Keto Peanut Butter Cookies

Indulge in the rich and nutty flavors of our Keto Peanut Butter Cookies without compromising your diet. These cookies are the perfect treat for anyone following a ketogenic lifestyle, offering a balance of creamy peanut butter and a subtle sweetness that's hard to resist. Not only are they low in carbs, but they're also gluten-free and grain-free, making them an ideal snack for various dietary needs. Enjoy these cookies as a dessert, a quick snack, or even as a breakfast on-the-go!

Course Desserts

Cuisine American

Keyword Gluten-Free Dessert, keto peanut butter cookies, keto snacks, Low Carb Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 150kcal

Equipment

Baking sheet
Parchment paper
Mixing bowl
Measuring spoons and cups
Cookie scoop or spoon
Wire rack (for cooling)

Ingredients

1 cup natural peanut butter (smooth) 256g / 9oz
½ cup powdered erythritol 100g / 3.5oz
1 large egg
1 tsp vanilla extract 5ml
½ tsp baking soda 2.5g / 0.09oz
¼ tsp sea salt 1.5g / 0.05oz
¼ cup sugar-free dark chocolate chips Optional, 45g / 1.6oz

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the natural peanut butter, powdered erythritol, and vanilla extract. Mix until well incorporated.
Add the egg to the mixture and beat until you achieve a smooth consistency.
Sprinkle the baking soda and sea salt over the mixture and stir until fully combined. If using, fold in the sugar-free dark chocolate chips.
Using a spoon or cookie scoop, form the dough into 12 equal-sized balls and place them on the prepared baking sheet. Gently flatten each ball with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 12 minutes, or until the edges are golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step is crucial as the cookies will continue to set while cooling.

Notes

For the best results, use a brand of natural peanut butter that has no added sugar or hydrogenated oils. The consistency should be smooth and easily stir-able. If your peanut butter is too thick, gently warm it up for easier mixing.

Keep an eye on the cookies as they bake since all ovens are different and cooking times may vary slightly. Store leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition