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–+ servings
Simple Keto Peanut Butter Cookies – vegetarian recipe
Stav Kogan

Simple Keto Peanut Butter Cookies

This incredibly simple recipe uses just a handful of pantry staples to create the most satisfying, melt-in-your-mouth keto peanut butter cookies. They're rich, nutty, and ready in under 20 minutes, making them the perfect guilt-free treat.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 12 cookie
Calories: 42
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250 g / 8.8 oz) creamy peanut butter
  • 1 cup (200 g / 7.1 oz) granulated erythritol
  • 1 large egg
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • 1/2 teaspoon (2.5 g / 0.09 oz) salt
  • The cookies will look soft and slightly underdone when you pull them from the oven. They will firm up perfectly as they cool on the baking sheet, so avoid overbaking.
  • For a chewier cookie, use a creamy, natural peanut butter. For a crumblier, more classic texture, a standard no-stir peanut butter works well.
  • Feel free to mix in 1/4 cup (960 ml) of sugar-free chocolate chips or a 1/2 teaspoon (10 ml / 0.3 fl oz) of cinnamon for a delicious flavor variation.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
  3. In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, and salt.
  4. Mix with a spatula or electric mixer until the dough is smooth and fully combined.
  5. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls.
  6. Place them on the prepared baking sheet, about 2 inches apart.
  7. Using the back of a fork, gently press down on each ball to flatten it slightly, then press again from the opposite direction to create a classic criss-cross pattern.
  8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
  9. Remove from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
  10. Dip the tines of your fork in a little granulated erythritol before pressing onto the dough to prevent it from sticking.

Nutrition

Calories: 42kcalCarbohydrates: 3gProtein: 2gFat: 2g

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