Ingredients:
1 cup peanut butter (creamy or crunchy, unsweetened)
1/2 cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
1 cup almond flour
Optional: 1/3 cup chopped roasted salted peanuts (make sure they fit your keto macros)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, combine the peanut butter, powdered erythritol or monk fruit sweetener, and vanilla extract. Stir until well combined.
Add the almond flour to the peanut butter mixture and mix until a dough forms. If you’re using chopped peanuts, you can add them at this stage as well.
Using a scoop or spoon, portion out the dough onto the prepared baking sheet. Flatten each cookie slightly with a fork, creating a crisscross pattern on top.
Optionally, sprinkle a few salt flakes on top of each cookie for added flavor.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your keto-friendly peanut butter cookies!
These cookies should be much lower in carbohydrates compared to the original recipe, making them suitable for a ketogenic diet. Adjust the sweetener to your taste preference and consider using unsweetened peanut butter if you want to further reduce the carb content.