds, stirring every time until chocolate is melted.
- Bring the cookies out of the fridge, dip each one in the melted chocolate, flip it to cover it completely with chocolate, and with the same spatula take it out carefully and place it back to the baking sheet, repeat the process with the rest of the cookies. Once all of the cookies are covered in chocolate, bring them back to the fridge for another 25 minutes until the chocolate is firm.
Recipe Notes
Keep cookies in a airtight container in the fridge, you can also keep them out as long as it is not warm.
Servings: 16 cookies
Preparation time: 15 minutes
Cook time: 0
Resting time: 25 minutes
Total time: 40 minutes
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Ione Green says
Yummy thanks for the recipe