I’m in love with peanut butter! Generally I prefer Peter Pan Honey Roast Crunchy peanut butter – but in actuality, I will take almost ANY peanut butter I can get ahold of.

In the grocery stores, you will find prepackaged mixes for peanut butter cookies, by Betty Crocker (I think) – when the kids were little (and I was too!) I would mix these up, add some chocolate chips, and then, get this, roll them in brown sugar before baking. OMGOODNESS whatever was I thinking? (They were delicious!!)

Nowadays I have learned that less sugar is better, but I still crave those cookies! so I had to come up with a keto friendly version. I’ve been stalling, because, you see, I still had a couple of those package mixes in the cupboard; but I finally mixed them up and gave the cookies to my Sunday school kids! They didn’t mind one bit that there was real sugar in them!

So here’s your Recipe:

Ingredients

1/2 cup Monk Fruit
1/2 cup Golden Monk Fruit
1/2cup peanut butter
1/4cup Crisco Butter-flavored shortening
1/4cup butter, softened
1 XL EB egg
1 1/4 cups Almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 pkg Hershey’s Sugar-free Chocolate chips

(Easily doubled)

Mix the butter, shortening, peanut butter, Monk Fruit, and eggs until well blended. Add in the almond flour, soda, powder and salt, and mix until smooth, and all dry ingredients have been incorporated in. Toss in the Sugar-free chocolate chips, and mix these in by hand. At this point, you can put the dough in the refrigerator for a couple of hours if you want, or you can start rolling them into balls right away. This makes about 25 fairly large cookies. Bake for 10-12 minutes at 350°F. Let them cool long enough so you don’t burn your fingers! They get chewier the next day.

<2gm saturated fats, and 1.2gms carbs/cookie, assuming 25 cookies for the batch

Thanks for stopping by! Enjoy!!