Ingredients
4 tbsp. butter, softened
1/3 c. granulated Swerve
1/2 c. natural unsweetened peanut butter
1 large egg yolk
1/2 c. almond flour
1 tbsp. coconut flour
1/4 tsp. kosher salt, plus more for sprinkling
2 tbsp. finely chopped pecans, for topping
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. Step 2In a medium bowl, using a whisk or hand mixer, cream together butter and Swerve until light and fluffy. Add in peanut butter and whisk until completely incorporated. Whisk in yolk until fully combined. Fold in almond flour, coconut flour, and salt and mix until dough slightly stiffens.Step 3Using a small cookie scoop, scoop dough onto prepared sheet 1” apart. Sprinkle cookies with more salt and pecans.Step 4Bake until bottoms are deeply golden, about 11 minutes.Step 5Cool completely before serving.
If you made ’em, let us know what you think! Leave a comment—then make another delicious keto cookie!
