Keto Peanut Butter Cookies
A perfectly rich, slightly spiced, soft yet chewy cookie that’s not only keto-friendly but also delicious enough to convert even the biggest keto cookie skeptics: me!
Ingredients
- 250 g natural peanut butter about 1 cup
- 70 g Sukrin Gold or low-carb sweetener of choice about 1/3 cup
- 1/2 teaspoon cinnamon powder
- 1 tablespoon psyllium husk optional
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh ginger grated (or 1/4 teaspoon powdered ginger)
- 1 egg
Instructions
Preheat the Oven:
- Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or a Silpat mat and set aside.
Prepare the Dough:
- In a large mixing bowl, combine the peanut butter, sweetener, cinnamon, psyllium husk, vanilla extract, ginger, and egg. Mix until a smooth cookie dough forms.
Shape the Cookies:
- Using a kitchen scale, weigh out the dough and divide it into 8 equal portions for larger cookies or 16 portions for smaller cookies.
- Roll each portion into a ball and place them on the prepared baking tray. Use a fork to press down on each cookie, creating a crisscross pattern by pressing once vertically and then again horizontally.
Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to brown.
Cool and Serve:
- Remove the cookies from the oven and allow them to cool completely on the baking tray. Do not touch the cookies while they are cooling as they will be soft but will firm up as they cool.
- Once cooled, enjoy the cookies immediately, and store any leftovers in an airtight container for later.
Nutrition
Calories: 105kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 7mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 0.01mgCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!