Here's a low carb, dairy free and keto friendly 4 INGREDIENT PB cookie recipe with about 100 calories and 1 net carb per cookie!
If you like this you might want to also check out my Keto Fudge Brownie Recipe!
1 cup all-natural, unsweetened peanut butter or you can swap for another nut butter like almond butter. Make sure there are NO added sugars (aka there should be oil in there that you need to stir!)
1/2 cup low cal sweetener. You can use Erythritol, Monk Fruit or Stevia (these are your best options if you are keeping it low cal/keto). You can also play around with the sweetness level depending on your taste buds
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Combine the ingredients in a large bowl. Stir to mix well.
Use a spoon to scoop out the cookie dough and make 12-15 balls (number depends on the amount of dough you use per ball). I like to use a tablespoon or ice cream scoop when making them to get the same amount of dough per ball roughly.
Line a cookie sheet with parchment paper or silicone baking mats. Place the balls on the sheet leaving enough space so they aren't touching (remember they will expand a little once baked so you don't want them to get stuck together).
Optional: you can use a fork and press down on each ball of cookie dough for the traditional PB cookie look and it will also help to flatten the dough. If you don't want the look then just use the back of a spoon (or something flat) to press down gently to flatten the balls
Bake for 12-15 minutes until the cookies are golden brown.
Remove the cookie sheet from the oven. Allow the cookies to cool for a few minutes. You want them to cool down and firm up before you take them off otherwise they will crumble.
Once cooled, serve and enjoy!