Name: Low Carb Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 8 oz cream cheese, softened; 1/2 cup Swerve; 2 egg, beaten; 2 teaspoon baking powder; 3/4 cup cocoa powder **; 2 tablespoon coconut flour; 1/4 cup peanut butter **; 3/4 cup Lakanto powdered sugar; 1 tablespoons almond milk; 1 stick of butter

These low carb chocolate peanut butter cookies make for a delicious low carb dessert or treat for the holidays. Each cookies has only 1.2g net carbs!

You might also like these low carb thumbprint cookies too!

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I don’t know about you but I love chocolate peanut butter desserts. I’ve been playing around with sugar free icing recipes and got to thinking that peanut butter icing would be pretty easy to make. So I used my low carb chocolate brownie cookies as the base and added this creamy peanut butter icing on top. It was a hit! I especially like that these low carb chocolate peanut butter cookies are very easy to make. Now I just have to work on making them prettier looking!

What kind of sweetener should I use for the icing?

I’ve been experimenting alot with sugar free buttercream icing. I am getting better but I have not perfected it yet. However I really like two powdered sweeteners: Lakanto’s powdered sugar and Swerve powdered sugar.

Lakanto’s worked well in this recipe because we are using peanut butter along with the butter and sugar. But if you want to make a straight forward buttercream icing I would use the Swerve because its 1:1 with sugar while with Lakanto’s is 2:1 which means you use less sugar. You need that added sugar to bulk up the icing but again since we are using peanut butter Lakanto worked well in this recipe

Low Carb chocolate Peanut Butter Cookie Recipe

Again this is my low carb chocolate brownie cookie recipe for the base. I like to use these special cocoa powders because they taste great and have less carbs. Just cream together the ingredients for the cookies and then spoon onto a parchment lined cookie sheet. The dough is very sticky. When they are done, quickly press your thumbs to make a indentation and then let them cool.

While the cookies are baking, you can make the icing. I like to use Aldi’s no sugar added peanut butter. Cream together all the ingredients with an electric mixer and refrigerate until the cookies have cooled.

If you have an icing bag, these work better if you pipe the peanut butter icing onto each cookie. However you can use a ziplock bag and cut off part of the corner to make an icing bag. Again I need to work on making these prettier but they sure do taste good!

This recipes makes plenty of icing. You might even have some left over. Just refrigerate and use for something else.

I keep these in the refrigerator and just eat one or two at the most. They are very sweet to me but tasty! I hope you enjoy them as much as I did. The nutritional information for 1 cookie is:

95 cals / 9.2g fat / 8.4g carbs / 7.2g fiber / 7.5 g protein = 1.2g net carbs