Almond Flour Peanut Butter Cookies (Keto)

Instructions

1. 1

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

2. 2

   In a large bowl, whisk almond flour, erythritol, baking powder, and salt.

3. 3

   In another bowl, mix peanut butter, melted butter, egg, and vanilla until smooth.

4. 4

   Combine wet into dry until a soft dough forms. If too crumbly, add 1 tsp water or 1 tsp peanut butter; if too wet, add 1–2 tbsp almond flour.

5. 5

   Scoop tablespoon portions (about 18). Roll into balls and place 1.5" apart on baking sheet.

6. 6

   Flatten with a fork in a crisscross pattern. Press chocolate chips on top if using.

7. 7

   Bake 10–12 minutes until edges are lightly golden. Cool on sheet 10 minutes, then transfer to rack.

8. 8

   Buttery, nut-forward, clean-sweet finish with a toasty almond background. Optional chocolate adds richness.

9. 9

   Low net carbs (almond flour, erythritol) and high in healthy fats to support ketosis.

10. 10

    Calories: 2,194 kcal

11. 11

    Protein: 78 g

12. 12

    Fat: 188 g

13. 13

    Total carbs: 57 g

14. 14

    Fiber: 32 g

15. 15

    Net carbs: 25 g

16. 16

    Calories: 122 kcal

17. 17

    Protein: 4.3 g

18. 18

    Fat: 10.4 g

19. 19

    Total carbs: 3.2 g

20. 20

    Fiber: 1.8 g

21. 21

    Net carbs: 1.4 g

22. 22

    Using sweetened peanut butter or regular sugar will raise carbs. Adding chocolate chips increases carbs and calories — estimate +5–10 kcal and +0.5–1 g net carb per chip-topped cookie depending on product.

23. 23

    If you want a printable PDF version, tell me and I’ll format it for print.