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. 

Low Carb Chocolate Dipped Peanut Butter Pretzel Bites (Gluten Free!)

These delicious Chocolate Dipped PB Pretzel Bites call for gluten free mini pretzels, making them gluten free, grain free and low carb! So easy to make and no baking involved. This is a fun activity to do with the kids. You can decorate them with sprinkles to customize them for any occasion. The pretzels stay crunchy, which pairs nicely with the creamy peanut butter filling and luxurious chocolate coating. Looking for a low carb food gift to share with friends? These pretzel cookies travel well and stay fresh for many weeks!

Low Carb Chocolate Dipped Peanut Butter Pretzel Bites

Makes 25 cookies

1/3 cup creamy peanut butter (no sugar added)

2 tablespoons unsalted butter, softened to room temperature 

1/3 cup powdered low carb sweetener of choice

2 tablespoons coconut flour

2 tablespoons peanut butter powder (no sugar added)

1/8 teaspoon salt

½ teaspoon vanilla extract

50 gluten free, mini pretzels (1 carb each*, see note below)

1 cup sugar free semi-sweet or dark chocolate chips (I like keto-friendly Guittard 72% cocoa chips)

1. Place the peanut butter and softened butter into a mixing bowl and beat until smooth. (This can be done using an electric mixer or by hand.) Add in the powdered sweetener, coconut flour, peanut butter powder, salt and vanilla. Continue mixing until well combined. Chill mixture to firm up so it can be rolled into balls more easily.

2. Portion the peanut butter mixture into approximately 1 inch balls, then press each ball between two mini pretzels. Continue until you have 25 pretzel bites.

3. Melt chocolate in the microwave in 15 second intervals, stirring well between each interval, until fully melted. (I like to do this at 50% power so the chocolate does not burn or seize while melting.) You can also melt the chocolate in a double boiler, if you’d prefer.

4. Dip one side of each pretzel bite into the melted chocolate, scrape the bottom along the rim of the bowl to remove any drips and then place each dipped pretzel bite onto a tray lined with parchment paper. If desired, while the chocolate is still wet, sprinkle with decorative sprinkles. Allow the pretzel bites to cool and set up before serving. To hasten this process, you may place them in the refrigerator for a few minutes until the chocolate is set.

5. These Pretzel Bites can be stored at room temperature, if you plan to eat them within a day or two. Otherwise, store them in a refrigerator for longer storage.

*Note: Snyder Gluten Free Mini Pretzels are 1 carb per piece. If you use a different brand of pretzel, the nutritional information and carb count in the final product may be slightly different.

Nutritional Information per 1 pretzel bite: 52 calories, 4.5 g carbohydrate (1.3 g dietary fiber, 0.6 g sugars, 0.6 g sugar alcohols), 3.8 g total fat (1.5 g saturated fat, 0 g trans fat), 2 mg cholesterol, 57 mg sodium, 3.8 mg calcium, 11 mg potassium, 8 IU Vit A, 1.2 g protein. Net carbs per bite: 2.6 grams

Photos and recipe by Kathy Sheehan, copyright 2024

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

Low Carb Molasses Cookies (the real deal!)

The other day, my husband came home with a bag of molasses cookies from his favorite local cookie bakery. Needless to say, I was greatly inspired to create a real, authentic molasses cookie for myself that is both low carb and low sugar. I am happy to say that I have succeeded! This recipe calls for real molasses. The net carb count per cookie is less than 3 grams, of which 0.75 g comes from the molasses. I think it’s a carb-worthy ingredient because it imparts the unmistakable authentic flavor you expect. Without it, the cookie would no longer taste like a traditional, old-fashioned molasses cookie. So, don’t leave it out!

Low Carb Molasses Cookies (the real deal!)

Makes 20 cookies

½ cup coconut flour

2 tablespoons unflavored collagen peptide powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

½ teaspoon salt

½ teaspoon baking soda

1/4 teaspoon baking powder

½ cup unsalted butter, softened

1/4 cup brown sugar substitute, packed

1/4 cup allulose or erythritol blend sweetener 

1 tablespoon molasses

1 large egg, room temperature 

1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.

