Description
These Keto Peanut Butter Cookies are a delightful treat for anyone following a low-carb lifestyle. Made with natural peanut butter and sweetened with erythritol or monk fruit, these cookies are not only soft and chewy but also free from added sugars. Enjoy them as a guilt-free snack or dessert, perfect for satisfying your sweet tooth while staying keto-friendly.
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peanut butter, erythritol, egg, vanilla extract, and salt (if using) until a smooth dough forms.
- Scoop tablespoon-sized portions of dough and roll each into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball with a fork, creating a criss-cross pattern on top.
- Bake for 10–12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a firmer texture, refrigerate the cookies after baking.
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 95 kcal
