One-Bowl Keto Peanut Butter Cookies: Quick And Easy

Ingredients

Wet ingredients

Wet components:

1 cup (2 sticks) unsalted butter, softened
1/2 cup creamy peanut butter, clean or chunky
1 giant egg
1 tablespoon vanilla extract
1/2 cup granulated erythritol sweetener (you can also use 1/4 cup liquid sweetener, corresponding to Swerve or Pyure)

Dry ingredients

Dry elements:

Almond flour

Coconut flour

Baking powder

Salt

Xanthan gum

Erythritol

Monk fruit sweetener

Instructions

Step 1: Preheat the oven

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2: Combine wet ingredients

In a microwave-safe bowl, soften unsweetened chocolate in 30-second increments, stirring in between, till easy.

Whisk in peanut butter, almond milk, egg, and vanilla extract till nicely combined.

Allow combination to chill to room temperature, about 5-7 minutes.

Step 3: Add dry ingredients

Add low-carb flour, baking powder, baking soda, salt, and cinnamon to the moist elements in the bowl. Use a whisk to combine until mixed, and don’t overmix.

Step 4: Scoop and bake

Using a cookie scoop or two spoons, scoop the dough into 12 equal balls. Place them on the ready baking sheet, spacing them evenly apart.

Flatten each ball with the tines of a fork, making a crisscross sample.

Bake for 10-12 minutes, or till the perimeters are golden brown and the tops are set.

Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill fully.

Enjoy your delicious keto peanut butter cookies!