Description
A delicious and easy recipe for keto-friendly peanut butter cookies made with natural ingredients.
Ingredients
Scale
- 1 cup creamy peanut butter (natural, no sugar added)
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 2 1/2 tbsp coconut flour
- 1 tsp vanilla extract
- 1 pinch sea salt (optional, to taste)
Instructions
- In a medium mixing bowl, combine the creamy peanut butter and vanilla extract. Stir until smooth.
- Add the powdered erythritol and salt. Mix well until the sweetener is fully incorporated.
- Gradually stir in the coconut flour. The mixture should thicken into a dough-like consistency. If it is too wet, add a teaspoon more flour; if too dry, add a little more peanut butter.
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough per cookie and roll into balls using your hands.
- Place the balls on the baking sheet and use a fork to press them down in a crisscross pattern to flatten.
- Place the baking sheet in the refrigerator for at least 20-30 minutes to allow the cookies to set and firm up.
- Serve chilled. Store leftovers in an airtight container in the refrigerator.
Notes
- These cookies can be stored in the refrigerator for lasting freshness.
- Adjust the sweetness by adding more or less erythritol according to your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg