Perfect keto peanut butter cookies

Perfect Keto Peanut Butter Cookies with Keystone Pantry Allulose

Ingredients:

• 1 cup natural peanut butter (no sugar added)

• 3/4 cup Keystone Pantry Allulose

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• Optional: 1/4 cup chopped peanuts or sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the peanut butter and Keystone Pantry Allulose. Stir until smooth and well combined.

3. Add the egg and vanilla extract, then mix until fully incorporated.

4. Add baking soda and salt, and stir just until everything is combined.

5. If using, fold in chopped peanuts or sugar-free chocolate chips for added texture and flavor.

6. Scoop the dough using a tablespoon or cookie scoop onto the prepared baking sheet, spacing them about 2 inches apart.

7. Press each cookie dough ball gently with a fork, creating a crisscross pattern.

8. Bake for 8-10 minutes or until the edges are just golden.

9. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Ingredient Breakdown and Why We Use Each:

• Natural Peanut Butter (no sugar added):
  Peanut butter is the base of this cookie, providing rich flavor, healthy fats, and a good amount of protein. Using a natural, unsweetened variety keeps carbs low and avoids added sugars that would kick you out of ketosis.

• Keystone Pantry Allulose:
  Allulose is a rare sugar that tastes just like sugar but has almost zero calories and doesn’t raise blood glucose or insulin levels. It’s perfect for keto baking because it delivers sweetness without the carbs or aftertaste common with some sugar substitutes. Using 3/4 cup gives enough sweetness and also helps with cookie texture and browning.

• Egg:
  The egg acts as a binder, holding the cookie dough together and helping it set while baking. It also adds moisture and contributes to the cookie’s tender crumb.

• Vanilla Extract:
  Vanilla enhances the flavor complexity of the cookie, balancing the nuttiness of the peanut butter and the sweetness of the allulose with warm, aromatic notes.

• Baking Soda:
  Baking soda is a leavening agent that helps the cookies rise slightly and achieve a lighter texture. It also neutralizes the acidity from the peanut butter, improving flavor and texture.

• Salt:
  Salt enhances overall flavor, balancing the sweetness and deepening the peanut flavor. It also helps highlight the other ingredients.

• Optional Chopped Peanuts or Sugar-Free Chocolate Chips:
  Adding chopped peanuts adds a crunchy texture and intensifies the peanut flavor, while sugar-free chocolate chips bring in a delicious low-carb chocolate element that pairs beautifully with peanut butter.

Tips for Success:

• Make sure your peanut butter is well-stirred and not too oily, or your dough might be too wet.

• Don’t overbake! These cookies continue to set as they cool, so take them out once the edges are lightly golden.

• For a softer cookie, bake less; for crispier, bake a bit longer.

Nutritional Estimate per Keto Peanut Butter Cookie

Notes on Calculation:

• Total Carbohydrates: Includes all carbs from peanut butter and egg.

• Dietary Fiber: Estimated from peanut butter.

• Net Carbs: Total carbs minus fiber and minus allulose (which doesn’t raise blood sugar or count as carbs in keto).

• Protein: Mainly from peanut butter and egg.

• Fat: Mainly from peanut butter.

Because Keystone Pantry Allulose does not count as digestible carbs, it’s not included in net carb count.