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These Keto Peanut Butter Cookies are soft, chewy, and made with just three simple ingredients! Whether you’re new to low carb baking or you’ve been living that keto life for years, this easy recipe is a total keeper.
If your house is anything like mine, cookies don’t last long. The moment I pull a batch out of the oven, whether it’s banana cookies or carrot cake cookies or mini chocolate chip cookies, they start disappearing fast. These keto peanut butter cookies are no exception! That’s a good thing, though, because they taste just as good as a classic cookie but with way fewer carbs. And with just a handful of ingredients, there’s a good chance you already have everything in your pantry.
What Are Keto Cookies?
Keto cookies are made with low-carb, high-fat ingredients to fit into a ketogenic lifestyle. That means no flour, no sugar, and definitely no guilt. Instead of traditional ingredients, we’re using peanut butter, a keto-friendly granulated sweetener, like allulose or monkfruit, and an egg to whip up a batch of sweet, satisfying cookies that won’t kick you out of ketosis.
Ingredients For This Peanut Butter Cookie Recipe
Better-for-you cookies usually mean less sugar and no butter. When we see that, we obviously start to question what these cookies will taste like. But trust me, these are anything but flavorless!
Here’s what you’ll need to make 3 ingredient keto cookies:
- Peanut Butter: Use a natural, unsweetened, and creamy peanut butter with no added sugar or oils. Crunchy peanut butter doesn’t work as well.
- Egg: Just one large egg helps bind everything together.
- Keto granulated sweetener: I like to use allulose, but any granulated (not liquid) keto-friendly sweetener will work.
- Vanilla: Optional, but add a splash of vanilla extract for a little extra flavor.
How Many Carbs Are in Keto Peanut Butter Cookies?
Each of these cookies has about 2 to 3 grams of net carbs, depending on the brand of peanut butter and sweetener you use. Always check your labels to be sure.
How To Make Keto Peanut Butter Cookies
These peanut butter keto cookies are seriously the simplest cookies anyone could make; I wonder why I didn’t come up with this recipe sooner! Here’s how you can make them, step by step:
- Prep. First, preheat your oven to 350˚F and line a cookie sheet with parchment paper.
- Combine the ingredients. Then, in a bowl, mix together the peanut butter, egg, sweetener, and vanilla extract, if using, until everything is well blended.
- Shape the cookies. Spray your hands with cooking spray to prevent the dough from sticking. Then pinch off small sections of the dough and shape them into 12 evenly sized balls.
- Bake. Move the dough balls to the cookie sheet and use a fork to flatten each ball to make an even layer. You can even make a cross-hatch pattern in your dough to give the cookies a nice, homemade touch. Bake for 10–12 minutes or until the edges are set.
- Cool. Let the peanut butter cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
Katerina’s Recipe Tips & Variations
- Keep an eye on your cookies towards the end of the baking time. If they are browning quicker than expected, take them out of the oven and test them for doneness.
- Use room temperature peanut butter and eggs for easier mixing.
- If the dough feels too sticky, chill it for 10 minutes before rolling.
- Don’t overbake! These peanut butter cookies will firm up more as they cool.
- Not into peanut butter? You can swap it with almond butter, cashew butter, or use whatever nut butter you love.
- Stir sugar-free chocolate chips or dried fruit into the batter.
- For a thicker cookie with a real cookie feel, add about 1/2 cup of almond flour or coconut flour to the dough.
Proper Storage
- Room Temp: Keep cooled cookies in an airtight container on the counter for up to 4 days.
- Freezer: These cookies can be frozen for 2 to 3 months. Let them thaw at room temperature.
More Keto Desserts
- Keto Chocolate Chip Cookies
- Low Carb Pistachio Biscotti
- Avocado Chocolate Mousse
- Keto Chocolate Fudge Cake
- Low Carb Pumpkin Mousse
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Keto Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 large egg, lightly beaten
- ⅔ cup granulated Keto sweetener, I use allulose, monkfruit, or truvia
- 1 teaspoon pure vanilla extract, optional, but recommended
Instructions
- Prep. Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- Combine the ingredients. In a large mixing bowl, combine the peanut butter, lightly beaten egg, sweetener, and vanilla, if using; whisk and stir until everything is completely incorporated.
- Shape the cookies. Lightly spray your hands with cooking spray. Pinch off the cookie dough and shape it into 12 balls. Transfer the cookie balls to the parchment-lined cookie sheet. Using a fork, flatten each cookie to about a 1/2-inch thickness, making a cross-hatch design on top of each cookie.
- Bake. Put the cookie sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until golden on the edges.
- Cool and serve. Remove the peanut butter cookies from the oven and let them stand on the cookie sheet for 1 minute. Transfer the cookies to a cooling rack, let them cool completely, and serve.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can you use chrunchy peanut butter instead??
Hi!
I think it would be okay, but I’m not 100% on that because, I have not tested this recipe with crunchy peanut butter.
These taste wonderful but mine are falling apart. I followed the recipe so I’m not sure what went wrong.
Mine fell apart also
Hi new to keto but wonder if can I skip the sweetener?
So easy and sooooooo good!
Thank YOU! 🙂 I’m very glad you enjoyed it! 🙂
Finally got my family exited for keto! i made them in 2 minutes and actually enjoyed cooking for the first time in a while!
That’s great! I’m glad you enjoyed it! Thank YOU! 🙂