I love my momma’s homemade peanut butter cookies. She always made them when I was young; then she passed on the recipe to me when I got married. I’d have to say that they are probably one of my and my hubby’s most favorite cookies next to chocolate chip. However, I don’t make them often because my oldest daughter is allergic to peanuts. When I do, I spend so much time cleaning and bleaching the kitchen that it doesn’t usually seem worth it. Thankfully, she is only allergic if she ingests peanut butter, but I am just extra cautious. Anyway, today is a lazy Saturday afternoon with football on the tv and everyone lounging around in our “quitters” (comfy clothes), so I thought I’d see if I could transform my mom’s recipe for peanut butter cookies and make it keto friendly. Basically, I swapped out regular flour for coconut flour and reduced the amount since it’s not a 1:1 substation and did the same for regular sugar and Swerve. Although, they will never be as good as my momma’s they are a fabulous alternative, and they aren’t full of carbs and sugar. Having keto/low carb desserts on hand now and then sure makes following a keto lifestyle easy.
- Preheat oven to 375 degrees.
- In a bowl, combine all ingredients reserving one teaspoon of Swerve and mix well with a mixer.
- With a cookie scoop drop in balls on parchment paper on a cookie sheet (or a greased cookie pan).
- Using a fork, make a
criss crosson top of each cookie.
- Sprinkle 1 tsp granulated Swerve on the tops of the cookies.
- Bake for 7-9 minutes or until just turning brown.
Nutritional Information Per MyFitnessPal app based on 16 servings – Calories 119, Fat 9.2g, Protein 3.9g, Carbs 3.3 – 1.1g Fiber = 2.2 carbs per cookie based on 16 servings
(sugar alcohols from Swerve are not included in nutritional info since most people allow the sugar alcohols cancel out the carbs)