Keto with Kimberly

Makes about 12 cookies. Macros per cookie: 120 calories, 2 net carbs, 10 grams of fat, and 5 grams of protein.

I love a good keto peanut butter cookie, but I love them even more with some keto peanut butter icing. And, June 12 just happens to be National Peanut Butter Cookie Day when I am writing this blog post! Whether you’re strictly keto or just trying to cut the sugar, you do not have to sit this one out drooling sadly in the corner while everyone else indulges!

Ready to celebrate with a guilt-free treat with the added bonus of my recipe for keto peanut butter icing? Let’s go!

Keto Peanut Butter Cookies Recipe

Ingredients:

1 cup of natural peanut butter, crunchy or smooth (I use Smucker’s natural smooth peanut butter)

1/2 cup of granulated non-sugar sweetener (I use Swerve Granular)

1 large egg

1 tsp. of vanilla extract or one tbsp. of Jordan’s Vanilla Bean Naturally Sweetened Skinny Syrup. I use Jordan’s and I have a link and customer code to save you 10 percent if you prefer: KIMGASURAS08 and the link is: https://www.skinnymixes.com/?rfsn=8679265.84f971f&utm_source=refersion&utm_medium=affiliate&utm_campaign=8679265.84f971f

A dash of salt

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Helpful hint: I spray a little cooking spray on the pan first so the parchment paper will stay in place.

In a medium bowl, mix together the peanut butter, sweetener, egg, vanilla or Jordan’s vanilla bean syrup, and salt until smooth and well combined.

Scoop out tablespoon-sized balls of dough and roll them into smooth rounds. Place on the baking sheet, a couple inches apart.

Use a fork to gently flatten each ball and create that classic criss-cross pattern.

Bake for 10–12 minutes, or until edges are set and bottoms are just golden.

Let your cookies cool on the baking sheet for at least 5–10 minutes before transferring so they’ll be soft fresh out of the oven, but firm up as they cool.

Keto Peanut Butter Icing Recipe

Macros per tablespoon of icing: 95 calories, 1 net carb, 9 grams of fat, and 3 grams of protein.

Ingredients:

1/2 cup of natural creamy peanut butter (I use Smucker’s Natural Smooth Peanut Butter)

1/4 cup of powdered erythritol (I use Swerve Confectioners)

3 to 4 tbsp. of heavy cream (adjust for consistency)

1 tsp. of vanilla extract (or you can use Jordan’s Naturally Sweetened Vanilla Bean Skinny Syrup-link and customer code in cookie recipe above)

Dash of salt (optional, but it deepens the flavor)

Optional: 1 tbsp. of butter for a richer, glossier texture

Directions:

In a small mixing bowl, combine the peanut butter, powdered erythritol, vanilla, and salt.

Add heavy cream 1 tablespoon at a time, stirring well after each addition, until you reach your desired icing consistency — thicker for spreading, thinner for drizzling.

(Optional) Melt the butter and stir it in for an ultra-smooth, bakery-style finish.

Taste and adjust sweetness or salt if needed.

Spread your icing on each keto peanut butter cookie and enjoy!

You can use this delicious keto peanut butter icing for an array of different foods, such as for strawberry or apple slices dipping, swirling it into keto brownies or keto cupcakes, or just licking it off the spoon!

Storage: Keep in an airtight container in the fridge for up to five days. Just stir and let it soften at room temp before using again.