Who can resist the delicious combination of peanut butter and chocolate chip? These Keto Peanut Butter Chocolate Chip Cookies, baked in a casserole dish, combine both flavors for a truly satisfying low-carb dessert.
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If you think peanut butter and chocolate make the best dessert pairing, you’ll adore this recipe. It’s one of our popular keto dessert cookie recipes and is easy enough for a weeknight treat or to serve to guests.
Table of Contents
Keto Peanut Butter Chocolate Chip Cookies
…and why you’ll love them!
- The peanut butter and chocolate combination gives these cookie bars a Reese’s-like flavor.
- They’re popular with keto followers and non-keto eaters alike.
- Each generous serving satisfies a serious sweet tooth.
Ingredients Needed to Make These Keto Chocolate Chip Peanut Butter Cookies
Ingredient quantities are in the recipe card below.
- Butter (softened)
- Cream cheese (softened)
- Swerve Confectioners
- Swerve Brown
- Large eggs
- Heavy whipping cream
- Vanilla extract
- Coconut flour
- Baking soda
- Unsweetened creamy peanut butter
- Lily’s milk chocolate chips
How to Make Peanut Butter Chocolate Chip Keto Cookies {Quick Overview}
Scroll to the full recipe card below for exact measurements and detailed instructions.
Start by combining the softened butter, cream cheese, and both sweeteners in a large bowl or a stand mixer bowl. Beat until light and fluffy, then add the eggs one at a time. Stir in the heavy cream, peanut butter, and vanilla.
Whisk the dry ingredients—coconut flour, baking soda, and salt—in a separate bowl, then add them to the wet mixture and mix briefly until combined. Fold in the chocolate chips.
Spread the batter evenly into a lightly greased 7×11″ (or similar) casserole dish and bake at 350°F until the edges are lightly browned and a toothpick inserted near the center comes out mostly clean. The middle will firm up as it cools.
How to Store Gluten Free Peanut Butter Chocolate Chip Cookies
These cookie bars keep well chilled or frozen.
- Refrigerator: up to two weeks
- Freezer: up to three months
Store in an airtight container for best texture and freshness.
More Keto Peanut Butter Recipes
If you love peanut butter and chocolate, try other peanut butter recipes such as peanut butter cookies, peanut butter balls, peanut butter fat bombs, desserts, and smoothies.
Nutrition Facts for Keto Peanut Butter Chocolate Chip Cookies
Per serving (recipe makes 10 servings):
- 265 calories
- 23 g fat
- 8 g protein
- 3 g net carbs
More Keto Friendly Cookies
More Low Carb Desserts
Try other low-carb chocolate desserts and recipes if you want more variety—mug brownies, keto fudge, and chocolate-covered nuts are great options.
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Keto Peanut Butter Chocolate Chip Cookies
Ingredients
- 6 tbsp butter, softened
- 4 tbsp cream cheese, softened
- 1 1/4 cup Swerve Confectioners
- 1/4 cup Swerve Brown
- 2 large eggs
- 2 tbsp heavy whipping cream
- 3/4 cup unsweetened creamy peanut butter
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Lily’s milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl or stand mixer bowl, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. Sprinkle the brown sweetener on top so it distributes evenly while mixing.
- Mix on medium-high for 5–6 minutes until light and fluffy.
- Add one egg at a time, mixing on low after each addition.
- Add heavy whipping cream and peanut butter, scrape the bowl, and mix on low until well combined.
- In a small bowl, whisk together coconut flour, baking soda, and salt. Add to the wet ingredients and mix on low for about 30 seconds until combined.
- Fold in the chocolate chips.
- Lightly spray a 7×11″ baking dish with non-stick spray and spread the batter evenly into the dish.
- Bake 14–20 minutes, depending on your oven, until the edges are lightly browned. The center may still be slightly soft; it will firm up as it cools. Do not overbake.
- Cool completely. For clean slices, chill in the refrigerator for at least 30 minutes, then cut into 10 pieces.
Notes
- Store finished cookie bars in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
Nutrition Disclaimer
Nutrition facts are provided as a courtesy and are based on the ingredients and brands used; accuracy is not guaranteed. If applicable, sugar alcohols have been removed from the total carb count.