Looking for low-carb cookie that satisfies your sweet tooth without kicking you out of ketosis? You’ll love this Keto Peanut Butter Cookies Recipe! These cookies are soft, chewy, delicious, and made with only 3 simple ingredients—no flour, no sugar, no guilt.
They’re perfect for busy days when you need a quick treat or something to go with your morning coffee. Plus, they’re gluten-free, dairy-free, and 100% keto-friendly. The best part? You can whip up a batch in under 20 minutes from start to finish.
Whether you’re new to the keto diet or a seasoned pro, these cookies are a must-try in your low-carb baking repertoire.
Why I Love This Recipe
I’m head over heels for these keto peanut butter cookies, and here’s why. First, they’re incredibly simple—most versions use just three ingredients, so you’re not stuck measuring a dozen things. Second, they’re keto-friendly, with minimal carbs and no sugar, so you can indulge without worrying about your macros. Third, the peanut butter gives them a rich, nutty taste that feels like a cheat day, but it’s totally on-plan. Plus, they’re quick to whip up, making them perfect for last-minute cravings or sharing with friends. Honestly, these cookies are proof you don’t need flour or sugar to make something amazing.
Peanut Butter Cookie Ingredients
You don’t need much to create these keto gems. Here’s what you’ll gather:
- Peanut butter: 1 cup, natural and unsweetened (just peanuts and maybe salt). Brands like Crazy Richard’s or Trader Joe’s work great.
- Erythritol: ½ cup, granulated or powdered, for keto-friendly sweetness. Swerve or Lakanto are solid choices.
- Large egg: 1, to bind the dough and add structure.
- Vanilla extract: ½ teaspoon, optional, for extra flavor depth.
- Salt: ¼ teaspoon, optional, to enhance taste (skip if your peanut butter is salted).
- Baking powder: ¼ teaspoon, optional, for a slightly fluffier texture.
These ingredients are as easy to find as flour or sugar in a regular cookie recipe. Make sure your peanut butter is sugar-free to keep it keto!
How to Make Perfect Keto Peanut Butter Cookies
Baking these cookies is a breeze, and they come out perfect every time. Here’s the step-by-step:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- In a medium mixing bowl, combine peanut butter, erythritol, egg, vanilla extract, salt, and baking powder (if using). Stir with a spoon or spatula until smooth and thick. No mixer needed!
- Use a small cookie scoop (about 1 tablespoon) to portion the dough. Roll into balls and place 2 inches apart on the baking sheet.
- Flatten each ball with a fork, pressing twice to create a crisscross pattern. This gives that classic peanut butter cookie look.
- Bake for 10-12 minutes, until the edges are golden. The centers may look soft, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy the nutty, chewy goodness!
This is as simple as mixing a dip or sauce. Yields about 12-15 cookies, perfect for sharing (or not!).
Three Ingredient Peanut Butter Cookies
Want an even easier version? These three ingredient peanut butter cookies are a lifesaver when you’re short on time or ingredients. Here’s how:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix 1 cup natural peanut butter, ½ cup erythritol, and 1 large egg until smooth.
- Scoop tablespoon-sized portions, roll into balls, and place on the baking sheet.
- Press with a fork to make a crisscross pattern.
- Bake for 10-12 minutes until edges are golden. Cool for 5 minutes on the sheet, then transfer to a rack.
That’s it! You get the same chewy, peanut buttery flavor with zero fuss. It’s like the keto version of a no-bake treat.
Storage Instructions
These cookies stay fresh and tasty with proper storage. Here’s how to keep them:
- Room Temperature: Store in an airtight container for up to 3-4 days. They stay chewy and delicious.
- Refrigerator: Keep in a sealed container for up to 1 week. Perfect for grabbing a quick keto snack.
- Freezer: Place cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature or in the fridge.
These storage tips make the cookies as convenient as a batch of keto fat bombs. Always ready when you need a treat!
Serving Suggestions
These keto peanut butter cookies are amazing on their own, but here are some fun ways to enjoy them:
- With Coffee: Pair with a black coffee or keto bulletproof coffee for a morning pick-me-up.
- Keto Ice Cream: Sandwich a cookie with a scoop of sugar-free vanilla ice cream for a decadent dessert.
- Almond Milk: Dip in unsweetened almond milk for a classic cookie experience, keto-style.
- Snack Plate: Serve with keto-friendly berries or a few almonds for a balanced snack.
Bake these while dinner’s cooking to have a warm dessert ready. What’s your favorite way to savor them?
Tips for the Best Keto Cookies
Want your cookies to be absolutely perfect? These tips will get you there:
- Choose Natural Peanut Butter: Use creamy or crunchy peanut butter with no added sugar or oils. Stir well if it’s separated.
