Set your oven to 325°F and line your baking sheet with parchment paper for non-stick baking.

If your peanut butter is thick, gently heat it in the microwave or on the stovetop until it becomes smooth and runny. This makes it easier to mix.

In a mixing bowl, combine the almond flour, powdered erythritol, salt, and baking soda. Stir well to ensure everything is evenly distributed.

Add the peanut butter and milk to the dry ingredients. Stir until a thick dough forms. It should be pliable and easy to roll.

Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball into a thick cookie shape using your fingers or the back of a fork.

Bake the cookies on the center rack for 10 minutes. They may look slightly underdone when you take them out this is normal! Let the cookies cool completely on the baking sheet. They will firm up as they cool.