Here is the macro per one cookie.
CALORIES: 70 kcal
PROTEIN: 2.5 g
FAT: 5.7 g
NET CARBS: 1.7 g
Add coconut flour into a large bowl in which you will mix all the ingredients. Note that you can replace coconut flour with psyllium husk powder if you want to save on calories.
Add erythritol, stevia or the blend of the two. It's up to you how much of these to add. Just make sure to taste your dough before baking to make sure your peanut cookies are sweet enough.
Add the remaining ingredients to the bowl: eggs, softened or dissolved butter, peanut butter and natural cheese spread.
Blend all the ingredients together until smooth. Now it's a good time to check the sweetness of the dough.
Crumble a bar of sugar-free chocolate into small chunks.
Add chocolate chunks into the dough and mix it again. This time you can mix it with a spoon or your own hand.
Preheat the oven to 150 °C (300 °F) and spread the baking paper on the baking tray.
Form your keto peanut butter cookies. Their size and shape is totally up to you.
Bake your cookies for about 30 minutes.
Remove the cookies from the oven once they get a nice brownish shade.
Let your keto peanut butter cookies cool down for about 30 minutes so that they become crumbly.
Enjoy! You can eat your peanut butter cookies as a snack or dessert. They are also great with a cup of coffee or tea.
You can slightly change the amounts of ingredients without breaking the recipe. Just make sure that the dough is thick enough (and not too thin as well) so that you can easily form cookies.