Keto PB Pistachio Cookies

For all my keto lovers out there (and everyone else of course), this one's for you!

I am constantly in the kitchen formulating new recipes for meals and especially desserts that taste good and are good for you as well.

These cookies have a slight crunch on the outside and are super moist and chewy on the inside, which is how a cookie should be!

This recipe is also gluten , soy, dairy and sugar free, so you cant go wrong...



1/2 cup granulated stevia (or xylitol)

1 cup almond flour (coconut flour works also)

3 whole eggs (or 3/4 cup liquid egg whites)

2 cups nut butter of choice (peanut, almond, cashew, sunflower etc)

1 tsp cinnamon

1 tsp vanilla extract

Optional: pistachio pieces, chia seeds, cacao nibs


Preheat the oven to 350 degrees F (176 degrees C)

Mix all dry ingredients (flour, stevia, cinnamon) in one bowl

Mix all wet ingredients (egg, vanilla extract, nut butter) in a separate bowl

Combine wet with dry ingredients and mix until fully blended (should be a dough consistency, and there may be some oil separation, this is normal)

With your hands take small pieces of the "dough" and roll them into little balls (you can also use an ice cream scooper)

Place each ball on a greased or parchment lined baking sheet

Place in oven for 10-12 minutes until cookies are golden brown

Remove from oven and let cool for 20-30 minutes

Eat and enjoy!

*The cookies will keep for 2 weeks if kept in a dry Tupperware or glass container.

*They are also very good if kept in the fridge!

*For those with nut allergies, use sunflower butter

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© 2018 by Jaclyn Jacobsen. Proudly created with

Tel: 845 379 4616