Keto Peanut Butter Coconut Cookies
These simple ingredients combine two favorite flavors: peanut butter and coconut! The peanut butter keeps the cookies soft and tender, and shredded coconut and coconut flour provide a chewy texture and taste that doesn’t get lost.Jessica L.
How to Make It
Step 1
In a stand mixer, blend together the cream cheese and peanut butter. Use a spatula to scrape your mixing bowl down and then mix in the stevia. Mix until the ingredients are smooth and creamy.
Step 2
Mix in the eggs and vanilla on a high speed until there are no lumps. Scrape the bowl down once more and follow by mixing in the remaining dry ingredients.
Step 3
Line a sheet tray with parchment paper. Use a small baker’s scoop (about 2 ½ TB) to portion out 12-14 cookie. Gently press down the center of each cookie to a ½-thick disc.
Step 4
Set the tray of cookies in your freezer for just 15 minutes. Meanwhile, preheat your oven to 350 degrees. After 15 minutes, bake the tray of cookies for 18-20 minutes.
Ingredients
- Cream Cheese – 2 ounce
- Peanut Butter – 2-½ ounce
- Stevia In The Raw, Bakers Bag – 2 tablespoon
- Raw Egg – 2 large
- Vanilla Extract – ¼ teaspoon
- Coconut Flour – ½ cup
- Almond Flour – ½ cup
- Coconut, Dried, Shredded Or Flaked, Unsweetened – 3 tablespoon, shredded
- Baking Powder – ½ teaspoon