Pre-heat oven to 350*F.
In a medium bowl, whisk together the dry ingredients up-to and including; almond flour, coconut flour, ground psyllium husks, xanthan gum, baking soda and salt.
In another larger bowl, whisk together the melted butter and natural peanut butter until smooth.
Add your two sweeteners, egg and vanilla extract (see above if you don't have a brown sugar sweetener) and whisk again very well until smooth.
Add the dry ingredients to the wet ingredients and use a spoon to mix until everything is incorporated and the mixture becomes thick.
Grease 2 cookie sheets.
Roll the peanut butter cookie batter into balls and then set the balls on your baking sheet.
Fill a small bowl filled with the Truvia sweetener. One at a time, drop a cookie dough ball into the bowl and shake the bowl to coat the cookie dough with sweetener. Then place the ball back on the baking sheet.
Flatten each of the cookies with your hand to be about the thickness you want them to come out at then bake on the top rack for 9-11min (or just until lightly browned on the bottoms). Don't be tempted to over-bake them.
Let the cookies cool slightly before attempting to lift them. They will be soft but will firm up quite a bit at room temperature. Enjoy your Chewy Keto Peanut Butter Cookies!