Keto Friendly Peanut Butter Cookies Recipes

KETO PEANUT BUTTER COOKIES

Steps:

• Pre-heat oven to 350F.
• Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
• Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
• Bake 12 minutes. Cool for 10 minutes before serving.

KETO PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper.
• In a bowl combine all ingredients and mix with a spatula until well combined.
• Using a 1.5 tbsp cookie scoop, scoop out dough and form balls. Place on the baking sheet. Press with a fork forming a criss cross pattern.(see video)
• Bake for 12-15 minutes, until the tops are set and golden.Let the cookies cool for 10 minutes.

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees and grease a cookie sheet. Combine all the ingredients in a large bowl and mix well. Roll into about 1-inch balls and use a greased fork to press flat. Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won't look finished at first. You must wait for them to cool for the best results.

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a medium size bowl, add all the ingredients in a bowl and mix them all together until it's well combined.
• Roll the dough into 1 inch balls using a scoop or your hands.
• Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat.
• Tip: Those silicone baking mats are amazing! Cookies are evenly cooked and the cookie crust comes out perfect every single time! If you don't have any, I highly recommend ordering this Silicone Baking Mat Set on Amazon. It's money well spent!
• Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below.
• You will bake these cookies for about 12 to 15 minutes or until golden brown.
• Allow them to cool down for about 5 minutes before removing them from the tray.
• Store them in an airtight container if you have any left after the family gets a sniff of the wonderful aroma that leads through the house and gets them hovering over you in the kitchen just waiting to devour them!

KETO PEANUT BUTTER COOKIES

Steps:

• Heat the oven to 350. Line a baking sheet with parchment paper and set aside.
• Add the ingredients to a large mixing bowl and stir well to combine. Roll heaping tablespoon sized balls in your hands and place them 2 inches apart on a baking sheet. There should be five rows of three balls.
• Using a fork, lightly press down on the balls, creating a criss-cross pattern.
• Bake 10-12 minutes, rotating the baking sheet halfway through. ** You want to take these cookies out when they look slightly undercooked - golden but still soft **
• Cool in the pan for 5 minutes then transfer to a wire rack to finish cooling. Store covered at room temperature for three days or in the fridge for up to a week.

KETO PEANUT BUTTER COOKIES (ALMOND FLOUR)

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cookie sheet by lightly greasing or lining them with parchment paper.
• In a medium-sized bowl, using an electric mixer, beat well the peanut butter, softened butter, sugar substitute, vanilla extract, and egg.
• To this wet mixture add almond flour and baking powder and salt. Stir the mixture with the electric blender until fully incorporated.
• Then drop by the tablespoon or use a small cookie scoop of dough to form little balls and place them on the prepared cookie sheets.
• Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and make a crisscross design.
• Bake the cookies in the preheated oven until they are lightly brown around the edges about 15 minutes.
• Allow the cookies to cool completely before eating and storing as these cookies can be very fragile until they fully cool and set.
• Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.

THE BEST KETO PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
• In a mixing bowl, add all ingredients and mix together. Be sure to mix all the ingredients thoroughly.
• Roll the mixture into heaped tablespoon-sized balls and press onto your cookie sheet. These cookies do not spread at all so be sure to shape them into your desired size before baking and press with a fork or your fingers to create crunchy ridges. The ridgier (if that's a word), the better.
• Bake in the oven for 12-18 minutes or until the tops of the cookies are browning, and the edges are beginning to harden. They will get crunchy once cooled, the cooler they are the crunchier they become.
• Leave cookies to cool completely before enjoying.

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350F
• In a medium bowl combine all ingredients until thoroughly mixed
• Scoop heaping one tablespoon-sized piece of dough into 12-15 balls. Place 2 inches apart on lined cookie sheets and flatten in a criss-cross with a fork
• Bake for 12-15 minutes until edges of cookies are golden brown
• Let cool completely before eating.

3 INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350ºF. Prepare a cookie sheet with non-stick spray or parchment paper.
• In a large bowl, mix together the peanut butter, sweetener, and egg. Optionally, add a pinch of salt and a tsp of vanilla.
• Scoop out a tablespoon of dough and roll it into a ball. Place the cookie balls onto the cookie sheet.
• To help the cookies cook more evenly, flatten the cookie balls by pressing a fork down on top of them in a criss-cross pattern.
• Bake for 10 minutes, or until the cookies are just golden brown.
• Remove from baking sheet and cool before eating.

KETO-FRIENDLY* PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir peanut butter, sugar replacement, baking soda and egg until blended. Stir in chia seed, baking chips and peanuts.
• Shape into 22 (1 1/4-inch) balls. On lined cookie sheets, place balls 2 inches apart. While gently holding ball, carefully flatten each in crisscross pattern with fork.
• Bake 8 to 10 minutes or until edges are set. Cool completely on cookie sheets, about 30 minutes. Remove from cookie sheets to cooling rack. Store covered in airtight container.

KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a silicone baking mat.
• Using a hand mixer or stand mixer on high speed, cream together butter, confectioners swerve and brown swerve until light and fluffy. Add egg, vanilla, and peanut butter and beat until incorporated.
• Turn mixer speed to medium and slowly add almond flour, baking powder, and salt. Scrape down the sides of the bowl and keep mixing until batter is smooth.
• Using your hands, roll out 12 equal sized balls (about 2 tbsp each) and place them 2-3 inches apart on the prepared cookie sheet. (The batter will be pretty soft and sticky, so to form the cookies I like to spray my hands with cooking spray before handing the dough.)
• Spray a fork with cooking spray and then dip it in Confectioners'-style Swerve. Gently press down the fork onto each dough ball, pushing down the dough to about 1/3 inch thick, and then taking off the fork and turning it 90 degrees to press it down again, forming a criss-cross pattern. Keep dipping the fork in the swerve periodically to prevent it from sticking to the cookies.
• Bake cookies for 12-15 minutes until golden brown. Make sure to keep an eye on the cookies, as almond flour has a tendency to burn quickly.

VEGAN KETO PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 325 and prep a cookie sheet for nonstick. I like to use parchment paper on a rimmed baking or cookie sheet . You may need two sheet to bake these cookies as they spread. In a small bowl or cup, mix together the flaxseed meal with the water. Set this aside while you work.
• Next, in a small or medium sized bowl, use a fork or a whisk to mix together the almond flour, salt, and baking powder. Beat together the peanut butter, sugar alternative and the coconut oil until creamy in a large mixing bowl. Then add the flaxseed and water from the first bowl, vanilla extract, and the dry ingredients from the second bowl and combine until just mixed. Fold in the chopped peanuts.
• To form these cookies, roll them into a ball and then press them into the prepped cookies sheet. You can use a fork to create the crisscross pattern that is common with peanut butter cookies. Leave room between cookies as they will spread while baking.
• Bake these cookie for 10 minutes for a soft cookie. Or, bake these cookies for up to 15 minutes or until they are golden brown in the edges for a more crisp cookie. Allow the cookies to cool on the baking sheet before transferring.

4-INGREDIENT KETO PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.