Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and over-browning.

In a medium bowl, whisk together the almond flour, granular keto sweetener, baking powder, and fine sea salt. Break up any clumps of almond flour with your fingers or a fork so the mixture is even and fine.

In a larger mixing bowl, add the natural creamy peanut butter, egg, melted butter, and vanilla extract. Stir with a wooden spoon or rubber spatula until the mixture is smooth and glossy. If the peanut butter is very firm, warm it briefly in the microwave (15–20 seconds) to help it blend.

Pour the dry ingredient mixture into the bowl with the peanut butter mixture. Stir until a thick dough forms. It may look crumbly at first; keep stirring and pressing the dough with your spatula until it comes together into a soft, moldable dough.

If the dough seems dry or cracks when you squeeze it in your hand, add 1 tablespoon of unsweetened almond milk or heavy cream and stir again. Add up to 1 more tablespoon if needed. The dough should be soft and hold together when rolled into a ball.

If using sugar free chocolate chips or chopped nuts, gently fold them into the dough until evenly distributed.

Use a small cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball with your hands and place on the prepared baking sheet, leaving about 2 inches between cookies. You should get about 18 cookies.

Using a fork, gently press each dough ball down to flatten, making a crisscross pattern by pressing once, then rotating the fork and pressing again. Aim for about 1/3–1/2 inch thickness. If the fork sticks, dip it lightly in granular sweetener or water between cookies.

If desired, sprinkle a little extra granular sweetener or a pinch of flaky sea salt over the tops of the cookies before baking.

Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size. The edges should look set and very lightly golden, while the centers should still look slightly soft. Avoid overbaking to prevent dry cookies.

Let the cookies cool on the baking sheet for at least 10 minutes—they are fragile when hot. Then carefully transfer them to a cooling rack to finish cooling completely before serving or storing.