Love keto cookie recipes? Try my keto chocolate chip cookies, coconut flour cookies, and keto shortbread cookies next. 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.
Why I love this recipe
Just 3 ingredients. Peanut butter, eggs, and a keto sweetener are all you’ll need. No flour 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. Crisp edges and soft and chewy in the middle, this will satisfy all the cravings!!
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.
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.
Recipe tips and variations
Avoid over-baking the cookies as they continue to firm up as they are cooling down. Do not use crunchy or super thick peanut butters 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. Fold through some chocolate chips, dried fruit, or even a chopped-up candy bar. For thicker and more sturdy cookies, you can add a 1/2 cup almond flour or coconut flour to them.
Storage instructions
To store: Store 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.
Recommended tools to make this recipe
Silpat Cookie Sheet. I LOVE using this cookie sheet to make cookies, as there is never a mess leftover. Cookie scoop. For perfect size cookies every single time. Parchment paper. Great to store the cookies in the freezer or to use it with a baking tray.
More keto desserts to try
Keto cheesecake Keto brownies Almond flour blueberry muffins Keto chocolate cake Or any of these keto desserts.
Originally published November 2019, updated and republished March 2024
