Quick, easy and peanut buttery is the way this keto cookie crumbles. Made with just 6 ingredients in under 30 minutes, this recipe has “go-to dessert” and “grab-and-go snack” written all over it. Sweet, salty, crispy, and chewy—they’re everything you want in a peanut butter cookie with the added bonus of being keto-friendly and gluten-free.
1 cup natural salted crunchy peanut butter (240 g)
½ cup unsalted butter (115 g), melted
Nutrition Info
Calories 315
Fat 27g
Carbs 13g
Fiber 3g
Sugar 6g
Protein 9g
How to Make It
1. Step
Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
2. Step
In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
3. Step
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. Step
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. Step
The cookies will keep in an airtight container at room temperature for up to 4 days.