Easy Keto Low-Carb Peanut Butter Cookies
Delicious, low-carb cookies made with natural peanut butter that fit perfectly into a ketogenic diet.
Ingredients
Main Ingredients
- 1 cup natural peanut butter (smooth or crunchy)
- 1/2 cup erythritol or other keto-friendly sweeteners Adjust based on your sweetness preference
- 1 large egg Room temperature for better mixing
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- a pinch salt (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the natural peanut butter and erythritol. Mix until well blended.
- Add the egg, baking soda, vanilla extract, and salt (if using). Stir everything together until you have a smooth dough.
- Scoop tablespoons of dough and roll them into balls between your hands. Place them on the prepared baking sheet, leaving some space between each cookie.
- Gently flatten each ball with a fork, creating a crisscross pattern on top.
Baking
- Bake for 10-12 minutes, or until the edges begin to brown slightly.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container for up to a week at room temperature or refrigerate for up to two weeks. For longer storage, freeze cookies for up to three months.