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.
Delicious! I’ve made them many times! Thank you!
You are welcome, Ellen!
5 star. Husband loved especially half dipped in sugar-free chocolate with sprinkle of nuts! Special!
Yum!!! Love to hear that, Deanna!
My cookies turned out perfect. Exactly like my non
-keto version that I used to make.
My goal is to make every recipe that you have shared here, savory or sweet. I have never been disappointed thus far.
I love this recipe. I have made them with sugar free chocolate chip’s also I have made them with chopped peanuts. Delicious!
Love this recipe!! I’ve made at least 30 times. I keep them in the oven for 15 minutes. Like them a little more browned and I don’t remove from the cookie sheet until they’re completely cooled. Best way to eat, in my opinion, is cold, from the fridge, where I store them. I usually add sugar free chocolate chips. Delicious!! ❤️
They were great, I did add a Tsp of cocoa, was very surprised, will keep the recipe for further use.
Best ever.
Wonderful recipe! Made it today… I added half tsp vanilla extract, 1/4 cup of coconut flour and SF chocolate chips to the recipe! House smells so good ….Tried one and am sooooo Happy…Even my granddaughter tried one and liked it. Thank you so much! Needed this!
Aw, thanks for sharing your feedback, Tonya. Adding the coconut flour would have given them a more firmer, crumbly texture. Yum!
Looks simple and delicious
Great recipe! I added a few tablespoons of almond flour which made the cookies a bit more solid.
A few notes on responses I’ve seen:
• Basic peanut butters like Jif or Skippy have sugar in them. They also have hydrogenated oils in them, which are the worst possible kinds of oil to consume. The best kind of peanut butter for this recipe (or for anything peanut-butter related) is the natural kind, made with just peanuts and salt (or go for a no-salt option of that’s your jam.) Trader Joe’s makes an excellent variety of peanut butters, and they are very cost-friendly. Don’t get the ‘no-stir’ variety: that has sugar and palm oil in it.
• Coconut sugar is not keto. It does have a lower glycemic index than cane sugar, but it is still very carb-heavy.
• I’ve experimented with all kinds of non-sugar sweeteners and I find that allulose is the best. It’s less sweet than cane sugar, but that is a plus for me, as I don’t like things that are overly sweet. Allulose has very little impact on the body as it is not absorbed by the body; therefore it does not interact with blood glucose or insulin. If consumed in large quantities it can lead to queasiness and/or intestinal distress. Erythritol has an odd and unpleasant (to me) ‘cooling’ sense to it, almost like peppermint. Consuming erythritol has also been associated with major adverse cardiac events (stroke, heart attack, etc.) I don’t like stevia or monkfruit. For me, allulose is the clear winner. The only downside I can see is that it’s pricier than the other options. We buy it in bulk at Amazon.
These are the best keto peanut butter cookies ever. I make them any chance I get!
Thanks so much for your lovely feedback, Wilson. I appreciate it!
Very easy to make. 3 ingredients only. Seems very easy and healthy also.
I’m back! So in my first attempt I made them with “no added sugar” Jif and 2/3 cup of stevia but the cookies crumbled and never browned or set up, even after cooking for close to 30 minutes at 350F. I then made another batch of cookies with Swerve which was the kind that contains erithrytol and allulose and the cookies started to brown around the edges and set up within 12 minutes. Once I pulled them from the oven and let them cool they firmed up properly. I did also use a “natural” Jif peanut butter instead of using the Jif “no added sugar” version but I believe the sugar type is the difference maker here. Now I’m on to making your keto cheesecake recipe out of some peanut butter cookies as the pie crust!
Cannot believe this recipe has 3 ingredients. Amazing.
Such an easy recipe, I like peanut butter so much!!
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.