Ingredients:
Filling:
- 1/2 cup unsweetened creamy peanut butter (112 grams)
- 2 tbsp powdered erythritol
Cookie:
- 1/4 cup unsweetened creamy peanut butter (60 grams)
- 1/4 cup unsalted butter softened
- 1/4 cup granulated erythritol
- 1 large egg(s)
- 1 serving Chocolate Peanut Butter Keto Chow
- 1 teaspoon baking powder
- 2 tablespoon cocoa powder
Directions:
- Preheat oven to 350°F.
- To make the filling, mix the peanut butter with the powdered sweetener.
- Scoop the mixture to form 8 discs of about 1 tablespoon each onto wax paper; freeze for at least 30 minutes.
- While the discs freeze, make the cookies. Use a mixer to cream the peanut butter and the butter on medium speed. Add the erythritol, mix; add the egg and mix. Add the Keto Chow, baking powder, and cocoa powder. Mix again.
- Turn out dough onto wax paper and make 16 equal portions of about 1 tablespoon, then flatten each into a disc. Sandwich the frozen peanut butter discs between two chocolate discs. Pinch the sides together to seal and place on an ungreased cookie sheet.
- Bake for 15 minutes.
Nutrition Facts
Peanut Butter Stuffed Chocolate Cookies
Serving Size
1 cookie
Amount per Serving
Calories
209.2
% Daily Value*
Fat
17.9
g
28
%
Saturated Fat
5.3
g
33
%
Trans Fat
0.2
g
Polyunsaturated Fat
3.33
g
Monounsaturated Fat
7.29
g
Cholesterol
40.8
mg
14
%
Sodium
254
mg
11
%
Potassium
438.94
mg
13
%
Carbohydrates
16.3
g
5
%
Fiber
3.3
g
14
%
Sugar
0.9
g
1
%
Sugar Alcohol
10.84
g
Net Carbs
2.11
g
Protein
10.3
g
21
%
Vitamin A
334.77
IU
7
%
Vitamin C
17.08
mg
21
%
Calcium
146.93
mg
15
%
Iron
1.22
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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One Response
These are my first ever keto chow cookies that I’ve made. They are so yummy. They don’t taste keto at all!! It’s awesome. I get to eat a cookie but not go off of my eating plan. Thank you!!