Description
These Keto Peanut Butter Cookies are a quick and easy low-carb treat perfect for satisfying your sweet tooth while staying within your keto lifestyle. Made with natural peanut butter, erythritol, and a hint of vanilla, they bake up soft, chewy, and delicious with a classic criss-cross fork pattern on top.
Ingredients
Scale
Dry Ingredients
- ½ cup granulated erythritol or monk fruit sweetener
- ¼ teaspoon salt (optional, if peanut butter is unsalted)
Wet Ingredients
- 1 cup natural peanut butter (no added sugar)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Ingredients: In a medium bowl, combine the natural peanut butter, granulated erythritol or monk fruit sweetener, large egg, vanilla extract, and salt (if using). Stir everything together until you form a smooth and consistent dough.
- Form Dough Balls: Using a tablespoon, scoop out portions of dough and roll each into a ball with your hands. Place these balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Flatten and Create Pattern: Press down on each dough ball with a fork to flatten it slightly and create the classic criss-cross pattern on the top of each cookie.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the center is still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly and improves texture.
Notes
- Use natural peanut butter with no added sugar to keep the recipe low carb and keto-friendly.
- If your peanut butter is unsalted, adding ¼ teaspoon of salt enhances flavor, but it’s optional.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- Substitute erythritol with monk fruit sweetener for a different keto-approved sweetener option.
- For a crunchier texture, bake an extra 1–2 minutes but be careful not to over-bake as they can become dry.
