Can you believe that the Academy Awards are this weekend? I admit, I'll be totally lost during the ceremony this year as we've fallen hopelessly behind on staying caught up on new movies. Regardless, we still tune in to see what everyone is wearing and to be in the loop for who wins so we know which movies we want to watch in the future.

Any kind of big televised event usually comes with the urge to create lots of fun snacky foods to munch on while watching. If you're following a low carb way of life, having a spread of sweet and savory goodies can present a challenge, so that's why I made these Low Carb Keto Friendly Peanut Butter Cookies that are sooo simple - they use only 4 ingredients!

I used Nellie's Free Range Eggs to make these cookies. Nellie's eggs pride themselves on collecting eggs from what they call the happiest hens on earth. There is a big difference between free range and cage free eggs. Cage free can still mean that the hens are kept in multi-story enclosures that still restrict their activity quite a bit. Free range means that Nellie's hens have the freedom to roam about their barns and the nearby pastures. They live a life as healthy and natural as they would in the wild and therefore produce high quality and great tasting eggs! We've been using Nellie's eggs for a couple of years now and we LOVE them!

Plus, brown eggs are so pretty (and that's important too right? hehe)

These cookies are so indulgent you'll forget that they only have a few net carbs per cookie, as well as less than 70 calories! They have a higher fat content from the peanut butter and the eggs, which is perfect for people on the Keto bandwagon.

The cookies are soft and chewy with just a teeny bit of crisp on the bottom if you brown them just enough. I haven't done too much experimenting with sweet low carb baking, and these really impressed me! Enjoy!

Low Carb Keto Peanut Butter Cookies

Author: Erin Browne
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Print Recipe

Ingredients

Scale

1 cup no-stir natural peanut butter
⅓ cup Swerve Brown Sweetener (can use regular Swerve)
½ tsp baking soda
1 large egg (I used Nellie's Free Range Eggs)

Instructions

Line 2 baking sheets with parchment paper, set aside.
Add all of the ingredients into a bowl and use a hand mixer until completely combined.
Divide the dough into 24 balls and place them on the parchment-lined sheets at least 2 inches apart. Push down on the dough with a fork in one direction, and then again in the other, creating the classic peanut butter cookie cross pattern.
Place the sheets into the freezer, and begin preheating the oven to 350F.
When the oven is heated, take one sheet out of the freezer and bake for 8-10 minutes until browned. Repeat with the second sheet. Let the cookies cool completely on the sheet before attempting to move them, or they will be very soft and fall apart. Store finished cookies in the fridge.

Notes

You can use any no-stir peanut butter you want, though if you're closely watching your carbs make sure to check the sugar content. I personally like to use Jif Natural, and I do not recommend Smuckers Natural or any natural peanut butter with significant oil separation, as they will affect the texture of the finished cookies.

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The actual carb content will vary slightly due to the type of peanut butter that you choose. Some of the sugar here is due to the sugar alcohols in the Swerve and isn't usually counted toward net carb count, so you can assume that each cookie has 2-3 net carbs