If you’re looking for the easiest, most satisfying treat that works beautifully with a low-carb lifestyle, you’ve officially found your new favorite: Keto Peanut Butter Cookies. These little gems taste rich, nutty, and perfectly sweet, with just the right tender crumb—yet they require only six ingredients and around 15 minutes from craving to cookie. Whether you’re new to keto baking or a seasoned pro, this recipe delivers fuss-free, delicious results every time.
Ingredients You’ll Need
The beauty of these cookies lies in their simplicity—each ingredient plays a crucial role in creating that classic peanut butter cookie flavor while keeping everything low-carb and gluten-free. Here’s what you’ll need to make sure your Keto Peanut Butter Cookies turn out just right:
- Natural Creamy Peanut Butter (1 cup): Opt for unsweetened, natural peanut butter to keep things keto and extra peanutty; if you like extra crunch, feel free to swap in crunchy style!
- Granulated Erythritol or Preferred Keto Sweetener (1/2 cup): This sugar substitute delivers perfect, clean sweetness with zero added carbs.
- Large Egg (1): The magic binder that holds everything together and gives the cookies their signature structure.
- Vanilla Extract (1 teaspoon): Adds a lovely warmth and depth of flavor that balances the nuttiness beautifully.
- Baking Soda (1/2 teaspoon): Provides a gentle lift, resulting in a light and tender texture.
- Pinch of Salt: Just a pinch heightens all the other flavors and makes that peanut buttery goodness pop.
How to Make Keto Peanut Butter Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Letting your oven come fully up to temp means your cookies will bake evenly, with perfectly golden edges every time.
Step 2: Mix the Dough
Grab a medium mixing bowl and add in your peanut butter, erythritol, egg, vanilla extract, baking soda and a pinch of salt. Using a sturdy spatula or spoon, mix everything together until you have a thick, smooth dough. You’ll notice it comes together quickly—the minimal ingredient list is part of the magic here!
Step 3: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them between your palms to form balls. Place each one on your prepared baking sheet, leaving a little space between for gentle spreading. Lightly flatten the tops by pressing a fork in a crisscross pattern—it’s a classic peanut butter cookie move, and helps these Keto Peanut Butter Cookies achieve their signature look and texture.
Step 4: Bake
Slide your tray into the oven and bake for 10–12 minutes. Keep an eye on the edges—they should turn a delicate golden color, which means your Keto Peanut Butter Cookies are done! If you prefer an even crunchier texture, you can bake them for an extra 1–2 minutes.
Step 5: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack—this ensures they set up perfectly and don’t fall apart while they’re still warm. Once cooled, get ready to enjoy pure keto cookie bliss!
How to Serve Keto Peanut Butter Cookies
Keto Peanut Butter Cookies Garnishes
For a finishing touch, you can sprinkle a little extra granulated sweetener or even a few flakes of sea salt on top while the cookies are still slightly warm. If you want to jazz them up, a drizzle of melted sugar-free chocolate is heavenly, too.
Side Dishes
Pair these Keto Peanut Butter Cookies with a hot cup of black coffee, an almond milk latte, or even a big glass of unsweetened vanilla almond milk for the most satisfying snack. They also shine on a dessert platter alongside fresh berries or a keto-friendly whipped cream.
Creative Ways to Present
Stack them in a pretty tin for gift-giving, crumble them over keto ice cream, or use two cookies to make a decadent keto ice cream sandwich. However you serve them, you’ll delight everyone with a plate of these chewy, golden cookies.
Make Ahead and Storage
Storing Leftovers
To keep your Keto Peanut Butter Cookies fresh, store them in an airtight container at room temperature. They stay perfect for up to five days—though I’ll warn you, they tend to disappear a lot faster!
Freezing
If you want to really plan ahead, these cookies freeze beautifully. Simply layer them between sheets of parchment in a freezer-safe container or bag. Thaw individual cookies at room temperature whenever a craving strikes, up to two months after baking.
Reheating
For that just-baked warmth, pop a cookie in the microwave for about 8–10 seconds, or gently reheat a small batch in a low oven for a few minutes. The aroma alone will have you swooning all over again.
FAQs
Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works just as well, though the cookies will have a slightly different flavor. Make sure you use the natural, unsweetened kind for best keto results.
Are Keto Peanut Butter Cookies really low carb?
Yes, these cookies are perfect for keto—they contain just 3 grams of net carbs per cookie. Using erythritol or another keto-friendly sweetener means you get all the sweet satisfaction without any sugar shock.
Can I make these cookies crunchy?
For a crunchier cookie, bake them a minute or two longer, or use crunchy peanut butter for added texture. Just keep an eye on the edges to prevent overbrowning.
Do I need to chill the dough?
Nope, no waiting required! This dough comes together fast and is ready to scoop and bake straight away—you’ll have fresh Keto Peanut Butter Cookies in almost no time.
How do I keep the cookies from falling apart?
Letting the cookies cool on the baking sheet for a few minutes after baking is key. This helps them set up so you can easily transfer them without any crumbles.
Final Thoughts
There’s just something undeniably wonderful about a warm, freshly baked Keto Peanut Butter Cookie. I hope you give this recipe a try and fall head over heels for their rich flavor and incredible ease. Happy baking, and enjoy every bite!
Print
Keto Peanut Butter Cookies Recipe
- Total Time: 15 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
These Keto Peanut Butter Cookies are the perfect low-carb, sugar-free treat for anyone following a ketogenic diet or looking to reduce their sugar intake. With just a handful of ingredients, these cookies are easy to make and incredibly delicious.
Ingredients
Dry Ingredients:
- 1 cup natural creamy peanut butter (no sugar added)
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1/2 teaspoon baking soda
- Pinch of salt
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a medium bowl, mix the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt until fully combined.
- Form Dough: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet and flatten slightly with a fork in a crisscross pattern.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For crunchier cookies, bake for 1–2 minutes longer.
- You can use crunchy peanut butter if preferred.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
