DisclaimerTerms Of UseGDPR PolicyCookie Policy

lazychefmagic

Keto Peanut Butter Cookies Easy Recipe to Savor

by
- 1 cup natural peanut butter (unsweetened) - 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener) - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt I choose natural peanut butter because it has no added sugars or oils. This keeps the cookies keto-friendly and rich in flavor. Erythritol works well as a sweetener since it has no carbs and does not spike blood sugar. The egg adds moisture and helps bind the dough together. Vanilla extract boosts the cookie's flavor, while baking soda helps them rise slightly. Salt balances the sweetness and enhances all the flavors. You can add 1/4 cup of sugar-free chocolate chips or chopped nuts like pecans or walnuts for extra texture. These additions bring a new flavor and make the cookies even more enjoyable. If you're feeling adventurous, try adding a pinch of cinnamon or a splash of almond extract for different tastes. {{ingredient_image_2}} First, set your oven to 350°F (175°C) to preheat. While the oven warms up, line a baking sheet with parchment paper. This step helps your cookies not stick and makes cleanup easy. Always use parchment paper for best results. In a big mixing bowl, add your natural peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Grab a spatula or a whisk to mix everything well. Blend until it forms a smooth dough. If your dough feels too thick, add a little more peanut butter. If it’s too sticky, a sprinkle of erythritol can help. Now it’s time to shape your cookies. Take about a tablespoon of dough and roll it into a ball. Place the balls on the baking sheet with space between each one. They will spread a little while baking. To get the classic crisscross look, press down on each cookie with a fork. This flattens them and gives them charm. To make the best keto peanut butter cookies, follow these simple steps: - Use natural peanut butter. This type has no added sugar or oils. - Measure your ingredients carefully. This ensures a consistent dough. - Preheat your oven. Always heat it to 350°F (175°C) before baking. - Chill the dough. If the dough is too soft, chill it for 30 minutes. - Space the cookies. Leave room on the baking sheet. They will spread. Here are some common pitfalls when making these cookies: - Using sweeteners incorrectly. Different sweeteners have different sweetness levels. - Not mixing well. Ensure all ingredients blend until smooth. - Overbaking. Watch the edges for a golden brown color. Take them out early if needed. - Skipping the salt. It enhances the flavor of the peanut butter. - Ignoring cooling time. Let them cool before moving. They will firm up. You can swap sweeteners in this recipe. Here’s how: - Granulated erythritol. This is the best choice for keto. Use it at a 1:1 ratio. - Stevia. Use about half the amount, as it is sweeter. - Monk fruit. This can be used 1:1, similar to erythritol. - Allulose. This is another great option, also used at a 1:1 ratio. - Liquid sweeteners. Reduce other liquids in the recipe to maintain dough consistency. These tips and tricks will help you create the best keto peanut butter cookies. Enjoy the process and savor each bite! Pro Tips Use Room Temperature Ingredients: Allow your peanut butter and egg to come to room temperature before mixing. This helps the ingredients blend more easily and create a smoother dough. Experiment with Sweeteners: If you're not a fan of erythritol, try other keto-friendly sweeteners like monk fruit or stevia to find your preferred level of sweetness. Don't Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the center when you take them out; they will continue to firm up as they cool. Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart while they're still warm. {{image_4}} No-bake cookies are quick and simple. You only need a few steps. Start with 1 cup of peanut butter. Then mix it with 1/2 cup of erythritol, 1 tablespoon of coconut oil, and 1 teaspoon of vanilla. Stir until it forms a smooth mixture. Next, scoop the mix onto parchment paper. Chill them in the fridge for about 30 minutes. This will help them firm up. They are ready to enjoy without any baking! Flourless cookies are a great option for a keto diet. They use peanut butter as the main base. Just mix 1 cup of natural peanut butter with 1/2 cup of erythritol and 1 egg. This makes a tasty dough. You can bake them just like the regular peanut butter cookies. They will be soft and chewy, perfect for a quick snack. You can kick up the flavor of your cookies easily. Add spices like cinnamon or nutmeg to the dough. Just 1/2 teaspoon will do the trick. You can also use extracts to change the taste. A few drops of almond or coconut extract can make a big difference. Feel free to get creative! Adding these touches will make each batch special. To keep your cookies fresh, store them in an airtight container. This stops them from drying out. Place a piece of parchment paper between layers to avoid sticking. They last for about a week on the counter. If you want them to last longer, consider freezing. Freezing is a great option for these cookies. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. This way, they stay fresh for up to three months. When you want one, just take it out and let it thaw. Always keep cookies in a cool, dry place. Avoid direct sunlight, as this can change their texture. If they start to get soft, you can re-crisp them in the oven. Bake at 300°F (150°C) for about 5 minutes. This helps them regain their crunch. Enjoy your cookies any time with these simple storage tips! No, you cannot use regular sugar. Regular sugar adds carbs. Erythritol is low in carbs and keto-friendly. It also does not spike blood sugar levels. If you want a sweet taste without carbs, erythritol is your best choice. Yes, these cookies are great for meal prep. You can make a batch and store them. They last well in an airtight container. Enjoy them as a quick snack or a treat during the week. Each cookie has about 2 grams of net carbs. This makes them perfect for a keto diet. If you stick to one or two cookies, you stay within your carb limit. Yes, you can use other nut butters. Almond butter or cashew butter work well, too. Just ensure they are unsweetened and keto-friendly. This way, you can enjoy different flavors while keeping it low-carb. You've learned about essential ingredients, baking steps, and tips for great cookies. We explored variations and storage tips. Use these insights to make tasty keto peanut butter cookies that fit your diet. Remember, practice makes perfect, so try different flavors and tweaks. Keep your cookies fresh, and enjoy them whenever you like! Happy baking!

