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.
For the airfryer version you said 6 minutes but what temperature? Thanks!
180C/350F
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.
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.
No need to make them into a chia egg, just grind it down to a powder.
These were delicious! I added a few tablespoons of unsweetened coconut and will be enjoying them as a nightime snack.
Amazing flavor using ingredients always found in my kitchen.
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.
Can you store the batter if you don’t want to make all the cookies at once?
You sure can!
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!
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!
Delicious. Don’t panic if they seem really soft when you take them out of the oven. They will firm up.
Loved the cookies!!! Was wondering if you could use this recipe for a tart or pie base???? Thank you so much for all of the wonderful recipes!
My husband can not have chia or flax. Can I substitute hemp seeds or egg replacement?
Going through my archives! If you want an egg substitute for this, and egg replacement is the best bet, especially of chia or flax doesn’t suit him.
Hi,
I just just tried this recipe…they turned out amazing! I used stevia sugar and I was thinking that it might not taste so good but it was delicious! So easy to make! Thank you for sharing the recipe!
Will keep the batch handy for my cravings 🙂
Can I just use maple syrup or honey? Coconut sugar? I don’t like any of that other stuff.
Coconut sugar is great, the cookies just won’t be keto friendly 🙂
Delicious!
A little more crumbly than I’m used to, but they are exactly as the commenter said they are! 😋