Keto Peanut Butter Cookies
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My keto peanut butter cookies need just 3 ingredients and taste like classic peanut butter cookies! No flour and no grains needed; they take less than 10 minutes to make!
keto peanut butter cookies that taste like the classic
Peanut butter cookies are a household classic, and these low-carb peanut butter cookies look and taste like the real thing- packed with rich peanut butter flavor.
I didn’t reinvent the wheel. I simply took the famous 3-ingredient cookie from the back of the peanut butter jar and swapped the sugar for allulose (my favorite keto sweetener) because it’s the only one that keeps the cookies soft the next day. Here’s why I love them:
- No flour. Unlike traditional cookies, these have no flour or grains, but you’d never know it.
- Ready in 10 minutes. From mixing the dough to pulling it out of the oven, I love that the whole process takes ten minutes.
- Perfect texture. Crisp around the edges and soft, chewy in the center, they practically melt in your mouth.
★★★★★ REVIEW
“These were so easy to make, and they taste so good! I shared them with my friends, and they all loved them also.” – Lori
Table of Contents
Key Ingredients
- Peanut butter. Smooth, drippy peanut butter is best. Aim for the all-natural kind with no added sugar. I really like Whole Foods 365 or Trader Joe’s smooth peanut butter.
- Keto sweetener. I’ve tested every mainstream low-carb sweetener, and allulose is the only one that yields soft and chewy cookies. Monk fruit and erythritol left things super grainy, and sometimes with an aftertaste.
- Egg. Room-temperature eggs mix more easily into the batter.
- Optional add-ons. Sugar-free chocolate chips are my go-to, but I also like vanilla and/or sea salt.
Find the printable recipe with measurements below.
How to make keto peanut butter cookies
Step 1- Make the batter. Start by adding the peanut butter, sweetener, and egg into a large bowl and mixing until combined.
Step 2- Prep the cookies. Next, use a 2-inch cookie scoop to drop dough portions onto a lined baking sheet or silicone baking mat. Cross each ball of dough with a fork to form a criss-cross shape.
Step 3- Bake. Bake the cookies for 10-12 minutes or until just firm around the edges. Let the cookies cool in the pan or on a cooling rack completely.
Arman’s recipe tips
- Don’t overbake them. The cookies will look slightly underdone when you take them out of the oven, but they’ll continue to firm up as they cool. If you wait until they look fully baked, they’ll end up dry.
- Use smooth, drippy peanut butter. I’ve found that crunchy or extra-thick peanut butter makes the dough too stiff and the cookies don’t spread well.
- Try a different nut or seed butter. I’ve also made these with almond butter, cashew butter, and tahini, and they all work well.
- Want a thicker cookie? Stir in 1/2 cup of almond flour or coconut flour. The cookies bake up a little sturdier with a cakier center.
Storage instructions
To store: Place peanut butter cookies in an airtight container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can refrigerate them, and those will keep for up to 1 month.
To freeze: Place cookies in a Ziploc bag and store in the freezer for up to 6 months.
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup allulose
- 1 large egg
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine all your ingredients and mix very well.
- Form 12 balls of cookie dough and place on the lined pan. Press each cookie in a circular shape and press down with two forks. Bake cookies for 10-12 minutes, or until golden on the edges.
- Remove from the oven and let cool completely. If desired, drizzle in chocolate and peanuts.
Do you think almond butter could be used instead of peanut butter?
Absolutely, Cindy. It works really well with almond butter (essentially my almond butter cookies but with a sweetener).
How do you get yours looking so good? lol I think next time il put mix in a food processor to see if it comes out better.
Hi there! Hmmm, I wouldn’t put it through the food processor. The cookie dough should be like a really thick dough that can be rolled into balls and crossed with a fork, etc.
Please remove me from your list ! I enjoy your recipes BUT the time I receive them is very inconvenient ! Thank You and good luck !
Hi Kathleen- no worries, I’ve removed you.
These are for the peanut butter lover for sure!!! The flavor is intense and one cookie will totally satisfy your cookie, peanut butter and chocolate craving!!!! These will go in my often used recipes!!! Thanks Arman for such a delicious cookie recipe!!
OH absolutely- they are really satisfying aren’t they!!! I appreciate you taking the time to leave a lovely review and rating 🙂
These turned out great. I used some date sugar that I had on hand, and they still turned out very good.
I love to hear that, Jacquelyn! Date sugar would work so well and add a subtle richness to them 🙂
Hi there Arman, Love, Love, Love these Keto peanut butter cookies. I make these on repeat every two weeks. So so glad I found your recipe. I was really hoping you could clarify for me if the seven grams of fat are all saturated.
Also, In case anyone is interested, I use 100% dark cacao, unsweetened chicolate Baker’s brand bars. I sweeten it with granulated Lakanto, brand Monk fruit/Allulose. I just melt it In the microwave along with a little Coconut oil. Spread on the top and sprinkle some Crush pecans.perfect!! So much easier than dipping for me. You can also buy the Choc Zero brand of chocolate chips sweetened with monk fruit. When the cookies come out hot just sprinkle some chips on top they will melt and you can spread out and top with your nuts. Super easy too! I do like that richer 100% cacao flavor on them slightly better though. Hope that helps someone. Looking forward to your response on the saturated fat question. Thank you
Hi Shari- thank you so much for sharing your changes and tweaks to this- It’s super helpful for others who might have similar brand ingredients to the one you used 🙂 No, the 7 grams wouldn’t all be saturated fats, as peanut butter has lower saturated fats than healthy fats.
Can I add more allulose without sacrificing the texture? Seems not sweet for me.
Hi Susan- sure you can. I’d be curious as to which brand of allulose you are using, as I found the amount I used to be ample 🙂
This is my favorite cookie recipe for peanut butter.
Allulose is the key. I added vanilla.
Yes! Allulose is the key for non-gritty and actually delicious cookies! Thanks for your lovely feedback and review 🙂
Hi! I love these cookies. Do you think I could add a little almond flour or coconut flour?
Hi Anthea! Adding coconut or almond flour will give the cookies more stability, but each one will have a different texture (slightly)- coconut flour will make the cookies more crumbly and dense, but the almond flour will keep them lighter.
Hey, just wanted to follow up on my previous comment.
I did try adding another egg to the recipe and although it still set like a cookie, it definitely doesn’t have the texture nor the taste of a cookie. It came out too hard (probably from too much egg whites?), and the taste of the eggs overpowered the peanut butter taste. Definitely not doing that again 😬
I’m sticking to the original recipe which is perfect!
No worries, Sand- thanks for the updated feedback 🙂
I’m seeing the part for the chocolate & nuts, can you share those steps too. Thank you
So, about 3 tablespoons of Truvia when substituting for allulose?
Hmmm yes start with 3 and see how you go- Some of my testers found truvia not to be sweet enough
Love this recipe! So simple and easy to make. My husband and in-laws also enjoyed having these cookies 🥰 Thank you for sharing this! Although I did use regular sugar instead of allulose (as I’m not strictly on keto) but used less sugar.
I was just wondering, would you know if adding one more egg will still result in a crumbly cookie texture? Or would it make the cookies too soft and it won’t set?
Hi Sand! Thanks for the lovely feedback and review 🙂 love that everyone is enjoying them. Hmmm- I think one extra egg will prevent it from being as crumbly, but also using less sugar/sweetener does that too. They should still set okay 🙂
So easy and delicious!!!
Thank you, Audrey!