Keto Peanut Butter Cookies


5 from 1364 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 1364 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. 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!

  2. 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.

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

  4. 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.

  5. 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.

  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 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!

  8. 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!

  9. 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.