Ingredients
Dry:
1 cup natural peanut butter (unsweetened, no added sugar)
¾ cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
1 large egg
1 tsp vanilla extract
¼ tsp baking soda
Pinch of salt (optional, if your peanut butter isn’t salted)
Add-ins:
¼ cup sugar-free chocolate chips (such as Lily’s, ChocZero, or Hu Kitchen)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, stir together peanut butter, sweetener, egg, vanilla, baking soda, and salt until fully combined.
Fold in chocolate chips.
Scoop dough into 1-tablespoon portions and roll into balls. Place on the baking sheet, leaving about 2 inches between each.
Use a fork to make a crisscross pattern on top of each cookie (like in your photo).
Bake for 10–12 minutes, until edges are set and lightly golden. The centers will still be soft.
Let cool on the baking sheet for 10 minutes — they firm up as they cool.
Tips for Perfect Texture
For chewier cookies, use allulose as your sweetener.
For crispier cookies, stick with erythritol or monk fruit blend.
Chill the dough for 15–20 minutes before baking if your peanut butter is runny.
Storage
Room temperature: 5 days in an airtight container
Fridge: up to 2 weeks
Freezer: up to 3 months
Nutrition (per cookie, makes ~12)
Calories: ~130
Fat: 11g
Net Carbs: ~2g
Protein: 5g
enjoy