2.2 NET CARBS PER COOKIE

Add ½ tsp vanilla extract for added flavor. 

Add chopped peanuts to give some crunch.

Use natural peanut butter, with no added sugar

For a vegan peanut butter cookie, replace the egg with either a flax egg or chia egg.

Replace the peanut butter with almond butter, cashew butter, or sunflower seed butter. 

Melt sugar-free chocolate and dip the baked low carb peanut butter cookies into the melted chocolate. Let firm up before eating. 

The dough will be slightly crumbly. After you scoop it out, make sure to compact it in your hands.

Dip the fork in granulated low carb sugar. This helps to keep the fork from sticking when making the criss-cross pattern on the cookies. 

Don’t overbake the cookies. The edges should just be starting to brown, but they will still be soft.

Let cool before removing from the tray. 

Bake at a lower temperature for chewier cookies. If you want a more chewy cookie, bake at a lower temp for a little longer. 

To Store: Store the keto peanut butter cookies in a sealed container at room temperature. They will stay fresh for over a week. 

To Freeze: Place the keto cookies in a freezer-safe container and put parchment paper in between the layer of cookies. The frozen keto cookies will stay fresh for up to 6 months. 

To Thaw: Allow the cookies to thaw at room temperature or in the refrigerator overnight.