Ingredients
1 cup creamy peanut butter
1 cup almond flour
1/2 cup powdered erythritol
1 large egg
1 tsp pure vanilla extract
Instructions
Preheat oven to 350°F (175°C)
In a mixing bowl, combine peanut butter, almond flour, and powdered erythritol
Add egg and vanilla extract; mix until smooth
Chill dough for 15 minutes to prevent spreading
Use a 2 tbsp scoop to form dough balls on a parchment-lined baking sheet
Press down with a fork to create criss-cross pattern
Bake for 12-14 minutes until golden edges form
Let cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Chilling the dough is essential for preventing spread
Add a pinch of sea salt or sugar-free chocolate chips for variation
Store in an airtight container at room temperature for up to 5 days
Portion sizes may vary slightly depending on scooping technique
- Prep Time: 10
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 0g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg