Keto Peanut Butter Cookies {3 Ingredients}
These easy keto peanut butter cookies will be your go-to cookie recipe to have on hand- they need just 3 ingredients! Made with just peanut butter, a low carb sweetener and with or without eggs, these low carb peanut butter cookies sweet AND salty! No flour, No sugar! 3 grams net carbs per cookie.
Keto Peanut Butter Cookies
We love our keto cookie recipes that are quick and easy to make. Our favorites include almond butter cookies, chocolate chip cookies, and these low carb peanut butter cookies.
These flourless peanut butter cookies are just like your grandma’s peanut butter cookies, but super low carb! They are perfect for cookie swaps, Christmas cookie bake-offs, or a healthy dessert any day of the week.
I’ve been making batch after batch of them, especially with Christmas just a few weeks away. What I love about these cookies are just how easy they are to make- No chilling, one bowl, and 12 minutes.
I also LOVE how long they keep- I can make them a week in advance and they still have the fresh, soft, and chewy taste the entire time.
3 ingredients, 12 minutes, NO excuses. Soft, chewy and slightly dense on the outside….no words.
How to make keto peanut butter cookies
No mixing bowls, multiple dishes or blenders needed- Just one bowl and a sturdy wooden spoon!
The ingredients
- Peanut butter. Smooth, drippy peanut butter is best. Aim for the all-natural kind, with no added sugar.
- Granulated sweetener of choice. Either monk fruit in the raw or swerve will work. These are keto-approved and have the same consistency and taste of white sugar.
- Egg OR ground chia seeds. Either one large whole egg or to keep it vegan and eggless, ground chia seeds. This does NOT need to be made into a ‘chia egg’.
The Instructions
- Preheat the oven to 180C/350F. Line a large baking tray or Silpat cookie sheet and set aside.
- In a large mixing bowl, combine all your ingredients and mix until a thick batter remains.
- Using a cookie scoop, form 12 small balls of dough and place on the lined pan, 2-3 inches apart. Press each ball of cookie dough into a circular shape, before pressing down with a fork on each one.
- Bake cookies for 10-12 minutes, or until golden on the edges. Remove cookies from the oven and allow to cool completely. Dip in chocolate, if desired.
How many carbs in peanut butter keto cookies?
Peanut butter cookies are ridiculously low carb and low-calorie dessert. Each cookie yields 80 calories and contains 3 grams of carbs with 1 gram of fiber- This means each cookie is 2 grams net carbs!
Recipe Substitutions and Dietary Swaps
- Vegan Peanut Butter Cookies. Make vegan peanut butter cookies instead.
- Paleo Peanut Butter Cookies. Swap out the peanut butter of either smooth almond butter or smooth cashew butter.
- Nut-Free Flourless Cookies. Use sunflower seed butter or tahini to replace the peanut butter.
How to store and freeze peanut butter cookies
- 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.
- To thaw. Allow cookies to thaw at room temperature or in the refrigerator overnight.
More Keto Peanut Butter Recipes to try
- Keto Peanut Butter Balls
- Chocolate Peanut Butter Balls
- Peanut Butter Chocolate Bars
- Peanut Butter No Bake Cookies
Recommended tools to make this recipe
- 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.
Keto Peanut Butter Cookies {3 Ingredients}
Ingredients
- 1 cup peanut butter See post for substitutions
- 2/3 cup granulated sweetener of choice
- 1 large egg * See notes for eggless/vegan option
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. If using ground chia seeds, if the batter is too thin, add an extra tablespoon.
- 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.
Notes
- 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.
- To thaw. Allow cookies to thaw at room temperature or in the refrigerator overnight.
Can these be made with granulated erythritol?
Sure can! I often make it with Swerve 🙂
I made these with monk fruit sugar (100% monk fruit extract powder with no erythritol) and they are extremely crumbly 🙁 waste of ingredients.
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: )
Which brands do you recommend? I am making for a friend and just want to use what has been known to be successful.
Hi Emily! Honestly, any creamy peanut butter is best- I love Wholefoods brand, Kraft (creamy/smooth) and American style smooth.
These were way too sweet. I think 1/3 cup of monkfruit would be more than enough.
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 🙂
Made these tonight for my husband – HUGE hit, thank you!!!
Perfect 🙂
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.
This is the best and easiest peanut butter recipe! ❤️
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.
mine were hard, think I baked too long.
Hi Mimi- yes these cookies continue to harden while they are cooling down.
Were they crumbly? My first batch were perfect, the second just fell apart like dust. Only difference was less sweetener. Maybe the egg was a bit smaller so didn’t bind together as well?
Maybe you didn’t mix it completely? or the egg could also be an issue.
Thanks for the recipe!
Just made these. I doubled the recipe tho I only used a little over 1/3 cup of Swerve sugar, total, & they are fine! 🙂
Thank you 🙂