Keto Chocolate-Dipped Peanut Butter Cookies
Ingredients (Cookies):
1 cup natural peanut butter (no sugar added, creamy or crunchy)
1/2 cup powdered keto sweetener (erythritol, monk fruit blend, or allulose)
1 large egg
1 tsp vanilla extract
Pinch of salt (if peanut butter is unsalted)
Ingredients (Chocolate Coating):
1/2 cup sugar-free dark chocolate chips (Lily’s, ChocZero, or similar)
1 tsp coconut oil (optional, for smoother melting)
Instructions:
Preheat oven
Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix cookie dough
In a medium bowl, combine peanut butter, sweetener, egg, vanilla, and salt.
Mix until smooth and well combined.
Shape cookies
Scoop ~1 tbsp of dough, roll into a ball, then flatten slightly with your hand or fork (for a rustic look like in your picture).
Place on baking sheet.
Bake
Bake for 10–12 minutes until edges are set.
Let cool completely — they firm up as they cool.
Prepare chocolate coating
Melt chocolate chips and coconut oil together in a microwave or double boiler until smooth.
Dip cookies
Dip half of each cookie in melted chocolate.
Place back on parchment paper and drizzle with extra chocolate if desired.
Chill for 15–20 minutes until chocolate sets.
Nutrition (per cookie, ~12 cookies):
Calories: ~140
Fat: 12g
Protein: 5g
Net Carbs: 2–3g
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