These Keto Peanut Butter Cookies are grain free, sugar free, and gluten free, but thick, chewy, and soft! They’re the perfect low carb cookie and have just 2 net carbs each! Made with almond flour!
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Just a handful of ingredients, a few minutes of mixing, 10 minutes in the oven, and a couple of minutes to cool and you’ve got the most perfect little keto peanut butter cookie to munch on!
And I don’t know about you, but I firmly believe that peanut butter treats are the BEST treats. Our keto peanut butter balls and keto peanut butter pie are two of my favorite treats!
We grew up eating the peanut butter cookies with the crisscross marks from the fork and I’m a believer that nothing beats a classic so here we are. Just this time we made them low carb, sugar free, and gluten free!
These almond flour peanut butter cookies are seriously going to become a favorite in your house. My kids love them just as much as I do and I love that I can make them something sweet without the sugar!
And since these are gluten free peanut butter cookies, they’re good for sharing with your friends with gluten sensitivities or allergies!
INGREDIENTS
- 1 cup creamy no sugar added peanut butter
- 1 cup brown sugar replacement
- 1 large egg
- 1 teaspoon vanilla
- ⅓ cup finely ground almond flour
- 1 teaspoon baking soda
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Add the peanut butter, brown sugar, egg, and vanilla to a mixing bowl and beat with an electric mixer until well combined.
- Add the almond flour and baking soda and mix well.
- Use a medium cookie scoop to scoop out 18 balls of dough onto a parchment lined baking sheet.
- Use a fork to make a crisscross pattern in each ball of dough.
- Bake for 8-9 minutes or until the cookies are set on the edges. Do not overbake.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
