Keto Peanut Butter Cookies

Indulge in these delightfully chewy Keto Peanut Butter Cookies, a low-carb treat that doesn't skimp on flavor. Perfect for satisfying your sweet tooth without breaking your ketosis.

Course Desserts

Cuisine American

Keyword keto peanut butter cookies, Keto Sweets, Low Carb Cookies, Sugar-Free Desserts

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 150kcal

Equipment

Large mixing bowl
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Fork
Wire rack

Ingredients

1 cup natural peanut butter (smooth) (256g / 9 oz)
½ cup almond flour (48g / 1.7 oz)
⅓ cup erythritol or other granulated keto-friendly sweetener (67g / 2.4 oz)
1 large egg
1 tsp vanilla extract (5ml)
½ tsp baking soda (2.5g / 0.09 oz)
¼ tsp salt (1.4g / 0.05 oz)
Optional: Sugar-free chocolate chips or chopped nuts for topping

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the natural peanut butter, almond flour, erythritol, egg, vanilla extract, baking soda, and salt. Mix until well combined and a dough forms.
Using a cookie scoop or spoon, form the dough into 12 equal-sized balls and place them on the prepared baking sheet. Gently flatten each ball with a fork, making a crisscross pattern.
If desired, press sugar-free chocolate chips or chopped nuts into the top of each cookie for added texture and flavor.
Bake in the preheated oven for 12 minutes, or until the edges are slightly golden. The cookies will be soft but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.

Ensure that the peanut butter used is free from added sugars to keep the recipe keto-friendly.

For a dairy-free version, confirm that the peanut butter and optional chocolate chips are dairy-free.

The erythritol can be replaced with another keto-friendly sweetener; however, this may alter the texture slightly.

For a nut-free version, substitute almond flour with coconut flour, but note that you may need to adjust the quantity as coconut flour is more absorbent.

Nutrition