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Keto Peanut Butter Cookies

5 from 609 votes

These quick and easy keto peanut butter cookies are ultra soft, chewy, and absolutely impossible to resist!

Perfect Keto Peanut Butter Cookies (egg free, dairy free)

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 Bake Keto Peanut Butter Cookies

No sugar

Low carb



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.)

Ketogenic Peanut Butter Cookie Ingredients

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.

Sugar Free Chocolate Chip Cookies

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

Keto Peanut Butter Cookies

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

The Best Soft Chewy Keto Peanut Butter Cookies
Pin it now to save for laterPin Recipe

Keto Peanut Butter Cookies

This quick and easy keto peanut butter cookie recipe is soft, chewy, and delicious, with no sugar or eggs required.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 8 large, or 16 small cookies
5 from 609 votes



  • *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


Readers also really love this Keto Chocolate Mousse.

Have you made this recipe?

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Published on February 28, 2021

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  1. Aikiko says

    This recipe sounds wonderful! But I’m trying to stick with pure stevia as my only sweetener. Can I make these PB cookies using just liquid stevia? Will the loss of volume from eliminating the powdered sweetener wreck the recipe? Thank you for any help! 🙏🏻

  2. Ryan says

    Thank you for the recipe for your Keto Peanut Butter Cookies. I like peanut butter but I am sensitive to sugar, then I heard about Built chocolate bar that has a peanut butter flavor with a natural sweetener. I think it looks good and tasty if I sprinkle it as a topping. What do you think?

  3. Molly says

    These peanut butter cookies were amazing!

    I added mini lily’s chocolate chips to my second batch (yes I’ve already made two batches 😂😂).

  4. Liv13 says

    I love baking I’m aplpling for kids baking championship . My dream is to be a pastry chef, I did your cookies, sadly the looked and tasted nothing like the photos! your chocolate cake is so pretty, I made it into a drip cake for my photos. Its my last year to get on the show because I’m turning 14 in the fall! Making your cake batter cookies soon! I had to beg my dad to go out and buy some cake mix! They awesome!! Sending in my application this week!! Wish me luck! Its a TV show on foodnetwork and the winner gets 25 thousand dollars. If I win I’d give some to the ASPCA, I adore dogs! And give some to orphans in Ethopia(born there) and then some to homeless pepole! and then spend more on some Nintendo games!! I’m super excited to make this cake batter cookies! Have a wonderful day!!

  5. Cheryl says

    Love, love! So good and satisfying! I used date sugar and almond milk and they turned out amazing. Will for sure make these again, totally satisfied my sweet craving. Thank you for another great recipe!

  6. Wes says

    This recipe is fantastic! I will be making it every week. Very simple and the taste is to die for. Katie I am so happy I’ve found your website, you’re precious.

  7. Melissa says

    5 stars
    I made these using brown sugar Swerve, and they turned out really well. Could almost use just 2Tbs, as they are pretty sweet, but still very good. Also added 1/4 tsp of vanilla, but may bump it up a little next time.

  8. Charla says

    5 stars
    Hi! Great recipe 🙂 I used 2 tablespoons maple syrup in this recipe and it worked out well. Will use less next time as I prefer the cookies less sweet.

  9. Fran says

    First keto recipe Love it but 3 and 5 year old it’s a bit too crumbly Is there a way to make it less crumbly

    • CCK Media Team says

      Thank you so much for making it, and we are so glad you liked them 🙂
      They shouldn’t be crumbly at all, but perhaps they are more so if you used a dry nut butter – what specific ingredients did you use? Flour, sweetener, nut butter, etc.

  10. Deidre says

    5 stars
    Husband is a diabetic so I made them with stevia powdered sugar and a touch of cinnamon they were great. He wants more, this time I’ll try using the stevia brown sugar and a touch of vanilla.

  11. Sofia Graf says

    5 stars
    Keto Peanut Butter Cookies recipe is a fine read. However, I wish to try this keto baking recipe with ghee which is a flavorful liquid butter alternative. Ghee is a safer option for baking for its high temperature. Please try the recipe with ghee and comment here on how you felt with the ghee baking.

  12. Sofia Graf says

    5 stars
    Keto Peanut Butter Cookies recipe is a fine read. However, I wish to try this keto baking recipe with ghee which is a flavorful liquid butter alternative. Ghee is a safer option for baking for its high temperature. Please try the recipe with ghee and comment here on how you felt with the ghee baking.

    • Linda says

      There is no butter in her recipe so why would we use Ghee? The recipe is perfect without any type of butter/fat, in my opinion.

  13. Linda says

    5 stars
    By far one of the best Keto/Low Carb peanut butter cookies I have ever baked! I did a couple of tweaks because of the ingredients I had on hand and these turned out just perfect!
    I used heavy cream, 3 TBS in place of the milk because they seemed a bit dry, did a combo of peanut butter and mixed nut better, and used 2 TBS less almond flour but replaced it with coconut flour as a combo flour mixture. I made 12 cookies, and flattened them to make them large.
    THANK YOU for helping me with my peanut butter cookie cravings! 🙂

  14. Liz says

    For the Keto Peanut Butter Cookies is the nutrition information for a small or large cookie? Your recipe says it makes 8 large or 16 small cookies. Thanks!

