Description
These egg-free keto peanut butter cookies deliver a rich, peanut butter flavor in a low-carb treat. Made with almond flour and erythritol, they are soft, chewy, and perfect for anyone on a ketogenic diet.
Ingredients
Scale
- 1 cup smooth natural peanut butter (no sugar added)
- 1/2 cup almond flour
- 1/2 cup erythritol or preferred granular sweetener
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup sugar-free chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- Baking spices such as cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine peanut butter, almond flour, erythritol, baking soda, vanilla extract, and salt.
- Mix in optional ingredients if using, then form the dough into balls and flatten slightly on a baking sheet.
- Bake for 12 minutes or until edges are golden. Let cool before serving.
Notes
Ensure all ingredients are keto-friendly and feel free to adjust the sweetness with your preferred granular sweetener. Optional add-ons can enhance texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: empty