Ingredients:
- 1 cup creamy peanut butter (unsweetened)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 cup unsalted butter
- 1/2 cup powdered erythritol or your preferred low-carb sweetener
- 1 teaspoon vanilla extract
- A pinch of salt (optional)
Instructions:
1. Prep Baking Sheet:
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine Dry Ingredients:
- In a large bowl, mix together the cocoa powder, shredded coconut, and almond flour. Set aside.
3. Melt Butter and Peanut Butter:
- In a saucepan over low heat, melt the butter and peanut butter together. Stir until well combined.
4. Add Sweetener and Vanilla:
- Remove the saucepan from heat and stir in the powdered erythritol (or sweetener of your choice) and vanilla extract. Mix until smooth.
5. Combine Wet and Dry Ingredients:
- Pour the melted peanut butter mixture into the bowl with the dry ingredients. Stir until everything is well combined.
6. Shape Cookies:
- Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet to form cookies. You can shape them with your hands if needed.
7. Chill:
- Place the baking sheet in the refrigerator and let the cookies chill for at least 30 minutes or until firm.
8. Serve:
- Once the cookies are set, they are ready to be enjoyed. Keep them stored in the refrigerator.