  15. Jill says

    5 stars
    I love that your low carb recipes have options for no eggs and have less fat and less sugar substitutes than most I’ve tried. This and your coconut chocolate chip cookies are my new favorites! So tasty! Thanks for sharing.

  16. Jerry says

    Just made my first batch and they were absolutely delicious! What are the net carbs for the small size cookies? I made 13 cookies. Thank you

  17. Lisa says

    5 stars
    Delicious.. I used Splenda brown sugar. It made it taste very authentic. Couldn’t tell the difference between a regular on cookie to this one. New favourite.

  18. Jacqueline Dager says

    I like them. You might make them small because they are very delicate. I took a bite and the rest crumbled. Bite size would be perfect!

  19. Veronica says

    5 stars
    Just made a second batch, these are so good! The first batch I made with granulated erythriol and the second batch I used powdered (just blitzed it in the nutribullet) and they came out much nicer and even a better texture. Will keep making these, they’re so easy even for a terrible baker like me 🙂

  20. Peggy A Mattson says

    5 stars
    I would love to make these but they don’t show total carbs and calories per cookie once they are done . Can you give me the intimation

    • CCK Media Team says

      Hi! Katie has full nutrition facts for all of her recipes 🙂 Just click the “view nutrition facts” link in the recipe box for each recipe.

  21. Leeann says

    5 stars
    I made these cookies (at least 6 times now !) as written and I wouldn’t change a thing. My husband and I are trying to cut down on carbs/sugar and these hit the spot. Fantastic ! Thank you !!

  22. Karen E says

    5 stars
    I just made these using stevia (3 tbsps)and I had to substitute a little coconut flour because I was short a bit of the almond flour so I added a little more milk (half tbsp.) They are phenomenal!

  23. Yvonne says

    5 stars
    LOVE These. Quick ,easy, and delicious. I have double and tripled the batch. Added nuts, chocolate chips, and even did a small amount of Nutella. Also added a little protein powder ..

    We love them !

  24. Rachel says

    5 stars
    I made this recipe exactly as suggested, only quadrupling it to make enough for a large family. I used an entire jar (2 Cups) of Teddy’s Peanut Butter, and ended up microwaving for 30 seconds and using my immersion blender to get it really nice and smooth. Then when we mixed the dough if just seemed like the spoon wasn’t cutting it but the kids were happy to put on some disposable gloves and mix it together with their hands.

    We had 28 cookies when all was said & done, which did include myself and 3 kids snacking on cookie dough!

    The final result was perfection! Definitely husband and children approved. I’d be surprised if we have any leftovers by the end of the day.

  25. Alyssa Vetter says

    5 stars
    These taste great! I used Swerve Brown Sugar instead of white powdered sugar and sifted it with the other dry ingredients into the mixing bowl. I like to sift almond flour when using it. Adding brown sugar gave these a nice rich taste.

    I also added about a 1/4 teaspoon of vanilla into the wet ingredients. I got 19 small cookies out of a single recipe, but they seem about the standard size for any cookie – not small at all. A really nice recipe. Thank you!

  26. Julee Tarver says

    5 stars
    I’ve been baking/living keto for years now. I’ve made some outstanding desserts via other bloggers recipes. These are the most simple and delicious cookies. I will definitely be making these often. Thank you Katie!
    I’m wondering why a few people didn’t have luck with these. Perhaps they used baking powder not soda?

  27. Jenn says

    5 stars
    Really good cookies. My son and husband also enjoyed them. Followed your recipe exactly and they came out perfectly. Thank you so much for sharing.

  28. Susan T Thompson says

    5 stars
    Love these! Easy to make. Great flavor. Even my teenagers eat them.

    I am curious if anyone has done the nutritional breakdown for them.

  29. Suzy Compton says

    5 stars
    Peanutbutter cookies made initially with regular powdered sugar. They were a little crumbly.
    I made a second batch using Swerve Brown and they were not crumbly and had a better taste.

  30. Julee Tarver says

    5 stars
    The best and super easy. I add more salt, press salt flakes into the top before baking. I also add chopped peanuts(this does add more to carb count). I also cook these till they are slightly browned. Love these. Thank you Katie!

  31. june-aloha says

    5 stars
    Wow! This is the smallest batch of recipe EVER! But taste is SUPER goooood!!!!
    So easy and quick to bake:) Mahalo, Katie♪

  32. Pat w says

    5 stars
    You do really need to let these cool or they will break apart. Super simple recipe. I was out of almond flour so used oat flour. 1:1 ratio with almond. Nothing special quick cook oats in the food processor. Tastes good, oats make it a little different but ok. 10 minutes in my oven is exactly right. I did put the peanut butter on 1 minute in the microwave to make it runny.

  33. B Albert says

    5 stars
    These are, by far, the best no grain, no sugar, no egg, peanut butter cookies. The texture is just cookie crumbly enough, strong peanut butter flavor and the almond flour gives it the flour-like yum! Look no further. Thank you for your recipe! ❣️

5 from 609 votes (571 ratings without comment)

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