Pre-heat your oven to 350*F.

Combine your dry ingredients in a bowl (all except powdered sweetener).

In another bowl, beat together the butter, peanut butter, egg, vanilla and molasses.

Add your sweetener and slowly beat this into the wet mixture as well until smooth.

Pour your wet ingredients into the dry ingredients and mix until a thick batter forms.

Roll batter into 12 large balls and set them evenly spaced apart on 2 greased sheets.

Press down each ball to flatten (see photos) and then make a small round indentation in the centre for the jam.

While the cookies are baking, you can prepare your frosting by combining the above 5 peanut butter icing ingredients in a bowl and beating or using a fork to blend until smooth.

Place this mixture in a small plastic ziplock and cut off the corner.

Once the cookies have had time to cool, move them to a wire rack and drizzle/pipe the mixture over the cookies. (I put another tray underneath to catch the excess frosting).

Place the cookies in the fridge or freezer for a bit if you'd like the icing to thicken up a bit, then serve...OR just serve warm and messy! Enjoy your Keto Peanut Butter and Jelly Cookies! Store them in an airtight container for a quick snack or freeze them flat on a tray before placing them in a ziplock and storing them frozen that way!