This post may contain affiliate links, which helps keep this content free. Please read our disclosure for more info.
This Keto Peanut Butter Cookies recipe was a hit with my peanut butter-loving family! With its perfect texture and flavor, I bet you can’t eat just one?
I’ve tried other peanut butter cookie keto recipes, but I hadn’t developed my own yet. It was obviously long overdue!
Why Do Peanut Butter Cookies Have Fork Marks?
Have you ever asked yourself that question?
As I was making these keto peanut butter cookies, I began wondering about the history of the fork marks. It’s a defining feature of the peanut butter cookie, but I had no idea why.
Thanks to Google, the answer is merely a quick keyword search away!
Allegedly, the fork markings were first used in a 1936 Pillsbury cookbook, but the book did not provide an explanation.
The most likely reason is that peanut butter cookie dough does not spread out like normal sugar cookie dough, so pressing the top down with a fork flattens them for more even baking.
Another benefit of this marking is to warn those with peanut allergies. The vast majority of the general public knows that that crisscross pattern on a cookie means it’s a peanut butter cookie, so those with peanut allergies beware!
Related: Love cookies? You have to try my Keto Cinnamon Roll Sugar Cookies
How to Make the Absolute Best Keto Peanut Butter Cookies
Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
Mix in the coconut flour, followed by the peanut butter. The mixture should be a bit crumbly. Make sure your peanut butter is free from extra ingredients. Ideally, all you want to see are peanuts and salt (and maybe peanut oil).
Scoop the cookie dough onto the prepared baking sheet using a 1-inch cookie scoop, and press down with a fork.
Bake for about 12 minutes, until it just starts to become golden brown and set. Make sure you watch the cookies carefully because they will go from done to overdone really quick!
Allow to cool for about 10-15 minutes before transferring to a cooling rack.
These cookies will last up to 4 days on the counter in a sealed container. Honestly, they may last longer, but I’ve never been able to test that out because my family eats them too quickly.
You can also put them in the freezer for up to three months.
More Keto Dessert Recipes
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat together the swerve granulated, swerve brown, yacon syrup, egg, salt, and vanilla extract until light and fluffy. About 3 minutes.
- Mix in the coconut flour, followed by the peanut butter. The mixture should be a bit crumbly.
- Scoop the cookie dough onto the prepared baking sheet using a 1-inch cookie scoop.
- Press down with a fork, then freeze for 15 minutes before baking.
- Bake for about 12 minutes, until it just starts to become golden brown and set.
- Allow to cool for about 10-15 minutes before transferring to a cooling rack.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gCholesterol: 9mgSodium: 95mgCarbohydrates: 3.5gNet Carbohydrates: 2gFiber: 1gProtein: 3g