Chewy Keto Peanut Butter Cream Cheese Cookies

About a year ago I attempted to make some chewy keto peanut butter cookies. Though some of my recipes came out ok, I didn’t feel that they were quite up to par. Either the cooling effect from the erythritol was too strong or the consistency was off with each batch I attempted.

Thankfully, due to experimenting with another cookie recipe, I finally found a way to fix my problem. Lately, I have added cream cheese to many of my cookie recipes where I am trying to get a soft chewy texture. The extra moisture from the cream cheese was the key to making these chewy keto peanut butter cream cheese cookies taste amazing.

Not only that but they the cream cheese also makes them extra soft and chewy as well. This recipe is essentially the same recipe as my perfect keto nut butter cookie recipe except I have replaced the perfect keto butter with regular peanut butter.

Both recipes taste great and the other recipe even has fewer carbs than this recipe does. However, I wanted to make this one as well because peanut butter can be easier to come by and is much cheaper than Perfect Keto Nut Butter.

Like many of my other recipes, I use a combination of almond and pecan flour in these low-carb peanut butter cookies. Though a bit harder to find, pecan flour actually contains fewer carbs than almond flour. Thankfully, pecan flour is easy to make if you can’t find it at your local grocery store.

All you’ll need are regular pecan pieces and a food processor or high-quality blender. Simply place regular deshelled pecans or pecan pieces through a food processor until it turns into a nice pecan flour. But be aware, if you process for too long your mixture will turn into pecan butter.

This chewy keto peanut butter cream cheese cookie recipe yields a total of 6-8 servings or cookies. If six cookies each cookie contains roughly 304.5 calories, 29.36 grams of fat, 13.61 total carbs, 3.49 net carbs, and 7.57 grams of protein. If you make 8 cookies, each cookie contains roughly 228.38 calories, 22 grams of fat, 10.21 total carbs, 2.61 net carbs, and 5.68 grams of protein.

Chewy Keto Peanut Butter Cream Cheese Cookie Ingredients

1. 4 tbsp butter softened
2. 1.5 oz cream cheese softened
3. 1/4 cup Swerve Confectioners
4. 2/3 cup almond flour
5. 1/3 cup pecan flour
6. 1 egg
7. 1/3 cup peanut butter no sugar added
8. 1/2 tsp baking powder
9. 1/2 tsp vanilla extract

Directions

1. Mix butter and Swerve Confectioners in a mixing bowl using a handheld or standing mixer until smooth.
2. Continue to mix as you add peanut butter, cream cheese, egg, and vanilla extract.
3. In a bowl mix almond flour, pecan flour, and baking powder.
4. Slowly mix dry and wet ingredients together until well mixed.
5. Place in the fridge for at least 30 minutes
6. Pre-heat the oven to 325 degrees Fahrenheit.
7. Take the cookie dough out of the fridge and roll into 6 even balls.
8.  Line the 6-8 dough balls onto a cookie sheet lined with parchment paper or baking mat and press them down into the shape of a cookie.
9. Cover with aluminum foil.
10. Place in the oven and bake for 25 minutes.
11. Take off aluminum foil and cook for another 5-10 minutes.
12. Take out of the oven and place on a cooling rack.
13. Last, enjoy a soft and chewy peanut butter cream cheese cookie!

Print

Chewy Keto Peanut Butter Cream Cheese Cookie Recipe

Course Dessert

Cuisine ketogenic, low-carb

Keyword chewy keto peanut butter cream cheese cookie, keto peanut butter cookies with cream cheese

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Servings 8

Calories 229 kcal

Ingredients

• 4 tbsp butter softened
• 1.5 oz cream cheese softened
• 1/4 cup Swerve Confectioners
• 2/3 cup almond flour
• 1/3 cup pecan flour
• 1 egg
• 1/3 cup peanut butter no sugar added
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract

Instructions

Directions

1. Mix butter and Swerve Confectioners in a mixing bowl using a handheld or standing mixer until smooth.
2. Continue to mix as you add peanut butter, cream cheese, egg, and vanilla extract.
3. In a bowl mix almond flour, pecan flour, and baking powder.
4. Slowly mix dry and wet ingredients together until well mixed.
5. Place in the fridge for at least 30 minutesPre-heat the oven to 325 degrees Fahrenheit.
6. Take the cookie dough out of the fridge and roll into 6 even balls. Line the 6-8 dough balls onto a cookie sheet lined with parchment paper or baking mat and press them down into the shape of a cookie.
7. Cover with aluminum foil.Place in the oven and bake for 25 minutes.Take off aluminum foil and cook for another 5-10 minutes.
8. Take out of the oven and place on a cooling rack.
9. Last, enjoy a soft and chewy peanut butter cream cheese cookie!