Keto Peanut Butter Cookies
These keto peanut butter cookies are made with 3 ingredients and ready in minutes. There is no flour or grains, just soft, chewy cookies that are incredibly easy to make!
Servings: 12
Equipment
Ingredients
- 1 cup creamy peanut butter
- 1 large egg lightly beaten
- ⅔ cup granulated Keto sweetener I use allulose, monkfruit, or truvia
- 1 teaspoon pure vanilla extract optional, but recommended
Instructions
- Prep. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Combine the ingredients. In a large mixing bowl, combine the peanut butter, lightly beaten egg, sweetener, and vanilla, if using; whisk and stir until everything is completely incorporated.
- Shape the cookies. Lightly spray your hands with cooking spray. Pinch off the cookie dough and shape it into 12 balls. Transfer the cookie balls to the parchment-lined cookie sheet. Using a fork, flatten each cookie to about a 1/2-inch thickness, making a cross-hatch design on top of each cookie.
- Bake. Put the cookie sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until golden on the edges.
- Cool, then serve. Remove the cookies from the oven and let them cool completely on the baking sheet for about 10 minutes before serving. They'll be soft and fragile right out of the oven but will firm up as they cool.
Notes
- Use a creamy, no-stir peanut butter for the best texture. Natural peanut butter can make these cookies more crumbly, especially if the oil has separated.
- Don't try to move the cookies while they're still warm. Because they're made without flour, they need to cool completely to hold their shape.
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 123mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 1mg
