This is a keto friendly and gluten friend low carb version of an old fashioned cookie recipe. There is no flour in this recipe, but the cookies hold together and are soft enough to melt in your mouth.
Line a cookie sheet or your favorite baking sheet with parchment paper or use a non-stick baking mat.
Mix wet ingredients together (peanut butter, vanilla syrup, and egg).
Stir in the erythritol and salt. You will have to stir for a while to get it all mixed in as the mixture will thicken noticeably.
Fold in the sugar free chocolate chips.
Grab a heaping tablespoon of the dough and form into a ball. Flatten and place on parchment paper about an inch from each other.
Bake for 10-12 minutes. Cookies will not brown. Remove them after 12 minutes.
Allow to cool for at least 10 minutes before eating.
Store in airtight container.
Notes
Cut the carbs more by using 1/4 cup chopped chunks of Lily's 0 carb chocolate instead of the sugar free chocolate .. and you can drop the carb count down to 5.?