Almond flour keto peanut butter cookies
These soft and chewy almond flour keto peanut butter cookies with crispy edges are delicious, low carb, and gluten-free cookies that are ready in just 30 minutes.
Servings: 10 cookies
- ½ cup (50g) almond flour
- ½ tsp teaspoon baking powder
- ½ tsp xanthan gum
- Pinch of salt
- ¼ cup (57g) unsalted butter, at room temperature
- ⅓ cup (65g) granulated sweetener, like Swerve or Sukrin
- ½ cup (120g) all-natural peanut butter
- 1 large egg, at room temperature
- ½ tsp vanilla extract
Preheat the oven to 350F (175C) and line the baking sheet with parchment paper.
In a small mixing bowl, combine the almond flour, baking powder, xanthan gum, and salt, then set aside.
In another mixing bowl, beat the butter and sweetener until creamy using a hand mixer. Then add the peanut butter, egg, and vanilla extract and beat again until fully incorporated.
Add the dry ingredients to wet and mix well until no dry ingredients are left. The dough should be firm enough to form balls.
Scoop 10 scoops of the dough, or roll 10 even balls (around 2 tbsp or 30g each), and place onto the baking sheet leaving some space in between. Bake for about 12-15 minutes on the middle rack until golden brown around the edges.
Remove from the oven and let cool down for at least 10 minutes (the cookies will be very soft right after baking; they will firm up during the cooling process) before placing on a cooling rack to cool down completely.
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 69mg | Iron: 1mg