Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered erythritol until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft.
- For the filling, beat together the peanut butter, powdered erythritol, and softened butter until smooth.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with your palm or the bottom of a glass.
- Make an indentation in the center of each cookie with your thumb or a spoon. Fill the indentation with about a teaspoon of the peanut butter filling.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still look soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Store these keto nutter butters in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.