Description
Delicious and easy keto peanut butter cookies made with natural peanut butter and a low-carb sweetener, perfect for a healthy snack or dessert that fits a ketogenic lifestyle.
Ingredients
Scale
Ingredients
- 1 cup natural peanut butter (no added sugar)
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional, if peanut butter is unsalted)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a medium bowl, combine the natural peanut butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, and optional salt. Stir until a smooth, homogenous dough forms.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball with your hands. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Create Criss-Cross Pattern: Using a fork, gently flatten each dough ball and press a criss-cross pattern onto the top, which also helps the cookie bake evenly.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are set and lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure peanut butter is natural with no added sugar for best keto compliance.
- The sweetener can be swapped between erythritol and monk fruit according to preference.
- If using salted peanut butter, you can omit the additional salt.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake an extra 1–2 minutes but watch closely to prevent burning.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
