Easy Peanut Butter Cookies – Keto, Low Carb & Gluten Free

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A classic peanut butter cookie recipe that’s Low Carb and Keto friendly, made in under 15 minutes!

If you’ve ever made peanut butter cookies before, you know how easy they can be to make.  These are so delicious and only takes 2 minutes to make the dough and another 12 to bake.

So you can have fresh cookies in under 15 minutes!  Spread a little sugar free homemade jam over the top and take it to the next level with a PBJ cookie!

Ingredients

1 cup Crazy Richard’s Creamy Peanut Butter (no sugar/only ingredient is peanut)

1/2 cup swerve confectioners

1 egg

Preparation

Preheat oven to 350F.

Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.

Using a mini cookie scoop, scoop out the dough and form into balls.

Place them on a baking sheet lined with parchment paper.

Smooth out using your hands.  Using a fork, make cross hatch marks, pressing down gently on each dough ball.

Bake for 10-12 minutes or until slightly golden.

Allow to cool completely before serving, this is important!

If you do not allow them to cool, they could crumble apart.

Makes 40 Mini Cookies/ 8 Servings

Macros:  Fat 17 grams – Protein 9 grams – Carbs (net) 4 grams

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Easy Peanut Butter Cookies - Keto, Low Carb & Gluten Free

If you've ever made peanut butter cookies before, you know how easy they can be to make.  These are so delicious and only takes 2 minutes to make the dough and another 12 to bake.  So you can have fresh cookies in under 15 minutes!  Spread a little sugar free homemade jam over the top and take it to the next level with a PBJ cookie!

Course Dessert

Prep Time 2 minutes

Cook Time 12 minutes

Total Time 14 minutes

Servings 8

Ingredients

• 1 cup Crazy Richard's Creamy Peanut Butter (no sugar/only ingredient is peanut)
• 1/2 cup swerve confectioners
• 1 egg

Preparation

• Preheat oven to 350F.
• Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.
• Using a mini cookie scoop, scoop out the dough and form into balls. Place them on a baking sheet lined with parchment paper. Smooth out using your hands.  
• Using a fork, make cross hatch marks, pressing down gently on each dough ball. Using a fork, make cross hatch marks, pressing down gently on each dough ball.
• Bake for 10-12 minutes or until slightly golden.  Allow to cool completely before serving, this is important!  If you do not allow them to cool, they could crumble apart.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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