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Keto Peanut Butter Brownie Cookies

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 6 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Keto
  • Diet: Gluten Free


Flourless, keto and paleo friendly decadent chocolate cookies filled with salted nut or seed butter!



  • 1/2 cup brown butter ghee (lard or coconut oil)
  • 1/2 cup confectioner’s Swerve
  • 1 large egg
  • 1 tsp vanilla extract
  • 10 drops stevia glycerite (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cacao powder (see notes above)
  • 1/3 cup unsweetened, unsalted sun flower seed butter (or peanut butter)


  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large bowl mix together the ghee and Swerve until smooth.
  3. Add in the egg, vanilla and stevia and mix again until smooth.
  4. Add in the baking soda, salt and cacao powder. Mix until a smooth dough forms.
  5. Measure your the sun butter and have some salt at the ready.
  6. Shape the dough into 6 large balls.
  7. One at a time, flatten a cookie ball in your hand, place a spoonful of sun butter in the center, add a pinch of salt. Close the cookie dough around the seed butter (like stuffing a meatball). Then roll it to a round ball again in your hand.
  8. Place on the lined sheet pan and gently press down to flatten to 1/2 inch thick.
  9. Repeat with remaining dough and seed butter.
  10. Bake for 12 minutes.
  11. Remove from the oven and let them cool on the sheet pan for 20 minutes, then transfer to a wire rack to completely cool.
  12. Enjoy!

Recipe Notes:

*Macros per BIG cookie *you can also make 12 regular sized cookies from the recipe for 15g total carbs per cookie. I find that half of one large cookie is enough for me, these bad boys are RICH*


  • Serving Size: 6
  • Calories: 325
  • Fat: 28g
  • Carbohydrates: 10g
  • Fiber: 6.3g
  • Protein: 6.7g