Keto peanut butter cookies done right, should have a crunchy outside, while the inside should be soft and chewy.
We have tried our best to find the perfect balance of these in this recipe using various combinations of peanut butter, eggs, almond flour and (non-sugar) sweetener
A brief summary of the ingredients you will need to make these Keto Peanut Butter Cookies
- Peanut Butter: As these are Keto Peanut Butter Cookies, you will need to use a sugar-free peanut butter, in the US, you can get these at Costco under the Kirkland Brand, but you may use any brand of sugar free or if hard to find, low carb or low sugar peanut butter
- Sweetener: Our personal favorite sweetener is Monk Fruit, though use the powdered version and ensure that it is of the type that can replace sugar 1:1. Many bakers like Erythritol as it does not have a bitter taste and dissolves well, though Swerve is also a good option.
- Almond Flour: These are Keto Peanut Butter Cookies and not normal carb laden ones so we need an alternative to flour, almond flour is a good alternative to wheat flour or other carb laden types of flour.
- Vanilla Extract: Optional in this recipe, but Vanilla adds a distinct flavor to all sweet dishes and baked items, vanilla extract is preferred to artificial vanilla, and will not adversely affect a Keto diet.
- Egg: To achieve the same results as our recipe for keto peanut butter cookies, we suggest using an egg for texture and consistency.
Recipe details:
- Preparation Time – 5 mins
- Actual cooking time – 12 mins
- Serving Size – 12 cookies
- Calories – 108kcal
Ingredients
- 3/4 cup peanut butter
- 1/4 cup sweetener (Swerve or Monk fruit is fine)
- 1 large sized egg
- 2 tablespoons of almond flour
- 1 tsp vanilla – essence is OK (optional)
Instructions
- Ensure your oven is pre-heated to 350F
- Mix all the ingredients into the mixing bowl until contents are well mixed. The consistency of the final mixture should be a reasonably firm cookie dough.
- With a cookie scoop, scoop out the dough and shape to balls, you may then flatten into a traditional round flat cookie shape or use a fork to flatten it with distinct fork marks on the cookie
- Baking time is 12 mins. Cool the cookies for 10 minutes prior to serving.