4-Ingredient Keto Peanut Butter Cookies

I think these cookies aren't bad. They're crumbly, yet well put together, a gooey crumbly texture inside. They have a more earthy taste that defines the peanut butter, far away from a sweet treat, but they're very delicious. I added grounded fresh pistachios into my batter and replaced my vanilla with coffee mixed with cinnamon. I think these cookies are perfect for pies and ice cream tops to add extra protein. :>

I made the recipe twice, one with white sugar and one with brown sugar.

Not bad. Way better than other keto recipes I've tried and tasted like sugared cardboard artificial. They do come out crumbly but the flavor has a lot of peanut butter. I could see these being tweaked maybe adding some chocolate or serving with some vanilla ice cream. I'll turn to these when my next peanut butter cookie craving comes up.

Liked it! I baked less time and added Lilly’s chocolate chips to make it taste a little better-the monk fruit sweetener I used is pretty good but has a very slight noticeable taste that is not my favorite. Overall this did the trick to satisfy my cookie craving during Christmastime while on keto!

This recipe is the exact same as my great grandmother’s recipe that has been passed down for the past 60 years, the only difference is switching out the sugar for a sugar substitute. The key to this recipe is cooking them a little less than you think you need to, that way they don’t crumble and aren’t “dry” (the dryness is from over cooking, ovens vary so different baking times are necessary) I found 8-10 minutes was best for me since they continue to harden up after taking the from the oven due to residual heat it’s important to NOT TOUCH THEM until at least 5 minutes so they continue to harden without leaving dents. This recipe is definitely perfect for people going low-no sugar, just make sure to alter the cooking times depending on how you prefer your cookies(mine are firm on the outside but slightly chewy on the inside) the recipe is also very well written so there isn’t much room for error for beginners!!

The recipe may need just a little tweaking. I did add 1tbs butter but maybe a little more is needed. I added less of the sweetener (Stevia) as I was worried they’d have a fake sweet taste- maybe next batch I’ll add just a little more Stevia. I have put them into the freezer for a while to crisp up a bit.Verdict is they taste ok, not awful, not fab but I want to try the recipe again & maybe just change it up a little.

I used NuttZo from Costco since I can’t eat peanuts. I also used Golden Monk fruit instead of Swerve. I added 1 tablespoon Kerry gold butter. Cooked 20 minutes. Cooled 5 minutes. Minimal crumbling. Moist inside. Delic

I used crunchy peanut butter instead of smooth..like other people I found them a but dry so I used two medium eggs and found they wasn't as dry and a nice crunch to them.

Whenever making a recipe for the first time it's always good to look at the reviews first to see how many other people feel about the recipe in front of you. Only 4 ingredients- what could go that wrong? I jumped to the 1 star reviews first to get an idea of that possibility and many mentioned how crumbly and how easily the cookie fell apart. Some suggested using 1 Tablespoon of butter to hold it together better. I tried that method.So with a slightly modified recipe, this with a Truvia sweetener instead of Swerve, plus 1 Tablespoon of butter I give it 3/5 stars. Right out of the oven it falls apart. You have to let it cool completely for the cookie to hold together. However as soon as you take a bite out of it, the cookie crumbles in your hand. The flavor isn't the same as sugar based peanut butter cookies, you still can notice the sweetener flavor.(maybe next time i'll try to remember to cut the sweetener down like I normally do with sugar based recipes as usually its always way too much sugar.) Though I guess that's something people have to get use to... the sweetener taste, but also all sweeteners aren't the same and some are much, much worse then Truvia. I'm beginning to think cookies with sweeteners might not be the best route. I've made cheesecakes with Truvia sweeteners and they tasted great! So I'm not sure if its the formula of this specific recipe or just cookies with sugar substitutes in general aren't that great, but it's something i'll have to test more.Also to note the type of peanut butter used is probably VERY important for this recipe. The author doesn't specify but if you're using a peanut butter spread like Jiffy or something with vegetable oils or fats, it will probably turn out different then if its made with more healthier ingredients like just roasted peanuts and salt.(which is what I used- a generic Kroger(midwest store)brand "Glutten Free Natural Creamy Peanut Butter")The initial taste of this cookie (tip of the tongue) is somewhat sweet, but it's not a peanut butter flavor. Only when chewing the cookie and on the back of the tongue or aftertaste you notice hints of the peanut butter flavor. These were okay cookies. They had a mild peanut butter flavor and a sweet flavor, but weren't wonderfully delicious and issues with the crumble factor, gave it a lower rating then I would have liked.