Directions: |
Directions:Instructions
Begin by preheating your oven to 375°F (190°C).
In a mixing bowl, combine the natural peanut butter, egg, and 1/3 cup of granulated Monk Fruit Allulose Blend (set aside 1 teaspoon for later). Blend these ingredients until smooth.
Add 1 tablespoon of coconut oil to the dough and mix well.
Incorporate the coconut flour and Xanthan Gum into the dough, distributing them evenly.
Pour in the vanilla flavoring and mix.
Set aside the 1 teaspoon of granulated Monk Fruit Allulose Blend for now.
Using a cookie scoop or spoon, place small portions of the cookie dough onto a parchment paper-lined cookie sheet, leaving space between each dough ball.
Use a fork to gently press down on the top of each cookie, creating a criss-cross pattern and flattening them slightly.
Sprinkle the reserved 1 teaspoon of granulated Monk Fruit Allulose Blend on top of the cookies.
Bake the cookies in the oven for 7-9 minutes until they turn very light brown around the edges.
Carefully remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Once thoroughly cooled, enjoy!
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 3g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 8mg | Iron: 0.4mg |
Personal
Notes: |
Personal
Notes: Notes
The sugar-free sweetener is not calculated in nutritional information since most subtract to get net carbs.
Tips for the BEST Keto Peanut Butter Cookie Recipe
Room temperature eggs work best: Let your egg sit out for a bit before using it; it'll mix in better and make your dough smoother.
Coconut Oil Trick: If your coconut oil is hard, gently warm it up for easy mixing.
Mix, but Not Too Much: Stir until everything's combined, but don't go overboard; overly mixed dough can lead to tough cookies.
Cool in the Fridge: If your dough is sticky, pop it in the fridge for 10-15 minutes – it'll be easier to work with.
Scoop the Same Size: Use a cookie scoop or ice cream scoop to get cookies that are all the same size and bake evenly.
Fork Flattening Made Easy: Dip your fork in a little water or oil to prevent sticking when flattening your cookies.
Watch Closely: Check your cookies a minute or two before the minimum time – they should be lightly golden around the edges.
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