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Keto Peanut Butter Cookies (Crispy-Chewy)

Almond flour and peanut butter cookies sweetened with erythritol, baked just until the edges set so the centres stay soft and firm up on cooling.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fine almond flour
  • 1/2 cup granulated erythritol or monk fruit blend
  • 1/2 cup unsweetened no-stir peanut butter
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt

Equipment

  • Oven
  • Two bowls
  • Sheet pan

Method
 

  1. Heat the oven to 350°F (175°C) and line a sheet with parchment.
  2. Whisk the almond flour, sweetener, baking powder, and salt. Separately mix the peanut butter, egg, vanilla, and melted butter until smooth, then combine into a thick dough. Rest 3 minutes if sticky.
  3. Scoop 12 balls, roll, set on the tray, and flatten with a fork in a crisscross to about 1/2 inch.
  4. Bake 9 to 11 minutes, until the edges look set and lightly golden. The centres will still look soft.
  5. Cool on the tray 10 minutes before moving; they firm as they cool.

Notes

Glossy dough? Mix in 1 to 2 tsp more almond flour and rest 5 minutes.
Crumbly when shaped? Add 1 to 2 tsp water or melted butter.
Spreading thin? Chill the portioned dough 15 minutes before baking.