4 Ingredient Keto Peanut Butter Cookies Recipes

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4-INGREDIENT KETO PEANUT BUTTER COOKIES

Kids will love these scrumptious low-carb keto cookies; all you need is peanut butter, vanilla extract, an egg, and some sugar substitute.

Provided by Fioa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 4



4-Ingredient Keto Peanut Butter Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
  • Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
  • Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 12.4 g, Cholesterol 15.5 mg, Fat 11.2 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 2.1 g

1 cup peanut butter
½ cup low-calorie natural sweetener (such as Swerve®)
1 egg
1 teaspoon sugar-free vanilla extract

4-INGREDIENT, NO-BAKE CHOCOLATE PEANUT BUTTER KETO COOKIES

Craving something delicious but low carb? Try these easy vegan no-bake peanut butter chocolate cookies, made with only 4 ingredients and totally keto-friendly.

Provided by Fioa

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h47m

Yield 20

Number Of Ingredients 4



4-Ingredient, No-Bake Chocolate Peanut Butter Keto Cookies image

Steps:

  • Line a baking sheet with parchment paper.
  • Place peanut butter and yacon syrup in a microwave-safe bowl. Microwave at 60% power until melted, about 1 minute. Add coconut flour; mix well until a thick dough is formed.
  • Shape dough into small balls and place on the prepared baking sheet; press into flat cookies.
  • Freeze until cookies are hard, about 1 hour.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dip the cookies in the chocolate until fully coated. Chill in the fridge until set, about 30 minutes.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 26.1 g, Fat 23.7 g, Fiber 7 g, Protein 8.9 g, SaturatedFat 9 g, Sodium 118.4 mg, Sugar 2.4 g

2 cups peanut butter
½ cup yacon syrup
¾ cup coconut flour
2 cups vegan chocolate chips

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  • Using a cookie scooper, scoop the cookies on the baking mat and then using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies.
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