WANT TO SAVE THIS RECIPE?

Are you craving a sweet treat that won’t kick you out of ketosis? Look no further! My Keto Peanut Butter Cookies are easy to make and packed with flavor. In this article, I’ll guide you through each step, from choosing the right ingredients to perfecting your baking technique. Plus, I’ll share tips and variations to keep your cookie game strong. Get ready to enjoy a delicious, guilt-free snack!

Why I Love This Recipe

  1. Deliciously Nutty: The rich flavor of natural peanut butter shines through in every bite, making these cookies a delightful treat for anyone who loves peanuts.
  2. Keto-Friendly: With no added sugar and low carbs, these cookies fit perfectly into a ketogenic lifestyle, allowing you to enjoy dessert without guilt.
  3. Quick and Easy: This simple recipe takes just 10 minutes to prepare, making it a perfect option for a last-minute craving or quick snack.
  4. Customizable: You can easily personalize these cookies by adding your favorite mix-ins like sugar-free chocolate chips or nuts, making each batch uniquely yours.

Ingredients

List of Essential Ingredients

– 1 cup natural peanut butter (unsweetened)

– 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)

– 1 large egg

– 1 teaspoon vanilla extract

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

Explanation of Ingredient Choices

I choose natural peanut butter because it has no added sugars or oils. This keeps the cookies keto-friendly and rich in flavor. Erythritol works well as a sweetener since it has no carbs and does not spike blood sugar. The egg adds moisture and helps bind the dough together. Vanilla extract boosts the cookie’s flavor, while baking soda helps them rise slightly. Salt balances the sweetness and enhances all the flavors.

Optional Ingredients for Variations

You can add 1/4 cup of sugar-free chocolate chips or chopped nuts like pecans or walnuts for extra texture. These additions bring a new flavor and make the cookies even more enjoyable. If you’re feeling adventurous, try adding a pinch of cinnamon or a splash of almond extract for different tastes.

Step-by-Step Instructions

Prepping the Oven and Baking Sheet

First, set your oven to 350°F (175°C) to preheat. While the oven warms up, line a baking sheet with parchment paper. This step helps your cookies not stick and makes cleanup easy. Always use parchment paper for best results.

