Looking for an easy-peasy (yet absolutely delicious!) low carb treat?! Look no further than these keto peanut butter cookies, with just four staple pantry ingredients!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.
Add the sweetener, molasses (optional) and egg to a medium bowl and beat with an electric mixer (or whisk!) until light and fluffy, about 3 minutes. If using erythritol, keep in mind it won't dissolve completely and that's ok.
Mix in the vanilla extract, followed by the peanut butter. If you use erythritol, your mixture will be a bit crumbly, worry not! And also note that depending on the savory-ness of your peanut butter, you may need to add a touch of kosher salt at this point (see notes).
Scoop out the cookie dough, form into rounds and press down with a fork. Place in a prepared tray and freeze for 15 minutes prior to baking.
Bake for 12-14 minutes, until lightly golden and set. Feel free to sprinkle with flaky sea salt half way through!
Allow to cool completely before digging (seriously!), and store in an airtight container for 3-4 days or in the freezer for up to 3 months.
*Traditional peanut butter cookies use roughly 1 cup of sugar, but I find 1/2 cup to be more than enough (and you could even get away with using just 1/3 cup for more sensitive keto palates). Please see section on sweeteners for more deets! **Peanut butters vary a lot! Having said that, as long as you use a natural (unsweetened one!) you'll be fine. I really like the 365 unsweetened, salted one. ***Whether you choose to add a bit of extra salt will depend on how savory your peanut butter is. And even though I use salted pb, I still add a bit more as I like my peanut butter cookies a bit more savory. And last but not least, please note that nutrition facts were calculated using natural peanut butter and the blackstrap molasses (remove 0.15g net carbs if opting out).