These quick and easy keto peanut butter cookies are ultra soft, chewy, and absolutely impossible to resist!
I first made this keto peanut butter cookie recipe for a friend on a keto diet, but they turned out so well that I ate five cookies right out of the oven and ended up having to bake a second batch.
With just a few basic ingredients, and no flour or sugar required, they might just become your new favorite cookie recipe!
You may also like: Keto Brownies – the best recipe
No sugar
Low carb
Vegan
Flourless
Grain free
No cream cheese
Less than 1 net carb
Gluten free
This is one of those easy keto desserts that people who aren’t on a special diet enjoy too, because who doesn’t love peanut butter cookies???!
Since the recipe is egg free, you can eat the raw cookie dough while you bake, and if you’d prefer no bake peanut butter cookies, it’s fine to skip the baking step completely.
(See photo above of the unbaked cookies.)
Peanut Butter Cookie Ingredients
The flour:
I used almond flour (or almond meal) for these, which is not actually flour at all; it’s simply ground-up almonds that have been blended into a fine texture resembling flour.
If you prefer to use pecan flour, sunflower flour, or cashew flour, I think these would be fine but haven’t tried, so be sure to report back if you do experiment. Please also report back if you try subbing coconut flour – I think this could work as well, but you’d need much less flour (add just enough to form a dough), because coconut flour absorbs liquid like a sponge.
(For a recipe with regular flour, try these Vegan Peanut Butter Cookies.)
The nut butter:
I’ve made both peanut butter and almond butter cookies from the cookie recipe, or you can use sunflower butter, pecan butter, cashew butter, macadamia nut butter, or this Keto Nut Butter for a low carb option.
The sweetener:
For sugar free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here.
If you don’t need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.
Stevia, maple syrup, allulose, and granulated sweeteners haven’t been tested in this recipe yet, so be sure to leave a comment if you experiment.
Also try these Chocolate Chip Keto Cookies
How to make perfect keto peanut butter cookies
Gather all of your ingredients, and grease or line a baking sheet with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. If it’s not already soft and easily stir-able, gently heat up the nut butter until it’s runny.
In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.
Stir in the nut butter and milk of choice to form a dough. If your nut butter is unsalted, taste the batter to see if you want to add a little more salt to taste.
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)
Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven. Let them cool completely, because they will firm up as they cool.
Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. They can also be frozen to thaw and eat later.
Leftover almond flour? Make Keto Blueberry Muffins
Three Ingredient Peanut Butter Cookies
If you’re looking to make 3 ingredient keto peanut butter cookies instead of the recipe below, simply stir together 1 cup peanut butter, 1/2 cup granulated erythritol or sugar, and 1 egg or chia egg. (A flax egg will work but is more crumbly.)
Preheat the oven to 325 degrees F. Stir all ingredients to form a batter, shape into cookies, and bake on a parchment-lined cookie sheet for 10 minutes. Let cool completely to let them firm up before handling.
Above, watch the keto peanut butter cookie recipe video
Keto Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter, or nut butter of choice
- 1 tbsp milk of choice
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol or powdered sugar
- 1/8 tsp salt
- 1/8 tsp baking soda
Instructions
- *See recipe earlier in this post if you prefer to make 3 ingredient peanut butter cookies.If not already easily stir-able, gently heat nut butter until runny. Preheat the oven to 325 F. Stir dry ingredients very well. Stir in nut butter and milk to form a dough. Roll balls, then flatten into thick cookies (see photo above). Bake on the center rack 10 minutes. Take out when still undercooked. Let cool completely, because they firm up as they cool.View Nutrition Facts
Video
Notes
More Easy Low Carb Desserts
Or these Peanut Butter Fat Bombs
I’ve made these several times but now when sharing with my family they are asking about the sugar part of the recipe. I can’t remember what I normally use now.
3 tbsp powdered erythritol or powdered sugar
The problem is eryth and sugar do not have the same sweetness ratio. 1.25/1 so which ingredient is the 3 tbsp number for? 3.75/3 or 3/2.4?
I’m out of peanut butter or i would just test it. I’m sure others would like to know too.
Thanks
I just made these using maple syrup as the sweetener. They turned out great! (I did omit the milk because the dough seemed wet enough after adding the syrup.)
The recipe makes tiny cookies and I was only able to get twelve out of batch. Tasty and easy to make and I would suggest adding swerve brown sugar instead of powdered.
Can i use standard butter since I don’t have the nut butter?
I’m nevermind I don’t know how to read properly and I can’t see how I can delete my question 🙂
Great recipe! The only thing i did a little different was to increase the oven time until there was a bit of toast appearing on the cookies. They held up better once they cooled and had much more of a light crunch. For the peanut butter I used good old reliable Jif Creamy and for the sweetener I use Truvia brown sugar. Perfect!
These are really good and easy to make. Thanks much! I had to chuckle cause I grew up in the 50’s & 60’s where we all licked the beaters regardless of raw eggs. No one ever got sick either…….. we still lick the beaters and we’re alive still!
On days when even peanut butter cookies can be too much work? The 3 ingredient recipe included in the preamble was SO easy, effortless and delicious!
Katie, you should seriously add that to your site. 🙂
I used powdered sugar substitute and texture is pretty close to a regular peanut butter cookie. After decades of kraft, the unsweetened peanut butter still takes some getting used to but is quite nice in a cookie!
If I’m able, I will leave another review after I make the full recipe.
🙂
thank you…