3 Ingredient Peanut Butter Cookies
- 1 large egg
- 1 cup smooth, natural (sugar-free) peanut butter (Try our new Peanut Butter Powder)
- 1/2 cup Lakanto powdered sweetener
- PREHEAT the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, mix together the egg, peanut butter, and sweetener until well combined.
- Using your hands, roll 1 tablespoon of dough into a ball and place on the prepared baking sheet. Repeat with the rest of the dough.
- Using a fork, press down on the top of each ball in opposite directions to create a crisscross pattern.
- BAKE for 12 to 15 minutes, until golden brown. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutritional Information Per 1 Cookie:
- CALORIES 108
- FAT 9.2 g
- PROTEIN 4.2 g
- CARBS 6.5 g
- FIBER 0.9 g
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Jennifer Marie Garza spent years struggling with her weight and trying every diet out there without success. Finally she tried out the keto lifestyle and lost an incredible 55 pounds—and kept them off. She knew she wouldn’t continue to succeed without delicious food to make at home, so she started creating recipes of her own.
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Recipes adapted with permission from Keto Friendly Recipes by Jennifer Marie Garza (Houghton Mifflin Harcourt). Copyright © 2019.
Try this product
Powdered Monkfruit Sweetener
*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide
My question is, how much of your peanut butter powder do I need to use?
Is the serving size one cookie?
Thanks! Recipe sounds yummy
I have the same question as Cathy!
Your sweetener has erythritol in it. Can I use pure monk fruit and how much would I use. Or if I blended it with coconut sugar how much pure monk fruit would I add to my blend. Unfortunately my gut does not tolerate erythritol.