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prep time
10 min
cook time
10 min
ready time
20 min
Keto 5 Ingredient Peanut Butter Cookies
Peanut butter cookies are a popular chewy dessert that never seems to disappoint. These nutty cookies are one of the best Keto 5 ingredient treats because they are easy to prepare, contain 4g of carbs, and are super satiating. You can whip up this snack in minutes using only one bowl.
Which type of peanut butter is best for this recipe?
Choose a brand of peanut butter that is sugar-free and Keto-friendly. Check the labels, and make sure that no sugar or sugar syrups have been added. It would be best to use thick peanut butter instead of thin peanut butter. As for texture, you can use either creamy or chunky according to your preference.
How to store these Keto cookies?
These cookies will stay fresh if stored in an airtight container at room temperature for 3 days. You can also keep them in the fridge for up to a week and heat them for 20 seconds in the microwave before consuming them.
Can you use other types of nut butter for this recipe?
Absolutely! Try swapping the peanut butter for almond butter, cashew butter, or sunflower butter.
How can you customize this recipe?
These Keto 5 ingredient peanut butter cookies are perfect the way they are, but you can still add your creative touch to them. You can add chocolate chips, chopped peanuts, or a swirl of sugar-free jam.
What type of sweetener can you use for this recipe?
We have used erythritol as it is paleo and Keto-friendly. However, you can use other powdered or granulated low-carb sweeteners like monk fruit sweetener or xylitol.
Net Carbs
3.9 g
Fiber
1.3 g
Total Carbs
5.2 g
Protein
5.7 g
Fats
12.4 g
146 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut butter
1 cup
Erythritol Granulated
0.5 cup
Raw egg
1 large
Almond flour
3 tbsp
Vanilla extract
1 tsp
Recipe Steps
steps 4
20 min
Step 1
Preheat your oven to 350 F/ 180 C and line a baking sheet with parchment paper. Add the peanut butter to a bowl and microwave for 20-40 seconds until slightly softened. You don’t want it too warm, or else it will cook the egg.Step 2
Add the erythritol, egg, almond flour, and vanilla extract to the bowl. Whisk until a dough forms. Cover with plastic wrap and freeze for 15 minutes.Step 3
Take the bowl out of the freezer and scoop the cookie dough into 12 small balls. Place on the baking sheet and press to flatten slightly. Using a fork, make a crisscross pattern.Step 4
Bake for 10-12 minutes until slightly golden. Take the baking sheet out of the oven and let the cookies cool for 10 minutes. Serve immediately or store in an airtight container.
Comments
Shewoff642 a year ago
Taste is great and they don't send my sugar over 150 which is my set limit. But, they about crumble to pieces when you pick them up. Any suggestions? Otherwise these are my go to cookie now!
cindythornton04 9 months ago
Make sure you cook them completely before you touch them.