Craving something sweet without derailing your low-carb lifestyle? You’re in the right place. These keto peanut butter cookies are the answer to your sweet tooth while keeping your carb count in check. Rich, nutty, and perfectly sweet, these treats are 100% keto-friendly and easy to make.
Let’s face it: when you want a quick snack, these cookies come together fast—no need for a food processor or dozens of ingredients.
Why These Keto Cookies Are a Must-Try
This recipe is straightforward: low in net carbs, packed with flavor, and free from any weird additives. Chances are, you already have everything at home—almond flour and natural peanut butter included.
Here’s why they work so well for keto:
- Low in Net Carbs: Each cookie keeps carbs low so you can indulge without guilt.
- High in Healthy Fats: Peanut butter provides satisfying fats to keep you full longer.
- Simple Ingredients: Minimal effort, no fancy or artificial extras needed.
- Perfect Texture: Soft and chewy with lightly crisp edges, just like a great cookie should be.
Ingredients and Their Roles
Every component pulls its weight nutritionally and flavor-wise:
- Natural Peanut Butter: Choose one without added sugars or hydrogenated oils—just roasted peanuts and salt.
- Almond Flour: Keeps it keto, grain- and gluten-free, while highlighting that peanut flavor.
- Erythritol or Monk Fruit Sweetener: Sweetens without spiking blood sugar, giving you classic cookie taste.
- Egg: Binds everything together and adds structure.
- Baking Powder: Provides a gentle rise, preventing dense cookies.
Taste and Texture You’ll Love
These aren’t low-carb cookies that taste like a compromise. They deliver real cookie satisfaction:
- Flavor: Rich peanut butter with balanced sweetness, no artificial aftertaste.
- Texture: Soft, chewy centers with golden, crispy edges.
- Satisfaction: Hits your sweet cravings, offers a fat fix, and warms you up with every bite.
Pro Tips for Perfect Keto Cookies
Make your baking effortless and flawless:
- Mix Peanut Butter Well: Stir natural peanut butter thoroughly to avoid oily spots.
- Chill the Dough: If too soft, refrigerate 15-20 minutes to make scooping easier.
- Bake Smart: Watch for edges turning golden; the centers will set as they cool.
- Add Style: Press a fork crisscross for the classic look and sprinkle flaky sea salt for an extra touch.
Storing and Enjoying Your Cookies
Plan ahead and keep them fresh:
- Room Temperature Storage: Store in an airtight container for up to 5 days.
- Freeze for Later: Freeze individually on a sheet, then bag for up to 3 months; thaw quickly when ready.
- Reheat Best: Warm for 10 seconds in the microwave to taste freshly baked.
When to Serve These Keto Peanut Butter Cookies
Perfect anytime, but especially:
- Afternoon Snack: Pairs perfectly with coffee for a cozy boost.
- Dessert: Serve with keto whipped cream or low-carb ice cream for a treat.
- Gatherings: Bring them to potlucks; they’ll vanish fast thanks to low net carbs and great taste.
These keto cookies are simple, satisfying, and addictive. Bake a batch and fill your home with the irresistible aroma of fresh peanut butter cookies—completely grain-free and guilt-free.
Keto Peanutbutter Cookies
These keto peanut butter cookies are soft, chewy, and perfectly crisp on the edges, made with natural peanut butter, almond flour, and a keto-friendly sweetener for a rich flavor and low-carb profile.
Servings 18 cookies
Calories 120kcal
Equipment
- Mixing bowl
- Whisk
- baking sheet
- Parchment Paper
- cookie scoop
- fork
- cooling rack
Ingredients
For the cookies
- 1 cup natural peanut butter creamy, unsweetened, well-stirred
- 3/4 cup granular erythritol or monk fruit erythritol blend
- 1 large egg room temperature if possible
- 1/2 cup blanched almond flour finely ground
- 1 teaspoon baking powder aluminum free if possible
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt omit if peanut butter is very salty
For finishing (optional)
- 1/8 teaspoon flaky sea salt for sprinkling on top
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the natural peanut butter to a mixing bowl and stir well until the oils are fully incorporated and the texture is smooth and thick.
- Whisk in the granular erythritol or monk fruit sweetener, egg, vanilla extract, and sea salt until the mixture is smooth and well combined.
- Sprinkle the almond flour and baking powder over the wet ingredients and mix with a spatula until a thick, scoopable dough forms.
- If the dough feels very soft or oily, chill it in the refrigerator for about 15 minutes to firm up slightly for easier handling.
- Use a cookie scoop or spoon to portion the dough into 18 mounds and place them on the prepared baking sheet, leaving a little space between each one.
- Gently press each mound with a fork in a crisscross pattern to flatten into cookie shapes about 1/2 inch thick.
- Sprinkle the tops lightly with flaky sea salt if using for extra flavor and texture.
- Bake the cookies for 10 to 12 minutes until the edges are just turning golden and the centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for at least 10 minutes to set before transferring them to a cooling rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze in a single layer before bagging for longer storage.
Notes
For the best keto results, choose a natural peanut butter made only from peanuts and salt with no added sugar or hydrogenated oils. If using a sweeter monk fruit erythritol blend, you can reduce the sweetener slightly to taste. The cookies will firm up as they cool, so avoid overbaking or they may become dry. To serve warm later, briefly reheat a cookie in the microwave for about 10 seconds or in a low oven until just softened.
Nutrition
Calories: 120kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 80mg | Fiber: 2g | Sugar: 1g
