Keto Peanut Butter Chocolate Chip Cookies

These delicious cookies, loaded with chocolate and crunchy peanut bits, are a real treat! They come together quickly and easily. Perfect for dessert, snacking or to give as gifts. This recipe may become one of your favorites, as it is mine!

Keto Peanut Butter Chocolate Chip Cookies

Makes 20 cookies

½ cup coconut flour

2 tablespoons unflavored collagen peptide powder

1/4 teaspoon salt

½ teaspoon baking soda

1/4 teaspoon baking powder

1/4 cup unsalted butter, softened (½ stick)

1/4 cup creamy peanut butter (no sugar added)

1/4 cup allulose (or monkfruit-erythritol blend)

6 tablespoons brown sugar substitute 

1 large egg, room temperature 

1 teaspoon vanilla extract

2/3 cup sugar free chocolate chips

1/3 cup peanuts, chopped

1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper; set aside.

2. In a small bowl, combine the coconut flour, collagen peptides, salt, baking soda and baking powder. Blend with a fork until no lumps remain; set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the softened butter, brown sugar substitute and allulose until light and fluffy. Add the egg and vanilla, beating to combine. Scrape down the bowl with a rubber spatula as needed. Add the dry ingredients and beat until combined and a smooth dough forms.

4. Using a rubber spatula, fold the chocolate chips and chopped peanuts into the cookie dough until well distributed.

5. Using a 1½ tablespoon cookie scoop, scoop the cookies onto the parchment lined cookie sheets and gently flatten the tops slightly with your fingertips. Bake for 12 to 13 minutes until light brown around the edges and golden on the top, rotating the pans halfway through the baking time. Allow the cookies to cool completely on the pans before removing them to a wire rack to cool completely.

Nutritional Information per cookie: 94 calories, 5.7 g carbohydrate (2.7 g dietary fiber, 1.7 g sugars), 6.8 g total fat (3.2 g saturated fat, 0 g trans fat), 15 mg cholesterol, 92 mg sodium, 4.4 mg calcium, 20 mg potassium, 25 IU Vit A, 2.8 g protein. Net carbs per cookie: 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2025

All rights reserved. Please do not duplicate without the author’s permission.

Strawberry Coconut Flour Scones

Scones served with a cup of tea or coffee in the morning is the perfect way to start the day! These Strawberry Scones are not too sweet, but the burst of real summer strawberries in every bite makes them welcome on a cold, winter day. I used a set of heart-shaped cookie cutters to make these extra special and a fun treat to serve at a Valentine’s Day afternoon tea! 

Strawberry Coconut Flour Scones

Makes 12 servings

1 cup coconut flour (122 grams)

1/4 cup granulated sweetener (I used a combination of powdered monkfruit sweetener and allulose), adjust to taste

1 tablespoon baking powder

1/4 teaspoon salt

3 large eggs, room temperature 

8 tablespoons (1 stick) unsalted butter, room temperature 

1/3 cup (23 grams) freeze dried, no sugar added strawberries, roughly chopped 

½ cup (126 grams) sour cream or plain Greek yogurt, room temperature 

½ teaspoon strawberry extract 

1. Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper; set aside.

2. Sift dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until fully combined and dry ingredients are moist.

3. Cut in the butter until fully combined. Using a pastry cutter can be a helpful tool.

4. Stir together the sour cream and strawberry extract. Add the sour cream mixture to the dough and stir until fully combined and a smooth dough as formed.

5. Form dough into a ball and knead gently for about 1-2 minutes to allow the moisture to be absorbed into the coconut flour. Place the dough back into the mixing bowl and allow to sit at room temperature for about five minutes before proceeding.

6. Line a clean work surface with parchment paper or a silicone baking mat. Carefully press the dough out into a circle until about 1-1/4 inch thick. Using a round biscuit cutter (or any shaped cookie cutter), cut out 12 scones. (Alternately, you can use a pizza cutter and cut the circle of dough into triangles.)

7. Transfer the scones onto the prepared baking sheet. Leave space between the scones. If desired, brush the tops of the scones with melted unsalted butter. Bake in the preheated oven for 15 to 20 minutes or until golden.

8. Remove from the oven and allow to cool on the pan for about 10 minutes. Transfer to a wire rack and allow to cool completely. The scones may be served warm or at room temperature. Store any leftovers in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.

Nutritional Information per scone: 144 calories, 10.5 g carbohydrate (5.7 g dietary fiber, 2.9 g sugars), 12.2 g total fat (7.8 g saturated fat, 0 g trans fat), 71 mg cholesterol, 177 mg sodium, 107.3 mg calcium, 34 mg potassium, 1 mg iron, 112 IU Vit A, 8 mg Vit C, 4.7 g protein. Net carbs per serving: 4.8 grams

Recipe and photos by Kathy Sheehan, copyright 2025

All rights reserved. Please do not duplicate without the author’s permission.