Low-Carb Peanut Butter Cookies

Soft, chewy, and only 3 ingredients — the perfect guilt-free treat!

If there’s one cookie every low-carb household needs in their recipe box, it’s these Low-Carb Peanut Butter Cookies. They’re soft, perfectly sweet, beautifully crumbly, and made with zero flour, making them naturally gluten-free, diabetic-friendly, and keto-approved.

These cookies are so easy that you’ll have a batch cooling on your counter in under 15 minutes. And the best part?
They taste like childhood — without the sugar spike. ❤️

---

⭐ Ingredients (Makes 18–20 cookies)

• 1 cup natural peanut butter (no sugar added)
• 1 cup granular sugar substitute (Swerve, Monkfruit, or Allulose)
• 1 egg
• Optional: 1 tsp vanilla extract
• Optional: a pinch of salt (if using unsalted peanut butter)

---

🥣 Instructions

1. Mix the dough

In a bowl, combine peanut butter, sweetener, egg (and vanilla, if using).
Mix until smooth and thick.

2. Scoop & shape

Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
Flatten gently with a fork to create the classic crosshatch pattern.

3. Bake

Bake at 350°F (175°C) for 8–10 minutes.
Cookies will be soft when they come out — let them cool fully to set.

4. Enjoy!

Store in an airtight container for up to 5 days or freeze beautifully for 2 months.

---

🍪 Pro Tips

✔ For softer cookies → Use Allulose
✔ For crispier edges → Use Monkfruit or Swerve
✔ Add ¼ cup sugar-free chocolate chips for a decadent twist
✔ Add a pinch of cinnamon for warmth

---

🔥 Nutrition Information (per cookie, based on 20 cookies)

• Calories: 98
• Fat: 8g
• Protein: 4g
• Total Carbs: 3.8g
• Fiber: 1.2g
• Net Carbs: 2.6g
• Sugar: 0g (using sugar-free sweetener)