Keto Peanut Butter Cookies
User Reviews
5
Keto Peanut Butter Cookies
Description
This recipe combines salted peanut butter with almond flour and a low-calorie sweetener (such as stevia) to form the cookie dough along with an egg and vanilla extract. After mixing, the dough is portioned into balls spaced apart on a baking sheet. Each ball is flattened with a fork in a crisscross pattern to ensure even cooking and create a traditional cookie appearance.
Baking at 350°F for 10-14 minutes browns the edges for a slight crispness while keeping centers soft. Cooling the cookies on the baking sheet before transferring helps maintain their shape since they are fragile when hot. The resulting cookies are rich in peanut flavor with a tender texture and minimal carbs, fitting into ketogenic meal plans.
These cookies can be customized with different nut butters or flavorings as desired. Their simplicity makes them easy to prepare, and portion size can be controlled by the size of each dough ball. Careful handling when removing from the baking sheet is necessary due to their delicate nature when warm.
Ingredients
- 1 cup peanut butter salted
- ¼ cup almond flour
- ½ cup low calorie sweetener (I used stevia)
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 F and line a baking sheet.
- Add all ingredients in a bowl and mix well.
- Using a spoon, scoop between1-1.5 tablespoons of dough and form into a small ball and drop unto the lined baking sheet.
- Repeat until the rest of the dough has been used up. You may need 2 baking trays.
- Make sure each cookie ball is about 1.5 inches away from the others.
- Using a fork, press down on the cookie to flatten it. The repeat in the opposite direction so you end up with criss-cross marks. Continue till all the cookies are flattened.
- Bake in the preheated oven for 10-14 minutes or until the edges of the cookies are browning.
- Transfer the cookies sheet to a cooling rack and let cool before removing (as they are fragile and will break if you try and remove them when hot).
Notes
- Keep cookie dough balls uniform in size for even baking.
- Adjust baking time depending on how thickly you flatten the dough balls.
- Alternative nut butters like almond butter can be used as a substitute.
- Allow cookies to cool on the baking sheet before moving to avoid breakage.
- This recipe yields low-carb cookies with approximately 2 Freestyle Points per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 51mg | 2% |
| Potassium | 72mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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