Crunchy Peanut Butter & Flaxseed Cookies

These crunchy peanut butter cookies are the perfect travel snack since they are super and will last about an 8 days out of the fridge. Gluten free and low in carbs these cookies are a great snack.

This recipe is low-carb, keto, gluten-free, and sugar-free.

Low-Carb/Keto Peanut Butter Cookies – Recipe

The way of preparations – easy

Prep time

  • Prep time – 10 minutes
  • Cooking time – 20 minutes

Yields – 15 cookies

Ingredients:

  • 1/2 cup Golden Flax Meal
  • 2 teaspoons Flax Seed
  • 1/2 cup Erythritol
  • 1 Egg
  • 1/2 cup Butter (room temp)
  • 1/2 cup Peanut butter (unsweetened)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions on how to make these keto peanut butter cookies

  • Preheat the oven to 350 F degrees
  • .Combine butter and erythritol in a blender or food processor.
  • Mix together until a smooth mixture.
  • Add the egg, vanilla, and peanut butter and mix until well combined and smooth.
  • Add the soda and salt and blend until combined.
  • Stir in flaxseed.
  • Line a baking tin with parchment paper.
  • Place about a teaspoon of the mixture onto the parchment paper and keep about an inch apart (the cookies will spread during cooking) OR Fill prepared muffin top pan just to 1/3.
  • Bake for 15-20 minutes until they get golden.
  • Remove from the oven and let cool.
  • Serve and enjoy!

Nutritional information (amount per cookie) 

  • Calories – 139
  • Total Fat – 13 g
  • Total Carbs – 2 g (Fiber 1 g)
  • Net Carbs – 1 g
  • Protein – 3 g

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