Peanut butter cookies have always been a go-to in our house for a quick, easy dessert that everyone loves. My favorite recipe pre-keto was simple; just sugar, peanut butter and egg. So I thought, why can’t I do the same with a sugar substitute?
So, to the internet I went. I found tons of variations on this recipe. I tried a few and came up with this variation:
1 cup peanut butter (see note below)
1/2 cup confectioners Swerve
Let’s Make It:
Pre-heat the oven to 375°. Mix all three ingredients and roll into 12 equal sizes balls. Place on a cookie sheet lined with parchment paper. Use a fork to “squish” into cookie shape. Bake for 10-13 minutes. Cool on a wire rack. Enjoy with a glass of your favorite low carb nut milk! Both my Hubby and I thought it paired really well with unsweetened almond milk. The flavors just really complimented each other nicely! These cookies start off really soft. I stored them in a Tupperware container and they “crisped” up a little bit overnight. Which was great for me, because I like my peanut butter cookies with just a little crunch!
***A note on peanut butter:
Not all peanut butter is created equal. Some Keto’ers will scold me for eating peanuts or peanut butter at all (since they technically are a legume and not a nut), but that is my choice. I eat peanuts/peanut butter seldomly and I choose wisely. You can swap out with almond butter, it will change the flavor, but they will still be tasty!
Most peanut butters contain added sugar. So label reading is a must. I always choose a no sugar added peanut butter, my favorite being from Trader Joe’s. But even better than that, my local Hyvee grocery store has a grinder that allows you to grind up your own peanuts or almonds into a delicious fresh nut butter. It’s a great option, because then you know there are no unseen additives!