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76% would make again

Peanut Butter Keto Cookies

Quick, easy and peanut buttery is the way this keto cookie crumbles. Made with just 6 ingredients in under 30 minutes, this recipe has “go-to dessert” and “grab-and-go snack” written all over it. Sweet, salty, crispy, and chewy—they’re everything you want in a peanut butter cookie with the added bonus of being keto-friendly and gluten-free.

Total Time

24 minutes

24 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Total Time

24 minutes

24 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 14 cookies

  • 2 cups almond flour (250 g)
  • 6 tablespoons keto friendly powdered sugar substitute
  • 1 large egg
  • ½ teaspoon kosher salt
  • 1 cup natural salted crunchy peanut butter (240 g)
  • ½ cup unsalted butter (115 g), melted

Nutrition Info

    Calories 315
    Fat 27g
    Carbs 13g
    Fiber 3g
    Sugar 6g
    Protein 9g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
  2. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
  3. Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
  4. Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
  5. The cookies will keep in an airtight container at room temperature for up to 4 days.
  6. Enjoy!

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