First, preheat your oven to 350 degrees F.
Next, cream together peanut butter and sweetener. Then, stir in the egg until the mixture is well combined.
In a separate bowl, mix together almond flour, baking soda, and salt.
Then, add the almond flour mixture to the peanut butter mixture and stir until well mixed.
Finally, chop the chocolate bar into small pieces and stir into the cookie batter until evenly mixed.
Using a rounded tablespoon or 1-inch ice cream scoop, scoop the dough into 2-tablespoon-sized balls and place on a silicone baking mat or parchment-lined baking tray. Press the balls down with a fork in a crosshatch pattern. Alternately, roll the dough into a log and slice into twelve equal parts. Place on the baking mat and press with a fork.
Finally, bake for 15 minutes, and then cool for at least 15 minutes before handling. Gently transfer the cookies to a shallow storage container with a lid. Refrigerate for at least a few hours to overnight before enjoying.
Note: These keto cookies will be crumbly before refrigerating but will firm up in the fridge.
*Lakanto is a natural, zero-calorie, sugar-alcohol, sweetener substitute. It’s a combination of Monkfruit and erythritol. While we don’t recommend using sugar-alcohol sweeteners like erythritol, small amounts can be used on a ketogenic diet. See notes above the recipe for uses with AH.