Step 1

In a bowl combine the low-carb sweetener, peanut butter, cocoa powder, egg and vanilla. Stir to combine.

Step 2

Preheat oven to 350 F. Line a baking sheet with parchment paper or Silpat.

Step 3

Using a 2 tablespoon cookie scoop, scoop out dough and roll into balls.

Step 4

Place balls on the baking sheet, leaving 1.5-inches in between each one.

Step 5

Make a criss cross pattern on top of each cookie.

Step 6

Bake for 10-12 minutes, until the tops are set. Do not attempt to remove the cookies from the baking sheet right away, let them cool for 10 minutes.

Step 7

Store in an air-tight container at room temperature for 5 days.