2-Ingredient Keto Cookies

• Preheat oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside
• In a mixing bowl, add the peanut butter and cold egg straight out of the fridge.
• Stir until the batter is thick and well combined. Fold in any flavoring like cinnamon, vanilla extract, or stevia drops for natural sweetness.
• Divide the dough into 11 balls of the same size - about 1 ½ tablespoon.
• Roll and place each ball onto the prepared baking sheet.
• Use the slightly oiled back of a fork to flatten down the cookie and form a cross on top of the cookies.
• Bake in the center rack for 12-15 minutes or until the cookies are golden brown - they stay soft on top and that's normal.
• Remove the baking sheet from the oven and cool down for 15 minutes on the baking sheet - don't touch your cookies at all! They are fragile and need time to firm up.
• After that time, slide a flat tool under each cookie to transfer to a cooling rack. Let them cool for 20 extra minutes before enjoying.

Storage

• Store in an airtight container in the fridge or freeze and thaw the day before.