Mixing the Dough: Tips for Consistency

In a big mixing bowl, add your natural peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Grab a spatula or a whisk to mix everything well. Blend until it forms a smooth dough. If your dough feels too thick, add a little more peanut butter. If it’s too sticky, a sprinkle of erythritol can help.

Shaping and Crisscrossing the Cookies

Now it’s time to shape your cookies. Take about a tablespoon of dough and roll it into a ball. Place the balls on the baking sheet with space between each one. They will spread a little while baking. To get the classic crisscross look, press down on each cookie with a fork. This flattens them and gives them charm.

Tips & Tricks

Best Practices for the Perfect Cookie

To make the best keto peanut butter cookies, follow these simple steps:

– Use natural peanut butter. This type has no added sugar or oils.

– Measure your ingredients carefully. This ensures a consistent dough.

– Preheat your oven. Always heat it to 350°F (175°C) before baking.

– Chill the dough. If the dough is too soft, chill it for 30 minutes.

– Space the cookies. Leave room on the baking sheet. They will spread.

Common Mistakes to Avoid

Here are some common pitfalls when making these cookies:

– Using sweeteners incorrectly. Different sweeteners have different sweetness levels.

– Not mixing well. Ensure all ingredients blend until smooth.

– Overbaking. Watch the edges for a golden brown color. Take them out early if needed.

– Skipping the salt. It enhances the flavor of the peanut butter.

– Ignoring cooling time. Let them cool before moving. They will firm up.

How to Adjust for Different Sweeteners

You can swap sweeteners in this recipe. Here’s how:

– Granulated erythritol. This is the best choice for keto. Use it at a 1:1 ratio.

– Stevia. Use about half the amount, as it is sweeter.

– Monk fruit. This can be used 1:1, similar to erythritol.

– Allulose. This is another great option, also used at a 1:1 ratio.

– Liquid sweeteners. Reduce other liquids in the recipe to maintain dough consistency.

These tips and tricks will help you create the best keto peanut butter cookies. Enjoy the process and savor each bite!

Pro Tips

  1. Use Room Temperature Ingredients: Allow your peanut butter and egg to come to room temperature before mixing. This helps the ingredients blend more easily and create a smoother dough.
  2. Experiment with Sweeteners: If you’re not a fan of erythritol, try other keto-friendly sweeteners like monk fruit or stevia to find your preferred level of sweetness.
  3. Don’t Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the center when you take them out; they will continue to firm up as they cool.
  4. Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart while they’re still warm.

Variations

No-Bake Keto Peanut Butter Cookies

No-bake cookies are quick and simple. You only need a few steps. Start with 1 cup of peanut butter. Then mix it with 1/2 cup of erythritol, 1 tablespoon of coconut oil, and 1 teaspoon of vanilla. Stir until it forms a smooth mixture. Next, scoop the mix onto parchment paper. Chill them in the fridge for about 30 minutes. This will help them firm up. They are ready to enjoy without any baking!

Flourless Keto Cookies

Flourless cookies are a great option for a keto diet. They use peanut butter as the main base. Just mix 1 cup of natural peanut butter with 1/2 cup of erythritol and 1 egg. This makes a tasty dough. You can bake them just like the regular peanut butter cookies. They will be soft and chewy, perfect for a quick snack.

Adding Flavor: Spices and Extracts

You can kick up the flavor of your cookies easily. Add spices like cinnamon or nutmeg to the dough. Just 1/2 teaspoon will do the trick. You can also use extracts to change the taste. A few drops of almond or coconut extract can make a big difference. Feel free to get creative! Adding these touches will make each batch special.

Storage Info

How to Store Keto Peanut Butter Cookies

To keep your cookies fresh, store them in an airtight container. This stops them from drying out. Place a piece of parchment paper between layers to avoid sticking. They last for about a week on the counter. If you want them to last longer, consider freezing.

Freezing Cookies for Later Use

Freezing is a great option for these cookies. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. This way, they stay fresh for up to three months. When you want one, just take it out and let it thaw.

