Description
A simple, 2-ingredient keto cookie made with almond flour and natural peanut butter. These cookies are soft, chewy, and ready in under 10 minutes, making them a perfect low-carb snack or dessert.
Ingredients
Scale
- 1 cup (250g) natural peanut butter (smooth, no added sugar or oils)
- 1 cup (100g) almond flour (super fine)
- 1 teaspoon vanilla extract (optional)
- a pinch of sea salt (optional)
- 2 tablespoons sugar-free chocolate chips (optional)
- 1 tablespoon crushed peanuts (optional)
Instructions
- Stir natural peanut butter well to combine separated oils. If too stiff, microwave for 10-15 seconds to soften.
- In a mixing bowl, combine peanut butter and almond flour. Mix with a fork or spatula until a cohesive, thick dough forms.
- If using, stir in vanilla extract, sea salt, chocolate chips, or crushed peanuts.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet or microwave-safe plate, leaving space between them.
- For baking: Preheat oven to 350°F (175°C). Bake for 8-10 minutes until edges are lightly golden but centers are still soft.
- For microwaving: Microwave on high for 30-45 seconds until slightly puffed.
- Let cookies cool for 2-3 minutes to firm up before eating.
Notes
Natural peanut butter must be stirred well before measuring. Do not overbake as almond flour burns easily. Cookies firm up as they cool. Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 1
- Sodium: 50
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 3
- Fiber: 2
- Protein: 5
Keywords: keto, low carb, gluten free, peanut butter cookies, almond flour, 2 ingredient recipe, quick dessert, healthy snacks