Peanut butter ketogenic cookies

I am convinced that ketogenic diet is beneficial for some conditions. However, if one is healthy and within the normal range of BMI, ketogenic diet makes no sense.

Yet, I am always curious to find and read recipes for ketogenic meals, including ketogenic cookies. I am of course, always disappointed to find out how much sugar such recipes dictate to use.

So, in honor of Valentines this week, I decided to whip some keto cookies but with minimal- to no-added sugar. 

Well, if you skip the added sugar in this recipe, remember that the bananas have sugar, and the peanut butter is sweetened. So, yes, there is some sugar, but not to the excessive levels of a regular cookie.


I bet that if you try these cookies along with a cup of black coffee, the sweetness would be tasted.

Peanut butter ketogenic cookies
 
Ingredients:
2 ripe bananas, mashed
1 ½ teaspoons baking soda
2 sticks of unsalted butter
16 oz peanut butter (I used crunchy)
2 ½ cups whole-wheat flour
3 eggs
If you have never tried a dessert with limited amount of sugar, then it might be reasonable to try this recipe first with 2-4 Tbs of crystal sugar. In subsequent batches, you can start reducing the added sugar until your palate becomes accustomed.

Directions:
Mix together the baking soda and the flour. 
In a large bowl, mix the butter, sugar (if you are not daring enough to skip it), and the mashed bananas by hand or with a mixer. Add the eggs and peanut butter. Slowly add the flour mix until incorporated. The last stage of mixing the dough can be done by hand. Roll balls approximately 1 ½ inch in diameter. Arrange on baking sheets and press each ball with a fork cross-wise. Bake at 350°F for approximately 15 minutes.

After all Napoleon Bonaparte said, "A man's palate can, in time, become accustomed to anything"