Easy Peanut Butter Keto Cookies
Keto Cookies that are not only healthy but very easy to make and so oh so good!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
- 1 Cup creamy peanut butter
- 1 Egg Large
- ¼ cup Almond Flour
- ½ Cup powdered erythritol
- Pinch sea salt optional
- 1 tsp vanilla optional
In a mixer, beat together the peanut butter and granulated erythritol until creamy. Add in the egg, almond flour, and salt.
Mix until combined and a dough forms. Chill dough in the freezer for 15 minutes.
Preheat oven to 350 F and prepare a baking sheet with parchment paper.
Use 1 1/2 inch cookie scooper to make 12 evenly size balls and place them on the prepared pan. Use a fork to press them down.
Bake for 15-18 minutes or until golden brown.
- almond flour substitute: add either 2 tbsp of coconut flour or 2 tbsp of crunchy peanut butter.
- powdered erythritol: to replace, use 6 tablespoons of confectioners swerve sweetener
- bake for 15 minutes for soft and chewy. for crunchier and crispy cookies bake longer for about 20 minutes.
- Cookies don't spread much, form your desired look and size. Use a fork to form patterns on top and press down.
- This recipe will still work just fine without any flour: you can just use 1 cup peanut butter, 1 egg, and 1/2 cup sweetener.
- recipe tweaked and updates on November 2020
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Calcium: 16mg | Iron: 1mg