Ingredients
Scale
- 1 cup (256 g) natural creamy peanut butter, unsweetened and stirred well
- 1/2 cup granulated monk-fruit/erythritol sweetener that measures 1:1 like sugar
- 1 large egg
- 1/4 cup (28 g) fine blanched almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt, or a pinch if the peanut butter is very salty
Instructions
- Heat the oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper.
- In a medium bowl, stir the peanut butter, granulated sweetener, egg, and vanilla until smooth and uniform.
- Add the almond flour, baking soda, and salt. Stir just until no dry pockets remain. If the dough is very glossy or too soft to scoop, chill it for 10 to 15 minutes.
- Divide the dough into 12 equal portions and roll gently into balls. Space them about 2 inches apart on the prepared baking sheet.
- Press each dough ball with a fork, rotate the fork 90 degrees, and press again to make a crisscross pattern. Aim for cookies about 1/2 inch thick.
- Bake for 9 to 11 minutes, until the edges look set and lightly golden while the centers are still a little soft.
- Leave the cookies on the baking sheet for at least 15 minutes so they can firm as they cool.
- Transfer the cooled cookies to a wire rack. Serve once fully cooled or store in an airtight container.
Notes
- Stir natural peanut butter thoroughly before measuring so the oil and solids are evenly combined.
- Sweetener brands behave differently. The recipe is written for a granulated monk-fruit/erythritol blend that measures 1:1 like sugar.
- Do not taste the raw dough because it contains raw egg.
- If the dough spreads before baking, chill it for 10 to 20 minutes.
- Nutrition values are estimates based on 12 equal cookies. Product labels, especially for peanut butter and keto sweetener, can change the totals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto