These keto chocolate peanut butter cookies are LIFE! Chewy chocolate cookie dough stuffed with creamy sugar-free peanut butter filling. It's a surprise inside every delicious bite!
Course Dessert
Cuisine American
Keyword chocolate peanut butter cookies, keto chocolate cookies
Line a cookie sheet with waxed paper or parchment paper.
Place the peanut butter and butter in a microwave safe bowl. Melt together on high in 30 second increments, stirring until smooth. Once melted, whisk in the sweetner until no lumps remain.
Using about 2 teaspoons at a time, drop the peanut butter mixture onto the prepared baking sheet to make little peanut butter patties. Place in the freezer until hard, about 1 hour.
**If your mixture is very runny, whisk in another tablespoon or two of sweetener to help thicken it. It should drop off your spoon but it shouldn't run all over the pan.
Chocolate Cookies
Preheat the oven to 350F and line two large baking sheets with silicone mats or parchment paper.
In a large bowl, whisk together the almond flour, cocoa powder, gelatin, baking soda, and salt.
In another large bowl, beat the butter, almond butter, and sweetener together until well combined. Beat in the eggs and vanilla extract, then beat in the almond flour mixture until the dough comes together.
Use about 1 tablespoon of dough at a time and into a flat patty. Place one of the frozen peanut butter patties on top and then cover with about another tablespoon of dough and seal the edges. Repeat with remaining dough and remaining frozen patties.
Place the filled cookies on the prepared bakings sheets, leaving about 2 inches between each as they will spread a bit.
Bake 12 to 16 minutes, until puffed up. They will still be very soft to the tough. Let cool completely on the pan.