Description
Delicious and easy-to-make Keto Peanut Butter Cookies that are perfect for anyone following a low-carb or gluten-free diet.
Ingredients
Scale
Peanut Butter Cookies:
- 1 cup natural peanut butter (creamy, unsweetened)
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Stir until a thick dough forms.
- Shape Cookies: Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten slightly with a fork in a crisscross pattern.
- Bake: Bake for 10 to 12 minutes until edges are set and lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Sprinkle with a pinch of sea salt before baking for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
