【生酮ketogenic】黄油花生酱曲奇饼干简单低碳水low carb/gluten-free

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peanut butter（花生酱，注意选择低碳水无糖的品牌，贴士放出原食谱给的链接）：

1 cup

erythritol（赤藓糖醇，链接见贴士）：

1/2 cup

egg：

烤箱预热，350F（约180℃），准备好食材。Preheat your oven to 350F and gather your ingredients!

如果你的赤藓糖醇不是粉状的，可以用搅拌机打碎。If you don't have powdered erythritol, you can make it! Place half a cup of granulated erythritol into a Nutribullet and blend for a few seconds.

得到赤藓糖醇粉。You should end up with a fine, powdered sweetener!

混合花生酱，赤藓糖醇粉和鸡蛋，用刮刀充分搅拌均匀。Combine the peanut butter, powdered erythritol and the egg and mix very well.

烤盘垫一张油纸，把曲奇面团分成十五个小球，搓圆。用叉子两个方向分别压一下。Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.