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Low Carb Peanut Butter Cookies


  • 1 cup natural peanut butter
  • 1 cup erythritol/monkfruit sweetener
  • 1 teaspoon stevia
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt


  • Beat together peanut butter, egg, vanilla and salt.
  • When thoroughly mixed and combined, add in the sweetener and blend until completely incorporated.
  • Store mixture in refrigerator for at least a half hour.
  • Preheat oven to 350 degrees F.
  • Remove dough from refrigerator and roll into small balls, approximately an inch in diameter.
  • Place them on a parchment lined cookie sheet, about 3 inches apart.
  • With a fork, stamp them down creating a criss-cross pattern.
  • Bake for roughly 10-12 minutes, until they turn golden brown (they will be soft).
  • Remove from oven and cool COMPLETELY (failure to do so will make these crumble to dust).