These keto peanut butter cookies taste just like the ones you grew up with. Only a few ingredients that you mix together in a single bowl then form into cookies. This is the recipe that’s so easy to do that my husband is willing to make when I don’t have time to bake keto treats.
Keto Peanut Butter Cookies Recipe
- 1 cup natural peanut butter
- 1 large egg (*Swap with flax egg to make it vegan.)
- ⅛ teaspoon Himalayan pink sea salt
- 20 drops liquid stevia (vanilla-flavoured if available)
- ¼ cup erithrytol, powdered in a spice/coffee grinder grinder
Preheat oven to 350F. Combine all ingredients and work it together until it forms a consistent dough.
Roll the cookie dough into 15 one-inch balls and place on a baking sheet lined with a silicon mat or parchment paper. Press down with a fork twice to make a cross, the iconic peanut butter cookie pattern.
Bake in the oven for about 10-15 minutes or until you see the edges turn a slightly darker shade of brown. The centres will still be soft to the touch when you take them out.
Allow them to cool on the pan for 8-10 minutes then transfer to a cooling rack to cool completely.
Feel free to dress these up however you like, whether it’s by adding sugar-free chocolate chips to the dough or a chocolate drizzle on top.
Did you try making this keto peanut butter cookie recipe? If so, let me know how it went in the comments. And if you post any pics on Instagram, please throw me a tag so I can see your creation. Happy baking!