Best Practices to Maintain Freshness

Always keep cookies in a cool, dry place. Avoid direct sunlight, as this can change their texture. If they start to get soft, you can re-crisp them in the oven. Bake at 300°F (150°C) for about 5 minutes. This helps them regain their crunch. Enjoy your cookies any time with these simple storage tips!

FAQs

Can I use regular sugar instead of erythritol?

No, you cannot use regular sugar. Regular sugar adds carbs. Erythritol is low in carbs and keto-friendly. It also does not spike blood sugar levels. If you want a sweet taste without carbs, erythritol is your best choice.

Are these cookies suitable for meal prep?

Yes, these cookies are great for meal prep. You can make a batch and store them. They last well in an airtight container. Enjoy them as a quick snack or a treat during the week.

How many net carbs are in each cookie?

Each cookie has about 2 grams of net carbs. This makes them perfect for a keto diet. If you stick to one or two cookies, you stay within your carb limit.

Can I substitute peanut butter with other nut butters?

Yes, you can use other nut butters. Almond butter or cashew butter work well, too. Just ensure they are unsweetened and keto-friendly. This way, you can enjoy different flavors while keeping it low-carb.

You’ve learned about essential ingredients, baking steps, and tips for great cookies. We explored variations and storage tips. Use these insights to make tasty keto peanut butter cookies that fit your diet. Remember, practice makes perfect, so try different flavors and tweaks. Keep your cookies fresh, and enjoy them whenever you like! Happy bakin

