Ingredients:

  • 1 cup Natural, Creamy Peanut Butter (no added sugar)
  • 1/2 cup Granulated Keto Sweetener (powdered preferred)
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Fine Almond Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Preheat the oven to 175°C (350°F). Line two baking trays with parchment paper.
  2. In a mixing bowl, thoroughly combine the peanut butter, keto sweetener, egg, and vanilla extract. Beat until the mixture is uniform, creamy, and pale.
  3. Introduce the dry ingredients: Add the almond flour, baking powder, and sea salt to the wet mixture.
  4. Mix the dough only until the dry ingredients are just incorporated. Do not overmix. The dough should be thick, sticky, and slightly stiff.
  5. Scoop the dough into 12 even balls (about 1.5 tablespoons each) and place them on the prepared baking trays.
  6. Chill the baking trays in the refrigerator for a minimum of 30 minutes. This step is non-negotiable for low-carb cookies to prevent spreading.
  7. Remove the dough from the fridge. Using the back of a fork, gently flatten each ball, pressing firmly enough to create the traditional cross-hatch pattern.
  8. Bake for 12 to 15 minutes. The cookies are done when the edges are set and light golden brown, but the centres still look slightly soft.
  9. Remove the cookies from the oven and leave them on the baking trays for at least 15 minutes before attempting to move them, as keto cookies are extremely fragile when hot.
  10. Transfer cooled cookies carefully to a wire rack before serving.