Low Carb Chocolate Peanut Butter Cookies – Easy Holiday Low Carb Treat!

These low carb chocolate peanut butter cookies make for a delicious low carb dessert or treat for the holidays. Each cookies has only 1.5g net carbs!

You might also like these keto chocolate brownie cookies too!

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 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 with icing is:

97 cals / 9.4g fat / 3g carbs / 1.5g fiber / 2.4g protein =  1.5g net carbs

Hey peanut butter lover, I think you will also love Sandra’s my friend peanut butter fat bombs!

5 from 1 vote

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Low Carb Chocolate Peanut Butter Cookies

These low carb chocolate peanut butter cookies make for a delicious low carb dessert or treat for the holidays. Each cookies has only 1.5g net carbs!

Course Dessert

Cuisine American

Keyword chocolate, low carb cookies, peanut butter

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 24

Calories 97 kcal

Author Denise

Ingredients

Chocolate cookie

• 8 oz cream cheese, softened
• ½ cup Swerve
• 2 egg, beaten
• 2 teaspoon baking powder
• ¾ cup cocoa powder **
• 2 tablespoon coconut flour

Peanut Butter Icing

• ¼ cup peanut butter **
• ¾ cup Lakanto powdered sugar
• 1 tablespoons almond milk
• 1 stick of butter

Instructions

1. Preheat oven to 350 F degrees.

To make the cookie base.

1. Add all the ingredients for the cookie base into a mixing bowl. Cream the ingredients together to form a dough.

2. Line a cookie sheet with parchment paper and then spoon out the dough.

3. Bake for 12 minutes and as soon as they come out of the oven, press your thumb lightly in the center of each one to make an indentation for the icing. Set aside and cool completely before adding icing.

Peanut Butter Sugar Free Icing

1. Add butter and sugar to a mixing bowl and beat on high for a minute or two.

2. Add in the peanut butter and almond milk and beat once more until well incorporated.

3. Refrigerate until cookies are baked and cooled

4. Pipe peanut butter icing onto the cookies. I like to refrigerate mine to last longer.

5. Makes roughly 1 ½ cup icing.

   The nutrtional information for 1 cookie is:  97 cals / 9.4g fat / 3g carbs / 1.5g fiber / 2.4g protein =  1.5g net carbs