Description
Enjoy a low-carb twist on the classic peanut butter cookie with these Soft and Chewy Keto Peanut Butter Cookies, perfect for a cozy treat.
Ingredients
Scale
- 1 cup natural creamy peanut butter
- 1/2 cup erythritol sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the creamy peanut butter, erythritol sweetener, egg, vanilla extract, baking soda, and a pinch of salt in a mixing bowl.
- Shape the dough into balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Press down on each cookie to flatten them slightly and create a crisscross pattern.
- Bake for 10-12 minutes until they are lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for up to three months. Feel free to customize with different nut butters or add-ins.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 1g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg