Peanut Butter Keto Cookies That Taste Good [2 VIDEOS]

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Peanut butter keto cookies that actually taste good. Finding a delicious gluten-free, low carb cookie that’s soft and chewy is hard. Yet, these are still completely sugar free and keto friendly!

Previously, I did a roundup post and video of the best peanut butter keto cookies.

To my surprise there was some decent competition out there. But, I had to create something of my own. Peanut butter keto cookies that would be crunchy on the outside with a soft, chewy inside.

It took well over six times to get this recipe how I wanted. I refused to sleep at night without it being correct. All through my dreams were peanut butter keto cookies.

So, that was a lie. Not the six attempts though. The peanut butter keto cookies would come out crumbly. At times the texture happened to be terrible. Just a big mess!

Is peanut butter Keto friendly?

Yes, in its most natural form peanut butter if fine. You must read your labels due to added sugar being very popular in everything.

I normally choose a natural organic peanut butter. Salt added or taken away doesn’t matter. Due to salt being an electrolyte if the peanut butter doesn’t have it, I add in myself.

How to make peanut butter keto cookies:

You may notice that these keto cookies don’t have the traditional fork marks. Due to the stickiness of the dough the marks won’t turn out well. Think fathead dough, it’s a little sticky, icky.

Start with your blanched almond flour and coconut flour. The more fine ground your flours are the better. Some of the best brands are Anthony’s, Bob’s and Kirkland if you shop at Costco.

Mix in your xanthan gum, salt, baking soda and your keto sweetener of choice.

What is the best keto sweetener?

My go to sweetener of choice is always monk fruit. Lakanto uses erythritol mixed in with their monk fruit. Also adding a little liquid stevia can always bring out that extra sweetness in your low carb desserts.

For your wet ingredients simply mix your peanut butter, melted butter, liquid stevia and your egg together. Then combine.

Chill the dough for about an hour to allow all the flavors to mix together. You don’t have to but even chilling the dough overnight can yield a better flavor.

Tips

• Measuring with a cookie scoop, double your portions each cookie. Combine, then roll out you keto cookies with hand. This will produce the crunchy outside and soft, chewy inside.
• Cooking times vary, all stoves aren’t equal. Especially the one I cook with. Keep and eye on the peanut butter keto cookies browning edges.
• Baking soda vs baking powder. You can sub the baking soda out for baking powder. The keto cookies will rise a little more giving you a cake like texture possibly.

Macros

per cookies, makes 11 with cookie scoop

Peanut Butter Keto Cookies That Taste Good [2 VIDEOS]

Peanut butter keto cookies that actually taste good. Finding a delicious gluten-free, low carb cookie that's soft and chewy is hard. Yet, still completely sugar free and keto friendly!

5 from 2 votes

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Servings 11 cookies

Ingredients

 

1x2x3x

• 1 cup blanched almond flour
• 3 tablespoon Coconut flour
• 1/4 teaspoon Xanthan gum
• 1/2 teaspoon Salt (use half (1/4) if peanut butter is salted)
• 1/4 teaspoon Baking soda
• 1/3 cup granulated sweetener
• 1/4 cup sugar free peanut butter
• 1/4 cup unsalted melted butter
• 1 teaspoon Liquid stevia
• 1 large Egg

Instructions

 

• Preheat over to 350ºF
• Combine blanched almond flour, coconut flour, xanthan gum, salt, granulated sweetener and baking soda together
• For wet, combine peanut butter, melted butter, liquid stevia. Mix those then mix in your egg last.
• Combine dry and wet. Dough will be thick. After combined chill in refrigerator an hour
• Using a cookie scoop, scoop to scoopfuls and roll into one ball. Gently press down forming cookie. The cookies won't spread but they will rise slightly. Bake for 12-15 minutes
• Should make 11 cookies out of dough

Notes

You don't have to chill for one hour. You can make cookies as soon as dough is mixed. Chilling for an hour gives the ingredients more time to come together.

Switching baking powder will produce more of a rise because it is pre set to cause an reaction. Where the baking soda will rise slightly due to the acidity in the eggs.

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