Ingredients
14
14 servings
- •2 cups almond flour
- •6 tablespoons keto friendly powdered sugar substitute
- •1 large egg
- •½ teaspoon kosher salt
- •1 cup natural salted crunchy peanut butter
- •½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
- In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
- Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
- Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
- The cookies will keep in an airtight container at room temperature for up to 4 days.
- Enjoy!
Nutritional Facts
Per 14 servings
- Calories: 315
- Carbohydrate: 13g
- Fat: 27g
- Fiber: 3g
- Protein: 9g
- Sugar: 6g
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