Coconut Cookies Keto

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Keto Peanut Butter Cookies

Keto Peanut Butter Cookies


  • 1/2 cup (115 g) butter, at room temperature
  • 1/2 cup (12 g) Splenda
  • 2 tablespoons plus 1 teaspoon (19 g) stevia
  • 1 tablespoon (15 ml) blackstrap or dark molasses
  • 1 egg
  • 1 cup (260 g) natural peanut butter (Creamy is best.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda 1/2 teaspoon vanilla
  • 1 cup (80 g) soy powder
  • 2 tablespoons (15 g) oat bran


  1. Preheat the oven to 375°F (190°C, or gas mark 5)
  2. Use an electric mixer to beat the butter until creamy
  3. Add the Splenda, stevia/FOS blend, and molasses and beat again until well combined
  4. Beat in the egg, peanut butter, salt, baking soda, and vanilla
  5. Beat in the soy powder and oat bran
  6. Butter or spray cookie sheets with nonstick cooking spray
  7. Roll the dough into small balls and place them on the sheets
  8. Use the back of a fork to press the balls of dough flat, leaving those traditional peanut butter cookie crisscross marks
  9. Bake for 10 to 12 minutes

Makes About 4 1/2 dozen cookies

  1. Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 grams of usable carbs and 2 grams of protein

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