Keto Peanut Butter Cookies, Two Ways
User Reviews
5
Keto Peanut Butter Cookies, Two Ways
Description
The recipe mixes a lightly whisked egg with powdered erythritol, then incorporates natural peanut butter to create a thick dough resembling playdough. The dough is portioned out and shaped with hands or a fork, creating distinct cookie shapes with or without dark chocolate chips. Baking at 350°F until edges darken ensures cookies bake through without becoming overly crisp.
These cookies have a soft texture immediately after baking that improves and firms up by the next day. The fork pattern on the plain cookies adds a traditional peanut butter cookie look. Using natural peanut butter requires stirring in separated oil to maintain consistent texture.
They keep well stored in an airtight container for several days or refrigerated to retain freshness. Thawing frozen cookies or removing chilled cookies before serving helps restore softness. The cookies provide a flavorful low-carb option with the balance of sweetener and peanut butter and optional chocolate chips.
Adding salt if using unsalted peanut butter enhances flavor contrast. Thoroughly mixing separated natural peanut butter oil and solids is important for even dough. Cooling on racks rather than pans allows proper texture development and prevents softness.
Ingredients
- 1 egg large
- ⅓ cup erythritol powdered
- 1 cup peanut butter natural, smooth; 256 grams
- 2 tablespoons dark chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, lightly whisk the egg, then add the sweetener. Mix with a rubber spatula, then whisk with a wire whisk until smooth.
- Add the peanut butter and mix well using a rubber spatula. The mixture will be very thick - it should resemble playdough.
- Use a cookie scoop to measure 1.5 tablespoons of dough per cookie. Shape the dough portions with your hands into balls. Arrange the dough balls on the prepared cookie sheet, 1-inch apart.
- For the plain cookies, use a fork to create a crisscross pattern. Press on the dough balls with the backside of a fork, then rotate the fork 90 degrees and press again. The cookies should be about 2 inches in diameter.
- For the chocolate chip peanut butter cookies, gently flatten and shape them with your hands, then press 4-5 chocolate chips onto the top of each cookie.
- Bake the cookies until their edges are beginning to darken, about 15 minutes. Cool the cookies in the pan for about 10 minutes. They will be too soft to remove from the pan at this point.
- Use a spatula to gently remove the cookies to a cooling rack. Cool them to room temperature for about 30 more minutes. The cookies will be very soft initially but will harden and set as they cool and get a proper cookie texture.
- Serve the cookies with your desired beverage - my favorite is unsweetened vanilla almond milk.
Notes
- Use ¼ teaspoon salt if your peanut butter is unsalted to enhance flavor.
- Mix natural peanut butter thoroughly to reincorporate separated oil for uniform dough consistency.
- Cool cookies on a wire rack, not on the baking pan, to achieve optimal texture.
- Cookies become firmer and develop better texture after a day of resting.
- Store leftovers in an airtight container at room temperature up to four days or refrigerated up to a week; bring to room temperature before serving.
- Freeze cookies up to three months, separating layers with wax paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 100mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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