Description
Delicious keto-friendly cookies covered in chocolate, perfect for satisfying your sweet tooth without the carbs.
Ingredients
Scale
- 1 cup natural peanut butter (unsweetened)
- 1/2 cup granulated erythritol or your preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix until well combined and a dough forms.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a fork, creating a crisscross pattern.
- Bake for 10-12 minutes or until the edges are golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each cooled cookie halfway into the melted chocolate, allowing excess chocolate to drip off.
- Place the cookies back on the parchment paper and refrigerate for about 30 minutes to set the chocolate.
Notes
- For a crunchy texture, consider adding 1/4 cup of chopped nuts to the cookie dough.
- If you prefer a sweeter chocolate coating, use a sugar-free chocolate with a higher cocoa content.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg