Here’s another healthy dessert recipe you can munch on, Peanut Butter Cookies Keto! These cookies are soft, chewy, and delicious, with no sugar or eggs required. With just basic ingredients and no flour or sugar required, they might just become your new favorite cookie recipe!
Keto Peanut Butter Cookies Recipe by Chocolate Covered Katie
This is one of those easy keto desserts that people who aren’t on a special diet enjoy too, because who doesn’t love peanut butter cookies???! Since the recipe is egg-free, you can eat the raw cookie dough while you bake, and if you’d prefer no-bake peanut butter cookies, it’s fine to skip the baking step completely.
Peanut Butter Cookies Keto Ingredients
The Flour
We used almond flour (or almond meal) for these, which is not actually flour at all; it’s simply ground-up almonds that have been blended into a fine texture resembling flour.
If you prefer to use pecan flour, sunflower flour, or cashew flour then, we think these would be fine but haven’t tried. So be sure to report back if you do an experiment. Please also report back if you try subbing coconut flour. We think this could work as well. But you’d need much less flour because coconut flour absorbs liquid like a sponge.
The Nut Butter
We’ve made both peanut butter and almond butter cookies from the cookie recipe, or use sunflower butter, pecan butter, or cashew butter.
The Sweetener
For sugar-free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here. If you don’t need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.
How to make Peanut Butter Cookies Keto
Gather all of your ingredients, and grease or line a baking sheet with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. If it’s not already soft and easily stir-able, gently heat up the nut butter until it’s runny.
In a mixing bowl, stir dry ingredients very well to ensure you evenly incorporate the salt, sweetener, and baking soda.
Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)
Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely because they will firm up as they cool.
Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.
Other recipes you might like to try: Protein Chocolate Chip Cookies Recipe, Protein Peanut Butter Balls Recipe, Paleo Chocolate Blueberry Clusters Recipe
Peanut Butter Cookies Keto
Ingredients
- ½ cup peanut butter or nut butter of choice
- 1 tbsp milk of choice
- ⅔ cup finely ground almond flour
- 3 tbsp powdered erythritol or powdered sugar
- ⅛ tsp salt
- ⅛ tsp baking soda
Instructions
-
Gather all of your ingredients, and grease or line a baking sheet with parchment paper.
-
Preheat the oven to 325 degrees Fahrenheit. If it’s not already soft and easily stir-able, gently heat up the nut butter until it’s runny.
-
In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.
-
Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.
-
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)
-
Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely, because they will firm up as they cool.
-
Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.
Notes
Nutrition Facts
Sodium 20mg | Total Carbohydrates 1.2g | Dietary Fiber 0.1g
Total Sugar 0.9g | Protein 0.8g | Calcium 15mg | Potassium 5mg
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