#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
20 min
cook time
20 min
ready time
40 min
Keto Peanut Butter Caramel Cookies
You will love this Keto Christmas recipe! Our Keto Christmas cookies are made with natural creamy peanut butter to make a deliciously rich cookie. Each cookie is topped with a sugar-free caramel-filled chocolate candy to make them extra indulgent for the Christmas season. These cookies are easy to make and mixed in a single bowl. A win-win! They are also wonderfully Keto and low carb friendly. Your non-Keto friends will love these too.
What do I do if the dough is too dry?
A dry dough can sometimes happen if you do not stir your natural peanut butter enough and use the peanut butter at the very bottom of the jar. If this happens to your dough, add 1-2 tablespoons of coconut oil at a time until moistened. To eliminate this, be sure to use a fresh jar of peanut butter.
Can I use another nut butter?
Yes! Feel free to use almond butter to substitute the peanut butter if necessary.
How long do these cookies store?
Our Keto Peanut Butter Caramel Cookies will last for up to one week at room temperature in an airtight container. The cookies will last for up to one month in the freezer, so they are perfect for making ahead of time.
Are these cookies Paleo?
With the addition of peanut butter, these cookies are not Paleo.
Serving suggestions
To make the ultimate pairing, serve these cookies with other Keto Christmas recipes like our Keto Ginger Rum Balls:
https://www.carbmanager.com/recipe-detail/ug:c384d8ba-590c-6cb2-b34c-50c94e8551cd/keto-christmas-ginger-rum-balls
Net Carbs
3.1 g
Fiber
2.9 g
Total Carbs
12.8 g
Protein
5.8 g
Fats
14.1 g
217 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Natural Creamy Peanut Butter
1 cup
Coconut oil
0.5 cup
Raw egg
1 large
Powdered Erythritol (Icing Sugar)
0.5 cup
Vanilla extract
1 tsp
Almond flour
0.75 cup
Coconut flour
0.25 cup
Coarse Kosher Salt
0.25 tsp
Chocolates, Caramel Filled, Sugar Free
8 pieces
Recipe Steps
steps 4
40 min
Step 1
Preheat the oven to 350 F. In a mixing bowl, combine the natural peanut butter, coconut oil, and a large egg. Mix well with a wooden spoon to combine.Step 2
Next, add in the powdered sweetener, vanilla extract, almond flour, coconut flour, and kosher salt with a spoon. Mix until well combined, and all ingredients are moistened. If the mixture is slightly dry add 1-2 tablespoons more of coconut oil.Step 3
Use a 1 oz cookie scoop to portion the dough onto a parchment paper or silicone baking mat lined baking sheet. Unwrap and cut the caramel-filled chocolates in half. Press them into each peanut butter cookie mound.Step 4
Bake the cookies for 10-11 minutes or until lightly golden brown on the bottom. Allow them to cool completely on the baking sheet before removing to a cooling rack. Store at room temperature in an airtight container for up to one week.
