Place a saucepan over low heat and add the chocolate chips, peanut butter, and butter. Let them melt slowly, stirring continuously with a spatula so nothing sticks or burns. Keep the heat gentle—rushing this step can cause the chocolate to seize or turn grainy. Continue stirring until everything is fully melted and the mixture looks smooth, glossy, and well combined.

Once the mixture is silky and fully melted, remove the saucepan from the heat immediately. Give it another quick stir to ensure there are no lumps left and everything is evenly blended.

Add the powdered sweetener and vanilla extract to the warm mixture. Stir thoroughly until the sweetener is completely dissolved and the vanilla is evenly incorporated. Take your time here—this step ensures your cookies have a smooth texture and balanced sweetness.

Add the keto crispy cereal (or crushed nuts if using) into the mixture. Using a gentle folding motion, mix until all the pieces are evenly coated in the chocolate mixture. Be careful not to crush the cereal too much—you want to keep that crunchy texture intact.

Line a baking tray with parchment paper. Using a spoon or cookie scoop, portion out the mixture onto the tray. Gently flatten each portion into a cookie shape using the back of the spoon. Don’t worry about making them perfectly round—the slightly rustic look adds to their homemade charm.

Place the tray in the refrigerator and let the cookies chill for about 15–20 minutes, or until they are firm to the touch. This allows the chocolate to set and the cookies to hold their shape properly.

Once fully set, remove the cookies from the fridge and let them sit at room temperature for a minute or two if needed. Serve fresh and enjoy the rich, chocolatey crunch.