Published: · Modified: by Carolyn
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Tender keto chocolate chips cookies stuffed with sugar-free peanut butter cups. Seriously, low carb desserts do not get any better than this. This post is sponsored by ChocZero.
If you’ve followed my blog for a while now, you will know that I am a huge chocolate peanut butter lover. Huge!
It’s easily my biggest weakness and I make no apologies for my obsession. I have created probably close to a hundred keto chocolate peanut butter recipes and I have no plans on stopping any time soon.
A few of my favorite recipes include:
- No Bake Chocolate Peanut Butter Bars
- Keto Peanut Butter Pie
- Easy Peanut Butter Mug Cake
- Homemade Keto Peanut Butter Cups
The list goes on and on and on. But peanut butter cups have always been one of my favorite treats. And while I can make my own keto friendly version at home, it’s time consuming to say the least.
So when ChocZero came out with their delicious no sugar added peanut butter cups, I did the chocolate peanut butter happy dance!
Get creative with peanut butter cups
Besides just sitting there and eating these tasty treats, you can have a lot of fun using peanut butter cups in your keto baking.
I’ve made Keto Peanut Butter Cup Stuffed Brownies, and my hugely popular Peanut Butter Cup Cookie Pizza. And very soon, I will be bringing you a recipe for the Keto Peanut Butter Poke Cake I made for my husband’s birthday.
The ChocZero PB cups come in milk chocolate, dark chocolate, and white chocolate too. So you can eat them or bake with them, no matter what your favorite flavor is!
Creating Keto Peanut Butter Cup Cookies
I created this recipe on a whim over the holidays and they were such an instant hit with my kids, I knew I needed to make them again.
The only trouble was that the keto chocolate chip cookie recipe I used made almost 20 stuffed cookies. Which means it requires 20 peanut butter cups, so you’d need to purchase 4 bags.
That’s a lot of keto peanut butter cups and costs a pretty penny. The second time around, I made a half batch of the cookie dough (yep, I even split the egg!), and made 10.
That’s a much more reasonable amount of these decadent Keto Stuffed Cookies.
Tips for making this recipe
These peanut butter cup cookies are fun and easy to make. Here are my best tips for getting it right:
Make the cookie dough:
This is an almond flour cookie dough and it’s super easy to make. As I mentioned above, this is a half batch which means splitting an egg.
You can easily make the full batch of cookie dough and just make a few regular cookies with it too. You can also refrigerate or freeze the dough for a future use.
How to split an egg for baking:
If you do want to make this recipe as written, there are several ways to measure out half an egg. You can either:
- Simply measure out 2 tablespoons of whisked egg, since most large eggs are about ¼ cup in volume.
- Whisk the egg in a liquid measuring cup and measure it more exactly, and then use half of that volume.
Either way will work well for this recipe.
Use muffin liners:
I recommend using silicone or parchment liners here. The dough will stick to regular paper liners too much. If you happen to have a silicone muffin pan, that works as well.
Add the peanut butter cups:
I found that the best method was to roll the dough into 10 even balls and place them in the center of each muffin cup. Then I took the peanut butter cups and pressed them right down into the balls, forcing the cookie dough outward and upward.
Let them cool properly
I say this pretty much constantly, so ignore my advice at your own risk! If you try to take the stuffed cookies out of the muffin cups before they are cool, they may fall apart.
The hot melty peanut butter cup might burn your tongue too!
Storage instructions
These delicious keto peanut butter cup cookies are fine on your counter for 4 or 5 days. They can also be refrigerated for up to 10 days.
More delicious keto cookie recipes
- Keto Lemon Sugar Cookies
- Keto Do-si-do Cookies
- Keto Thin Mints
- Keto Oreos
- Keto Triple Chocolate Cookies
- Keto Lavender Shortbread Cookies
Keto Peanut Butter Cup Cookies
Tender keto chocolate chips cookies stuffed with sugar-free peanut butter cups. Seriously, low carb desserts do not get any better than this.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: keto cookies, peanut butter cup cookies
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 10 servings
Calories: 202kcal
Ingredients
- 1 cup almond flour
- 6 tablespoon Swerve Brown
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ large egg, lightly beaten
- ¼ cup butter, melted
- ¼ teaspoon vanilla extract
- 3 tablespoon dark chocolate chips, sugar-free
- 10 sugar-free peanut butter cups
US Customary – Metric
Instructions
Preheat the oven to 350F and line a muffin pan with silicone or parchment paper liners.
In a large bowl, whisk together the almond flour, sweetener, baking soda, and salt. Add the egg, butter, and vanilla extract and stir until the dough comes together. Stir in the chocolate chips.
