Preheat the oven to 350F and make sure the oven rack is in the center position.
In a medium-sized mixing bowl, add the peanut butter, egg, and powdered monk fruit. If you have vanilla, adding ½-1 teaspoon is a nice addition, but it's totally optional.
Mix the ingredients together until just blended.
Form the peanut butter cookie dough into small balls and put them on a parchment paper-lined baking sheet. Gently flatten the cookie dough balls with a fork to make criss-cross lines.
Bake for 9-10 minutes until the cookies are baked through.
Let the cookies cool for 5 minutes before removing them from the baking sheet. Enjoy!
Notes
Per cookie: about 100 calories, 4g protein, 9g fat, 10g total carbs, 1g fiber, and about 2–3g net carbs after subtracting the fiber and sugar alcohols from the monk fruit sweetener. Sugar alcohols are typically subtracted when calculating net carbs because they have little to no impact on blood sugar compared with regular sugar.
Try different nut butters - Use chunky peanut butter for more texture, or swap in almond butter, sunflower seed butter, or a mixed nut butter. The texture can vary slightly depending on the brand.
Use powdered monk fruit or allulose for the best texture - Powdered sweetener blends into the dough more smoothly. If you only have granulated monk fruit or allulose, pulse it in a high-powered blender until finely powdered before using.