I have been on a mission these days. One of my favorite all-time cookies is my three-ingredient peanut butter cookies. I have been making them for years and not only do I love them, but my family does as well. However, since I have been doing the Keto lifestyle, peanut butter is not on the good list. Today I am sharing
How to make KETO Peanut Butter Cookies
I used my Ninja Foodi for this recipe. You can easily convert this to your oven or Air Fryer. Times and Temp may vary.
We all know peanut butter has been around for ages. Seems these days Peter Pan and Jiff have more competition for other nut butter such as cashew and almond butter. The difference is not only in the nut, but the protein, fat, and sugar content. Almond and Cashew butter maybe just slightly better for you. I am not a nutritionist nor a Doc. I am just trying my best to follow the KETO rules.
As you can see I shaved just a tad of 85% Dark chocolate on them. I just had to have a little chocolate on top. In my typical recipe, I would add loads of chocolate chips inside. YUM!
For this recipe, all you need is one cup of creamy cashew butter, one egg, and half a cup of stevia, or another sweetener substitute you are using on KETO. You can also add a dash of vanilla. Either way, it doesn’t change the recipe much.
I got nine nice size cookies out of this batch. If I had made them a little smaller and flat then I could have gotten twelve out of this recipe but I chose to go big or go home!
I checked on the cookies mid way through and tried to put my fork in crisscross. They were a bit softer, so I didn’t push down much more than you can see.
3 Ingredient Keto Cookies
Ingredients
- 1 cup Cashew Butter
- 1/2 cup Stevia
- 1 Egg
Instructions
- In a mixing bowl add your cashew butter, stevia and one egg. Mix well by hand until nice and creamy, and somewhat firm.
- Line the bottom of your crisper basket with parchment paper. I use rounds with holes to vent. Form cookie into small balls and add on parchment paper at least a half an inch a part.
- Set Ninja Foodi on Bake, 325 degrees for 14-15 minutes. I found 14 perfect, but if you like slightly more brown, add that extra minute. Remove and set to cool. I am keeping mine in an air tight container in my fridge. When I get a hankering for a sweet treat, I have it! ENJOY.
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