3 Ingredient Keto Sugar Free Flourless Cookies (Paleo, Vegan, Low Carb)

5 from 416 votes

The old fashioned 3 Ingredient flourless peanut butter cookies get a sugar free, egg free and healthy makeover! These three-ingredient sugar-free flourless cookies are completely keto, paleo, vegan, gluten free, grain free and dairy free!  

A stack of 3 ingredient flourless sugar free eggless peanut butter cookies


Sugar Free Flourless Keto Peanut Butter Cookies

You asked I delivered.

When I first shared these peanut butter crunch bars, many of you mentioned how they reminded you of homemade childhood treats. This was once again lamented when these 3-ingredient corn flake crunch bars were shared. Back in 2014, I shared the classic 3 Ingredient grain free peanut butter cookie recipe– Sugar, peanut butter, and an egg.

Now? We’re giving it a sugar free, keto, Paleo AND Allergen-friendly makeover, along with a tested vegan option using no eggs.


3 ingredient flourless sugar free eggless peanut butter cookies topped with sea salt

Readers on Facebook had mentioned that they’ve often interchanged the sugar for Splenda or aspartame, two sugar substitutes I don’t usually use. Personally, when I test recipes to be completely sugar free or needing a granulated sweetener, I almost always use monk fruit sweetener.

For those who don’t know what monk fruit sweetener is, it’s a natural, stevia blend. It looks and feels like sugar, and the best part? It does NOT leave you with a bitter aftertaste, something which many stevia blends possess. They also bake VERY well.


Keto Peanut Butter Cookies Recipe

Texture wise, these cookies are super deceptive. Bake them too short, and they’ll be super soft and need to be enjoyed pretty much immediately or within the first day. Bake them too long, and you’ll be left with crackers instead of cookies. The happy balance is to remove the cookies from the oven when they still look soft. Once they are out of the oven and cooling, they will firm up VERY fast, but still be chewy, soft and irresistible.

The original recipe calls for one cup of sugar (or fake sugar), but I found with monk fruit sweetener, three-quarters of a cup was plenty. In fact, I found them to be a little too sweet, which is why SALTED almond butter (or peanut butter) was the next best sub.

Low Carb Peanut Butter Cookies

The traditional recipe is infamous for using peanut butter, and if that is no issue for you, keep it the same. However, if you follow a paleo or nut free lifestyle, check out these tested subs. Almond butter or smooth cashew butter are the best swaps for it, especially if you get the salted, drippy kind. To keep it nut-free, smooth sunflower seed butter or creamy soy nut butter can be used. Please note, if you use sunflower seed butter, your cookies will have an odd shade of green.

Finally, an egg is the final magically ingredient, but my vegan friends need an option too. After testing out flaxseeds, energy-G egg replacer and even a formed chia egg, I found them to either be too crumbly, too wet or just a big puddle of peanut butter and sugar. I found this recipe which mentioned using ground chia seeds (NOT formed into a gel- just blended with the cookies) and was stoked to see it work. It also provided a much better and chewier texture.

3 Ingredient flourless sugar free peanut butter cookies made eggless and topped with sea salt


These aren’t your grandma’s classic 3 ingredient peanut butter cookies but ones which my sugar-free, paleo and vegan readers can now enjoy. Three ingredients and 20 minutes from prep to dunking in milk.

The BEST Easy 3 ingredient flourless sugar free peanut butter cookies recipe made with NO eggs, keto, vegan and ready in 12 minutes- Almond butter option too!

3 Ingredient Flourless Sugar Free Cookies (Keto, Low Carb, Paleo, Vegan, Gluten Free)

The old fashioned 3 Ingredient flourless peanut butter cookies get a sugar free, egg free and healthy makeover! These three-ingredient sugar-free flourless cookies are completely paleo, vegan, gluten free, grain free and dairy free! 
5 from 416 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 12 cookies
Calories: 101kcal
Author: Arman


For the original version:

For the egg-free version:


  • Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or a cookie sheet.
  • In a large mixing bowl, combine all your ingredients and mix until well combined. If you use the egg-free option, start with 3 tablespoons of ground chia seeds. If the batter is too thin, add the extra tablespoon.
  • Using a cookie scoop or your hands, form small balls on the cookie sheet, spread 3-4 inches apart. Press each ball into a cookie shape and press down with a fork. Bake for 8-10 minutes, or until cookies are 'just' golden brown but still soft. Remove from the oven and allow to cool until soft, firm and chewy. 


* Start with 3 tablespoons and add an extra tablespoon of cookies are too thin.
Cookies can be kept in a sealed container for up to a week. They are fridge and freezer friendly too. 


Serving: 1Cookie | Calories: 101kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

A collage of flourless sugar free peanut butter cookies made eggless

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3-Ingredient Sugar-Free Flourless Cookies (V, GF, Paleo, DF)- The classic three ingredient peanut butter cookie gets a sugar-free, egg-free and healthy makeover! Ready in just 10 minutes! {vegan, gluten free, grain free recipe}- thebigmansworld.com

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    Cookies Desserts Gluten Free Recipes Keto Recipes Paleo Peanut Butter Desserts recipe Vegan Recipes



    63 thoughts on “3 Ingredient Keto Sugar Free Flourless Cookies (Paleo, Vegan, Low Carb)

    1. Have you tried making these with liquid stevia? Can’t have xylithol or erithrol unfortunately. Thanks in advance!

    2. Hi,

      Thank you for this recipe which looks great. Have you tried making it with liquid stevia? Can’t eat xylitol or erythritol unfortunately, and the only monk fruit sweetener I can find contains a blend of monk fruit and erythritol.

      Thank you in advance!

    3. What sweetener do you actually use? The link goes to a monk fruit /erithrytol blend, not a stevia/ monk fruit blend.

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