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This recipe for Keto Peanut Butter Cookies uses almond flour and produces the perfect low carb peanut butter cookie for anyone doing keto.


Prep Time: 5 Minutes | Cooking Time:12 Minutes | Total Time: 17 Minutes | Servings: 16 | Yield: 16 cookies



  • Pre-heat oven to 350 degrees.
  • Prepares cookie sheet by lightly greasing or line with parchment paper.


  • Using an electric mixer, beat well the peanut butter, butter, sugar substitute, and egg.
  • To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated.
  • Drop by the tablespoon or small cookie scoop of dough to form little balls and place on the prepared cookie sheet.
  • Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and to make a crisscross design.
  • Bake in a 350-degree oven until lightly brown around the edges around 10-12 min.
  • Allow the cookies to cool completely before eating and storing as these cookies can be very fragile.
  • Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.


Per ServingCalories: 145 | Protein: 5.1g | Carbohydrates: 3.5g | Total Fat: 13.3g | Saturated Fat: 4.7g | Fiber: 1.1g | Net Carbohydrates: 2.4g

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