Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

If your peanut butter is thick, gently heat it in a microwave-safe bowl for about 20-30 seconds until it becomes runny.

In a mixing bowl, combine the almond flour, powdered erythritol, salt, and baking soda.

Stir in the warmed peanut butter and your choice of milk into the dry mixture until a cohesive dough forms.

Scoop portions of dough and roll into balls about 1-2 inches in diameter, then flatten each ball with a fork.

Bake the cookies for 10 minutes, keeping an eye on them to ensure they look slightly underbaked.

Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.