In a bowl, whisk together eggs, salt, sweetener and peanut butter until there are no lumps left.

Add coconut flour and ground almonds (or almond flour) in the bowl and combine all the ingredients together using a spoon. This is the perfect time to add any additional ingredients, if you are using them.

Depending on the exact consistency of your peanut butter and the size of your eggs, you may need to add a little bit more or less flour. It's always better to add 3/4 of the entire amount of flour, mix and check the consistency before moving forward.

Optional but recommended: place the bowl with the dough in the fridge for at least 10 minutes, even better if you can leave it there for 20 minutes (cover the bowl so the dough won't become too dry).

Shape each cookie using your hands (a tiny bit of olive oil helps!). Place the balls of dough on a baking tray lined with parchment paper or a reusable baking mat, then flatten them out with your hand.

Bake in a preheated oven at 180°C for 8-10 minutes, depending on your oven and how thick your cookies are. They are ready when they start to turn golden.

Allow the cookies to cool down completely, then store them in an airtight container for up to 2 days.