Peanut Butter Cup Cookies
My low carb Keto Peanut Butter Cup Cookies are a match made in heaven. With a tender cookie crust, chocolate ganache filling, and the crunch of salty peanuts on top your cravings will be fulfilled. These delicious keto cookies are also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
Peanut butter cup cookies were one of the first keto recipes I ever blogged. Way back in the day, fall of 2015, I tried to take a simple three-ingredient peanut butter cookie and combined it with skinny chocolate (cocoa powder plus coconut oil and sweetener) for a five-ingredient cookie. They were pretty good but now that I’m past the hobby blog stage I wanted to redo that recipe.
I spent some time tweaking the cookie cup part and upgraded the skinny chocolate to a ganache. Topping with roasted salted peanuts sealed the deal. Now, these are great.
I don’t know if it’s just me but anytime my kitchen is clean I just *have* to bake something. I have a big island that my husband and I made a few years ago out of a hand-me-down dresser and a butcher block top. It was one of the best things we have ever done. We were hesitant to get rid of the kitchen table but as our family grew we just couldn’t fit there anymore for dinner.
Once we decided to eat in the dining room and get an island my working space in the kitchen tripled. Instead of 4 tiny squares that make up my kitchen counters and a kitchen table surrounded by chairs I had a big island that is the perfect height for my baking pleasures. It was around the time we made the island that I started blogging. It was meant to be.
Ingredients Needed
Cookie Ingredients:
2 large eggs
1/2 cup coconut oil
1/2 cup peanut butter
1 tsp vanilla
1/3 cup peanut flour
3/4 cup Joy Filled Eats Sweetener
1 tsp salt
1/2 cup almond flour
1/4 cup coconut flour
1 tsp aluminum-free baking powder
Topping Ingredients:
3 oz sugar free chocolate chips or chopped chocolate
2 oz heavy cream
1/4 cup peanuts (roasted salted)
Alternative: Instead of make a homemade ganache you can use homemade or store-bought keto peanut cups (such as these ChocZero peanut butter cups).
How to Make Keto Peanut Butter Cup Cookies
These are very easy to make! I promise. The batter for these low carb peanut butter cookies is very similar to a brownie batter. I set off to make peanut butter blondies by adapting Hannah’s Fabulous Brownie recipe and ended up making these peanut butter cookie cups instead.
By swapping out the cocoa powder and part of the liquids for peanut butter you have a moist and tender gluten free peanut butter cookie.
Step One: Mix together the cookie ingredients.
Step Two: Scoop the batter into a mini muffin tin. Bake. When the cookies are done make a little well in the center and fill with ganache. Top with peanuts.
Expert Tip: To make things easier I do recommend using liners in your mini muffin tin. These pop out fairly easily when chilled but go ahead and save yourself the trouble of washing the muffin pan. Next time I make them I will be doing that.
How to Store Keto Chocolate Peanut Butter Cookies
I typically do store all of my low carb recipes for desserts in the fridge. These peanut butter chocolate cookies are fine for a few days at room temperature but for a longer storage move them into the refrigerator.
They can be frozen for 3-4 months. Just wrap them tightly.
Can I Use Another Nut?
If you can’t have peanuts in your house I’m sure another nut butter would work just as well. I have some pecan butter I want to try in this recipe. I think they would be fabulous with a few toasted pecans on top and a pecan cookie base.
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Peanut Butter Cup Cookies
Ingredients
Cookie Ingredients:
- 2 large eggs room temperature
- 1/2 cup coconut oil melted
- 1/2 cup peanut butter room temperature
- 1 tsp vanilla
- 1/3 cup peanut flour
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp salt
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tsp aluminum free baking powder
Topping Ingredients:
- 3 oz sugar free chocolate chips or chopped chocolate
- 2 oz heavy cream
- 1/4 cup peanuts roasted salted
Instructions
- Preheat oven to 350.
- Start by whisking the eggs and melted coconut oil with the peanut butter and vanilla.
- Add the peanut butter powder, sweetener, salt, almond flour, coconut flour and baking powder. Mix until well combined.
- Divide the batter between 30 mini muffin cups lined with aluminum liners.
- Bake for 14-16 minutes or until golden around the edges. While warm and still in the pan use a tart tamper or the rounded back of a teaspoon to make a well in the center of each cookie. Cool completely.
- To make the ganache heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth.
- Fill the cooled cookies with the prepared ganache. Top with a few peanuts.
Can’t wait to try these! Can I use melted butter instead of coconut oil?
And if I have Lilly’s semisweet chocolate chips for the ganache, do you think that will be sweet enough or should I add a little bit of extra swerve powdered sweetener?
I think ganache made with Lily’s is sweet enough. But if you prefer sweeter chocolate adding a little sweetener is a good idea. If it thickens too much also add a little coconut oil.
