Keto Peanut Butter Cookies (with a Chocolate Twist Option)
🧂 Ingredients
1 cup natural peanut butter (no sugar added)
½ cup erythritol or monk fruit sweetener
1 large egg
2 oz cream cheese, softened
2 tablespoons melted butter
½ teaspoon vanilla extract
½ cup almond flour
½ teaspoon baking powder
Pinch of salt
🍫 Optional for Chocolate Version
1 ½ tablespoons unsweetened cocoa powder
1 tablespoon extra butter (for richness)
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients
In a medium bowl, combine the peanut butter, softened cream cheese, melted butter, egg, and vanilla.
Beat with a hand mixer (or stir vigorously) until smooth and creamy.
3. Add Dry Ingredients
Add almond flour, erythritol, baking powder, and salt.
Stir until a soft dough forms — not too sticky, but pliable.
(If you’re making half the batch chocolate, divide the dough and mix cocoa powder into one half.)
4. Shape the Cookies
Scoop about 1½ tablespoons of dough per cookie.
Roll into balls and place them on the prepared baking sheet.
Flatten each slightly with a fork, making that classic crisscross pattern.
5. Bake
Bake for 10–12 minutes, until the edges are set and lightly golden.
Let them cool completely — they’ll firm up as they cool.
6. Serve
Enjoy warm with a glass of almond milk, or store in an airtight container for up to 5 days.
🌟 Tips & Variations
Crunchy style: Stir in crushed peanuts before baking.
Salted caramel: Drizzle sugar-free caramel syrup on top once cooled.
Double chocolate: Mix in a few sugar-free chocolate chips for extra indulgence.
🍽 Nutrition (per cookie, about 12 total)
Calories: ~130 | Net Carbs: 2–3g | Fat: 11g | Protein: 5g
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