- Measure Sweetener Carefully: Erythritol can be gritty if overused. Use a 1:1 sugar replacement and blend smoothly.
- Don’t Overbake: Pull cookies out when edges are golden, even if centers look soft. They’ll set as they cool for chewy results.
- Use a Cookie Scoop: A scoop ensures uniform cookies that bake evenly and look professional.
- Cool Properly: Let cookies cool on the baking sheet for 5 minutes to avoid crumbling. They’re delicate when hot.
These hacks are like tweaking a keto smoothie—small changes make a big difference!
Customizing Your Keto Cookies
Make these cookies your own with these keto-friendly twists:
- Add Chocolate: Fold in ¼ cup sugar-free chocolate chips (like Lily’s) for a peanut butter-chocolate combo.
- Mix in Nuts: Add ¼ cup chopped pecans or almonds for extra crunch, staying low-carb.
- Spice It Up: Sprinkle in ¼ teaspoon cinnamon or a pinch of cayenne for a flavor kick.
- Coconut Flakes: Mix in 2 tablespoons unsweetened coconut flakes for a tropical vibe.
- Peanut Butter Drizzle: Melt 1 tablespoon peanut butter and drizzle over cooled cookies for extra richness.
These variations keep your cookies exciting, like adding berries to a keto dessert. What will you try?
FAQs
How many carbs are in keto peanut butter cookies?
About 2-3 net carbs per cookie, depending on ingredients and serving size.
Can I use almond butter instead of peanut butter?
Yes! Swap 1:1 for almond butter, but check for no added sugar.
What sweetener is best for keto cookies?
Erythritol or monk fruit blends like Swerve work great for low-carb sweetness.
How long do you bake keto peanut butter cookies?
Bake at 350°F for 10-12 minutes until edges are golden.
Can I make these cookies without eggs?
Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water), but texture may be denser.
Why This Recipe Works?
This Keto Peanut Butter Cookies Recipe is a winner because it’s low-carb, high-fat, and fits perfectly into a keto lifestyle. The natural peanut butter provides healthy fats and rich flavor, while erythritol keeps it sugar-free without sacrificing sweetness. With just a few ingredients, it’s as simple as a keto fat bomb but feels like a real treat. Baking at 350°F ensures a chewy texture, and the fork crisscross adds that nostalgic peanut butter cookie vibe. It’s versatile, quick, and satisfies cravings without derailing your diet, like a healthier version of a classic cookie recipe.
Final Thoughts
You’re all set to bake the best Keto Peanut Butter Cookies ever! With just peanut butter, erythritol, and an egg, you’ll have chewy, low-carb cookies in 15 minutes. Use a cookie scoop for perfect shapes, bake for 10-12 minutes, and enjoy with coffee or almond milk. These are perfect for keto dieters, dessert lovers, or anyone craving a guilt-free treat. So, preheat your oven, grab your baking sheet, and whip up a batch. What mix-ins are you adding? Let’s get baking!
You May Want to Try More Desserts:-
- Homemade Peanut Butter Kiss Cookies Recipe
- Jimmy Carter’s Grandmother’s Peanut Butter Cookies Recipe
- No-Bake Chocolate Peanut Butter Cheesecake Recipe
- Peanut Butter Chocolate Fudge Brownies
- 1914 Pecan Pie Recipe – A 100-Year-Old Recipe!
Easy Keto Peanut Butter Cookies Recipe (Just 3 Ingredients!)
Ingredients
- 1 cup 250g natural creamy peanut butter (no added sugar, e.g., Crazy Richard’s)
- ½ cup 80g powdered keto sweetener (e.g., allulose or monk fruit blend)
- 1 large egg room temperature
Instructions
- Preheat oven to 350°F (175°C); line baking sheet with parchment paper.
- Mix peanut butter, sweetener, and egg in a bowl until smooth dough forms.
- Scoop tablespoon-sized dough; roll into balls; place 2 inches apart on sheet.
- Flatten each ball with a fork, making a crisscross pattern.
- Bake 8-10 min until edges are golden; cool on sheet 10 min; transfer to rack.
Notes
- Use natural peanut butter with only peanuts or peanuts and salt; avoid added sugar or oils.
- Allulose or monk fruit sweetener ensures smooth texture; avoid erythritol for less graininess.
- Chill dough 10 min if too sticky; helps with shaping.
- Store in airtight container at room temp for 5 days, fridge for 10 days, or freeze for 3 months.
- Add sugar-free chocolate chips or a pinch of sea salt for flavor; adjust net carbs.
- Bake 8 min for chewy cookies, 10 min for crispier; don’t overbake.
- Serve with almond milk or keto coffee; ideal for low-carb snacking.
- Check peanut butter and sweetener labels for keto compliance; net carbs vary by brand.
