Ingredients
Units
Scale
- 3/4 cup almond flour
- 1/3 cup chopped peanuts (or other nuts)
- 2 tbsp peanut butter
- 2 tbsp coconut oil
- 2 tbsp milk
- 2 - 3 tbsp granular sweetener (depending on how sweet your peanut butter is as well as how sweet you like your cookie dough)
- dash vanilla extract
- pinch of salt
For the Peanut Butter Swirl
- 1 tbsp peanut butter
- 1 tsp maple syrup (I use Lakanto Sugar-Free Maple Syrup)
Instructions
- Place the nuts in a ziplock bag. Seal the bad and using the back of a spoon (or a meat mallet) crush the nuts until they are broken down to a coarse texture. Set the nuts aside.
- Prepare peanut butter swirl by melting the peanut butter with the syrup in the microwave for 20 seconds. Stir and set it aside.
- In a medium-size mixing bowl, combine the coconut oil and the sweetener
- Add in the vanilla, almond milk and salt and stir (don't worry if it does not fully mix together)
- Stir in the almond flour and the crushed nuts
- Swirl the peanut butter throughout the cookie dough.
- Place the mixture in the fridge for 10-20 minutes or until it slightly hardens
- Shape into round bite-size pieces if desired
Notes
- you can always replace the peanut butter with any other nut or seed butter
- Prep Time: 4 minutes
- Category: Snacks, Desserts
- Cuisine: Keto, Low Carb, Gluten Free, Vegan
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Fat: 6.9 g
- Carbohydrates: 2.2 g
- Fiber: 1.1 g
- Protein: 1.6 g
