2 Ingredient No Bake Keto Peanut Butter Cookies Recipes

2 INGREDIENT NO BAKE KETO PEANUT BUTTER COOKIES

2 Ingredient No Bake Keto Peanut Butter Cookies image

These no bake peanut butter cookies are just 2 ingredients and take about five minutes to make. They make a perfect quick and easy snack.

Provided by Kirbie

Categories Snack

Time 5m

Number Of Ingredients 2

Ingredients

1/2 cup natural creamy peanut butter (unsweetened)
1 - 1 ½ tbsp Lakanto maple flavored syrup

Steps:

Line a cookie sheet with parchment paper.
In a medium bowl combine peanut butter with 1 tbsp syrup. Use a spatula to stir the syrup into the peanut butter. At first the peanut butter will become more liquidy as your stir in the syrup. However as you continue to mix it in, you should see the peanut butter seize and thicken and become a cookie dough consistency. Mix in the syrup until it is completely incorporated. Start with 1 tbsp of syrup and taste the dough after it is mixed in. If it's not sweet enough, you can add another 1/2 tbsp. Do not add too much syrup because it will make your dough soft and sticky.
Scoop 1 tbsp of dough and place onto prepared cookie sheet. Repeat with remaining dough, spreading cookies 1 inch apart. Use the back of a fork to make crisss-cross patten on cookies. Cookies can be enjoyed right away. They can also be refrigerated for 30 minutes which will make them slightly firmer. Store uneaten cookies in the fridge in an airtight container.

Nutrition Facts : ServingSize 1 cookie, Calories 101 kcal, Carbohydrate 4 g, Protein 4 g, Fat 9 g, Sodium 5 mg, Fiber 2 g, Sugar 1 g

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In a large bowl add peanut butter and 1 ½ tbsp syrup. Use a spatula and mix the syrup into the peanut butter. At first the peanut butter will become more liquidy as your stir in the syrup, but as you continue to stir, you should see the peanut butter thicken. Continue to stir until the peanut butter becomes as thick as cookie dough and pulls away from the sides of the bowl and can form a dough. Taste the dough and if it is not sweet enough for you, you can add another 1/2 tbsp of syrup and stir that in.
Scoop 1 tbsp of dough and roll between palms until it forms a smooth round ball. Place onto baking sheet. Repeat with remaining dough, spacing cookies 1 inch apart. Gently press balls to form a thick round disk (about 1/2 inch thick). Use the back of a fork to make crisss-cross patten on cookies. Cookies can be enjoyed right away. They can also be refrigerated for 30 minutes which will make them slightly firmer. Store uneaten cookies in an airtight container.

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