Description
A keto-friendly version of peanut butter rice cakes, perfect for a low-carb snack or dessert.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup erythritol or preferred keto sweetener
- 1 large egg
- 1/4 cup unsweetened peanut butter
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, salt, baking powder, and erythritol. Mix well.
- In another bowl, whisk together the egg, peanut butter, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. If using, fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, flattening them slightly to form rice cake shapes.
- Bake for 12-15 minutes or until the edges are firm and the tops are set.
- Allow the rice cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, mix in a pinch of cinnamon or a tablespoon of chia seeds into the batter.
- Drizzle melted dark chocolate (sugar-free) over the cooled rice cakes for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg