If there is anything better than just a spoonful of peanut butter – it is a peanut butter cookie – which is why these keto peanut butter cookies have gotten a permanent place in my heart – and my weekly meal prep!
These low carb cookies can be made with any low carb sweetener you choose.
I have used everything from monk fruit to Swerve and they all taste great to me.
You can even use a powdered sweetener for an even smoother cookie. So delish!
These keto cookies are flourless too – so they are also gluten-free! You can even make them with different nut butters to your liking.
My all-time favorite nut butter next to peanut butter is cashew butter… and trust me when I say keto cashew cookies dunked in cashew milk are highly addicting.
Start by mixing up the ingredients until well combined in a large bowl.
You can do this by hand – you do not need a mixer
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Then using a spoon, scoop out a bit of the mixture and roll into about a 1″ ball using your hands.
You can use a bit of oil to make sure it does not stick to your hands.
Place each little ball on a parchment paper lined cookie sheet at least 2″ apart.
Then, using a fork, gently press down in the center of each cookie from two different directions to make a
Be careful not to make the cookie too thin.
Bake cookies for about 12 minutes and let cool at least 5 minutes before serving.
When you are doing the ketogenic diet you want to make sure that you use an app like MyFitnessPal or Carb Manager to scan every ingredient and make sure you are staying within your macros.
Depending on the brand ingredients you use, the carb count especially may vary.
For this recipe, I used this peanut butter and Stevia in the Raw – which brings each cookie to 134 calories, 2 net carbs, 6g protein
Delicious and simple Keto Peanut Butter Cookies you will love! Perfect for your weekly meal prep to include a little bite of something sweet!
- 1 Cup Natural Peanut Butter
- ½ Cup of Stevia or granulated sweetener of choice
- 1 Egg
Preheat your oven to 350 degrees.
In a bowl, mix all ingredients together until well combined.
Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
Bake for about 12 min. Let cool for 5 mins before serving. Store in air tight container.