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
Notes
Have you made this recipe?
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More Easy Low Carb Desserts
Or these Peanut Butter Fat Bombs
Tina says
Awesome! I only had Stevia, so dissolved in the milk. Worked out great!
Mariann L Davis says
Do you ever use honey or maple syrup in your baking?
CCK Media Team says
Yes, Katie has many recipes with those ingredients here on the blog.
Tina says
AMAZING recipe!!! I was pleasantly surprised…the texture & flavour was spot on to a regular peanut butter cookie. These are my favourite sweet treat 💗 I will admit that I was a bit scared when the mixture appeared crumbly but I decided to trust the process & followed your instructions to warm the peanut butter in the microwave. I tripled the recipe & can’t say enough good things about these delicious bites.
Phil says
This is fine if you are used to using cups and spoons, can you please make the listing available for metric users
Thanks
Marisa says
Delicious delicious cookies, you’d never guess they are sugar free and keto.