These mini keto peanut butter cookies are wonderfully simple soft, chewy, and full of that cozy peanut-butter warmth. With only a few ingredients and no fuss, they’re the kind of low-carb treat you can whip up anytime a craving hits.
Ingredients
- 1 cup natural peanut butter (no added sugar)
- 1/2 cup granular keto sweetener (like erythritol or allulose)
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Optional swaps: - Use almond butter for a slightly richer, deeper flavor.
- Add 1–2 tbsp sugar-free chocolate chips if you want a little extra indulgence.
Steps
- Stir together the peanut butter, sweetener, egg, vanilla, and salt until the dough becomes thick and smooth. Don’t worry it will look soft at first.
- Scoop into mini balls using about 1 tablespoon of dough per cookie.
- Place on a parchment-lined baking sheet and gently press each one with a fork to create the classic crisscross pattern.
- Bake at 350°F for 8–10 minutes, just until the edges look set. They’ll still feel soft that’s perfect.
- Let them cool completely on the baking sheet to firm up without drying out.
- Transfer gently to a container once cool.
- Store at room temperature or chilled depending on how soft you like them.
Chef’s Tips
- Allulose makes cookies softer; erythritol makes them slightly crispier choose your texture.
- If the dough feels too sticky, chill it for 10 minutes before shaping.
- Handle gently when warm; keto cookies firm up only after cooling.
Variations
- Chocolate Drizzle: Drizzle melted sugar-free chocolate over the tops once cooled.
- Cinnamon Twist: Add 1/4 tsp cinnamon to the dough for a warm, cozy note.
- Crunchy Style: Fold in 1 tbsp chopped peanuts for extra texture.