Keto Peanut Butter Cookies
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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!
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 three ingredients. Peanut butter, eggs, and a keto sweetener are all you’ll need.
- No flour is 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. With crisp edges and soft and chewy in the middle, this will satisfy all your cravings!
Love keto cookie recipes? Try my keto chocolate chip cookies, coconut flour cookies, and keto shortbread cookies next.
★★★★★ 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
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.
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 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.
Arman’s recipe tips
- Avoid over-baking the cookies as they continue to firm up as they are cooling down.
- Do not use crunchy or super thick peanut butter, 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.
- Add mix-ins. Fold through chocolate chips, dried fruit, or even a chopped-up candy bar.
- For thicker and more sturdy cookies, you can add a 1/2 cup of almond flour or coconut flour to them.
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 ziplock bag and store in the freezer for up to 6 months.
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
If you tried this Keto Peanut Butter Cookies recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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.
Hi there Arman, Love, Love, Love these Keto peanut butter cookies. I make these on repeat every two weeks. So so glad I found your recipe. I was really hoping you could clarify for me if the seven grams of fat are all saturated.
Also, In case anyone is interested, I use 100% dark cacao, unsweetened chicolate Baker’s brand bars. I sweeten it with granulated Lakanto, brand Monk fruit/Allulose. I just melt it In the microwave along with a little Coconut oil. Spread on the top and sprinkle some Crush pecans.perfect!! So much easier than dipping for me. You can also buy the Choc Zero brand of chocolate chips sweetened with monk fruit. When the cookies come out hot just sprinkle some chips on top they will melt and you can spread out and top with your nuts. Super easy too! I do like that richer 100% cacao flavor on them slightly better though. Hope that helps someone. Looking forward to your response on the saturated fat question. Thank you
Hi Shari- thank you so much for sharing your changes and tweaks to this- It’s super helpful for others who might have similar brand ingredients to the one you used 🙂 No, the 7 grams wouldn’t all be saturated fats, as peanut butter has lower saturated fats than healthy fats.
This is my favorite cookie recipe for peanut butter.
Allulose is the key. I added vanilla.
Yes! Allulose is the key for non-gritty and actually delicious cookies! Thanks for your lovely feedback and review 🙂
Hi! I love these cookies. Do you think I could add a little almond flour or coconut flour?
Hi Anthea! Adding coconut or almond flour will give the cookies more stability, but each one will have a different texture (slightly)- coconut flour will make the cookies more crumbly and dense, but the almond flour will keep them lighter.
So, about 3 tablespoons of Truvia when substituting for allulose?
Hmmm yes start with 3 and see how you go- Some of my testers found truvia not to be sweet enough
So easy and delicious!!!
Thank you, Audrey!