Keto Peanut Butter Cookies Recipe

Peanut butter: Smooth and unsweetened, this forms the base of the cookies and provides a rich, nutty flavor.

Granulated erythritol: A low-carb sweetener that replaces sugar, giving the cookies their sweetness without the carbs.

Egg: Acts as a binder to hold the ingredients together and gives the cookies structure.

Vanilla extract: Adds a touch of warmth and enhances the overall flavor of the cookies.

When mixing the peanut butter, erythritol, egg, and vanilla extract, ensure that the peanut butter is at room temperature. This will make it easier to blend all the ingredients smoothly and evenly, resulting in a more consistent cookie dough. If the peanut butter is too cold, it can be stiff and difficult to mix, which might lead to uneven cookies that don't bake properly.

• smooth, unsweetened peanut butter - Substitute with almond butter: Almond butter has a similar texture and is also low in carbs, making it a great keto-friendly alternative.

• smooth, unsweetened peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is another low-carb option that provides a similar creamy consistency and nutty flavor.

• granulated erythritol - Substitute with monk fruit sweetener: Monk fruit sweetener is a natural, zero-calorie sweetener that works well in keto recipes and has a similar sweetness level to erythritol.

• granulated erythritol - Substitute with stevia: Stevia is another keto-friendly sweetener that can be used in place of erythritol, though it is much sweeter, so use it sparingly.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative and helps bind the ingredients together.

• large egg - Substitute with chia egg: A chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water) is another vegan option that provides similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the cookies.

• vanilla extract - Substitute with maple extract: Maple extract can provide a rich, sweet flavor that pairs well with the nutty taste of the cookies.

• To keep your keto peanut butter cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to one week.
• If you prefer a longer storage option, place the cookies in an airtight container and refrigerate them. This will extend their shelf life to about two weeks.
• For even longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy a frozen cookie, simply let it thaw at room temperature for about 10-15 minutes. Alternatively, you can warm it up in the microwave for a few seconds for a freshly baked taste.
• To prevent the cookies from sticking together when freezing, you can place a piece of parchment paper between each cookie.
• If you want to freeze the cookie dough instead of the baked cookies, roll the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the keto peanut butter cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-7 minutes until they are warmed through.

• Use a microwave for a quick reheat. Place a few cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft.

• For a toaster oven, set it to 300°F (150°C). Place the cookies on a tray and heat for 3-5 minutes. This method helps maintain their crisp edges while warming the center.

• If you prefer a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• For an air fryer, set it to 300°F (150°C). Place the cookies in the basket in a single layer. Heat for 2-3 minutes, checking frequently to avoid overcooking.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the peanut butter, erythritol, egg, and vanilla extract until smooth.

• Baking sheet: Used to place the rolled dough balls for baking.

• Fork: Used to flatten each dough ball and create a crisscross pattern.

• Wire rack: Used to cool the cookies completely after they have been baked.

• Measuring cups: Used to measure the peanut butter and erythritol accurately.

• Measuring spoons: Used to measure the vanilla extract accurately.

• Spatula: Used to transfer the cookies from the baking sheet to the wire rack.

Pre-measure ingredients: Measure out peanut butter, erythritol, egg, and vanilla extract ahead of time to streamline the mixing process.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

One-bowl method: Mix all ingredients in one bowl to minimize dishes and save time on cleanup.

Batch baking: Double the recipe and freeze extra cookie dough balls for quick baking later.

Cooling rack ready: Have a wire rack prepared for cooling to avoid delays once the cookies are baked.