Dom
Culinary Explorer
Perfect Keto Snack!
Ingredients:
- 1 cup creamy peanut butter (make sure it has no added sugar and is low-carb)
- 1/2 cup granulated erythritol or monk fruit sweetener (adjust to taste)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dough:
- In a large bowl, combine the peanut butter and granulated erythritol (or monk fruit sweetener). Mix until well combined.
- Add the egg, vanilla extract, baking soda, and a pinch of salt. Mix until the dough is smooth and uniform.
- Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to gently flatten each dough ball, creating a crisscross pattern on top. This also helps the cookies bake evenly.
- Bake:
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. The centers might look slightly soft, but they will firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy your keto peanut butter cookies as a tasty low-carb snack or dessert!
Tips:
- Peanut Butter: Ensure you use a peanut butter that has no added sugars or carbohydrates. Natural or unsweetened peanut butter works best.
- Sweetener: Adjust the amount of erythritol or monk fruit sweetener based on your taste preference. Some sweeteners are sweeter than others, so you may need to experiment.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
They’re the perfect combo of low-carb and delicious.
