Add to Collection
Go to Collections
Keto Peanut Butter Cookies
Made with just four ingredients, these keto peanut butter cookies are incredibly good. They are sweet but not too sweet, tasty, soft, and chewy.
Servings 12 cookies
- 1 large egg
- 1/3 cup granulated sweetener (such as Swerve)
- 1 cup natural creamy peanut butter (no sugar added)
- 1/3 cup dark chocolate chips (50 grams)
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a medium mixing bowl, lightly beat the egg. Whisk in the sweetener, then the peanut butter. Use a spatula to mix in the chocolate chips.
Using a cookie scoop, or a 2-tablespoon measuring scoop, spoon the batter onto the prepared baking sheet. Gently flatten the tops of the cookies with your hand or with the back of a spoon.
Bake until the edges are just beginning to brown, about 10 minutes. The cookies will still be soft at this point, but they will set as they cool.
Cool the cookies in the pan. They will be too soft to remove from the pan at this point.
Once they are cool, use a spatula to carefully remove them from the baking sheet.
Store the cookies at room temperature, in an airtight container, for up to 3 days.
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Sodium: 29mg | Fiber: 2g | Sugar: 2g