Keto Vanilla Peanut Butter Cookies (Print Version)
Soft, chewy keto vanilla peanut butter cookies with rich nutty flavor and low net carbs.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup natural peanut butter, unsweetened, creamy or chunky
02 - 1 large egg
03 - 1 teaspoon vanilla extract
→ Dry Ingredients
04 - 1/2 cup erythritol or monk fruit sweetener
05 - 1/2 teaspoon baking powder
06 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix peanut butter, egg, and vanilla extract until the mixture is smooth and fully combined.
03 - In a separate small bowl, whisk together erythritol, baking powder, and salt.
04 - Add the dry ingredient blend to the wet mixture and stir until you achieve a thick, cohesive dough.
05 - Scoop tablespoon-sized portions of dough, roll into balls, and set on the prepared baking sheet with a 2-inch gap between each.
06 - Gently flatten each ball with a fork, imprinting a crisscross design.
07 - Bake for 10 to 12 minutes until edges are set and lightly golden.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- No flour or fancy ingredients means you can whip these up whenever that cookie urge strikes.
- The baked edges stay crisp while the centers are deliciously soft, making them a crowd-pleaser for keto and non-keto friends alike.
02 -
- Rushing to pick up a hot cookie will leave you with a crumbly mess—they really do need a few minutes to set.
- Swapping in almond butter changes the whole vibe: nuttier, richer, and just as good for variety.
03 -
- If the dough seems too sticky to handle, pop it in the fridge for 10 minutes—it helps shape more evenly.
- A sprinkle of flaky salt before baking adds a gourmet touch that elevates every bite.