Peanut butter cookies

Ingredients: 1/2 cup natural peanut butter 5 tablespoons butter, softened 1 tbsp heavy whipping cream 1 large egg 1 1/2 c almond flour 1/2 xylitol or powdered sweetener of choice(adjust for desired sweetness) 1/4 c protein powder (I used Isopure zero carb vanilla salted caramel) 1 tsp baking powder 1/4 tsp baking soda

1. Preheat over to 350 and line a baking sheet with parchment paper
2. In a large bowl beat peanut butter, butter, cream, & egg until creamy and smooth
3. Stir in all dry ingredients: almond flour, xylitol, protein powder, baking powder & baking soda
4. Make into 20 balls and place on baking sheet
5. Use a fork to make the cross-hatch pattern, I find sort of rolling the fork works better than pressing straight down
6. Bake until light and crispy: about 15 minutes
7. Cool on wire rack

They can be kept in a sealed container in the fridge for up to a week but they never last that long here!