Air Fryer Keto Peanut Butter Cookies
Easy keto peanut butter cookies baked right in your air fryer! Deliciously tender with a rich peanut butter flavor, these low carb cookies will have you coming back for more.
Servings 8 cookies
Calories 176kcal
Equipment
Ingredients
- 2/3 cup creamy peanut butter
- 2 tbsp butter softened
- 1/3 cup brown sugar replacement
- 1 large egg
- 1/2 tsp vanilla
- 2/3 cup almond flour
- 3 tbsp collagen powder
- 1/2 tsp baking soda
- Pinch salt
- 1/4 cup keto chocolate chips (optional)
Instructions
- Preheat the air fryer to 310ºF.
- In a medium bowl, combine the peanut butter, butter, and sweetener. Beat until well combined and smooth. Add the egg and vanilla and beat until well combined.
- Add the almond flour, collagen powder, baking soda, and salt, and beat until well combined.
- If using chocolate chips, stir them in at this point.
- Divide the dough into two even portions, then roll each portion into 4 balls. Place 4 of the balls onto a piece of parchment (or a parchment air fryer liner) and press down to about 1/2 inch thick. Use a fork to create a cross hatch pattern on the cookies, if desired.
- Set the air fryer to Bake and set the parchment paper on the air fryer crisper rack. Cook at 310ºF for 8 to 10 minutes, until puffed and golden brown. Remove and let cool completely.
- Repeat with the remaining cookie dough, or wrap it tightly in plastic and refrigerate for up to 5 days.
Notes
Storage Information: Store the baked cookies in a covered container on the counter for up to 5 days.
You can also refrigerate or freeze the raw dough to make later. Wrap it up tightly in plastic and refrigerate for up to 5 days, or freeze for several months. Let come to room temperature before air-frying.
Chocolate Chips: Adding chocolate chips will change the nutritional count so that each cookie has 203 calories; 7.5g carbs; 7.9g protein; 16.2g fat; 3.2g fiber.
Nutrition
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 5g | Protein: 7.4g | Fat: 14.2g | Saturated Fat: 4.2g | Fiber: 1.2g