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I love peanut butter cookies. There’s something decadent about them and those crisscross designs on the top always remind me of my mom.
We aren’t picky about our peanut butter of choice. Go with the lower carb options (obviously) and natural is better, but if you’re running lazy keto like Bonnie, you can use whatever you want. She uses Skippy. She literally does it lazy style.
Preheat your oven to 350 degrees F.
Scoop your peanut butter into the bowl. Be careful, these easy directions are going to get complicated. 😉
Add your egg.
Mix them. My daughter uses the spatula because she loves them. I whip them with a fork. My way is faster, her way is prettier.
Roll into a ball and place on parchment paper. Flatten with a fork and crisscross for that fun design.
Yep, that one.
Isn’t it pretty?
Do as many as you want. From one cup of peanut butter and one egg, we get 12 cookies.
My daughter added sugar free chocolate chips to some of them. She knows I LOVE chocolate. And these chips just added something fun!
These cookies are also super chewy, but they can be crumbly, if you cook them too long. So be careful. You’re looking for the edges to look dry and lose that wet look on the top. This takes about 8 to 10 minutes. Your oven may vary.
2 ingredient Peanut Butt Keto Cookies
- 1 cup peanut butter creamy or chunky - either is good
- 1 egg large is best
- Combine peanut butter and egg in bowl.
- Mix with a fork until the mixture stiffens.
- Roll into balls - about 12.
- flatten with a fork in a crisscross pattern.
- Bake on parchment paper at 350° F for 8 to 10 minutes - ovens vary!