4-Ingredient Keto Peanut Butter Cookies Recipe

Absolutely scrumptious! To prevent dryness, I suggest incorporating 1 tablespoon of butter. I made the cookies with Swerve confectioners sweetener and they turned out divine.

Second time making these cookies, and I decided to tweak the recipe a bit by adding an extra 1/2 cup of peanut butter and switching to Lakanto Monk Fruit Sweetener 1:1. I also reduced the baking time to just 10-11 minutes to ensure they weren't overcooked, and they turned out absolutely perfect.

Rewritten review: I'm not sure why so many people are experiencing dryness issues with these cookies. I think it might be due to the peanut butter used. I always make my own peanut butter, which turns out moist and creamy, resulting in soft cookies. To the original recipe, I added 1/4 cup of Coconut Flour, 1/2 teaspoon of baking soda, and 1/4 cup of White Chocolate Chips (keto-friendly), and the cookies turned out amazing. This simple modification really enhanced the texture. I am considering adding a bit of Almond Flour in the next batch. If your peanut butter is dry and difficult to stir, it will likely affect the cookies' texture. I suggest taking the time (about 10 minutes) to make your own peanut butter. Just blend 2 cups of peanuts, 2 tablespoons of peanut oil, 2 tablespoons of sweetener, a dash of salt until you achieve your desired consistency. It's definitely worth the effort for the delicious results.

These cookies turned out really well. I appreciate learning about how others made slight changes to the recipe; it gives me options since we all have different preferences for flavors and textures. I ended up adding 2 teaspoons of butter because that was all I had softened. I used a large egg and 2 and a half teaspoons of vanilla extract. I baked them for only 10 minutes because a couple of cookies were starting to brown on the edges and I didn't want them to dry out. Next time, I might try baking them for 11 minutes. I really enjoy adding a sprinkle of cinnamon on top of these cookies before eating them. I'm not sure if adding cinnamon to the recipe itself would work as well, but it's worth a try. I forgot to add a sprinkle of salt since I used natural peanut butter, but I'll remember next time. Thank you for sharing this wonderful recipe!

This recipe is a great beginning. The first attempt came out slightly crumbly, but after reducing the baking time to 9-10 minutes at 375°F, the results were much better. For the second try, I substituted almond butter for a richer flavor, swerve for sugar, and added 4 tablespoons of butter, 1/8 cup of almond flour, and 1/2 teaspoon of baking powder. Allowing it to cool completely, the final outcome was perfect.

They were extremely dry, so I ended up throwing them out.

Substituted sugar with sugar-free maple syrup, added a dash of baking powder, and opted for dark roasted peanut butter. Turned out great!

I have made this recipe many times and it's fantastic! I've noticed that some negative reviews mention using low-quality ingredients like Jif peanut butter, which contains unnecessary additives. I prefer using peanut butter made only from peanuts and salt, along with xylitol, an egg, and vanilla, and the results turn out perfect every time!

Easy to assemble and holds its shape well if allowed to cool properly. I wouldn't recommend using granulated erythritol as it made the dish excessively sweet with just half a cup. This was my mistake as the recipe didn't even mention using erythritol. It also left a cooling sensation. I will give it another shot with a different keto sweetener.

The cookies didn't firm up at all, they were just soft dough that got warm. I decided to try chilling them in the fridge, hoping they would finally harden. After leaving them out on the counter to set for an hour with no success, I'm hoping the fridge will do the trick.