Easy Peanut Butter Keto Cookies
User Reviews
4.6
Easy Peanut Butter Keto Cookies
Description
Easy Peanut Butter Keto Cookies use peanut butter as the main ingredient combined with almond flour and powdered erythritol sugar substitute to create a dough that is chilled before baking. After shaping into balls and pressing with a fork, they bake at 350°F until either soft and chewy or crispy, depending on time. The peanut butter imparts a rich, dense texture without much spreading during baking, so the cookies maintain their shape well. Optional sea salt enhances the nutty flavor, and vanilla can add aroma.
The cooking method of mixing, chilling, and baking controls the texture effectively, allowing a dense yet tender cookie. Using erythritol offers sweetness without traditional sugar. The slight chewiness or crispness achieved by varying bake time provides choice for personal texture preferences. These cookies work well as a snack or dessert for those limiting carbs but craving a peanut butter taste.
Because the dough doesn't spread, shaping is straightforward, and the fork-pressed surface creates a traditional peanut butter cookie look. Optional adjustments include omitting flour for a flourless version or substituting coconut flour or crunchy peanut butter as almond flour alternatives, providing flexibility in texture and flavor.
Variants in baking time from 15 minutes for soft to 20 minutes for crisper cookies give practical control over the outcome. You can make the recipe with or without added flour, simplifying ingredients if desired. This approach suits a home cook who wants reliable, keto-friendly cookies with minimal ingredients and clear texture control.
Ingredients
- 1 Cup peanut butter creamy
- 1 egg Large
- ¼ cup almond flour
- ½ Cup erythritol powdered
- sea salt optional, pinch
- 1 tsp vanilla optional
Instructions
- In a mixer, beat together the peanut butter and granulated erythritol until creamy. Add in the egg, almond flour, and salt.
- Mix until combined and a dough forms. Chill dough in the freezer for 15 minutes.
- Preheat oven to 350 F and prepare a baking sheet with parchment paper.
- Use 1 1/2 inch cookie scooper to make 12 evenly size balls and place them on the prepared pan. Use a fork to press them down.
- Bake for 15-18 minutes or until golden brown.
Notes
- You can substitute almond flour with 2 tablespoons of coconut flour or crunchy peanut butter for a different texture.
- If you don't have powdered erythritol, use 6 tablespoons of confectioners swerve sweetener instead.
- Bake for about 15 minutes for soft and chewy cookies, or up to 20 minutes for crunchier ones.
- The dough does not spread much; use a fork to press down the cookies and create patterns.
- You can omit flour entirely and still have a workable dough using just peanut butter, egg, and sweetener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 146kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 104mg | 4% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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