Description
Delicious and easy-to-make Keto Peanut Butter Cookies that are low-carb and perfect for a diabetic-friendly snack. These cookies use almond flour and erythritol to keep them keto-compliant while delivering a rich peanut butter flavor with a soft, chewy texture.
Ingredients
Scale
Dry Ingredients
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol
- 1/8 tsp salt
- 1/8 tsp baking soda
Wet Ingredients
- 1/2 cup peanut butter (or nut butter of choice)
- 1 tbsp milk (any variety)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies evenly.
- Mix Dry Ingredients: In a mixing bowl, combine almond flour, powdered erythritol, salt, and baking soda thoroughly to ensure even distribution of leavening and sweetness.
- Add Wet Ingredients: Add the peanut butter and milk to the dry mixture and mix until a cohesive dough forms. This dough should be soft but hold its shape when rolled.
- Shape Cookies: Roll the dough into small balls and place them on a parchment-lined baking sheet. Flatten each ball gently with your hand or a fork to shape the cookies.
- Bake: Bake the cookies for about 10 minutes. They should appear slightly underbaked as they will firm up while cooling, resulting in a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring them. This ensures they set properly and do not crumble.
Notes
- You can substitute peanut butter with any nut or seed butter of choice for variety.
- Using powdered erythritol helps the cookies have a smooth texture without graininess.
- Be careful not to overbake as these cookies firm up after cooling and can become hard if baked too long.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
