Hey y’all! If you’re looking for a sweet treat that won’t derail your keto journey, these Keto Peanut Butter Cookies are about to become your new obsession. Packed with creamy peanut butter flavor and just the right amount of chewiness, these cookies are the perfect low-carb dessert for family gatherings, meal prep, or when you just need something sweet without the guilt. Ready to indulge in something delicious and simple? Let’s get cooking!
Why You’ll Love This Keto Peanut Butter Cookies Recipe
- Only 4 simple ingredients—no flour or sugar required!
- Ready in just 20 minutes, making them perfect for busy days.
- Soft, chewy, and bursting with nutty flavor in every bite.
- Super low in carbs, ideal for keto and gluten-free diets.
- Customizable—add sugar-free chocolate chips or nuts for extra fun.
Ingredients for Keto Peanut Butter Cookies
- 1 cup natural creamy peanut butter (unsweetened, no added sugar)
- 1/2 cup powdered erythritol or preferred keto-friendly sweetener (learn about erythritol)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Optional: 1/4 teaspoon salt (if using unsalted peanut butter)
How to Make Keto Peanut Butter Cookies
Step 1: Prep the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix together peanut butter, powdered erythritol, egg, and vanilla extract until smooth and well combined.
Step 2: Shape the Cookies
Using a small cookie scoop or a tablespoon, portion out 1-inch balls of dough and arrange them on the prepared baking sheet, leaving about 2 inches between each.
Step 3: Classic Crosshatch
Flatten each cookie gently with a fork, making a crisscross pattern for that classic peanut butter cookie look.
Step 4: Bake and Cool
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. Let the Keto Peanut Butter Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes for Perfect Keto Peanut Butter Cookies
- Use natural, unsweetened peanut butter for the best keto results. Check out this guide to the healthiest peanut butter brands.
- Let cookies cool fully before handling—they firm up as they cool.
- If your dough seems too sticky, chill it for 10 minutes prior to shaping.
Variations for Keto Peanut Butter Cookies
- Chocolate Chip: Mix in 1/4 cup of sugar-free chocolate chips for extra decadence.
- Crunchy Peanut Butter: Swap creamy for crunchy peanut butter for more texture.
- Nutty Mix: Add chopped pecans or walnuts for a fun twist and added crunch.
Required Equipment for Keto Peanut Butter Cookies
- Mixing bowl
- Whisk or spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Fork (for crosshatch pattern)
- Wire cooling rack
Storage Instructions for Keto Peanut Butter Cookies
Store leftover cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. For longer storage, freeze cookies in a zipped freezer bag for up to 2 months—just thaw at room temp before serving.
Serving Recommendations for Keto Peanut Butter Cookies
- Pair with a glass of unsweetened almond milk for a classic combo.
- Enjoy as a post-dinner dessert or a sweet midday snack.
- Serve alongside keto-friendly ice cream for an indulgent treat.
Pro Tips for the Best Keto Peanut Butter Cookies
- Stick to natural peanut butter for the lowest carb count—avoid brands with added sugars (best nut butters for keto).
- Don’t overbake! The cookies will look soft when you take them out, but they firm up as they cool.
- For perfectly uniform cookies, use a cookie scoop to portion the dough.
FAQ: Keto Peanut Butter Cookies
Can I use almond butter instead?
Absolutely! Almond butter works well—just make sure it’s unsweetened and all-natural for best results.
Can I freeze Keto Peanut Butter Cookies?
Yes, these cookies freeze beautifully. Store them in an airtight freezer bag for up to 2 months, and thaw before enjoying.
Are these cookies gluten-free?
Yes! With no flour added, Keto Peanut Butter Cookies are naturally gluten-free, perfect for those with dietary restrictions.
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes
Ingredients
- 1 cup natural creamy peanut butter (unsweetened, no sugar added)
- 2/3 cup granulated erythritol or preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons coconut flour
- 1 tablespoon unsalted butter, melted
Instructions
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1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together the peanut butter, erythritol, egg, vanilla extract, and melted butter until smooth.
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3Add coconut flour, baking soda, and salt to the mixture. Stir until a thick dough forms.
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4Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie with a fork, creating a crisscross pattern.
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5Bake for 10-12 minutes, or until the edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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