Keto Peanut Butter Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 117kcal

Prep. Preheat oven to 375 F and line a baking sheet with parchment paper.
Combine. In a large bowl, use an electric mixer to beat together erythritol (1 1/4 cup), peanut butter (1 cup ), and eggs (3).Add in the peanut flour (3/4 cup), baking soda (1 teaspoon), vanilla (1 teaspoon), and salt (1/4 teaspoon), and mix to combine.
Form cookie dough into 18 round disc, and place 2” apart on the prepared baking sheet. Use a fork to press the cookies down into ½” thickness, while creating a criss-cross pattern on top.
Bake. 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 move them too soon). Option to sprinkle with salt, and enjoy!

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.
Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
Make sure your peanut butter isn't dry, otherwise it'll be hard to combine your ingredients. If it is, mix in a tablespoon or melted coconut oil, or more, until your dough is easy to shape.
Peanut flour should only contain defatted peanuts and salt and is different than peanut butter powder (which is often sweetened with sugar). Each brand defats the peanuts in varying amounts, I prefer Protein Plus Peanut Flour!
Nutritional information is for 1 cookie if you make 18 cookies using this recipe. Each contains .75g erythritol, which makes the NET carb count about 3g per cookie:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com