Chewy Keto Peanut Butter Cookies Recipe

4.34 from 3 votes

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Keyword: keto peanut butter cookies, peanut butter cookies

Servings: cookies

Calories: 143kcal

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!

Make sure your ingredients are at room temperature prior to baking for best results with these cookies.
Don't have almond flour? Try these cookies with 1/2 cup total coconut flour (56g)
Don't have coconut flour? Try these cookies with 2 cups almond flour (224g)
Don't have ground psyllium husks? You can try 1 tsp arrowroot starch or cornstarch in place of it or just leave it out (it's what adds the chewiness to the cookies)
Don't have xanthan gum? You can still make these cookies, they just may be a bit more crumbly and not as chewy!
Don't have sukrin brown sweetener? You can use the one sweetener you do have in place of both sweeteners and simply add 1/2 tsp molasses to the batter. (You can also just leave out the molasses and use one sweetener for the entire recipe if you don't mind none of the brown sugar flavour)
When rolling your cookies, it's best to use truvia or another granulated sweetener that won't easily dissolve. If you have a granulated monkfruit sweetener, that should do just fine as well!
These will come out of the oven very soft but will firm up at room temperature so be careful not to over-bake them! (We like ours a nice colour brown on the bottom but still soft in the center).