Easy Peanut Butter Keto Cookies Recipes

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees and grease a cookie sheet. Combine all the ingredients in a large bowl and mix well. Roll into about 1-inch balls and use a greased fork to press flat. Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won't look finished at first. You must wait for them to cool for the best results.

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F
• In a medium bowl combine all ingredients until thoroughly mixed
• Scoop heaping one tablespoon-sized piece of dough into 12-15 balls. Place 2 inches apart on lined cookie sheets and flatten in a criss-cross with a fork
• Bake for 12-15 minutes until edges of cookies are golden brown
• Let cool completely before eating.

KETO PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 350F.
• Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
• Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
• Bake 12 minutes. Cool for 10 minutes before serving.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEANUT BUTTER KETO COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
• In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
• Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
• Bake the cookies for 10-12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
• The cookies will keep in an airtight container at room temperature for up to 4 days.
• Enjoy!