In a large bowl mix together peanut butter, coconut oil, monk fruit sweetener and vanilla. Combine well; Transfer to a parchment-lined 8×8 baking dish
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Preheat oven to 350 degrees. Add the peanut butter, brown sugar, egg, and vanilla to a mixing bowl and beat with an electric mixer until well combined. Add the almond flour and baking soda and mix well. Use a medium cookie scoop to scoop out 18 balls of dough onto a parchment lined baking sheet.
These Almond Flour Peanut Butter Cookies are keto, sugar free, and gluten free, but thick, chewy, and soft! They’re the perfect low carb cookie and have just 2 net carbs each!
Almond Flour – Almond flour works great as a replacement for flour in these keto peanut butter cookies, it holds together well with a great texture! We use Thrive Market for a lot of our specialty ingredients and keto snacks or products.
Store peanut butter cookies in an airtight container with a slice of bread (to absorb excess moisture) at room temperature for up to 7 days. Freeze extra dough (either shaped into a roll or into balls) in a zippered bag labeled with the date on the outside and they’ll keep up to 3 months. Other Keto Recipes To Try!