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Chocolate Peanut Butter Keto Cookies


I saw this recipe on Facebook and I veganized it. These cookies are low carb but they are so fudgy and delicious, it's easy to not miss the flour. The sweetness is due to monk fruit sugar and chocolate chips but they are also high in healthy fat. Instead of an egg, I used Greek style plant-based yogurt and it worked so so well. If you are strict keto, get keto chocolate chips. If you just want to be lower sugar, use any dark, non dairy chocolate chips you wish.

I bought the Daiya brand of greek style yogurt and I don't love it. However, instead of returning it to the store, I decided to use the yogurt in a recipe since it's thick and creamy. Great idea because these cookies ended up tasting delish!



1 cup of peanut butter or any nut butter
6 tbsp of unsweetened cocoa powder
1/2 cup of granulated monk fruit sugar
1/4 of high cacao or sugar free vegan chocolate chips
1/2 cup of unsweetened vegan yogurt
1/4 cup of unsweetened non dairy milk
Optional: walnuts, sunflower seeds, chia seeds

Mix everything together by hand until it's cookie dough consistency. Roll into balls and place on a cookie sheet. Press the balls down into cookie shapes. Bake at 350 degrees for 10-12 minutes. Store in an airtight container. These end up being soft and chewy and the chocolate chips make them fudgy. Add as many chocolate chips as you wish!


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