In a large bowl add 1 egg, 1/2 teaspoon vanilla extract, 1/2 cup low carb sweetener (like swerve or erythritol), 3 tablespoons blanched almond flour, and a pinch of salt. Use an electric hand mixer to combine everything together.
Now add 1 cup of creamy peanut butter and mix it in with the electric mixer. (use non-sweet peanut butter for keto or sweetened if you’re not following the keto diet).
Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
Now scoop out the peanut butter cookie dough using a medium-sized cookie scoop (about 1 tablespoon in size) and roll the dough into your hand.
Then place the dough balls onto the prepared baking sheet about 2 inches apart.
Then use the back of a fork to lightly press over the top of each cookie. Then press again in the opposite direction to create a hashtag shape over the top of each peanut butter cookie. Bake for about 10-12 minutes. Serve with milk, coffee, or tea. Makes 18 (tablespoon-sized cookies)
How to make these keto cookies ahead of timeIf you want to make these cookies more than a week in advance, then you can freeze them. Just make and cool them as per the recipe, then place them in an airtight container or ziplock freezer bag, with parchment paper in between the cookies to avoid sticking. They can stay frozen forup to 3 months.