Luckily, it is easy to create a low carb version of peanut butter cookies and still keep the recipe extremely simple. To make these low carb and keto-friendly, the only thing needed is to swap out sugar for erythritol! 

  Prep Time                10 minutes

  Cooking Time          10 minutes

      Servings                   15 cookies

   Calories                    105kcal

Ingredients

• 1 cup peanut butter (no sugar added)
• 1/2 cup Puresweet erythritol sweetener
• 1 large egg

Instructions

1. Preheat your oven to 350°F and gather your ingredients! Place half a cup of granular erythritol into a Nutribullet and blend for a few seconds. You should end up with a fine, powdered sweetener!

2. Combine the peanut butter, powdered erythritol and the egg and mix very well.

3. Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.

4. Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.

5. Let them cool on a wire rack and enjoy with a yummy glass of nut milk!

Notes

I suggest starting off with this small amount of sweetener and doing a taste-test. Since peanut butter is a treat to begin with, adding a whole ton of sweetener wouldn’t really be necessary. Let that natural sweetness of the peanut butter shine through!