What makes this keto peanut butter cookie recipe stand out from the rest is the two extra ingredients that most home kitchens have sitting in the pantry. Vanilla and shredded coconut. Just that little tweak makes all the difference.
Prep Time2 minutesmins
Cook Time12 minutesmins
Total Time14 minutesmins
Course: Snack, Snacks
Cuisine: American
Servings: 20cookies
Calories: 111kcal
Author: Matt Dobson
Ingredients
12ouncesnatural unsalted peanut buttercrunchy
1/2cupfinely shredded coconutunsweetened
1/2cupxylitolAlternatively: monk fruit, allulose or erythritol can be used to sweeten. You can even leave sweetener out all together if you like.
Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
In a mixing bowl, add all ingredients and mix together. Be sure to mix all the ingredients thoroughly.
12 ounces natural unsalted peanut butter, 1/2 cup finely shredded coconut, 1/2 cup xylitol, 2 large eggs, 1 teaspoon vanilla extract
Roll the mixture into heaped tablespoon-sized balls and press onto your cookie sheet. These cookies do not spread at all so be sure to shape them into your desired size before baking and press with a fork or your fingers to create crunchy ridges. The ridgier (if that's a word), the better.
Bake in the oven for 12-18 minutes or until the tops of the cookies are browning, and the edges are beginning to harden. They will get crunchy once cooled, the cooler they are the crunchier they become. Leave cookies to cool completely before enjoying.
Video
Crunchy Keto Peanut Butter Cookies Recipe - Delicious Low Carb Snacks (Very Easy to Make)
Notes
[nutrition-label]Recipe tips:
Use a cookie scoop or a deep cooking tablespoon to measure cookie dough consistently.
Don't get stuck on the sweetener if you can't find xylitol. You can use monk fruit, allulose, or erythritol as well. You can even leave the sweetener out altogether.
Add sugar-free chocolate chips to the mix or fold through some shredded coconut.
Double, triple, or even ten times the ingredients to make large batches for a friend and family.
TO STORE: Peanut butter cookies can be stored on the counter in an airtight container for up to two weeks or keep them in the fridge for up to one month.FOR FREEZING: Place cooking in a ziplock back, drawing as much air out of the bag as possible. Cookies will keep in the freezer for up to 6 months.