Keto Peanut Butter Cookies - Bakery Style
These keto peanut butter cookies with coconut flour or almond flour are only 3 net carbs per cookie! They are the perfect keto treat the whole family will love. They are more than 3 ingredients, but the flavor is so much better!
Servings: 12 Cookies
Calories: 251
Equipment
- 3 tablespoon cookie scoop
Ingredients
- ⅔ Cup almond flour (see my favorite on Amazon) or ⅓ cup (38g) coconut flour (note 1)
- 1 teaspoon Baking soda
- ½ Cup unsalted butter, melted
- 1 Cup creamy peanut butter-unsweetened room temperature (note 2)
- 1 Cup Brown Sugar Sweetener Unpacked (note 4)
- 1 Large egg, beaten
- 1 teaspoon vanilla Extract
Instructions
- line an 18x13 inch (46cm x 33cm) half sheet pan or cookie sheet with a baking mat or parchment paper.
- Mix almond flour and baking soda in a large mixing bowl.
- Add the butter, peanut butter and brown sweetener to the large bowl with the almond flour and baking soda, mix until smooth. Add the beaten egg and vanilla and mix again until smooth. You can use an electric hand mixer, stand mixer or just a spatula.
- Cover the dough and refrigerate for about 20 minutes.
- Preheat the oven to 350F (176C).
- Scoop the batter into 12 cookies evenly spaced on the baking sheet (roughly 3 tablespoons each). I like to use a scoop to distribute the cookie batter evenly. Roll each into a ball, if desired. Bake cookies for 12 minutes, or until the edges turn golden brown.
- Remove from the oven and let stand for about 20 minutes. Serve.
Notes
- Coconut flour: I give measurements for coconut flour in cups and grams, but I highly recommend you measure it with grams for more accuracy.
- Peanut butter: I used a room temperature container of natural peanut butter with only 2 ingredients, peanuts and salt. If your peanut butter has been sitting in the refrigerator, you will need to leave it out to soften for a bit where it is more pourable.
- Other nut butters: Almond butter or cashew butter can be used in place of the peanut butter. You can use creamy or crunchy.
- Sweetener: If you do not have the brown sweetener, you can use a sugar free granular that is a 1 for 1 substitute for sugar, but the texture may be a little different.
- Mix-ins: For some one with a sweet tooth, you can stir in ½ cup of chocolate chips into the batter before baking.
- Storage and freezing: Store leftover cookies in an airtight container for up to 1 week. You can also freeze them on the baking sheet, then put them in a freezer container and freeze for up to 3 months.
- Nutrition with coconut flour: 229 calories, 19g fat, 6g carbs, 3g fiber, 6g protein
Nutrition
Serving: 1cookie | Calories: 251 | Carbohydrates: 5g | Protein: 7g | Fat: 22g | Fiber: 2g