Keto, Low Carb, Gluten Free & Sugar Free!!!
Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of nutrition info for ONE COOKIE (batch made 18 cookies): Calories: 135 Carbs: 2.8 grams Dietary Fiber: 1.3 grams Net Carbs: 1.5 grams Fat: 12.5 grams Protein: 3.6 grams
I love peanut butter cookies!! I haven’t had any since going Keto over 6 months ago and I figured it was about time I made some!!! These cookies turned out very similar to the ones I made pre-Keto and I am thrilled. They are soft and crumbly and perfect for dipping into beverages!!! **Note: some people consider peanuts/ peanut butter to be Dirty Keto because peanuts are technically a legume and may be inflammatory. Peanuts are relatively low in carbs, so I will indulge in them occasionally in moderation.**
Keto Peanut Butter Cookies by Noreen’s Keto Kitchen!
- 2/3 cup All Natural, No Sugar Added Peanut Butter
- 1/2 cup of Superfine Almond Flour, plus a Tablespoon or so, if you find dough to be too wet
- 1/2 cup Butter, softened to room temperature
- 1/2 cup powdered Low Carb Sweetener ( I use Swerve, see note regarding powdered sweetener below)
- 1 Medium Egg
- 1 teaspoon of Vanilla Extract
- 1/2 teaspoon of Baking Powder
- Granulated Swerve to coat outside of cookies (Optional)
- Preheat the oven to 350 F.
- Line cookie sheet with parchment paper.
- In a large bowl, use an electric mixer to cream together the peanut butter, butter, and Low Carb Sweetener. Beat until smooth & creamy, a couple of minutes.
- Add the egg and vanilla extract and mix well.
- Add the almond flour & baking powder to the peanut butter mixture and stir until well combined, dough will start to come together.
- Scoop out the cookie dough and roll them between your hands into 1 inch balls. [ If rolling the dough into balls is difficult (dough has gotten too warm) simply pop the dough in the fridge for about 10 minutes. You can even refrigerate or freeze the dough until you are ready to bake.] If the dough seems too wet to you before rolling into balls, add a Tablespoon or so, more of Almond Flour. You want to be careful though, adding to much extra flour will make for dry cookies.
- Roll the cookie balls in granulated Low Carb Sweetener. (This is optional)
- Place dough balls onto cookie sheet.
- With a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
- Bake for about 10-12 minutes, until golden brown. Let cool on the baking sheet for at least 5 minutes and then transfer to a wire rack.
- Cool completely and store in an airtight container. These will taste better the longer they sit. I find that Sugar alcohol like Swerve, takes a bit longer than regular sugar to set up after baking.
- Serve with Coffee, Tea or a glass of Unsweetened Chocolate Almond Milk! YUM!!
***HANDY DANDY TIPS***
- If you do NOT have powdered Sweetener, here’s an easy trick! Put the granulated Sweetener in a Nutribullet or blender and pulse for about 10 seconds. Now you have powdered Low Carb “Sugar”!
- If you only have granulated Sweetener and no means to powder it, you can go ahead and use it, the texture of the cookie will be a bit more crumbly but still good. The powdered sweetener really helps give a smooth texture to these, so if you can, go with the powdered.
- Did the cookies turn out too moist or wet? Here are a couple of things to keep in mind:
- Make sure you mix any oil that has gathered on the top of the Peanut Butter jar back into the PB before starting the cookies.
- Make sure to cream the Peanut Butter, butter and sweetener really well
- It is possible they are a tad under baked, adjust accordingly next time. The cookies should be light to golden brown.
- I have noticed with sugar alcohols that they take longer than normal sugar to solidify after being baked. Let the cookies rest overnight, and they will probably dry out a bit. The texture also generally changes a tad, so patience is key here.