1 large egg
1 cup peanut butter
1/2 cup keto approved sweetener of your choice (Xylitol, erythritol, Pyure or monk fruit each of these sweeteners may be a different ratio compared to regular sugar. Please take that into account when you measure out a half a cup)

I use the powdered Swerve (Erythritol).

1 large egg 1 cup peanut butter 1/2 cup keto approved sweetener of your choice (Xylitol, erythritol, Pyure or monk fruit each of these sweeteners may be a different ratio compared to regular sugar. Please take that into account when you measure out a half a cup)

Preheat the oven to 350 degrees.

In a medium size bowl, add all the ingredients in a bowl and mix them all together until it’s well combined.

Roll the dough into 1 inch balls using a scoop or your hands.

Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat.

Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below.

You will bake these cookies for about 12 to 15 minutes or until golden brown.

Allow them to cool down for about 5 minutes before removing them from the tray.