Classic peanut butter cookies. Crumbly in their own texture with a bit of chewiness to it. These came out almost as good as the real thing, except they’re a tad crunchier.

Using a meat hammer on cookies seems pretty weird, but for the pattern on the cookies I found it easiest to use the spiked side of the hammer. It works well for peanut butter cookies giving a more “classic” peanut butter cookie look. You can always use a fork, but it takes much longer to impart a pattern.

Make sure to use a peanut butter with no added sugars (ingredients only being peanuts and salt, or just peanuts). Or, use almond butter!

Warning: They may not seem like they’re done when they come out the oven, but let them cool completely. I put them in the fridge, still on the baking sheet, and allow the fats in them to harden. This gives them the crumbly texture you’re looking for from peanut butter cookies.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


½ cup natural peanut butter
6.3 tablespoon Erythritol
1/3 cup coconut flour
¼ cup flaxseed meal
5 tablespoons salted butter
1 large egg
1 tablespoon heavy whipping cream
1 teaspoon baking powder
¼ teaspoon baking soda

Nutrition Summary: This makes a total of 18 Keto Peanut Butter Cookies. Total for each cookie comes out to: 90.44 Calories, 8.18g Fats, 1.74g Net Carbs, and 2.54g Protein.


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