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