- 1 cup natural peanut butter (unsweetened) - 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener) - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/4 teaspoon salt I choose natural peanut butter because it has no added sugars or oils. This keeps the cookies keto-friendly and rich in flavor. Erythritol works well as a sweetener since it has no carbs and does not spike blood sugar. The egg adds moisture and helps bind the dough together. Vanilla extract boosts the cookie's flavor, while baking soda helps them rise slightly. Salt balances the sweetness and enhances all the flavors. You can add 1/4 cup of sugar-free chocolate chips or chopped nuts like pecans or walnuts for extra texture. These additions bring a new flavor and make the cookies even more enjoyable. If you're feeling adventurous, try adding a pinch of cinnamon or a splash of almond extract for different tastes. {{ingredient_image_2}} First, set your oven to 350°F (175°C) to preheat. While the oven warms up, line a baking sheet with parchment paper. This step helps your cookies not stick and makes cleanup easy. Always use parchment paper for best results. In a big mixing bowl, add your natural peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Grab a spatula or a whisk to mix everything well. Blend until it forms a smooth dough. If your dough feels too thick, add a little more peanut butter. If it’s too sticky, a sprinkle of erythritol can help. Now it’s time to shape your cookies. Take about a tablespoon of dough and roll it into a ball. Place the balls on the baking sheet with space between each one. They will spread a little while baking. To get the classic crisscross look, press down on each cookie with a fork. This flattens them and gives them charm. To make the best keto peanut butter cookies, follow these simple steps: - Use natural peanut butter. This type has no added sugar or oils. - Measure your ingredients carefully. This ensures a consistent dough. - Preheat your oven. Always heat it to 350°F (175°C) before baking. - Chill the dough. If the dough is too soft, chill it for 30 minutes. - Space the cookies. Leave room on the baking sheet. They will spread. Here are some common pitfalls when making these cookies: - Using sweeteners incorrectly. Different sweeteners have different sweetness levels. - Not mixing well. Ensure all ingredients blend until smooth. - Overbaking. Watch the edges for a golden brown color. Take them out early if needed. - Skipping the salt. It enhances the flavor of the peanut butter. - Ignoring cooling time. Let them cool before moving. They will firm up. You can swap sweeteners in this recipe. Here’s how: - Granulated erythritol. This is the best choice for keto. Use it at a 1:1 ratio. - Stevia. Use about half the amount, as it is sweeter. - Monk fruit. This can be used 1:1, similar to erythritol. - Allulose. This is another great option, also used at a 1:1 ratio. - Liquid sweeteners. Reduce other liquids in the recipe to maintain dough consistency. These tips and tricks will help you create the best keto peanut butter cookies. Enjoy the process and savor each bite! Pro Tips Use Room Temperature Ingredients: Allow your peanut butter and egg to come to room temperature before mixing. This helps the ingredients blend more easily and create a smoother dough. Experiment with Sweeteners: If you're not a fan of erythritol, try other keto-friendly sweeteners like monk fruit or stevia to find your preferred level of sweetness. Don't Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the center when you take them out; they will continue to firm up as they cool. Cool Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart while they're still warm. {{image_4}} No-bake cookies are quick and simple. You only need a few steps. Start with 1 cup of peanut butter. Then mix it with 1/2 cup of erythritol, 1 tablespoon of coconut oil, and 1 teaspoon of vanilla. Stir until it forms a smooth mixture. Next, scoop the mix onto parchment paper. Chill them in the fridge for about 30 minutes. This will help them firm up. They are ready to enjoy without any baking! Flourless cookies are a great option for a keto diet. They use peanut butter as the main base. Just mix 1 cup of natural peanut butter with 1/2 cup of erythritol and 1 egg. This makes a tasty dough. You can bake them just like the regular peanut butter cookies. They will be soft and chewy, perfect for a quick snack. You can kick up the flavor of your cookies easily. Add spices like cinnamon or nutmeg to the dough. Just 1/2 teaspoon will do the trick. You can also use extracts to change the taste. A few drops of almond or coconut extract can make a big difference. Feel free to get creative! Adding these touches will make each batch special. To keep your cookies fresh, store them in an airtight container. This stops them from drying out. Place a piece of parchment paper between layers to avoid sticking. They last for about a week on the counter. If you want them to last longer, consider freezing. Freezing is a great option for these cookies. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. This way, they stay fresh for up to three months. When you want one, just take it out and let it thaw. Always keep cookies in a cool, dry place. Avoid direct sunlight, as this can change their texture. If they start to get soft, you can re-crisp them in the oven. Bake at 300°F (150°C) for about 5 minutes. This helps them regain their crunch. Enjoy your cookies any time with these simple storage tips! No, you cannot use regular sugar. Regular sugar adds carbs. Erythritol is low in carbs and keto-friendly. It also does not spike blood sugar levels. If you want a sweet taste without carbs, erythritol is your best choice. Yes, these cookies are great for meal prep. You can make a batch and store them. They last well in an airtight container. Enjoy them as a quick snack or a treat during the week. Each cookie has about 2 grams of net carbs. This makes them perfect for a keto diet. If you stick to one or two cookies, you stay within your carb limit. Yes, you can use other nut butters. Almond butter or cashew butter work well, too. Just ensure they are unsweetened and keto-friendly. This way, you can enjoy different flavors while keeping it low-carb. You've learned about essential ingredients, baking steps, and tips for great cookies. We explored variations and storage tips. Use these insights to make tasty keto peanut butter cookies that fit your diet. Remember, practice makes perfect, so try different flavors and tweaks. Keep your cookies fresh, and enjoy them whenever you like! Happy baking!

Keto Peanut Butter Cookies

Delicious low-carb cookies made with natural peanut butter and sweetened with erythritol.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12
Calories 100 kcal

Ingredients
  

  • 1 cup natural peanut butter (unsweetened)
  • 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar-free chocolate chips or chopped nuts (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the natural peanut butter, erythritol, egg, vanilla extract, baking soda, and salt until a cohesive dough forms.
  • If desired, fold in the chocolate chips or nuts until evenly distributed.
  • Roll a tablespoon of dough into a ball and place it on the prepared baking sheet, leaving space between each cookie.
  • Use the back of a fork to press down on each cookie, flattening them slightly and creating a crisscross pattern.
  • Bake for 10 to 12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For an elegant presentation, arrange the cookies on a decorative plate. Consider serving them with a small bowl of unsweetened cocoa powder or crushed nuts for a delightful dipping option on the side!
Keyword cookies, keto, low-carb, peanut butter

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating