Keto Peanut Butter Cookies With Almond Flour

Keto Peanut Butter Cookies
 

Are you craving peanut butter cookies? Then these Keto Peanut Butter Cookies are here to come to your rescue. They are low in carbs, grain and gluten-free, yet also keto-friendly. What’s not to love?

I’ve always been a fan of a good peanut butter cookie. In fact, it’s one of the first cookies I ever attempted to make homemade.

That should give you some indication of how important it was for me to create a keto peanut butter cookie recipe that worked perfectly.

Since I first started baking, I have created many cookie recipes and have been having so much fun converting my favorites into keto-friendly versions. You can find my complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. 

Although I’ve seen plenty of low carb peanut butter cookie recipes that use only three basic ingredients, I must tell you I’m not a fan. Yes, those are easy cookies but the flavor and texture just didn’t measure up for me. 

Remember I was after a true peanut butter cookie experience. Please understand that when this girl gets a craving it’s vital I come up with a recipe alternative that works because cheating is just not an option. Not unless I’m willing to pay for the days of inflammation I’m bound to experience afterward.

Trust me when I tell you that the battle to be pain-free is challenging enough when I eat according to plan. So I don’t need to make matters worse by intentionally eating off course.

Perfect Keto Kickstart Guide

I say all that to say that, a substitute needs to be spot on to avoid a fibromyalgia setback for this girl.

The problem I had with these cookies is that they just did not have enough structure and crumbled too easily. And that’s not what I was craving.

I wanted a keto peanut butter cookie that I could sink my teeth into and that would remind me of the one I made countless of times for my family.

Keto Peanut Butter Cookies
Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

I’m happy to report that my determination paid off. Because I was able to create a recipe for keto peanut butter cookies that not only quenched a craving but that I could proudly share with you.

My recipe calls for all-natural peanut butter, egg, sugar substitute, butter and a cup of almond flour.

That one cup of almond flour made all the difference. It’s what gave these cookies the perfect consistency. 

Choosing Your Sugar Substitute 

When it comes to choosing a sugar substitute for this recipe, any of your favorite equivalents would work. Just keep in mind that they have varying degrees of sweetness.

Some sugar substitutes measure cup for cup for sugar, while others are not as sweet as sugar and would require more in order to get the same level of sweetness.

Personally, I’m partial to Swerve, an erythritol blend, or Lakanto’s Monk fruit. If I had to choose between these two, I would go with Lakanto because it adds the sweetness but none of the cooling effect that erythritol sometimes produces. 

Keto Baking

Can I tell you that when I first started baking with low carb ingredients that I really struggled? That’s because keto baking can be a bit overwhelming.

There are just so many ingredients that simply do not behave exactly like their high carb counterparts.

Frankly, it was frustrating. Especially since I was an experienced baker who was used to baking with her eyes closed. It was enough to make me want to throw in the towel.

Today, I understand keto baking but that was not always the case.  Trust me those first attempts were an epic fail.  

So stay the course, because the satisfaction of knowing you are not only making something delicious but healthy, is quite rewarding.

Perfect Keto Tip

Perfect Keto
Use Code: FITTOSERVE for 20% Off

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

If you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.

By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being in a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the keto easily with this Start-Up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

Don’t start the Keto Diet until you calculate your Keto Macros easily  Using this calculator will customize the diet according to your goals and help you do the Keto Diet properly. 

Perfect Keto has generously offered a 20% off discount to our readers when you use the code: FITTOSERVE at checkout. 

Yield: 18

Keto Peanut Butter Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
It's a recipe for keto peanut butter cookies and it's low in carbs, grain-free, gluten-free, sugar-free and keto-friendly.

Ingredients

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Using an electric mixer, beat well the peanut butter, butter, sugar-substitute, and egg.
  3. To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated.
  4. Drop a teaspoon amount of dough to form little balls and place on a parchment lined cookie sheet.
  5. Once the dough balls are on the cookie sheet, flatten them with the tines of fork and to make a crisscross design.
  6. Bake in a 350-degree oven until lightly brown around the edges around 10-12 min. 
  7. Allow the cookies to cool completely before eating and storing as these cookies can be very fragile.
  8. Store leftovers in the refrigerator.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 152 Total Fat: 13.3g Saturated Fat: 4.7g Carbohydrates: 3.8g Fiber: 1.1g Sugar: 3g Protein: 5.1g

 

 

 

 

 

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8 Comments

  1. Hi Janice, you can print any of our recipes and share as long as you don't sell them. At this time we don't have the ability to put a print button to make that easier for you. Thanks for stopping by and commenting ?
     
  2. Hi Zakiya, I've never tried but it's worth doing so. You may need to taste to see the amount Of sweetness you desire is achieved. Let us know if you do. ?
     
  3. Hilda Solares
    Hi Jessica! It’s I stick of butter the equivalent to 1/2 cup of butter.
     
  4. They turned out well, thank you for posting. If I make them again, I will only use a half cup of Erythritol. They were way too sweet for us. Other than that, awesome.
     
  5. Like you, I'm an experienced baker of many years. I've been learning this new way of baking since my daughter and son in law decided to go on the Keto Diet a year ago. They've had a lot of success in losing weight and have made it a way of life. These cookies taste good and I thank you for this great recipe! I would like to make a couple of suggestions, though. Bake them at least 12 minutes, or until they begin to brown around the edges. This not only improves the flavor, but makes the texture more cookie-like. Also, if you let them rest on the cookie sheet until completely cool, they have less tendency to fall apart. As it is, they are very fragile.
     
  6. Has anybody tried making these without adding any sweetener at all?
     

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