Ingredients
For the Cookies:
1 ½ cups almond flour
½ cup unsweetened cocoa powder
½ tsp baking powder
½ cup powdered erythritol (or preferred keto sweetener)
¼ tsp salt
2 large eggs
⅓ cup unsalted butter, melted
1 tsp vanilla extract
For the Peanut Butter Filling:
½ cup natural creamy peanut butter (unsweetened, no added sugar)
2 tbsp powdered erythritol
For the Chocolate Topping:
½ cup sugar-free chocolate chips
1 tsp coconut oil
Instructions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
In a large mixing bowl, whisk together almond flour, cocoa powder, powdered erythritol, baking powder, and salt.
In a separate bowl, whisk the eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and mix until a thick dough forms.
Shape the Cookies:
Roll the dough into 12 small balls and slightly flatten them on the prepared baking sheet to form cookie shapes. Bake for 10-12 minutes, then let them cool completely.
Prepare Peanut Butter Filling:
Mix peanut butter and powdered erythritol in a bowl until smooth. Roll the mixture into small balls (about 1 tsp each) and flatten slightly to create disks.
Assemble the Cookies:
Once the cookies have cooled, place a peanut butter disk on top of each one.
Make the Chocolate Topping:
Melt the sugar-free chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
Top the Cookies:
Spoon or drizzle the melted chocolate over the peanut butter layer on each cookie. Let the chocolate set (you can refrigerate for 10-15 minutes).
Serve and Enjoy:
Once the chocolate has hardened, your Keto Buckeye Brownie Cookies are ready to devour! Store leftovers in an airtight container in the fridge for up to a week.
Macros (per cookie):
Calories: ~140
Net Carbs: ~3g
Protein: ~5g
Fat: ~12g
