Almond keto peanut butter cookies

These low-carb peanut butter almond cookies are perfect for the keto and vegan diet. Cookies are stored in a closed glass or metal container for 1-2 weeks.

Ingredients

• 130 g peanut butter, no sweetener (salted or no salt)
• 1 table. spoon. melted coconut oil
• 60 g erythritol or monk fruit
• 110 gr almond flour, blanched
• ¾ tea. spoon. baking soda
• ½ tea spoon. vanilla essence
• ⅛ tea. spoon. salt (if peanut butter is without salt)
• ½ tea spoon. xanthan gum (recommended)

Directions

1. Line a baking sheet with a piece of parchment paper. Preheat oven to 180 C.
2. In a mixing bowl, add all the ingredients: peanut butter, ghee, erythritol, almond flour, baking soda, salt, xanthan gum, and vanilla essence. Mix with a spatula until a smooth cookie dough is formed.
3. Divide the dough into 8 large pieces (or 16 small pieces) to form dough balls.
4. Place each ball on the prepared baking sheet. Smooth it out slightly with the palm of your hand, then use a fork to smooth out the pattern on the surface. These cookies do not expand during baking, so there is no need to leave a lot of space between them.
5. Bake 10 minutes, until the sides and top of the cookie are golden brown. After 10 minutes, the biscuits will remain soft and may appear damp, but they will harden as they cool.
6. Remove the baking sheet from the oven, let the cookies cool for at least 10 minutes on the baking sheet at room temperature.
7. The cookies will harden, but they are still quite brittle. Therefore, gently run a spatula under each cookie and transfer them one at a time to a cookie rack or flat dish to cool to room temperature (at least 20 minutes). Eventually, the cookies will become crispy, hard, and buttery.