Oldie but goodie! This was one of my first keto desserts that I created when I started my low-carb life and I still love it today!
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I was able to read tons of keto cook books and listen to tons of podcasts prior to starting- so I felt fairly more prepared than normal. I stumbled upon an old Atkins diet book while I was cleaning one day, and I actually use it for inspiration to create more targeted keto recipes. I love taking my favorite recipes that I can no longer have, and creating a new version that suits my lifestyle!
I really enjoy no-bake recipes. On top of them being extremely easy, for some reason they just turn out better for me rather than actually baking. This particular cookie is easy to make and does not have many ingredients.
There are tons of low-carb peanut butter options now-a-days so finding one should be fairly simple. For this recipe I used Legendary Foods. There are also a few brands available at Trader Joe's and Sprouts that I have tried and taste great.
I also chose coconut flour for this recipe. Coconut flour also contains fewer calories per ounce than almond flour. Both are gluten-free, however coconut flour is more difficult to use when baking because it absorbs moisture which can make the texture dry and crumbly. I really love Bob's Red Mill, if they ever offer anything I need this is my go-to brand.
As far as sweeteners go, there is an array to choose from. I would suggest to try them all out and decide which flavor you prefer. I use all of them, honestly but 99% of the time I choose Monkfruit. They are now selling bags at Costco too which is amazing!
Here is what you will need:
2/4 cup coconut flour
1 cup peanut butter
1/3 lakanto sweetener, granulated
1/2 c macadamia nut, chopped
1 tbs almond milk, unsweetened
As always, I hope you enjoy!