Description
These Keto Peanut Butter Cookies are a low-carb, delicious treat perfect for those following a ketogenic diet. Made with almond flour and erythritol as a sugar substitute, they offer a rich peanut butter flavor with a soft, chewy texture. Quick and easy to prepare, they bake quickly for a satisfying snack or dessert without the guilt.
Ingredients
Scale
Dry Ingredients
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol
- 1/8 tsp salt
- 1/8 tsp baking soda
Wet Ingredients
- 1/2 cup peanut butter (or nut butter of choice)
- 1 tbsp milk (any variety)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a mixing bowl, combine the almond flour, powdered erythritol, salt, and baking soda thoroughly to ensure even distribution.
- Add Wet Ingredients and Form Dough: Add the peanut butter and milk to the dry mixture. Mix well until you form a consistent dough that can be rolled.
- Shape Cookies: Roll the dough into balls and flatten each one on a parchment-lined baking sheet to shape them into cookies.
- Bake: Bake the cookies for about 10 minutes until they are slightly underbaked; this ensures they remain soft and chewy as they firm up during cooling.
Notes
- Using peanut butter with no added sugar is recommended for keto compliance.
- These cookies will be soft right out of the oven but will firm up as they cool.
- You can substitute almond flour with other nut flours but expect slight texture changes.
- Store leftovers in an airtight container to maintain freshness.
- For a dairy-free option, use almond milk or other plant-based milk instead of regular milk.
