75% would make again
Peanut Butter Keto Cookies
featured in Keto Snacks 5 Ways
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
Powered by
- Calories 181
- Fat 17g
- Carbs 4g
- Fiber 2g
- Sugar 0g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
- In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
- 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.
- 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.
- The cookies will keep in an airtight container at room temperature for up to 4 days.
- Enjoy!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
Let’s quarantine cook!
We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!
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