These peanut butter cookies are sugar free, gluten free, and keto – all while baking up soft and chewy and sweet!
Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes
Serves: 18 cookies
Ingredients:
- 1 cup creamy no sugar added peanut butter
- 1 cup brown sugar replacement
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup finely ground almond flour
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Add the peanut butter, brown sugar, egg, and vanilla to a mixing bowl and beat with an electric mixer until well combined.
- Add the almond flour and baking soda and mix well.
- Use a medium cookie scoop to scoop out 18 balls of dough onto a parchment lined baking sheet.
- Use a fork to make a crisscross pattern in each ball of dough.
- Bake for 8-9 minutes or until the cookies are set on the edges. Do not overbake.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Tips & Notes:
Any sweetener that bakes at a 1:1 ratio with sugar should work, but the taste and texture may be different than our tests. We use and love Lakanto and Swerve sweeteners.
The nutrition information was calculated with a peanut butter that is 4 net carbs per 2 tablespoons.
Nutrition Information:
Serving: 1cookie| Calories: 106kcal (5%)| Carbohydrates: 3g (1%)| Protein: 4g (8%)| Fat: 9g (14%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 7g| Cholesterol: 10mg (3%)| Sodium: 129mg (6%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Net Carbs: 2g (4%)
