Prep Time 10 mins
Cook Time 15 mins
Total Time 25 min
Servings: 12 cookies
- 1 stick (8 ounces) unsalted butter
- ¾ cup Swerve brown sweetener
- 1 cup smooth or chunky, unsalted, unsweetened peanut butter
- 1 cup almond flour
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 eggs
Prepare a baking sheet lined with parchment paper.
Add butter to a saucepan and melt over medium-low heat.
Add Swerve brown sweetener and whisk into the melted butter.
Stir in peanut butter and mix all together. Remove from heat and set aside to cool.
In a medium-size mixing bowl, combine the almond flour, sea salt, and cinnamon.
Pour the peanut butter mixture into the dry ingredients and mix well.
Add the vanilla extract and eggs. Mix thoroughly until a dough forms.
Place a tablespoon of cookie dough on the lined baking sheet. Press down each cookie gently with a rubber spatula or fork.
Sprinkle sea salt over the cookies and bake for 15 minutes until golden brown.
Remove and allow to cool completely. Enjoy alone or with your favorite keto mousse.