Ingredients
Method
- Preheat oven to 180 °C (350 °F) and line a baking tray with parchment paper.
- In a bowl, mix peanut butter, keto sweetener, and egg until smooth dough forms.
- Scoop tablespoon-size portions and roll into balls.
- Place on tray and flatten gently with a fork to create crisscross pattern.
- Bake for 8–10 minutes until edges are set and tops lightly golden.
- Cool on tray for 5 minutes, then transfer to rack to cool completely.
Notes
Use natural peanut butter with no added sugar for best keto results.
Cookies firm up as they cool, so avoid overbaking.
For extra flavor, add a pinch of sea salt or sugar-free chocolate chips.
Store in airtight container at room temperature up to 4 days or refrigerate for longer freshness. DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made.
Cookies firm up as they cool, so avoid overbaking.
For extra flavor, add a pinch of sea salt or sugar-free chocolate chips.
Store in airtight container at room temperature up to 4 days or refrigerate for longer freshness. DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made.
