Keto Peanut Butter Cookies

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5 from 1520 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 1520 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

Ingredients  

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.

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. 

Nutrition

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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Comments

  1. 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!

  2. 5 stars
    Delicious. Don’t panic if they seem really soft when you take them out of the oven. They will firm up.

  3. 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?

  4. 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!😋

  5. 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!

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

  7. 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! 🙂

  8. 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?