1/2cupsugar-free chocolate chipsmelted (I used 1/4 cup white chocolate + 1/4 cup dark chocolate)
Stir peanut butter, softened butter and sweetener together in a mixing bowl until smooth.
Add egg and stir until uniformly distributed.
Cover bowl and refrigerate for at least 1-2 hours until dough is cold and firm.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Scoop dough into balls and form into 12 cookie shapes. Flatten with a fork to create classic criss-cross pattern.
Bake for 11-12 minutes. Allow to cool completely.
Melt chocolate chips, either by microwave in 15-20 second intervals, or in a double boiler. Spoon chocolate over half of each cookie and place on wax paper. Allow to harden (I put mine in the fridge or freezer for a few minutes to speed up the process!)
For sweetener, I recommend a powdered erythritol/monk fruit blend for best results. I use Lakanto. You can use code SARAH for 20% off at lakanto.com.For the chocolate chips, I used Choc Zero. You can use code SARAH for 10% off at choczero.com.
Keto PB Party Cookies https://baketobefit.com/2021/04/06/keto-chocolate-butterscotch-cookies/ April 6, 2021