Keto Chocolate & Peanut Butter Cookie Pizza
Apr 5, 2022 | Jump to Instructions
This keto Chocolate & Peanut Butter Cookie Pizza recipe is a perfect American dish to add to your regular offerings! Anyone who enjoys Sheet Pan, Cookies, Pizza, Chocolate, Peanut Butter, Comfort Foods is going to absolutely love this low-carb Chocolate & Peanut Butter Cookie Pizza variation. Providing 12 servings, it's bursting with flavor and certain to leave even the pickiest eaters in your house satisfied and wanting more of this amazing American dish! If you like this keto Chocolate & Peanut Butter Cookie Pizza recipe, create an account and add it to your favorites; or better yet, share it with others via the social links above!
This Keto Chocolate & Peanut Butter Cookie Pizza recipe is decadent, sugar-free and honestly, you won't even know that it is sugar-free! With a base from Keto Peanut Butter Cookies, you can cover it with amazing rich and full buttercream chocolate frosting.
Serving: 100g | Calories: 290kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 258mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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Keto Chocolate & Peanut Butter Cookie Pizza Recipe Ingredients
- Keto Peanut Butter Cookie Base Ingredients:
- 2 large Eggs
- 12 ounces Natural Peanut Butter smooth
- ½ cup Unsweetened Desiccated Coconut
- ½ cup Xylitol
- 1 teaspoon Vanilla Essence
- Keto Chocolate Frosting Ingredients:
- ¼ cup Unsweetened Cocoa Powder
- ½ cup sukrin melis (aka sukrin icing) or your preferred powdered sweetener
- ½ cup Unsalted Butter softened
- 1 tsp Vanilla Essence
- 1 tablespoon Heavy Cream
- 1 tablespoon Crushed Peanuts
- 3 teaspoons Unsweetened Shaved Coconut
- ⅓ cup Raspberries
Keto Chocolate & Peanut Butter Cookie Pizza Recipe Instructions
- Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl add the cookie base ingredients and mix well.
- Spoon the cookie mix onto your cookie sheet and press into a 12in disc. Prick with a fork.
- Bake for 12-15 minutes, until the edges are firm. Set aside to cool completely.
- For the frosting; sift the cocoa powder and powdered sweetener into a large mixing bowl to remove any lumps.
- For the frosting; sift the cocoa powder and powdered sweetener into a large mixing bowl to remove any lumps.
- Add the cream and whip for another minute.
- Place your cooled cookie on a large platter, spoon over the frosting and gently spread.
- Sprinkle over the peanuts, coconut, and raspberries.
- Cut into slices and serve!
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