*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you. You can read more about this in my Privacy Policy.
Thank you for supporting my site!

 
A few months ago I published these super easy keto peanut butter cookies and they were a hit in our household.

Alex, my boyfriend ate them all within a few days and even though he liked them a lot – he said that he missed something.
And that something is chocolate.

He solved that problem by dipping the „normal“ keto peanut butter cookies in melted sugar-free chocolate but I thought that there had to be a better way.

And now there is: these super-simple peanut butter and chocolate swirl cookies!

They’re not only super easy to make and combine two of the best things in the world (peanut butter and chocolate), they’re also a soo fun to make!

With only 2.5g net carbs per cookie, they’re also absolutely perfect for anyone on the ketogenic diet.
Go ahead and have some fun in the kitchen by making these delicious keto cookies!
 

Keto Peanut Butter & Chocolate Swirl Cookies
 

Keto Peanut Butter & Chocolate Swirl Cookies
 

OTHER KETO COOKIE RECIPES:

  • Keto Macadamia Raspberry Cookies
  • Keto Shortbread Cookies
  • Soft & Chewy Keto Chocolate Chip Cookies
  • Keto Chocolate Crinkle Cookies
  • Keto Pecan Snowball Cookies
  • Sugar Free Keto Blueberry Cookies
  •  

    Keto Peanut Butter & Chocolate Swirl Cookies

     

     

    KETO PEANUT BUTTER & CHOCOLATE SWIRL COOKIES INGREDIENTS:

    This section is where I share a few explanations and suggestions regarding the ingredients needed for this recipe. 🙂

    (You can find the exact amounts needed on the recipe card at the end of this post!)
     

  • smooth sugar-free peanut butter:
    the only ingredients added should be peanuts, water and/ or salt.
    If there’s anything else, it could be sugar and we don’t want that!

    You will find a bit of sugar on the nutrition label even on peanut butter with no sugar added – but that’s the natural sugar from the peanuts.
    No way around that.
    But as soon as something else pops up, especially something you can’t pronounce, skip it.

    Fun fact: Did you know sugar has over 50 names?
    A neat trick manufracturers like to use is to replace the name “sugar” with one or more of the 50 other synonyms to mislead customers.

  • eggs: one whole egg
  • powdered erythritol:
    my absolute favorite keto-friendly sweetener!
    – it doesn’t spkie your blood sugar,
    – it’s completely safe and
    – has a very natural sweet taste that I personally really like.

    Because of its natural origin and natural production process (fermentation with a certain kind of yeast) I do consider erythritol to be paleo-friendly.

    Of course, you can use other powdered keto-friendly sweeteners as well!
    Keep in mind though, that you may have to adjust the amount of the sweetener added.

    Erythtirol is about 70% as sweet as sugar whereas other keto-friendly sweeteners such as monk fruit or stevia are much sweeter than sugar.

  • sugar-free cacao powder:
    Make sure it has no added sugar!
    100% cacao powder will add a strong chocolate taste without adding a lot of carbs.

  •  
    Keto Peanut Butter & Chocolate Swirl Cookies
     

    HOW TO MAKE KETO PEANUT BUTTER & CHOCOLATE SWIRL COOKIES:

     

    Category, , , , , DifficultyBeginner

    Satisfy your sweet cravings with these delicious keto peanut butter & chocolate swirl cookies with only 2.5g net carbs per cookie!

    Keto Peanut Butter & Chocolate Swirl Cookies

    Yields16 Servings
    Prep Time10 minsCook Time10 minsTotal Time20 mins

    Ingredients:
     1 cup smooth sugar-free peanut butter (8.8oz/250g)
     1 cup powdered erythritol (3.5oz/100g)
     1 egg
     3 tbsp baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder (18g) (different names are used in different parts of the world)

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the peanut butter, erythritol, and egg into a bowl.
    Whisk until you get a smooth mass.
     

    3

    Split the mass in half and add half of the dough into another bowl.
     

    4

    Add the cacao powder into one of the bowls and knead the dough until the cacao powder is fully incorporated into the dough.
     

    5

    Take a small piece of dough from each bowl (peanut butter dough and chocolate dough) and knead both pieces together in your hand until they start to combine.
    Make sure to roll the dough ball around in your hands and play around with it a bit - this will create the beautiful swirls you can see in the pictures.
     

    6

    Roll the dough into small balls and place all of them on a baking tray lined with parchment paper.
     

    7

    Press the balls down with the palm of your hand.
    Take a fork and create a criss-cross pattern on the cookies.
     

    8

    Bake the cookies for approx. 8 min.
     

    9

    Let the cookies cool down completely before enjoying them!
     

    Storage:
    10

    Store in an air-tight container or in a cookie jar for up to 2 weeks.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
     

    Nutrition Facts

    Serving Size 1 cookie

    Servings 16


    Amount Per Serving
    Calories 107
    % Daily Value *
    Total Fat 8.5g14%
    Total Carbohydrate 2.9g1%
    Dietary Fiber 0.4g2%
    Protein 4.5g9%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     1 cup smooth sugar-free peanut butter (8.8oz/250g)
     1 cup powdered erythritol (3.5oz/100g)
     1 egg
     3 tbsp baking cacao powder/ dutch processed cacao powder/ raw unsweetened cacao powder (18g) (different names are used in different parts of the world)

    Directions

    Instructions:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add the peanut butter, erythritol, and egg into a bowl.
    Whisk until you get a smooth mass.
     

    3

    Split the mass in half and add half of the dough into another bowl.
     

    4

    Add the cacao powder into one of the bowls and knead the dough until the cacao powder is fully incorporated into the dough.
     

    5

    Take a small piece of dough from each bowl (peanut butter dough and chocolate dough) and knead both pieces together in your hand until they start to combine.
    Make sure to roll the dough ball around in your hands and play around with it a bit - this will create the beautiful swirls you can see in the pictures.
     

    6

    Roll the dough into small balls and place all of them on a baking tray lined with parchment paper.
     

    7

    Press the balls down with the palm of your hand.
    Take a fork and create a criss-cross pattern on the cookies.
     

    8

    Bake the cookies for approx. 8 min.
     

    9

    Let the cookies cool down completely before enjoying them!
     

    Storage:
    10

    Store in an air-tight container or in a cookie jar for up to 2 weeks.

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
     

    Keto Peanut Butter & Chocolate Swirl Cookies

     

    How do you include Erythritol in your calculations?

    The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)

     
     

    OTHER DELICIOUS KETO TREATS:

     
    Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
     

  • Velvety No Bake Keto Brownie Bites
  • Healthy No Bake Ferrero Rocher Keto Fat Bombs
  • Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls)
  • Healthy No Bake Keto Snickers Bars
  • The Easiest Keto Peanut Butter Cookies Ever
  • Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
  • Chocolate Keto Mug Cake With Peanut Butter Core
  •  

     
    Keto Peanut Butter & Chocolate Swirl Cookies
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

    More like this:

    Easy Homemade Keto Coconut Ice Cream

    Easy Homemade Keto Coconut Ice Cream

    This low carb keto cheesecake recipe will send your taste buds right to heaven while keeping your waist slim with only 2.2g net carbs per slice!
    Scroll Up