Almond Flour Peanut Butter Cookies
Servings 18 Cookies
Calories 135kcal
Ingredients
- 1 1/4 Cup Golden Swerve or Lakanto (see sweetener notes below) I use Swerve
- 1 Cup Almond Butter unsalted**
- 4 Eggs
- 1 Cup Almond Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Kosher Salt
- 1 Cup Keto Chocolate (or regular if you aren't watching your carbs)
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat together erythritol (1 1/4 cup), unsalted almond butter (1 cup) and eggs (4).
- Add in the almond flour (1 cup), baking soda (1 teaspoon), vanilla (1 teaspoon) and salt (1/4 teaspoon), and mix to combine.
- Form cookie dough into 18 round discs, and place 2” apart on the prepared baking sheet.
- Toss cookies in preheated oven and bake for 8-10 minutes.
- Allow cookies to cool on the tray completed before removing. (they’ll fall apart if you try to snack too soon). Enjoy!
Notes
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. *Be sure to grab a low carb peanut butter, as many products contain added sugars.
- Each cookie contains .75 g erythritol (sugar alcohol) carbs, which makes the NET carb count of each cookie about 3g.
- The nutritional information is for 1 cookie if you make 18 cookies using this recipe:
Nutrition
Calories: 135kcal | Total Carbohydrates: 5g | Protein: 5g | Fat: 12g | Sodium: 108mg | Fiber: 2g | Sugar: 1g | Net Carbs: 3g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com