Keto Peanut Butter Cookies


5 from 1517 votes
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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! 

Love keto cookies? Try keto chocolate chip cookies, coconut flour cookies, and keto shortbread cookies next.

keto peanut butter cookies.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto peanut butter cookies
  4. Recipe tips and variations
  5. Storage instructions
  6. Recommended tools to make this recipe
  7. Frequently Asked Questions
  8. More keto desserts to try
  9. Keto Peanut Butter Cookies (Recipe Card)

Why I love this recipe

  • Just 3 ingredients. Peanut butter, eggs, and a keto sweetener are 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. 
  • Amazing 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 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.

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. 

Recipe tips and variations

  • 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.
  • Switch up the nut butter if you don’t want to use peanut butter. Almond butter, tahini, and cashew butter are all fantastic options.
  • Fold through some chocolate chips, dried fruit, or even a chopped-up candy bar. 
  • For thicker and more sturdy cookies, you can add a 1/2 cup almond flour or coconut flour to them.

Storage instructions

To store: Store 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.

  • 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. 
low carb peanut butter cookies.

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.

More keto desserts to try

Keto Peanut Butter Cookie Recipe

Keto Peanut Butter Cookies

5 from 1517 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published November 2019, updated and republished March 2024

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. 5 stars
    Thrilled to have stumbled upon your website. My husband is a type 1 diabetic and misses eating sweets. I made these and they are fantastic! I have the keto cheesecake in the fridge using the peanut butter cookies for the crust and cannot wait to try it! Thank you for creating/sharing wonderful tasting lower carb dessert options!

    1. 5 stars
      I like to throw a little cinnamon in the batter and press a half pecan or a few chocolate chips in each before baking, awesome

  2. Omg, so easy to make and ridiculously delicious! If you love peanut butter cookies, you owe it to yourself to try these cookies. You’ll realize keto can indeed be a healthy lifestyle and not a ‘diet.’

  3. Absolutely DELICIOUS!!! Quick and easy – although it took me considerably longer than 1 minute to dig out one cup of peanut butter since I cleaned out two open jars (one creamy and one chunky). I used 1/3 Cup of Erythritol and 1/3 Cup of stevia and a cookie scoop which managed to produce 15 cookies on a single 11 x 17 pan. Only baked them for 10 minutes, but I think they probably should have had another minute or two. My husband and I are feasting on these. We decided to have two each. A batch of 15 cookies only have 64 calories each, so we had 128 calories for dessert!!

    Love all of your recipes. My daughter and I agree you have the best KETO recipes on the web. Thanks so much for your love of food, and sharing your talents with the common folk. We are going to feast this next week on your “Will you marry me” chicken. Can’t wait to try it.

  4. 5 stars
    These are delicious, simple and they never last at my house. I like to add sugar-free chocolate chips which makes them doubly delicious!

  5. 5 stars
    These are so good! I sprinkled a little sea salt on top before baking them and drizzled melted semi sweet chocolate on half of them and white chocolate on the other half. Yum!! Thanks so much for this recipe, Arman!

  6. 5 stars
    Wow…to the individual who said the cookies were nasty. Had to be something on your end. I have people paying me to make them so they can have them for parties. These cookies are phenomenal.

  7. 5 stars
    These are super delicious! I do reduce the amount of Sweetener down to 1/2 cup as I have a sensitivity to artificial sweetners and they were delicious.

  8. These look amazing and so simple but do you just use chia seeds straight from the pack, or grind them and add water which is what I have done as an egg substitute in the past. Thanks.

  9. These were delicious! I added a few tablespoons of unsweetened coconut and will be enjoying them as a nightime snack.

  10. Thanks for the recipe. I don’t like artificial sweeteners so instead I used 1/2 C of unsweetened applesauce. To counter the additional moisture from that, I added 1/4 C of coconut flour. I am pleased with the result. Next time out I plan to add some spices to make them a bit more interesting.

  11. I made these with almond butter and coconut sugar. I also grated a bit of dark chocolate in the mix(in memory of the peanut butter cookies with a Hershey Kiss on top that my Mama used to make). They were good!

  12. 5 stars
    Thank you for the easy Leto peanut butter cookie recipe. I used natural (peanuts and salt) peanut butter, one egg and three packets of Stevia (no cool sensation at all). I also added 1/2 tsp cinnamon and 1 tsp vanilla and baked for 10 minutes. The cookies were a little crumbly (I enjoyed the texture) and delicious!

  13. 5 stars
    Delicious. Don’t panic if they seem really soft when you take them out of the oven. They will firm up.

  14. Thanks for this recipe! How much do you think I could reduce the sweetener and still have the same cohesion/results? Could I get by with 1/3 cup sweetener, do you think?

  15. You knocked it out of the park again, Arman. Thank you for sharing your ingenious recipes with us. I used coconut sugar, fresh ground peanut butter, and one egg. I made them small to have 24 cookies. What a delightful treat! And only 40 calories!! Many, many thanks!😋

  16. If I want to use honey instead of granulated sweetener, how much should I use? Also, can I use flaxmeal instead of egg or chia? Any other changs/adjustments I need to make if I use honey and flaxmeal? Thanks!

  17. Hi, Arman, would it work to make these with honey instead of with granulated sweetener? If so, how much should I use? Thank you! 🙂

  18. 5 stars
    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! 🙂

  19. 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?

  20. 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.

  21. 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.

  22. 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.

    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 🙂

  23. 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!

  24. 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.

  25. 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: )

  26. 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 🙂

  27. 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