Description
Keto peanut butter cookies are rich in flavor and easy to make. They offer a satisfying alternative to eating peanut butter straight from the jar.
Ingredients
Scale
- 60 g natural peanut butter
- 30 g coconut flour
- 30 g ground almonds or almond flour
- 1 large egg
- 30 g erythritol or a similar keto-friendly sweetener
- a pinch of salt
Instructions
- In a bowl, whisk together eggs, salt, sweetener and peanut butter until there are no lumps left.
- Add coconut flour and ground almonds (or almond flour) in the bowl and combine all the ingredients together using a spoon.
- Add 3/4 of the entire amount of flour, mix and check the consistency before moving forward.
- Optional but recommended: place the bowl with the dough in the fridge for at least 10 minutes.
- Shape each cookie using your hands and place on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C for 8-10 minutes.
- Allow the cookies to cool down completely before storing in an airtight container for up to 2 days.
Notes
- For best results, refrigerate the dough for 10-20 minutes.
- Add any additional ingredients to the dough as desired.
- Adjust flour based on the consistency of your peanut butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 189.2
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 9.7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 12.1 g
- Fiber: 4 g
- Protein: 8.5 g
- Cholesterol: 70 mg
Keywords: Keto Peanut Butter Cookies