Keto Peanut Butter Cookies | Easy Keto Cookie Recipe

keto peanut butter cookies
keto peanut butter cookies

Looking for keto peanut butter cookies ??

Watch the whole video from the proof user who explains in detail below.

Today I’m going to show you how to make an easy Keto peanut butter cookie. This is super simple and easy but it’s also going to have a bit of a twist that sets it apart from the rest of the Keto cookie recipes you’ll find online. Enjoy!

Get the written recipe with macros at

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See also  Fruits that are Safe on a Keto Diet

45 thoughts on “Keto Peanut Butter Cookies | Easy Keto Cookie Recipe”

  1. Mmmmmm just made a batch but switched up the flavorings, instead of cinnamon, ginger, I added some salted caramel favouring, bloody delish πŸ˜‹

  2. Can u use the stevia sugar instead of sukhran gold as I cant seem to find this in the uk???

  3. You and your creative and delicious-looking recipes are awesome πŸ™‚ Thank you for the huge amount of time you must invest and specially for sharing your recipes and videos.

  4. I made mine smaller. I used a teaspoon to measure, and made 50 little cookies about the size of a quarter (Canadian), did the criss cross, and topped each one with a half peanut. I put them in the freezer so I could have one or two at a time, without being tempted to eat them all in one sitting. πŸ™‚

  5. Just put a batch in the oven and awaiting the results! The batter tastes good. I flattened the cookies with a rolling pan because I like crunchy cookies not cakey cookies, and I added chcolate chips!!! Can't wait.

  6. I made these cookies and really enjoyed them! Definitely don't touch until at least 15 minutes of cool down time. In my opinion they tasted better the next day. Very soft cookie, I would only use 50g of sukrin next time(I didn't bother pondering it in blender). I also added chopped pecans to my cookies

  7. I just watched you keto peanutbutter cheesecake recipe, but I had a difficult time finding this recipe. Could you please provide the link for any recipe you add to another recipe?
    If I have to be on a keto diet for the rest of my life, I'm going to need really good recipies! Thank you VERY MUCH for these recipes.
    Namaste

  8. These look dense, chewy and golden delicious! I’m interested in how the ginger tastes in it.

  9. Your recipes are really nice & clean .. I hv tried lots of items from ur page. Thanks a lot ❀️

  10. You rock, Sahil! This recipe of yours I made using dark sugar-free choc chips instead of the spices just won me first prize in the gluten-free biscuit section at our annual show.

  11. Please mention degrees in FΒ° instead, or both. Will save us time to look it up. And can u tell us cups instead of grams? Too lazy and in a hurry!

  12. Hey. Would love to know your review on that technora espresso machine you got there in the back.
    Thinking of getting one myself.

  13. Your recipes are the best? How can you not freak out eating these amazing cookies !!! <3

  14. Added some cocoa powder instead of ginger and an extra egg white, drink with some almond milk… oof 🀀❀️

  15. To avoid the Psyllium husk flavor, Id recommend just using a tablespoon of beef gelatin.

  16. Can you please tell us what we use for the ingredients hard to mention in the USA? Dying to make these so I can do my cheesecake, please help!

  17. Dude you have to start giving recipe in your discription box. It's a real pain in ass to keep rewinding the video.

  18. Not a fan of cookies so made a cheesecake out of ot !!πŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»

  19. Just had a go at these, but unfortunately the local supermarket had no psyllium husk, just a rude out of stock sign. So I used almond flour instead, same amount. Turned out OK I think. As you said, not the crunchiest bikkie but quite nice. Will be interesting to see if any different once I do find the elusive ingredient. I made what I consider to be modest sized biscuits, and ended up with 17, so yes your 8 would have been big! Next step is to use these in the base of your peanut butter cheesecake (actually, pretty much the reason I was led to this recipe in the first place) which I'm quite looking forward to making some time!

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