Skip to main content

3-Ingredient Peanut Butter Keto Cookies

This keto cookie recipe is low carb, gluten-free and sugar-free. Super easy to make and this is will become so perfect with a cup of milk in the morning !!

You will only three simple ingredients, to make a fresh batch of 12 cookies in less than 25 minutes. Best of all, each cookie contains about 1g net carbs!

3-Ingredient Peanut Butter Keto Cookies Recipe

Ingredients


  • 1 cup Peanut Butter Organic
  • 1/2 cup Lakanto Monkfruit Natural Sweetener
  • 1 Egg Medium

Instructions


  • Preheat oven to 350°F.
  • Prepare a baking sheet with parchment paper or non-stick cooking spray.
  • Combine all the ingredients in a large bowl and mix well with an electric mixer to form a smooth dough.
  • Using a cookie scooper, form about 12 balls with the cookie dough and place on the prepared baking sheet.
  • Using a fork, make crisscross marks on the cookies.
  • Place in the oven and bake for 13-15 minutes.
  • Remove from the oven and allow it to rest and cool down. Enjoy!

Nutrition Facts

3-Ingredient Peanut Butter Keto Cookies
Amount Per Serving (1 cookie)
Calories 107Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 1g5%
Cholesterol 11mg4%
Sodium 4mg0%
Potassium 4mg0%
Total Carbohydrates 2g1%
Dietary Fiber 1g4%
Protein 4g8%
Vitamin A0.3%
Calcium0.2%
Iron0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : 3-Ingredient Peanut Butter Keto Cookies @ ketospace

Comments

Post a Comment

Popular posts from this blog

Tree Laches Cupcakes

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...
Post a Comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...
Post a Comment
Read more