Having lost a few pounds, I felt the desire to indulge a bit. I haven’t been counting calories for the last few days, but I’m intending to start again tomorrow. Normally, I don’t have room in my calorie allowances to eat keto-friendly desserts, but I decided to indulge.

I’ve wanted to try this recipe for quite some time because I’m a sucker for peanut butter cookies. Ever since my fiancée (girlfriend at the time) made them for my birthday one year, I’ve craved them ever since.

So for those of you with a sweet tooth, looking to splurge a bit while on a low-carb diet, this recipe’s a good one. Be forewarned, you will have difficulty eating just one. It’s for that reason that I won’t be making them again for a while. And for the other folks that are looking for a low- GI dessert, or are allergic to gluten, this recipe’s great too. Easy, fun, and oh so yummy!

Ingredients & Equipment 1 cup natural, organic chunky peanut butter

1 cup Splenda artificial sweetener for baking

1 tbsp vanilla extract

1 egg

1 cookie/baking sheet

Parchment paper