Craving a delectable treat that won't derail your ketogenic lifestyle? Look no further! These mouthwatering Almond Flour Peanut Butter Cookies are about to become your new obsession. Imagine biting into a perfectly crisp, golden-edged cookie that's not only incredibly delicious but also aligns perfectly with your low-carb, high-fat diet. With just a few simple ingredients and minimal prep time, you'll be whipping up these irresistible cookies that prove healthy eating can be absolutely scrumptious!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Keto
Serves: 16 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup natural peanut butter
- 1/4 cup erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a medium mixing bowl, combine the almond flour, erythritol, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.
- In a separate bowl, mix the natural peanut butter, large egg, and vanilla extract. Blend these wet ingredients thoroughly until they form a smooth, consistent mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously to create a cohesive cookie dough. The texture should be slightly sticky but firm enough to form into balls.
- Using a cookie scoop or tablespoon, portion out the dough into 16 equal-sized balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently press down on each cookie ball with a fork, creating a classic crisscross pattern and slightly flattening the cookies.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Choose a natural, no-sugar-added peanut butter to keep the recipe truly keto-friendly.
- Don't overmix the dough - this can lead to tough cookies.
- Use a fork with a light touch when creating the classic crisscross pattern.
- Watch the cookies carefully in the last few minutes of baking to prevent burning.
- Allow cookies to cool completely to achieve the perfect texture and prevent crumbling.
- For extra richness, you can add a few sugar-free chocolate chips or a light sprinkle of sea salt before baking.
- Store in an airtight container to maintain freshness and prevent them from becoming too dry.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 3g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 15mg
