WebThis recipe is based on my 5-star Healthy Oatmeal Cookies. Like those cookies, this recipe is flourless, naturally sweetened with honey (there’s no refined …
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WebUsing a food processor or blender, blend dates until chopped finely. Add remaining ingredients and blend until combined. If too dry add a little more water at a …
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WebChopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy …
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Web1 cup natural peanut butter ½ cup sweetener I use swerve 1 egg 2 tablespoons almond flour Instructions Preheat oven to 350°F. Combine all ingredients in …
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WebSo far i have made the chocolate chip cookies, the peanut butter chocolate chip oatmeal cookies and your grandma’s banana bread. Webpeanut butter …
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WebMunk Pack Keto Granola Bar Low Carb Keto & Plant Based Snacks Non-GMO Peanut Butter Cocoa Chip Low Sugar Chewy Bars for Breakfast & Cereal 12 Bars $25.99 …
These peanut butter chocolate chip cookies are really chewy and addictive. Preheat the oven to 375 degrees F (190 degrees C). Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla.
The combination of butter and Brown Swerve gives these low-carb chocolate chip cookies a soft texture. The addition of stevia glycerite rounds out the sweetness. They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein.
It’s amazing they only have 50 calories and 1.2 net carbs per cookie! Plus, these keto peanut butter chocolate chip cookies might be some of the easiest cookies to make. Just mix, scoop, and bake.
Remove from the oven, allow to cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely. You can store your keto peanut butter chocolate chip cookies in the refrigerator for up to a week or in the freezer for several months. You can double or triple the recipe to have enough to last for a while!