4 Ingredient Keto Cookies – Low Carb Keto Peanut Butter Cookie Recipe
Best 4 ingredient keto Peanut Butter cookies.
If you are looking for an easy low carb dessert and one that is super tasty then this is a must try recipe.
Gluten free and sugar free keto friendly cookies you can mix up in under 10 minutes.
These low carb cookies are sure to be a crowd pleaser.
These 4 ingredient cookies will be loved by all – take them to a party, make them for yourself, family or friends.
Even if you have family or friends not on the ketogenic diet they will love these cookies – they are so delicious.
4 ingredient low carb Peanut Butter cookies and no one will know – they are that good!
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 cookies and be the hit of the party or your family!
Check out this simple keto recipe for the BEST low carb cookies.
So grab some keto essential ingredients and bake up some tasty cookies.
You won’t be disappointed with these amazing low carb cookies that are
perfect for a ketogenic diet. Great for a treat, snack or dessert!
Preheat the oven to 350 ° F.
In a bowl, combine Peanut Butter, almond flour, eggs and stevia.
Mix well until homogeneous.
Roll into a ball about 1 tbsp. and put on a baking sheet that has been lined
with parchment paper.
Use a wet fork to crush the cookies until you have about 1/2 inch thick.
Cook for 13 to 15 minutes.
Store in an airtight container in the refrigerator.
Please remember to SHARE on Facebook and PIN IT📌
📌 FOLLOW ME ON PINTEREST BY CLICKING HERE
Ingredients
- ½ cup Peanut Butter
- ¾ cup almond flour
- 1 egg
- 2 teaspoons stevia
Instructions
- Preheat the oven to 350 ° F.
- In a bowl, combine Peanut Butter, almond flour, eggs and stevia.
- Mix well until homogeneous.
- Roll into a ball about 1 tbsp. and put on a baking sheet that has been lined with parchment paper.
- Use a wet fork to crush the cookies until you have about 1/2 inch thick.
- Cook for 13 to 15 minutes. Store in an airtight container in the refrigerator.
Recipe Notes
See Nutritional Information Below
4 Ingredient Keto Cookies – Low Carb Keto Peanut Butter Cookie Recipe
Can u use almond butter instead of regular peanut butter
Is this liquid stevia or powdered?
Is this liquid or powdered Stevia?
Link is in the recipe 🙂 have a great one
These cookies were great ! I used monkfruit and added extra. Also added a couple splashes of real vanilla. Pulled then out of the oven after 10 minutes and let them cool on the cookie sheet. Delicious !
Donna Brewer,
How much Monkfruit did you use in place of the Stevia?
Thanks,
Karie
These cookies were great ! I used monkfruit and added extra. Also added a couple splashes of real vanilla. Pulled then out of the oven after 10 minutes and let them cool on the cookie sheet. Delicious !
Can these be frozen?
Could this recipe be used without the egg.
Don’t like stevia so used 1/3 c monkfriot and 1/3 c brown sugar swerve with a pinch of salt and 1 tsp vanilla. Also used chunked peanut butter. Delicious !
So how many can I eat. How many grams each
These are a nice treat especially with coffee or tea. I used 1/2 cup hazelnut flour and 1/4 cup almond flour. I also pushed into each cookie 3 sugar free chocolate chips before baking. My sweetener was monkfruit. I made 16 mini cookies at a little less than 1g carbs each
These are like real cookies. At 2.5 gram carbs it’s a great keto option. I used Swerve as the sweetener. They were the perfect texture. Not too crumbly. The fork dipped it water was a great tip.
Many people comment in various recipes, that they used monkfruit instead of stevia. Most monkfruit sweeteners I have seen are actually erythritol with a little monkfruit powdered extract added. I wonder if this is what people are actually using.
Swerve, btw, is erythritol and monkfruit, just like Lakanto.
Straight monkfruit extract would be overwhelming in the same amount as stevia. I have some, I add it to erythritol or allulose to reduce the amount needed, as it boosts the sweetness. Too much monkfruit gives it an unpleasant aftertaste.