Keto Peanut Butter Cookies


5 from 1366 votes
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These keto peanut butter cookies need just 3 ingredients to make and taste like the classic pb cookies! No flour and no grains needed, they take less than 10 minutes to make! 

keto peanut butter cookies.

We love our keto cookie recipes that are quick and easy to make. Our favorites include coconut flour cookies, chocolate chip cookies, and these low carb peanut butter cookies.

Why you’ll love this recipe

  • Just 3 ingredients. Peanut butter, eggs, and a sweetener is all you’ll need. 
  • No flour 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. 

What we love about this recipe is just how much they taste like real deal cookies! Can we praise the texture? Crisp edges and soft and chewy in the middle, this will satisfy all the cravings!! 

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 and erythritol can both be used. 
  • Egg. Room temperature eggs. 

How to make keto peanut butter cookies

Simple is truly an understatement to make this recipe. All together, these cookies take no time to make! Ready to whip up some cookies? 

Step 1- Make the batter

Start by adding the peanut butter, sweetener, and egg into a mixing bowl and mixing until combined. 

Step 2- Bake the cookies

Next, use a 2-inch cookie scoop to scoop out portions of the dough and place them on a lined baking sheet. Bake the cookies for 10-12 minutes, or until just firm around the edges.

Let the cookies cool on the pan completely. 

Tips to make the best recipe

  • Avoid over-baking the cookies as they continue to firm up as they are cooling down.
  • Do not use crunchy or super thick peanut butters or else the dough will be very hard to form.
  • Fold through some chocolate chips, dried fruit, or even a chopped up candy bar. 

Storage instructions

Wondering what is the best way to store leftovers? Here are best practices for cookie storage. 

  • To store: Store peanut butter cookies in a sealed 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 parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months. 
low carb peanut butter cookies.
  • Silpat Cookie Sheet. I LOVE using this cookie sheet to make cookies, as there is never a mess leftover.
  • Cookie scoop. For perfect size cookies every single time. 
  • Parchment paper. Great to store the cookies in the freezer or to use it with a baking tray. 

Frequently Asked Questions

Is peanut butter ok on keto?

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.

How many carbs are in these cookies?

There are just 3 grams net carbs in keto peanut butter cookies.

Can I swap out the egg?

Either make vegan peanut butter cookies or try an egg substitute.

What brands of peanut butter are keto friendly?

Any peanut butter with no added sugar, or flavorings in them is suitable for a keto diet.

Keto Peanut Butter Cookie Recipe

Keto Peanut Butter Cookies {3 Ingredients}

5 from 1366 votes
These keto peanut butter cookies need just 3 ingredients to make and are soft, chewy and delicious! Ready in just 10 minutes and no flour needed!
Servings: 12 Cookies
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes



  • 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.


TO STORE: Store peanut butter cookies in a sealed 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 parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months. 


Serving: 1CookieCalories: 80kcalCarbohydrates: 3gProtein: 4gFat: 7gPotassium: 4mgFiber: 1gVitamin A: 150IUVitamin C: 3.3mgCalcium: 20mgIron: 0.5mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Why do you say these are “salty”? I often add gelatin to cookies to keep them chewy. Should I try that with these?

    1. 5 stars
      My Goddaughter and i just made these and omg they’re amazing. Not only kid approved but adault approved as well

  2. Amazing! Have made this many times (with chia seeds instead of egg) and have well tested it with almond butter, pistachio and walnut – perfect every time. Thanks Arman 🙂

  3. 5 stars
    I made these with monk fruit sugar (100% monk fruit extract powder with no erythritol) and they are extremely crumbly 🙁 waste of ingredients.

    1. Perhaps it was the brand you used- it’s been made thousands of times successfully- I think errors come down to the ingredient brand used: )

  4. Which brands do you recommend? I am making for a friend and just want to use what has been known to be successful.

    1. Hi Emily! Honestly, any creamy peanut butter is best- I love Wholefoods brand, Kraft (creamy/smooth) and American style smooth.

  5. 5 stars
    I am so thrilled that I found your website. Your recipes are amazing and REALISTIC! These cookies are so perfect. I have made them each week for the past 2 weeks now. The last batch I added biotin protein powder (unflavored) so I could eat them after my workouts. Thank you so much for sharing your gift of making delicious, realistic, easy to make, healthy foods!

    1. Hi Gillian, I’d double check the brand you used, you may have used one that has a more intense sweetness- Definitely cut down next time 🙂

  6. 5 stars
    These are so good, even my kids love them. Next time, though, I will add a little sprinkle of pink salt on top before baking. I miss that sweet and salty you get from regular peanut butter cookiea.

  7. 5 stars
    I used Kirkland Natural Peanut Butter and Swerve Brown Sugar and they turned out great. may have cooked them too long, they were still soft even so.

  8. Hi! First time I made these they were perfect, I did reduce the sweetener content. When I made them tonight they just fell apart, one big pile of crumbs… only added – tsp of sweetener this time.

    What could cause this? Perhaps over baked?

    1. Hi Sarah- yes, overbaking can cause them to be crumbly- They should be removed from the oven when they are ‘just’ done.