Perfect Keto Peanut Butter Cookies: Chewy, Nutty, and Guilt-Free
These Keto Peanut Butter Cookies are the ultimate low-carb treat, offering a chewy, nutty flavor with just the right amount of sweetness. Made with almond flour and sugar-free peanut butter, they’re perfect for satisfying your cravings without breaking your keto goals. This easy, customizable recipe comes together in under 30 minutes, making it the perfect snack or dessert for any occasion.
Equipment
- Mixing Bowls Use one large bowl for mixing the dough and smaller ones if separating ingredients.
- Measuring Cups and Spoons For accurately measuring ingredients like peanut butter, almond flour, and erythritol.
- Whisk To beat the egg evenly before adding it to the dough.
- Spatula or Wooden Spoon For combining the dough thoroughly and scraping the sides of the bowl.
- Cookie Scoop or Tablespoon To portion the dough evenly into cookie-sized balls.
- Fork To create the classic crisscross pattern on the cookies.
- Parchment Paper Prevents sticking and makes cleanup easier.
- Baking Sheet For baking the cookies evenly in the oven.
- Cooling Rack Allows cookies to cool completely while maintaining their texture.
Ingredients
Base Ingredients
- 1 cup sugar-free peanut butter Choose a creamy peanut butter with no added sugars or oils for the best texture and flavor.
- 1 cup almond flour Provides structure and a slightly nutty flavor. Use super-fine almond flour for the best results.
- 1 large egg beaten Acts as a binder to hold the dough together.
- ½ cup powdered erythritol or allulose Adds sweetness without spiking blood sugar levels.
Flavor Enhancers
- 1 teaspoon vanilla extract Enhances the flavor with a warm, sweet aroma.
- 1 teaspoon baking powder Ensures the cookies rise slightly and achieve a soft texture.
- ½ teaspoon salt Balances sweetness and enhances the nutty flavor.
Optional Add-Ins
- Sugar-free chocolate chips Add a rich, chocolaty flavor.
- Chopped peanuts Introduce crunch and extra nuttiness.
Instructions
Prepare for Baking
- Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix the Dough
- In a large mixing bowl, combine the sugar-free peanut butter, almond flour, powdered erythritol, vanilla extract, beaten egg, baking powder, and salt.
- Use a spatula or wooden spoon to stir until all ingredients are fully incorporated and a thick, smooth dough forms.
- If desired, gently fold in sugar-free chocolate chips or chopped peanuts to add texture and flavor.
Shape the Cookies
- Using a cookie scoop or tablespoon, portion out the dough into 12 evenly sized balls.
- Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Use the back of a fork to gently flatten each dough ball into a round cookie shape, creating a crisscross pattern on the top.
Bake the Cookies
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown and the tops are set.
- Avoid overbaking, as the cookies will continue to firm up as they cool.
Cool and Serve
- Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes to allow them to set.
- Carefully transfer the cookies to a cooling rack to cool completely.
- Serve the cookies once cooled, or store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in an airtight container for up to 3 months.
Notes
- Choose the Right Peanut Butter: For the best texture and flavor, use a sugar-free, creamy peanut butter with no added oils or sugars. Stir natural peanut butter well before use to ensure the oils are fully incorporated.
- Sweetener Tips: Powdered erythritol or allulose works best in this recipe for a smooth texture and balanced sweetness. Granular sweeteners may result in a gritty texture.
- Customize Your Cookies: Mix in sugar-free chocolate chips, chopped peanuts, or even a pinch of cinnamon to elevate the flavor. For a decorative touch, drizzle melted sugar-free chocolate over the baked cookies.
- Storage Tips: These cookies store beautifully. Keep them in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months. Thaw frozen cookies at room temperature or enjoy them slightly chilled.
- Avoid Overbaking: The cookies may seem soft when removed from the oven, but they will firm up as they cool. Overbaking can result in a dry texture.
- Perfect Pairing: Pair these cookies with a cup of unsweetened almond milk, coffee, or tea for the ultimate keto-friendly treat.
Fun Fact
Did you know peanut butter was first patented in 1884 by a Canadian inventor? While it’s been a staple in households for over a century, peanut butter has also become a favorite ingredient in keto recipes due to its rich flavor, healthy fats, and versatility. These cookies are a testament to how this timeless classic can be reinvented for modern low-carb lifestyles!Nutrition
Serving: 1coojkieCalories: 125kcalCarbohydrates: 4gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 110mgPotassium: 120mgFiber: 2gVitamin A: 15IUCalcium: 25mgIron: 0.5mg
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