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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 cookie recipes? Try my keto chocolate chip cookies, coconut flour cookies, and keto shortbread cookies next.
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
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.
Recommended tools to make this recipe
- 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
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.
There are just 3 grams net carbs in keto peanut butter cookies.
Either make vegan peanut butter cookies or try an egg substitute.
Any peanut butter with no added sugar, or flavorings in them is suitable for a keto diet.
More keto desserts to try
- Keto cheesecake
- Keto brownies
- Almond flour blueberry muffins
- Keto chocolate cake
- Or any of these keto desserts.
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 2/3 cup allulose or any granulated keto sugar substitute
- 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.
Notes
Nutrition
Originally published November 2019, updated and republished March 2024
Wow so little infredients, soo good.
This is my third time making these (I’m going to use these for cheesecake crust per your recipe recommendation) THIS TIME I’m tweeing this batch so slightly. Instead of 1/2 c of coconut flour this time using 1/4 c of coconut flour & 1/4c of unsweetened coconut flakes AND amout 1/3 HU, sf choc chips. Cant WAIT till they cool donw enough to try a bite! Oh ya!!! So GOOD!
Excellent cookies. So good. Thanks for sharing
Wow so little infredients, soo good.
OMG these are so good- just like the classic ones!
So great to hear that, Karine!
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!
These were so easy to make and they taste so good! I shared them with my friends, and they all loved them also.
Pretty good. I’ve burnt it at least 3 times though.
These peanut butter cookies were so good! I am pre-diabetic so there’s a lot of desserts I can’t eat This was so easy. Even my husband and my friends love them.
The best keto peanut butter cookies I’ve ever made.
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
Yum!!!
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.’
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.
These are delicious and so very easy to make! I used half chunky and half plain peanut butter because that’s what I had on hand. Then, when cooled, I melted some chocolate chips to spread over the tops. I trust that every recipe I find on this site will be outstanding!
These are delicious, simple and they never last at my house. I like to add sugar-free chocolate chips which makes them doubly delicious!
Best homemade peanut butter cookies. A huge hit in my family
These are delicious. I may use less sugar next time.
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!