What can you use instead of peanut flour? PB2? Or a different nut flour?
Yes, pb2 will work but it does have added sugar so its not my first choice.
how many cookies in a serving…just one or is that 2 cookies?
One cookie.
Can you sub out the coconut oil for say avocado oil, or do you need the coconut oil to firm them up after?
You need coconut oil. I also don’t know how avocado oil would taste.
I haven’t tried these yet but they look delicious! I wanted to mention that Target (in the baking section) sells these incredible parchment paper muffin cups that go into the muffin pan. They are about $2.00 for a pkg. of 60, and literally fall off the low carb muffins without even peeling them. Best new kitchen thing I have tried since my air fryer!
I want a bigger work space in my kitchen. Can you take a picture of the dresser with the butcher block top?? I would really like to copy your idea, but not sure what to do.
Love your blog and recipes…
Thanks,
Donna
We actually moved and left that in the old house. I miss it!
These look wonderful! I am wondering if there is a difference between the peanut butter flour listed in the ingredients and the peanut butter powder mentioned in the instructions. Thank you for sharing!
Nope, they are the same thing. Just look for one without added sugar.
I am very excited to try this recipe. It looks so delicious and my hubby loves peanut butter cups!
I recently ordered your cookbook “Joy of the Morning ” and love that you have included beautiful pictures of the food featured in the recipes! Have you published additional recipe books? I would love to order them! Even though I am all over Pinterest, I love holding a recipe book in my hands!
Thank you Sharon! That is my first cookbook. I’ll have a dessert book coming in a couple months 😀
Is the coconut oil measured after melting?
Yes, I pack my measuring cup and the amount before and after melting is very close.
Can I use another sweetener? I have swerve, monk fruit and vanilla stevia liquid.
Swerve or a monkfruit blend like lakanto should work. Use 1.5 times the amount because they aren’t as sweet as the blend I use.
Can i use baking blend instead of the coconut flour and almond flour?
Baking blend should work. Use a little bit less as it can be drier.
Could I use THM Baking Blend instead of the coconut & almond flours?
Yes, I think so. I would use a little less.
I really want to make these but I don’t have peanut flour on hand. Can I just use extra almond flour?? Thanks!!
Yes, that should work.
I used peanut butter powder and these taste amazing!
What is considered a serving? One mini cookie cup?
Yes, the nutrition facts are calculated for one cookie. But I think 2 or 3 is still a reasonable amount. Who ever just eats one cookie? Not me.
😉
My husband and I just had 2 each because they are divine!!!!! Best thing we have had on this low carb diet! Thank you!!!
I tried this recipe. The pb cookie portion was delicious, however the ganache needed some type of sweetener. It was very bitter. I will try again and include some on plan sweetener in the ganache.
Thank you!
Did you use a sugar-free chocolate chip like Lily’s? You could also use a sugar-free milk chocolate if you prefer that. With a lighter chocolate you shouldn’t need additional sweetener.
This recipe hit my mailbox this morning and I thought, “Great! This is just what I need for the small group meeting tonight.” I went to the store to get the few things I didn’t have and set to work. I got 32 mini-muffins. Other than that, I ran into problems. I baked them for 15 minutes. The recipe says to make a well for the ganache. Well, I have firm little muffins that break apart when I try to make the depression. Was I supposed to do that BEFORE I baked. I admit that I used an electric oven (which I hate, but it’s not my house). I could have taken them out at the 9 min 25 sec mark and they would have been lightly golden with a squishy center. The only way I can think to salvage this situation is to make the ganache and spoon it over the top of the muffins. Any suggestions from your end?
Are you trying to make the well after removing them from the pan? You need to make the well first. After baking but before removing them. I will edit this to make that clearer. You can definitely just use the ganache as an icing.
Tried both ways. They were too firm and just cracked. I did pour the ganache over the top and added some crushed peanuts. Everyone in our small group thought them quite tasty. One member who cannot eat baked goods made with white flour was ecstatic and wants the recipe. If I had taken them out at the 9 min 25 sec mark, I could have gotten a nice indentation. The reason I didn’t was because of the eggs. Also, I moved to Arizona about 9 months ago and am still adjusting to how to cook out here. Things seem to act differently.
Hi Taryn.. Love your recipes, but for some reason since you switched over your blog to the new format, I have a heck of a time getting them to save on Pinterest. I couldn’t get this one to save at all. Don’t know if it’s me or if everyone is having the problem. Not a big deal because I follow you on Pinterest, but I have to go into your Pinterest page and search all your recipes till I find the one I want. You do such a great job with your recipes and I LOVE THEM!
Oh no! Do you still see the gray bar with the Pinterest icon? It should be at the top and bottom of the post.