3 Ingredient Keto Peanut Butter Pudding Cookies – The BEST Low Carb Flourless Keto Cookies {Easy}

Keto Cookies – Low Carb 3 Ingredient Peanut Butter Cookie

Easy 3 ingredient keto peanut butter cookies.

Are you looking for an easy low carb dessert?

If so, here is an easy low carb dessert this is a must recipe to have in your recipe box.

Try these delicious 3 ingredient keto peanut butter pudding cookies.

NO egg, Flourless and sugar free cookies you can mix up in under 10 minutes.

Low carb cookies that are sure to be a crowd pleaser.

These sugar free jello pudding cookies will be loved by all – family, friends, kids and even picky eaters – take them to a party or make them for yourself.

Even if you have family or friends not on the ketogenic diet they will love these cookies – they are so delicious.

This is a low carb dessert recipe that is super easy and simple – no fail!

Follow the step by step instructions to make these amazing homemade keto 3 ingredient peanut butter cookies!

If you love these check out other keto cookies below

These peanut butter cookies are so delicious and make a great sweet treat. Perfect keto low carb dessert, breakfast, snack or treat. Grab your ingredients and learn how to make Keto Peanut Butter Cookies – Pudding Cookies

Preheat oven to 350F. Line baking sheet with parchment paper.

Add ingredients to a medium mixing bowl. Thoroughly combine all the ingredients.

Using a medium cookie scoop, scoop out dough and roll into a ball with your hands. Place on baking sheet, about 1” apart.

Using a fork, gently press down, making a criss cross pattern.

Bake 12-15 minutes, until baked through. Allow to cool 10 minutes before removing.

Enjoy

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Keto Peanut Butter Cookies

Ingredients

1 packet fat-free sugar-free instant vanilla pudding mix
1/2 cup Santa Cruz Organic Light Creamy Peanut Butter
1 egg

Instructions

Preheat oven to 350F. Line baking sheet with parchment paper.
Add ingredients to a medium mixing bowl. Thoroughly combine all the ingredients.
Using a medium cookie scoop, scoop out dough and roll into a ball with your hands. Place on baking sheet, about 1” apart.
Using a fork, gently press down, making a criss cross pattern. Bake 12-15 minutes, until baked through. Allow to cool 10 minutes before removing.

Recipe Notes
Makes 10 cookies with small ice cream scoop