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Keto Peanut Butter Cookie Recipe

Updated: Nov 24, 2019


Today I'm bringing you another recipe that was requested to us. This time, the request was for a chewy, keto, peanut butter cookie. The main goals of this recipe were to make the cookies taste like a real peanut butter cookie, be chewy, and have little to no taste from sweeteners. After much work, I can happily say that this recipe for keto peanut butter cookies definitely hit all of those goals. We hope you enjoy them as much as we do!


Total Time: 20 Minutes


Servings: 12 (2 OZ of dough, raw)

Macros per serving:

Calories: 233

Fat: 22g

Protein: 7g

Net Carbs: 2g

Total Carbs: 11g

Fiber: 3g

Sugar Alcohols: 6g


Ingredients:

(Ingredients can be purchased by clicking on the green link)

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Let's Do This

  1. Add softened butter, allulose, brown sugar replacement, liquid stevia, peanut butter, and egg to a large mixing bowl.

  2. Combine ingredients using an electric mixer, then set aside.

  3. In a second mixing bowl, combine almond four, pink salt, baking soda, baking powder, xanthan gum, and beef gelatin. Be sure to break up all of the clumps of the dry ingredients.

  4. Add dry ingredients to wet ingredients in three parts, making sure each portion of dry ingredients is well combined with the wet ingredients.

  5. Once all ingredients are well incorporated, place dough in the refrigerator and preheat your oven to 350°F.

  6. Once your oven is ready, portion your dough into 2 oz balls.

  7. On a baking sheet lined with parchment paper, press your dough into ½ inch thick disks.

  8. Use a fork to add a crosshatch pattern to the cookies.

  9. Bake for 10-12 minutes depending on your oven. You want your cookies to be golden brown, but you do not want the bottoms to burn.

  10. Allow cookies to cool on the pan for 10-20 minutes, then you can transfer them to a cooling rack. Moving the cookies too soon will cause them to break. Let the cookies fully cool before eating them.

  11. Enjoy!

How We Did It!


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