Easy Keto Peanut Butter Cookies
These easy keto peanut butter cookies only need a few ingredients for a yummy low-carb dessert without all the carbs.
Servings: 16
Calories: 109kcal
Ingredients
- 1 cup Natural Peanut Butter (I use Smuckers Natural Peanut Butter)
- 1 egg
- 1/3 cup + 1 teaspoon granulated Wholesome Yum Monk Fruit Allulose Blend
- 1 tablespoon coconut oil
- 1 1/2 tsp coconut flour
- 1 tsp vanilla flavoring
- 1/4 tsp Xanthan Gum
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a mixing bowl, combine the natural peanut butter, egg, and 1/3 cup of granulated Monk Fruit Allulose Blend (set aside 1 teaspoon for later). Blend these ingredients until smooth.
- Add 1 tablespoon of coconut oil to the dough and mix well.
- Incorporate the coconut flour and Xanthan Gum into the dough, distributing them evenly.
- Pour in the vanilla flavoring and mix. Set aside the 1 teaspoon of granulated Monk Fruit Allulose Blend for now.
- Using a cookie scoop or spoon, place small portions of the cookie dough onto a parchment paper-lined cookie sheet, leaving space between each dough ball.
- Use a fork to gently press down on the top of each cookie, creating a criss-cross pattern and flattening them slightly.
- Sprinkle the reserved 1 teaspoon of granulated Monk Fruit Allulose Blend on top of the cookies.
- Bake the cookies in the oven for 7-9 minutes until they turn very light brown around the edges.
- Carefully remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once thoroughly cooled, enjoy!
Video
Notes
The sugar-free sweetener is not calculated in nutritional information since most subtract to get net carbs.
Tips for the BEST Keto Peanut Butter Cookie Recipe
- Room temperature eggs work best: Let your egg sit out for a bit before using it; it'll mix in better and make your dough smoother.
- Coconut Oil Trick: If your coconut oil is hard, gently warm it up for easy mixing.
- Mix, but Not Too Much: Stir until everything's combined, but don't go overboard; overly mixed dough can lead to tough cookies.
- Cool in the Fridge: If your dough is sticky, pop it in the fridge for 10-15 minutes – it'll be easier to work with.
- Scoop the Same Size: Use a cookie scoop or ice cream scoop to get cookies that are all the same size and bake evenly.
- Fork Flattening Made Easy: Dip your fork in a little water or oil to prevent sticking when flattening your cookies.
- Watch Closely: Check your cookies a minute or two before the minimum time – they should be lightly golden around the edges.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 3g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 8mg | Iron: 0.4mg