2. In a small bowl, combined the coconut flour, collagen peptides, spices, pepper, salt, baking soda, and baking powder. Mix with a fork until no lumps remain.

3. In the bowl of a stand mixer, fitted with a paddle attachment, cream together, the softened butter, brown sugar substitute, and allulose or erythritol sweetener until light and fluffy. Add the egg and the molasses, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed. Add the dry ingredients to the butter mixture and mix to combine into a thick dough.

4. Using a small cookie scoop or rounded teaspoon, scoop the cookie dough out onto the parchment lined baking pan and gently flatten the tops slightly with your palm. (These cookies do not spread much during baking.) Bake in the preheated oven for 13 to 15 minutes, rotating the pan halfway through the baking time. Remove from oven and allow the cookies to cool completely on the pan before transferring them to a wire rack.

Nutritional Information per cookie: 67 calories, 3.7 g carbohydrates (1.1 g dietary fiber, 1.6 g sugars), 5.6 g total fat (3.6 g saturated fat), 22 mg cholesterol, 105 mg sodium, 11.1 mg calcium, 23 mg potassium, 47 IU Vit A, 1.5 g protein. Net carbs per cookie: 2.6 grams

Recipe and photos by Kathy Sheehan, copyright 2024

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

Low Carb Blueberry Pecan Pancake Bread Pudding

For brunch with my family, I wanted to make something special that mostly could be made ahead, minimizing last minute preparations. When searching online, I found a recipe that used pancakes in place of bread in a bread pudding, so I adapted it to create this outstanding low carb breakfast casserole. The convenience of using a boxed keto muffin mix as the base of the pancake batter was genius! The breakfast pudding was a huge hit with my family and may have tasted even better the second day! You can substitute raspberries or blackberries for the blueberries, if you prefer. The yogurt sauce is optional, but the hit of lemon in the creamy sauce really brightened the dish.

Low Carb Blueberry Pecan Pancake Bread Pudding

Makes 8 servings

Pancakes:

One (10 oz.) box King Arthur’s All-Purpose Keto Muffin Mix

5 large eggs

1½ cups low carb milk of choice

1/3 cup sour cream

2 tablespoons melted unsalted butter or avocado oil

½ cup chopped pecans

6 oz. organic blueberries

Custard:

3 large eggs

2 cups half and half (or a mixture of low carb milk and heavy cream equaling 2 cups)

1/3 cup low carb sweetener of choice (allulose/erythritol blend works well)

1½ teaspoon vanilla extract

½ teaspoon ground cinnamon

1/4 teaspoon salt

Lemon Yogurt Sauce:

1/3 cup plain greek yogurt

2 tablespoons half and half

2 tablespoons allulose honey (or granulated allulose)

2 teaspoons lemon zest (or 2 drops lemon oil)

A pinch of salt

1. Place the muffin mix into a large mixing bowl. Whisk together the low carb milk, sour cream, butter or avocado oil, and five eggs in a large measuring cup. Add the milk mixture to the muffin mix and whisk with a fork until blended and smooth. Fold in the chopped pecans. (If you can’t find King Arthur’s Keto Muffin Mix, you can substitute your favorite low carb pancake recipe.)

2. Heat a griddle or large nonstick skillet over medium heat. Add a teaspoon of avocado oil to grease the pan. Pour about 1/4 cup batter for each pancake onto the hot griddle. Spread the batter into a 4 inch circle using the back of a small spoon. Cook until the edges look dry and the bottoms are golden brown, about 3 minutes. Carefully flip the pancake and cook on the other side until the pancake springs back when touched in the center, another 2-3 minutes. Remove pancakes to a wire rack to cool and repeat with the remaining batter. You should end up with 18-20 pancakes.

3. Slice each pancake in half and arrange with the cut side down into two rows in an 8 x 8“ baking dish that has been sprayed with cooking spray. (You may not need all the pancakes to fill the baking dish. Save any unused pancakes to eat later.) Scatter half of the blueberries over the pancakes, tucking a few between each layer. This can be done 1-2 days ahead and then stored in the refrigerator, covered with plastic wrap, until the night before you plan to serve. 

4. The night before you plan to cook and serve, whisk together 3 eggs, the 2 cups half-and-half, sweetener, vanilla, cinnamon and salt. Pour the custard mixture over the pancakes and blueberries in the baking dish. Chill at least four hours and up to overnight to allow the custard to soak into the pancakes.

5. Preheat oven to 350°F. Bake the casserole until puffed and the custard is set, 45 to 50 minutes. Let stand 10 minutes to cool before serving. To serve, sprinkle with remaining blueberries and drizzle with sugar free syrup or Lemon Yogurt Sauce. Serve warm. Leftovers can be stored in the refrigerator and reheated before serving.

6. Lemon Yogurt Sauce: Whisk together the yogurt, half and half, sweetener, lemon zest and a pinch of salt until smooth and not too thick. Of needed, add more liquid a teaspoon at a time until you achieve the proper consistency. Makes about ½ cup.

Nutritional Information per serving (no yogurt sauce): 319 calories, 20.4 g carbohydrates (2.9 g dietary fiber, 4.8 g sugars, 17 g sugar alcohols), 24.7 g total fat (9.9 g saturated fat, 0 g trans fat), 216 mg cholesterol, 498 mg sodium, 173 mg calcium, 308 mg potassium, 3 mg iron, 184 IU Vit A, 3 mg Vit C, 10.9 g protein. Net carbs per serving: 1.5 grams

Photos and recipe by Kathy Sheehan, copyright 2024

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

Instant Pot Keto Bread Pudding (or Oven Baked)

For as long as I can remember, Classic Bread Pudding has been a favorite comfort food of mine. This low carb, gluten free bread pudding is every bit as comforting as a traditional recipe! You can use any low carb bread of your choice, but I actually prefer using leftover keto yellow cake as a base, or a mixture of keto cake and low carb bread. My favorite boxed Keto Cake Mix is King Arthur’s brand, but any keto yellow cake (made from scratch or a mix) will work in this recipe. It’s very easy to make this pudding in an Instant Pot, but baking it in an oven works just as well. Instead of traditional raisins, I sprinkled one tablespoon of black Zante currants over the pudding before cooking. They only add 1 carb per serving, while maintaining that authentic flavor (feel free to leave them out, if you wish). Whether made in an Instant Pot or in the oven, this simple classic dessert will warm your heart!

Instant Pot Keto Bread Pudding (or Oven Baked)

Makes 6 servings

4 cups low carb bread (or leftover keto yellow cake), cubed and dried out

2 large eggs, beaten

1½ cups low carb milk of choice

1/4 cup low carb brown sugar substitute, packed (use only 2 tablespoons if using cake)

1/8 teaspoon salt 

1/8 teaspoon nutmeg

½ teaspoon ground cinnamon

A pinch of mace (optional)

½ teaspoon vanilla extract

1 tablespoon black Zante currants*

1. Spray a 7-inch (1½ quart) baking dish or Bundt pan with non-stick spray or grease well with butter; set aside. If bread or cake is fresh, break into pieces or cut into cubes and spread out on a cookie sheet. Bake in a 300° oven for 10 minutes to dry out a bit before proceeding.

2. Place the bread in the greased 7-inch baking dish or Bundt pan. Whisk together the remaining ingredients, except the currants. Pour the custard mixture over the bread and let it soak in for a few minutes. Sprinkle the currants over the bread. Cover loosely with a “tin foil hat” so condensation doesn’t build up on the pudding as it cooks in the Instant Pot. (If baking in the oven, do not cover with foil.)

3. Pour 1½ cups of water into the Instant Pot. Put the pudding on a trivet and lower it into the pot. Close the lid. Set controls to PRESSURE COOK on HIGH (or Manual) for 15 minutes. Make sure the seal valve is closed and press start.

4. When the cooking is done, leave it to release pressure naturally. When the pin drops, open the pot. Lift the pudding out and remove the foil. Leave it to cool on the counter for a few minutes and, if cooked in a Bundt pan, then you may invert it onto a plate. Serve warm or chilled with whipped cream, low carb ice cream or sugar free caramel sauce.

5. Oven Baking Directions: Follow steps 1 and 2. (Do not cover pudding with foil.) Place pudding in a preheated 350° oven and bake for 30 minutes, or until custard is set but still a little wobbly in the center. Remove from oven and cool on a wire rack.

*Note: If you choose to omit the currants, you may subtract 1 g of carb from the nutritional information per serving.

Nutritional Information per serving (1/6th of recipe): 112 calories, 3.3 g carbohydrate (0.9 g dietary fiber, 1.8 g sugars, 2 g sugar alcohols), 8.2 g total fat (1.2 g saturated fat, 0 g trans fat), 115 mg cholesterol, 176 mg sodium, 137 mg calcium, 76 mg potassium, 1 mg iron, 95 IU Vit A, 7.7 g protein. Net carbs per serving: 2.4 grams

Recipe and photos by Kathy Sheehan, copyright 2024

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

Keto Dutch Stamppot

Stamppot is a Dutch comfort dish that is traditionally made with mashed potatoes, mixed with vegetables and topped with smoked sausage, meatballs and sometimes gravy. Recently my daughter and I took a trip to The Netherlands where she enjoyed this meal of pure warmth and comfort on a chilly night in Amsterdam. I returned home determined to make a low carb version. It was so easy to remake it with low carb substitutions without sacrificing texture or flavor! I couldn’t be more delighted with the result! I made mine with meatballs, but feel free to substitute smoked sausage, fish or whatever sounds right to you.

Keto Dutch Stamppot

Makes 4 servings

1 recipe of Quick and Easy Mashed Cauliflower (click here for the recipe)

1 cup endive, chopped

½ cup kale leaves, cabbage or sauerkraut, chopped into small pieces

Meatballs:

1 pound 85% ground beef

½ cup onion, finely chopped

1/4 cup fresh parsley, chopped

½ teaspoon salt

1/4 teaspoon black pepper

Gravy:

1½ cups beef broth (to reduce sodium, you can substitute low sodium broth)

3 tablespoons heavy cream

¾ teaspoon xanthan gum

Salt and pepper to taste

1. Prepare the mashed cauliflower as directed. While hot, stir in the endive and kale. Set aside. (This can be made ahead.)

2. To make the meatballs, mix together the ground beef, onion, parsley, salt and pepper. Form into 8 balls. Place on a baking sheet and bake in an oven that has been preheated to 350 degrees F. Bake for about 20-25 minutes, turning half way through cooking, until the internal temperature reaches 145 degrees F. 

3. Meanwhile, make the gravy in a saucepan. Whisk together the beef broth and heavy cream and bring to a simmer over medium heat. Sprinkle the xanthan gum over the top and whisk vigorously until well incorporated. Bring to a boil and cook, stirring often, until the gravy has thickened to the desired consistency. Season with salt and pepper to taste.

4. To serve, spoon 1/2 cup of mashed cauliflower into a serving bowl, top with 2 meatballs and couple of spoonfuls of hot gravy. Enjoy!

5. Leftovers can be stored in airtight containers and refrigerated for up to 4 days. I recommend storing the mashed cauliflower separate from the meatballs and gravy. Reheat to enjoy again!

Nutritional Information per serving: 443 calories, 8.5 g carbohydrate (3.3 g dietary fiber, 3.4 g sugars), 33.7 g total fat (17 g saturated fat, 0 g trans fat), 126 mg cholesterol, 1120 mg sodium, 135.4 mg calcium, 498 mg potassium, 3 mg iron, 345 IU Vit A, 61 mg Vit C, 27.4 g protein. Net carbs per serving: 5.2 grams

Recipe and photos by Kathy Sheehan, copyright 2024

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