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These keto peanut butter cookies need just 3 ingredients to make and taste like the classic peanut butter cookies! No flour and no grains needed, they take less than 10 minutes to make!
Peanut butter cookies are a household classic, and these low-carb peanut butter cookies look and taste like the real thing- full of tons of peanut butter flavor.
Table of Contents
Why I love this recipe
- Just three ingredients. Peanut butter, eggs, and a keto sweetener are all you’ll need.
- No flour is needed. Unlike traditional cookies, there is no flour or grains in them, but you’d never tell.
- Ready in 10 minutes. The entire baking time is just 10 minutes, which means these are the kind of cookies you can make instantly.
- Amazing texture. With crisp edges and soft and chewy in the middle, this will satisfy all your cravings!
Love keto cookie recipes? Try my keto chocolate chip cookies, coconut flour cookies, and keto shortbread cookies next.
★★★★★ 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
Ingredients needed
Like classic peanut butter cookies, these use pretty much identical ingredients but minus the sugar and carbs! Here is what you’ll need:
- Peanut butter. Smooth, drippy peanut butter is best. Aim for the all-natural kind with no added sugar.
- Keto sweetener. I like using allulose, but monk fruit sweetener or any granulated sugar substitute can be used. I don’t recommend using erythritol as it is super grainy and has a strange aftertaste.
- Egg. Room temperature eggs.
- Optional add-ons. Sea salt flakes, vanilla extract, sugar-free chocolate chips.
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 scoop out portions of the dough and place them on 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 on the pan or a cooling rack completely.
Arman’s recipe tips
- Avoid over-baking the cookies as they continue to firm up as they are cooling down.
- Do not use crunchy or super thick peanut butter, or else the dough will be very hard to form.
- Switch up the nut butter if you don’t want to use peanut butter. Almond butter, tahini, and cashew butter are all fantastic options.
- Add mix-ins. Fold through chocolate chips, dried fruit, or even a chopped-up candy bar.
- For thicker and more sturdy cookies, you can add a 1/2 cup of almond flour or coconut flour to them.
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 ziplock bag and store in the freezer for up to 6 months.
Frequently asked questions
Carbs and sugar are the two big culprits in a keto diet. Natural and sugar-free peanut butter is suitable for a low-carb diet. Per two-tablespoon serving, there are just 3 grams of net carbs.
There are just 3 grams net carbs in keto peanut butter cookies.
Either make vegan peanut butter cookies or try an egg substitute.
Any peanut butter with no added sugar, or flavorings in them is suitable for a keto diet.
More keto desserts to try
- Keto cheesecake
- Keto brownies
- Almond flour blueberry muffins
- Keto chocolate cake
- Or any of these keto desserts
If you tried this Keto Peanut Butter Cookies recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup allulose or any granulated keto sugar substitute
- 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.
My cookies turned out perfect. Exactly like my non
-keto version that I used to make.
My goal is to make every recipe that you have shared here, savory or sweet. I have never been disappointed thus far.
I love this recipe. I have made them with sugar free chocolate chip’s also I have made them with chopped peanuts. Delicious!
Love this recipe!! I’ve made at least 30 times. I keep them in the oven for 15 minutes. Like them a little more browned and I don’t remove from the cookie sheet until they’re completely cooled. Best way to eat, in my opinion, is cold, from the fridge, where I store them. I usually add sugar free chocolate chips. Delicious!! ❤️
They were great, I did add a Tsp of cocoa, was very surprised, will keep the recipe for further use.
Looks simple and delicious
Great recipe! I added a few tablespoons of almond flour which made the cookies a bit more solid.
A few notes on responses I’ve seen:
• Basic peanut butters like Jif or Skippy have sugar in them. They also have hydrogenated oils in them, which are the worst possible kinds of oil to consume. The best kind of peanut butter for this recipe (or for anything peanut-butter related) is the natural kind, made with just peanuts and salt (or go for a no-salt option of that’s your jam.) Trader Joe’s makes an excellent variety of peanut butters, and they are very cost-friendly. Don’t get the ‘no-stir’ variety: that has sugar and palm oil in it.
• Coconut sugar is not keto. It does have a lower glycemic index than cane sugar, but it is still very carb-heavy.
• I’ve experimented with all kinds of non-sugar sweeteners and I find that allulose is the best. It’s less sweet than cane sugar, but that is a plus for me, as I don’t like things that are overly sweet. Allulose has very little impact on the body as it is not absorbed by the body; therefore it does not interact with blood glucose or insulin. If consumed in large quantities it can lead to queasiness and/or intestinal distress. Erythritol has an odd and unpleasant (to me) ‘cooling’ sense to it, almost like peppermint. Consuming erythritol has also been associated with major adverse cardiac events (stroke, heart attack, etc.) I don’t like stevia or monkfruit. For me, allulose is the clear winner. The only downside I can see is that it’s pricier than the other options. We buy it in bulk at Amazon.
Very easy to make. 3 ingredients only. Seems very easy and healthy also.
I’m back! So in my first attempt I made them with “no added sugar” Jif and 2/3 cup of stevia but the cookies crumbled and never browned or set up, even after cooking for close to 30 minutes at 350F. I then made another batch of cookies with Swerve which was the kind that contains erithrytol and allulose and the cookies started to brown around the edges and set up within 12 minutes. Once I pulled them from the oven and let them cool they firmed up properly. I did also use a “natural” Jif peanut butter instead of using the Jif “no added sugar” version but I believe the sugar type is the difference maker here. Now I’m on to making your keto cheesecake recipe out of some peanut butter cookies as the pie crust!
Cannot believe this recipe has 3 ingredients. Amazing.
Such an easy recipe, I like peanut butter so much!!