Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine 1 cup of natural, sugar-free peanut butter, 1 egg, and 1/3 cup of erythritol, blending until smooth.

Scoop out the dough and roll it into 1-inch balls, placing them on the prepared baking sheet.

Flatten each cookie ball with a fork to create a crisscross pattern, aiming for half an inch thickness.

Bake in the preheated oven for 10 to 15 minutes until edges are lightly golden-brown.

Remove from the oven and let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack.