Keto Peanut Butter Cookies
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My keto peanut butter cookies need just 3 ingredients and taste like classic peanut butter cookies! No flour and no grains needed; they take less than 10 minutes to make!
keto peanut butter cookies that taste like the classic
Peanut butter cookies are a household classic, and these low-carb peanut butter cookies look and taste like the real thing- packed with rich peanut butter flavor.
I didn’t reinvent the wheel. I simply took the famous 3-ingredient cookie from the back of the peanut butter jar and swapped the sugar for allulose (my favorite keto sweetener) because it’s the only one that keeps the cookies soft the next day. Here’s why I love them:
- No flour. Unlike traditional cookies, these have no flour or grains, but you’d never know it.
- Ready in 10 minutes. From mixing the dough to pulling it out of the oven, I love that the whole process takes ten minutes.
- Perfect texture. Crisp around the edges and soft, chewy in the center, they practically melt in your mouth.
★★★★★ 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
Table of Contents
Key Ingredients
- Peanut butter. Smooth, drippy peanut butter is best. Aim for the all-natural kind with no added sugar. I really like Whole Foods 365 or Trader Joe’s smooth peanut butter.
- Keto sweetener. I’ve tested every mainstream low-carb sweetener, and allulose is the only one that yields soft and chewy cookies. Monk fruit and erythritol left things super grainy, and sometimes with an aftertaste.
- Egg. Room-temperature eggs mix more easily into the batter.
- Optional add-ons. Sugar-free chocolate chips are my go-to, but I also like vanilla and/or sea salt.
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 drop dough portions onto 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 in the pan or on a cooling rack completely.
Arman’s recipe tips
- Don’t overbake them. The cookies will look slightly underdone when you take them out of the oven, but they’ll continue to firm up as they cool. If you wait until they look fully baked, they’ll end up dry.
- Use smooth, drippy peanut butter. I’ve found that crunchy or extra-thick peanut butter makes the dough too stiff and the cookies don’t spread well.
- Try a different nut or seed butter. I’ve also made these with almond butter, cashew butter, and tahini, and they all work well.
- Want a thicker cookie? Stir in 1/2 cup of almond flour or coconut flour. The cookies bake up a little sturdier with a cakier center.
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 Ziploc bag and store in the freezer for up to 6 months.
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup allulose
- 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.
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?
I haven’t tried but I don’t see why not!
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!😋
Easy-peasy and delicious. Absolutely amazing recipe! Followed it to the letter and love!
So great to hear that!
These turned out yummylicious! I doubled the recipe and I used Organic Erythritol, Smucker’s Natural Creamy Peanut Butter (no sugar, only roasted peanuts. less than 1% salt), I added 1 tablespoon of Flax Seeds, and about 3/4 cup of sugar free chocolate chips. Only thing I did wrong was on the first batch I forgot the 2 eggs. so on the second batch I added one egg. Both batch’s turned out great. Frankly though I like the one without the egg, better. And the sugar free Chocolate chips was just enough to go…. OH WOW!
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!
Haven’t tried, you’ll need to experiment and see
Hi, Arman, would it work to make these with honey instead of with granulated sweetener? If so, how much should I use? Thank you! 🙂
Looks good! Can natural crunchy peanut butter be used?
You can, but it would need to be mildly crunchy- if it is too thick, it will be harder to mix
Can I use powdered Splenda in this recipe?
You can experiment and see
I used Simple Truth granulated erythritol (full 2/3 C) and they were too sweet and the grains did not dissolve. Any suggestions apart from using less sweetener? I’m tempted to try your almond flour choc chip version to compare – way more ingredients obviously but more of a typical cookie recipe 🙂
Disregard my previous post. I FOUND the amounts down the page.
I don’t see the AMOUNTS of peanut butter or Swerve to use !!! ???
Easy and tasty! I used bouchasweet and made them into bars. Yumm!
😀 love that!
Can I use fresh ground peanut butter if I blend it real smooth? Can’t wait to try this recipe!😊
Yes! I do that 🙂 But it has to be super drippy! 😀
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 🙂
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.
mine were hard, think I baked too long.
Hi Mimi- yes these cookies continue to harden while they are cooling down.