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.

Course Dessert, Snack

Cuisine American

Keyword gluten free, keto cookies, keto dessert, low carb cookies, peanut butter cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings 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