Best Peanut Butter Cookies (Keto | Low Carb | Gluten-Free)

Best Peanut Butter Cookies (Keto | Low Carb | Gluten-Free)

This is simply the best peanut butter cookies recipe ever. They melt-in-your-mouth, are insanely to easy to make, and only have 0.4g net carbs per cookie!

Cookie Jar Favorite…

I know everyone has a favorite peanut butter cookie recipe, but this one is the BEST! I have made hundreds of peanut butter cookies, and adjusted my recipe each and every time…until this one.

I love the idea of 3-ingredient peanut butter cookies (peanut butter, egg and sweetener) but every time I made them, they always fell short of perfect (for me!). So, I realized they needed other ingredients to make them better suited to my taste buds.

These delicious cookies come out with the perfect crisp edges and have the ultimate soft texture, that literally make them melt-in-your-mouth. They also are perfectly sweet & salt AND are dead easy to make!

Tips & Tricks…

  1. Room Temperature – These cookies require room temperature ingredients. This is important to result in those perfect cookies. If the egg is the only ingredient that is cold and you want to make this recipe now, simply place it in a bowl of warm water for 3 minutes, to increase its internal temperature before incorporating it to the batter.
  2. Mix up the batter – Make sure to beat the butter, peanut butter, sweetener and egg together, for a good minute or so, to make it really creamy.
  3. Use a cookie scoop– I love my cookie scoops, I have them in all different sizes, as they form the perfect cookies with little effort.
  4. Flatten & Fork ’em – Flatten the cookies with the palm of your hand, then use a fork to make those signature marks and ensure they bake evenly.
  5. Cool Down – Be sure to let them cool down on the baking sheet before tucking in, or they will fall apart.
  6. ENJOY – The most important step of the whole process is to enjoy them! With only 0.4g net carbs per cookie, they are a great cookie to indulge in and go a little nuts for.

Add Something Extra…

  • Chocolate Chips – Fold in 80g (1/2 cup) sugar-free chocolate chips to the batter, before baking them.
  • Cinnamon Spice – Add 5ml (1 tsp) of cinnamon or pumpkin pie spice, to the batter in step 3, to give the cookies some extra depth.
  • CrunchFancy a crunch? Fold in 40g (1/4 cup) chopped peanuts to the batter, before baking them.

Freezer Friendly…

These yummy delights will store beautifully in an air-tight container, at room temperature, for 3-4 days.

Alternatively, before you bake them, you can freeze the dough for up to 2 months. Just remember to take them out of the freezer and thaw them completely, before forming the cookies and baking them.

Lastly, if you make several batches of these gorgeous cookies (I don’t blame you in the slightest), and want to freeze them, just note that if you lay a piece of parchment paper between the cookies, they won’t stick together!

More Recipes You Might Like…

Best Peanut Butter Cookies

This is simply the best peanut butter cookies recipe ever. They melt-in-your-mouth, are insanely to easy to make, and only have 0.4g net carbs per cookie!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Brunch, Dessert, Side Dish, Snack
Cuisine: American
Keyword: cookies, keto, low carb, nut, peanut butter, soft
Servings: 14
Calories: 88kcal
Author: Anna – everydayketorecipes

Ingredients

  • 55g (1/4 cup) unsalted butter room temperature
  • 120g (1/2 cup) peanut butter room temperature
  • 115g (1/2 cup) granulated sweetener (Erythritol / Monkfruit / Swerve)
  • 1 egg room temperature
  • 50g (1/2 cup) almond flour
  • 2.5ml (1/2 tsp) baking soda
  • 1.25ml (1/4 tsp) salt

Instructions

  • Preheat the oven to 180ºC/ 350ºF and line two baking sheets with greaseproof (parchment) paper.
  • In a large bowl, with an electric beater, beat the butter, peanut butter, sweetener and egg together, until creamy.
  • In a separate bowl, whisk the flour, baking soda and salt together.
  • Slowly beat the flour mixture into the peanut butter mixture, until combined.
  • Using a cookie scoop, or teaspoons, form cookie dough into 14 even-sized balls. Place them on the lined baking sheets, about 5cm (2 inches) apart.
  • Lightly flatten each cookies to about 0.5cm (1/4 inch) thick, and make a criss cross pattern on top of each one with a fork.
  • Bake them for 12 minutes, until the edges are set and they are slightly puffed up. Cool completely on the cookie sheets.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  14
Calories:  88
Fat:  7.9g
Carbohydrate: 1.2g
Fiber:  0.8g
Net Carbs:  0.4g
Protein: 3.2g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 



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