These 3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies are a simple yet indulgent treat perfect for those following a keto lifestyle. With only three ingredients, these cookies deliver the irresistible combination of peanut butter and chocolate, all while being low in carbs and sugar-free. They melt in your mouth, offering a satisfying dessert without the guilt!
Why You’ll Love This Recipe
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Super Easy to Make: With just three ingredients, these meltaway cookies are incredibly simple to prepare, making them a great go-to keto dessert.
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Low-Carb & Keto-Friendly: These cookies are made with allulose, a keto-approved sweetener, and are low in carbs, so you can indulge without breaking your diet.
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Melt-in-Your-Mouth Texture: The cookies have a firm exterior and a soft, buttery interior that melts in your mouth—perfect for satisfying your sweet tooth.
Ingredients
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½ cup (128 g) unsweetened natural peanut butter
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5 tbsp (46 g) allulose (or another keto-friendly sweetener like erythritol or monk fruit)
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1 ½ tbsp (11 g) unsweetened Dutch-process cocoa powder
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
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Preheat the Oven: Preheat the oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
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Prepare the Dough: Add the peanut butter to a large mixing bowl. Sift in the allulose using a small strainer to help it mix in more easily. Break down any larger clumps with your fingers. Stir the allulose into the peanut butter until well incorporated and the mixture thickens.
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Add Cocoa Powder: Add the cocoa powder and stir until the mixture becomes uniform in color and thick like cookie dough. Taste the dough and adjust sweetness or cocoa flavor, if necessary.
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Form Cookies: Using a 2 tsp cookie scoop, scoop the dough and roll it between your palms to form round balls. Place them on the prepared cookie sheet, spacing about 1 inch apart.
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Bake: Bake the cookies in the oven for about 10 minutes. Be careful not to overcook, as they can burn quickly. The cookies may look wet on top, but they are done when the bottom third of the cookie looks dry.
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Cool & Serve: Allow the cookies to cool completely and set before removing them from the cookie sheet. Optionally, dust with more allulose before serving.
Servings and Timing
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Servings: 13 cookies
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Prep Time: 8 minutes
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Cook Time: 10 minutes
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Total Time: 18 minutes
Variations
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Nut Butter: Feel free to use almond butter or cashew butter in place of peanut butter for a different flavor.
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Chocolate Chips: Stir in a small amount of sugar-free chocolate chips for added chocolate goodness.
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Flavor Twist: Add a splash of vanilla extract or a pinch of sea salt to elevate the flavor.
Storage/Reheating
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Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
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Freezing: You can freeze the cookies for up to 1 month. Thaw them in the fridge before serving.
FAQs
1. Can I use a different sweetener besides allulose?
Yes, you can use erythritol, monk fruit, or stevia, but the texture may change slightly since allulose contributes to the meltaway texture.
2. How do I know when the cookies are done?
The cookies will look wet on top due to the allulose, but they are done when the bottom third of the cookie looks dry. Be careful not to overbake as they can burn quickly.
3. Can I make these cookies without cocoa powder?
Yes, you can skip the cocoa powder for a simple peanut butter-flavored cookie, or substitute it with vanilla extract or another flavoring of your choice.
4. Can I use other nut butters in this recipe?
Yes, you can use almond butter, cashew butter, or even sunflower seed butter, but the texture and taste may vary slightly.
5. How long do these cookies last?
The cookies will last for up to 5 days at room temperature in an airtight container. You can also freeze them for longer storage.
6. Can I add more sweetener to make them sweeter?
Absolutely! If you prefer a sweeter cookie, feel free to add more allulose or another sweetener to taste.
7. Can I use regular peanut butter instead of natural peanut butter?
It’s best to use unsweetened natural peanut butter, as regular peanut butter often contains added sugars and oils, which could affect the recipe.
8. Can I make these cookies vegan?
Yes, these cookies are already vegan if you use a plant-based sweetener like monk fruit or erythritol and confirm your peanut butter is free of additives.
9. How can I make these cookies more chocolatey?
You can increase the amount of cocoa powder or add sugar-free chocolate chips for a more intense chocolate flavor.
10. Can I use a different flour in this recipe?
Since this recipe doesn’t require flour, there’s no need for an alternative. It’s a simple, flourless keto treat!
Conclusion
These 3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies are the perfect low-carb, guilt-free treat. With only a few ingredients, they’re quick and easy to make, yet still packed with flavor and texture. The soft, melt-in-your-mouth center and simple preparation make them an ideal keto-friendly dessert or snack. Enjoy a sweet treat without derailing your diet!
Print
3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies
- Total Time: 18 minutes
- Yield: 13 cookies
- Diet: Gluten Free
Description
These 3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies are the ultimate low-carb treat! Made with just peanut butter, allulose, and cocoa powder, these melt-in-your-mouth cookies offer a rich peanut butter and chocolate flavor without the carbs. Perfect for anyone following a keto lifestyle, they are quick to prepare and a delightful way to satisfy your sweet cravings.
Ingredients
½ cup (128 g) unsweetened natural peanut butter
5 tbsp (46 g) allulose
1 ½ tbsp (11 g) unsweetened Dutch process cocoa powder
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat. -
Prepare the Dough:
Add the peanut butter to a large mixing bowl. Sift in the allulose using a small strainer to help it mix in more easily. Use your fingers to break down any clumps. Stir the allulose into the peanut butter until fully incorporated and the mixture thickens. -
Add Cocoa Powder:
Stir in the cocoa powder until the mixture is uniform in color and thick like cookie dough. Taste the dough and adjust by adding more allulose for sweetness or cocoa powder for extra chocolate flavor. -
Form the Cookies:
Using a 2 tsp cookie scoop, scoop out the dough and roll it between your palms into round balls. Place them on the prepared cookie sheet, spaced about 1 inch apart. -
Bake:
Bake the cookies for about 10 minutes. Be careful not to overbake, as they can burn quickly. The cookies will appear wet on top due to the allulose, but they’re done when the bottom third of the cookie looks dry. -
Cool:
Allow the cookies to cool completely and set before removing them from the cookie sheet. Optionally, dust with more allulose before serving.
Notes
Texture: The cookies will have a firm exterior but will melt in your mouth with a soft and buttery interior.
Sweetener Tip: This recipe works best with allulose, as it helps create the right texture. Other sweeteners like erythritol or monk fruit may not give the same meltaway effect.
Keto Tip: If following a keto diet, remember to track net carbs, excluding fiber and carbs from allulose.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 58 kcal per serving