Roll the dough into 10 balls and place them into the prepared muffin cups. Press a keto peanut butter cup directly into the center of the ball until the dough pushes up the sides of the muffin cup.
Bake 12 to 15 minutes, until the cookie dough is golden brown on the edges. Remove and let cool completely in the pan.
Nutrition Facts
Keto Peanut Butter Cup Cookies
Amount Per Serving (1 stuffed cookie)
Calories 202Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Carbohydrates 8.9g3%
Fiber 6.4g26%
Protein 5.1g10%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Melissa says
i wish choc zero products didn’t spike my (and so many others) blood sugar so much! I will have to make my own from one one your other recipes. I wish they would change their ingredients. They have so many amazing options. it would be nice if diabetics could ear them!
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Carolyn says
You can use Lily’s in these cookies! Or you can make my homemade peanut butter cups. Shouldn’t spike you at all: https://alldayidreamaboutfood.com/chocolate-peanut-butter-cups-low-carb-and-gluten-free/
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Katie says
Delicious!Reply
Morgan says
I absolutely loved these cookies. Carolyn you always help me get my cookie fix with absolutely no regrets. Love your recipes, thank you
MorganReply
Marla says
Everyone loved them…a total hit…BUT the low price (and equally good) version is quest two pack cups from Costco or Sams club. Cut each large cup into a fourth and push that chunk down into middle of cookie. From Sams, the two packs are $1.50 each in the pack of 14, and each pack makes eight cookies! Big price difference. So enjoy those large batches…yum!Reply
Alice says
Love these!!!
I’m also a peanut butter and chocolate fan like you!
I doubled the recipe to use the whole egg & just made reg cookies, I also use peanut flour instead of almond flour. There were a little dry, had to add some water. Next time I will use another egg.
Thanks Carolyn, another great recipe ????Reply
Carolyn says
It’s the peanut flour! It’s much finer and more powdery than almond flour so it absorbs a lot more liquid and egg. Glad you still enjoyed them, though!
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Kevin Welniak says
This page help me look for Almond Flour. I found the Almond flour on Amazon and it’s also gluten-free. There are lots of selections but Blue Diamond seemed like a good buy. Thanks!
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Kirsten Felton says
I Made the cookie portion into a peanut butter cookie by using half peanut butter and half butter and left out the chocolate chips. Then since so much almond flour binds seriously, I used half Trim Healthy Mama Baking Blend. Delicious! It worked out still as great cookies, and hoping they don’t bind so firmlyReply
Mary Beth says
These look so good. I want to make them for Christmas Eve. So you actually put the peanut butter cup into the dough before baking? I’m only asking because when I have made the non keto type you press the peanut butter cup into the cookie after baking. I just don’t want to mess it up. Thanks
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Carolyn says
Before baking, yes! They’re meltier and gooier that way. 🙂
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Mary Beth says
Well for some reason it wouldn’t let me reply to you but thank you so much for your quick reply.!
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Cheryl says
OH MY!!! THESE ARE SO AMAZING!! Thank you ❤❤
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Carolyn says
Glad you enjoyed them!
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Matt Taylor says
These look so amazing, keto, cookies, and peanut butter cups all combined. Awesome!!Reply
Kristyn says
I could eat these all day long!! And, I won’t feel too guilty, since they are keto friendly! My two favorites!Reply
April says
OMG. These are everything I’ve ever wanted in a dessert and then some.Reply
Becky says
I can’t tell – is this a regular muffin tin or a mini one?
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Debra L. Middleton says
I use the Mini muffin tins. They are the perfect size.
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Liz says
Amazing!! Have to admit I didn’t let these cool completely before diving in….hot but delicious! The taste got even better after it cooled! I have already ordered more choczero peanut butter cups to have on hand when the craving strikes. Thanks for the discount code!!Reply
Sue says
I finally made these today. They are awesome! Thanks for another fantastic recipe.
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Ami says
I just made these for a friend who has never liked sweets made with almond flour. After trying them she ordered all the ingredients to make them for her family. Like all the recipes I’ve tried from your site, this one is absolutely delicious! Thanks for sharing.Reply
Jennifer says
Does anyone know how the choczero peanut butter cups compare to Lily’s? I ask because I was VERY disappointed in those.
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Deborah M Kloss says
Oh yum! These are lovely! Very easy to make and wonderful to eat. Thank you1Reply
Lisa says
What a fun recipe!
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Tracy Andries says
I too am obsessed with chocolate and peanut butter. I even have peanut butter as one of my two meals every day. Every day! It’s life along with chocolate and coffee.
This recipe looks delicious and I will be making it soon.Reply
