Crispy Air Fryer Keto Peanut Butter Cookies
Peanut butter cookies: make these crispy, golden keto treats in your air fryer. Low-carb, gluten-free, and perfect for a quick snack.
Ingredients
- 2/3 cup creamy peanut butter
- 2 tbsp butter (softened)
- 1/3 cup brown sugar replacement
- 1 large egg
- 1/2 tsp vanilla
- 2/3 cup almond flour
- 3 tbsp collagen powder
- 1/2 tsp baking soda
- pinch salt
- 1/4 cup keto chocolate chips ((optional))
Instructions
- Preheat the air fryer to 310ºF for 5 minutes.
- In a medium bowl, combine the peanut butter, butter, and sweetener. Beat until well combined and smooth. Add the egg and vanilla and beat for 30 seconds until well combined.
- Add the almond flour, collagen powder, baking soda, and salt, and beat until well combined into a dough.
- If using chocolate chips, stir them in evenly.
- Divide the dough into two even portions, then roll each portion into 4 balls. Place 4 of the balls onto a piece of parchment (or a parchment air fryer liner) and press down to about 1/2 inch thick. Use a fork to create a cross hatch pattern on the cookies, if desired.
- Set the air fryer to Bake and set the parchment paper on the air fryer crisper rack. Cook at 310ºF for 8 to 10 minutes, until puffed and golden brown. Remove and let cool completely for 15 minutes.
- Repeat with the remaining cookie dough, or wrap it tightly in plastic and refrigerate for up to 5 days.
Video
Notes
- Don't overcrowd the air fryer basket; cook in batches for even crisping. - For best texture, ensure your butter is truly softened, not melted. - The cookies will firm up as they cool; don't overcook them hoping for immediate crispness. - Store leftover dough tightly wrapped in the refrigerator for up to 5 days, or freeze for up to 3 months. - To ensure they are fully cooked, cookies should be golden brown and puffed, but still slightly soft to the touch in the center, firming up as they cool.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.