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

Warm peanut butter in the microwave for about 15 seconds until it's runny.

In a large bowl, combine the almond flour, powdered erythritol, baking soda, and salt. Stir until well blended.

Add warmed peanut butter and milk to the dry mixture. Mix thoroughly until a thick, sticky dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening each ball slightly.

Bake for 10 minutes in the preheated oven, ensuring they remain soft in the center.

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