A decadent treat ready in minutes!
Cookies are my absolute favorite dessert. Simple, quick and so easy to whip up, they are often my go-to when a baking fix is necessary. I love how you can take a basic recipe and mix in whatever you have on hand or whatever you are craving. Hence the birth of these tasty treats. Peanut butter and chocolate are two of my favorites and I love them both on their own and almost always together, but on this day, I needed something more. The pecans did the trick.
I can eat peanut butter straight from the jar, and sometimes do! Depending on your style of keto and your macros, peanut butter should be acceptable - just watch the ingredients and, of course, the carbs. I prefer a natural peanut butter; one with limited ingredients and no added sugar.
Use a sweetener of your choosing. To keep it #keto make sure it fits your macros. I prefer a granulated sweetener like Monkfruit but you could also use Truvia, Stevia, or any other erythritol blend you prefer.
1 cup peanut butter
1/2 cup sweetener
1/2 cup sugar free chocolate chips
1 tablespoon pecans
Preheat oven to 350 degrees Fahrenheit. Lightly oil a cookie sheet or line with parchment paper.
Combine peanut butter, egg and sweetener in a medium bowl. Mix well.
Chop pecans into small pieces. Add pecans to batter, along with chocolate chips. Roll into 1 inch balls and flatten on cookie sheet. Top with additional chocolate chips and pecan bits if desired.
Bake up to 15 minutes, rotating cookie sheet halfway through for an even bake. Once edges begin to brown and centers are set, remove cookies from oven. Allow to cool on cookie sheet for a couple of minutes.
Move to a wire rack to finish cooling. Serve and enjoy!
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