Imagine sinking your teeth into a decadent, perfectly crisp peanut butter cookie that not only satisfies your sweet tooth but also keeps you firmly on your keto diet journey. These magical Low Carb Keto Peanut Butter Cookies are about to become your new obsession - delivering rich, buttery flavor without the carb overload. Whether you're a strict ketogenic dieter or just looking for a healthier dessert option, these cookies are your ticket to guilt-free indulgence that tastes like a cheat meal but keeps you right on track!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 12 cookies
Ingredients
- 1 cup natural peanut butter
- 1/2 cup erythritol or sweetener of choice
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the natural peanut butter and erythritol (or preferred low-carb sweetener). Mix thoroughly until the ingredients are well incorporated and the mixture becomes smooth and uniform.
- Add the large egg and vanilla extract to the peanut butter mixture. Whisk or mix with an electric mixer until the ingredients are completely blended and the mixture becomes slightly fluffy.
- Sprinkle the baking soda and salt over the mixture. Gently fold or mix the dry ingredients into the wet ingredients until a consistent dough forms.
- Using a cookie scoop or tablespoon, portion the dough into 12 equal-sized balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Using a fork, gently press a crisscross pattern onto the top of each cookie, slightly flattening them. This traditional peanut butter cookie technique also helps the cookies bake evenly.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Be careful not to overbake, as keto cookies can become dry quickly.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up and become more stable.
- Carefully transfer the cookies to a wire cooling rack and let them cool completely. The cookies will continue to set and become firmer as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
Tips
- Use natural, unsweetened peanut butter to keep the carb count low and ensure the best texture.
- Make sure your ingredients are at room temperature for smoother mixing.
- Don't overmix the dough - this can make the cookies tough.
- Use a fork with gentle pressure when creating the classic crisscross pattern to prevent cracking.
- Watch the cookies closely in the last few minutes of baking - keto cookies can go from perfect to overdone quickly.
- Allow cookies to cool completely before storing to maintain their ideal texture.
- For extra richness, you can sprinkle a few sugar-free chocolate chips on top before baking.
- If the dough seems too sticky, chill it in the refrigerator for 15-20 minutes before portioning.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 4g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 20mg
