Peanut Butter Keto Cookies

Peanut Butter Keto Cookies







Ingredients

for 14 cookies
  • 2 cups almond flour(250 g)
  • 6 tablespoons keto friendly powdered sugar substitute
  • 1 large egg
  • ½ teaspoon kosher salt
  • 1 cup natural salted crunchy peanut butter(240 g)
  • ½ cup unsalted butter(115 g), melted

                      Preparation


  1. Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
  2. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
  3. Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
  4. Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
  5. The cookies will keep in an airtight container at room temperature for up to 4 days.
  6. Enjoy!

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