Preheat oven to 350 degrees. In a large bowl beat butter, brown sugar, and peanut butter until well blended. Add eggs and vanilla. Blend well. Mix dry ingredients together and slowly add to wet mix. Roll dough into balls and dip in granulated sugar.
Let’s talk about keto sweeteners! The key to keeping these peanut butter cookies low carb is to use a keto-friendly sweetener. We love using monk fruit such as Lakanto in keto peanut butter cookies as the texture and taste are both fantastic tasting. I have also used granular Swerve to make them with success.
And, if you’re on the prowl for more excellent peanut butter desserts, don’t forget to check out our one-bowl peanut butter blondies! Classic (you know, sugar!) peanut butter cookies call for a 1:1:1 ratio. i.e. 1 egg for 1 cup peanut butter for 1 cup sugar.
These melt-in-the-mouth cookies are named as "Peanut Butter Cookies" because they are made with peanut AND butter. Technically, these cookies are made with peanut butter but NOT the regular thick peanut butter that is made with added oil, sugar, salt and emulsifier.