Tender keto chocolate cookie crust with a creamy peanut butter frosting and sugar-free peanut butter cups. This low carb chocolate peanut butter cookie pizza is bound to be a hit!
Another keto cookie pizza for the win! This time with peanut butter, chocolate, and some chopped keto friendly peanut butter cups. Do I have you drooling yet?
Cookie pizza is kind of a brilliant thing, when you think about it. A giant cookie shaped like a pizza, topped with some delicious frosting, and any number of interesting toppings. Fun and whimsical, there is something so appealing about such a treat.
I already have pretty delicious keto cookie pizza recipe that I originally created back in 2013. That one is topped with cream cheese frosting and fresh berries, and is incredibly popular with kids and adults alike. It’s easy to see why.
I also have a keto sugar cookie pizza I created for Swerve a few years ago, and a delicious sugar cookie flag pizza in my new book, The Ultimate Guide to Keto Baking.
Keto Dessert Inspiration
But for sometime now, I’ve been eyeing other dessert pizzas on other non-keto blogs, wishing that I could find a way to make them keto friendly. They have the advantage, if you want to call it that, of using candies and other decorations that just don’t fit well in the keto lifestyle.
But times, they are a-changing.
Until recently, if I wanted keto-friendly peanut butter cups, I had to make my own from scratch. Which is fun, and delicious, and worth it a good deal of the time. But if you’re looking to use them in another recipe, it’s an added hassle and definitely more work.
So when the Lily’s peanut butter cups came on scene last spring, I was a very happy camper. As much as I like them on their own, I really couldn’t wait to use them as ingredients in other treats, like keto brownie cupcakes and keto peanut butter fudge.
And finally, finally, I got to make a keto version of Peanut Butter Cup Cookie Pizza. If you know me and my everlasting love of all things chocolate and peanut butter, then you know how happy this made me!
How to make Peanut Butter Cup Cookie Pizza
The crust:
I used the same crust as I did for my original keto cookie pizza, as it’s firm enough to hold together and stand up to the toppings.
It is an almond flour based crust but if you want to be nut-free (remember, peanuts are not actually nuts!), you can easily use sunflower seed flour instead. I don’t recommend coconut flour in a keto dessert pizza like this one, as it requires a lot of eggs and likely wouldn’t hold together well.
The frosting
For a creamy smooth peanut butter frosting, I did a combination of cream cheese, butter, and natural peanut butter. Depending on how thin and/or oily your peanut butter is, you may need more or less liquid to achieve the correct consistency.
If your peanut butter is unsalted, add a small pinch of salt to the frosting as it will give it better flavor.
The toppings
This is where you can have a little fun. I chopped up four Lily’s peanut butter cups as well as some salted peanuts, and sprinkled them over the top of the frosting.
If you don’t have access to pre-made keto peanut butter cups, you can always make my homemade version instead. You really can’t go wrong either way.
Then simply make a very small amount of keto chocolate sauce and drizzled it over.
Note: When working with such tiny amounts of cream and chocolate, it’s very easy to overcook, causing your chocolate to seize. So I highly recommend warming the cream in the microwave, and adding the chocolate chips to the hot cream.
Watch it carefully because the cream will bubble in about 30 seconds and you don’t want it to bubble over.
More Keto Peanut Butter Recipes you might like:
- Easy Keto Peanut Butter Mousse
- Keto Buckeyes
- Low Carb Peanut Butter Fudge
- Peanut Butter Chocolate Chip Skillet Cookie
- Peanut Butter Chocolate Chip Chaffles
- Keto Inside Out Peanut Butter Cups
Tender keto chocolate cookie crust with a creamy peanut butter frosting and sugar-free peanut butter cups. This low carb chocolate peanut butter cookie pizza is bound to be a hit!
- 1 3/4 cup almond flour (can sub sunflower seed flour)
- 1/3 cup powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 2 tbsp butter melted
- 1/2 tsp vanilla extract
- 1 oz cream cheese softened
- 2 tbsp butter softened
- 1/4 cup peanut butter (add a small pinch salt if your PB is unsalted)
- 5 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 to 2 tbsp heavy whipping cream
- 4 keto peanut butter cups, coarsely chopped
- 2 tbsp salted peanuts, chopped
- 2 tbsp heavy whipping cream
- 1 tsp sugar-free chocolate chips
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Preheat oven to 300F and line a work surface with a silicone mat or a large piece of parchment paper.
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In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder and salt. Stir in the egg, melted butter and vanilla extract until the dough comes together.
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Turn the dough out onto prepared work surface and pat into a circle. Top with another piece of parchment and roll out into a circle about 11 or 12 inches in diameter. Press and crimp the edges to form a nice even circle.
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Slide the silicone mat or parchment paper onto a bakign sheet and bake about 30 minutes, until firm to the touch.Remove from oven and let cool.
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In a medium bowl, beat together the cream cheese, butter, and peanut butter until smooth. Beat in the sweetener and vanilla extract.
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Add 1 tbsp cream and beat until smooth. Add additional cream a few teaspoons at a time until a spreadable consistency is achieved (this will depend somewhat on how thick your peanut butter is).
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Spread the frosting over the cooled crust, leaving a 1/2 inch border around the outside.
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Sprinkle the pizza with the chopped peanut butter cups and peanuts.
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In a small microwave safe bowl, heat the cream until bubbling. Add the chocolate chips and let sit for a few minutes to melt, then whisk until smooth.
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Drizzle over the cookie pizza and let set 20 minutes before cutting.
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