Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Stir the peanut butter: If your natural peanut butter has separated, stir until smooth and fully combined. This prevents oily or crumbly dough.

Mix wet ingredients: In a medium bowl, whisk together 1 cup peanut butter, 1 large egg, and 1 teaspoon vanilla extract until glossy and uniform.

Add dry ingredients: Stir in 1/2 cup granulated keto sweetener, 1/3 cup super-fine almond flour, 1/2 teaspoon baking powder, and a pinch of salt. Mix until a thick dough forms. If adding chocolate chips, fold in 1/4 cup.

Adjust texture if needed: Dough should be soft but scoopable. If it’s too sticky, add 1–2 teaspoons more almond flour. If it’s dry, add 1–2 teaspoons peanut butter.

Portion and shape: Scoop heaping tablespoon portions onto the lined sheet, spacing about 2 inches apart. Roll into balls with your hands, then flatten gently to about 1/2 inch thick.

Classic crisscross (optional): For the signature look, press each cookie with a fork in a crisscross pattern. If the fork sticks, dip it in water between presses.

Bake: Bake for 9–11 minutes, until the edges are set and the tops look dry. They’ll still feel soft in the center—this is good.

Cool before moving: Let the cookies rest on the sheet for 10 minutes to firm up, then transfer to a rack to cool completely. They’ll set to a tender, chewy texture.

Enjoy: Serve once cool enough to handle, or chill for an even chewier bite.