Keto Peanut Butter Cookies with Coconut Flour
Indulge in the easy and delectable Keto Peanut Butter Cookies with Coconut Flour. These cookies are a perfect combination of creamy peanut butter, sweetened with powdered erythritol and infused with the delightful flavor of coconut. With simple ingredients and minimal effort, these cookies are a quick and satisfying treat for anyone following a ketogenic lifestyle.
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Servings: 16
Calories: 126kcal
Ingredients
- 1 cup peanut butter creamy
- 1/2 cup powdered erithrytol swerve or other
- 1/4 cup coconut flour
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, powdered erythritol, coconut flour, softened butter, egg, vanilla extract, and a pinch of salt. Stir well until all the ingredients are thoroughly combined and a dough forms.
- Take small portions of the dough and roll them into balls, approximately 1 inch in diameter. Place the dough balls onto the prepared baking sheet, leaving some space between them.
- To create a crisscross pattern on the cookies, lightly press each dough ball with a fork, first horizontally and then vertically.
- Bake the cookies in the preheated oven for about 12-15 minutes, or until they are golden brown around the edges.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy these delicious Keto Peanut Butter Cookies with Coconut Flour as a delightful snack or dessert.
Nutrition
Calories: 126kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Fiber: 2g