These Keto Peanut Butter Cookies are soft, thick, chewy and super easy to make with only 3 ingredients. Peanut butter lovers everywhere will stop in their tracks to get their hands on one of these delicious cookies! Freezer-friendly, gluten-free, grain-free, low carb, flourless with paleo and vegan options.
Healthy Peanut Butter Cookies
Craving a healthy sweet treat? These Keto Peanut Butter Cookies are super soft and chewy with a light crispiness on the edges. If you’re one of those people who eats peanut butter by the spoonful, these will become your new favorite cookies in an instant.
They’re pure peanut butter perfection and easy to make in less than 20 minutes! All you need are 3 ingredients – peanut butter, your favorite granulated sweetener and an egg – easy peasy!
We can’t think of anything better than a classic peanut butter cookie without the sugar or the carbs! If you’re already following a low-carb lifestyle, you definitely have all the necessary ingredients on hand. And if you don’t, you’ll learn about all sorts of compliant options for keto baking that you can even apply to other recipes not currently supporting your needs.
Why you’ll love these low carb peanut butter cookies
Hello – 3 ingredients! It literally can’t get easier. But that only paints a partial picture of why these cookies rule. You only need one bowl, there’s no mixer required, and prep time takes less than 10 minutes. Super easy to make that you’ll be whipping up these cookies once a week!
In addition to being keto, these cookies work with a handful of other special diets. They’re gluten-free, dairy-free and can be made paleo-friendly and vegan as well.
Recipe Ingredients
The ingredients used in this keto peanut butter cookie recipe are super basic, though the sweetener options may strike you as new. Where regular cookies would use brown or granulated sugar, these cookies employ keto alternatives that are much better for your body. So it’s a win for everyone!
- Peanut Butter: Smooth or crunchy – whichever you prefer. We like to use natural unsalted peanut butter. For paleo cookies, use almond butter, cashew butter or pecan butter instead. For a nut-free version, use sunflower seed butter, tahini or pumpkin seed butter.
- Golden Monk Fruit Sweetener: You can purchase some here or use another low-carb sweetener such as SWERVE or erythritol. For strict paleo, use coconut sugar or granulated pure maple sugar.
- Egg: Just one! For vegan peanut butter cookies, use a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons water and let it sit until thick and resembles a gel-like consistency. You can also use a chia egg (same method as the flax egg) or any egg substitute of your choice.
Optional Flavor Boosters
While it’s not necessary to include the following ingredients, I strongly recommend doing so. The cookies will come out so much more flavorful!
- Vanilla: Use a high-quality extract for the best results.
- Sea Salt: Just a pinch, to enhance the other flavors.
How to Make Keto Peanut Butter Cookies
If you’ve made cookies from scratch before, you’ll be an immediate pro at this recipe! Low carb peanut butter cookies couldn’t be simpler.
- Prep for Baking: You’re going to start off by preheating the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Make Batter: In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add the vanilla and pinch of salt, if using.
- Roll Into Balls: Scoop out tablespoon-sized dough balls. Roll them into an extra bowl of granulated monk fruit sweetener, if desired, to coat the outside of the dough ball.
- Bake: Place the dough balls on the prepared baking sheet at least 2 inches apart, then use a fork to flatten them and form a criss-cross pattern on top. Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook.
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- Let Cool: Allow the cookies to cool on the baking sheet for at least 20 minutes (otherwise they will break apart) before transferring to a wire rack.
Tips for Success
In order to make your cookies as drool-worthy as possible, keep the following recipe suggestions in mind.
- Use Monk Fruit Sweetener: Every keto eater has a go-to sweetener, and mine is definitely monk fruit. I find that it best mimics the taste of regular sugar without any aftertaste or cooling effect like I get with other sugar-free sweeteners. Granulated and golden monk fruit sweeteners both work!
- Add Flavor Boosters: Technically, you just need peanut butter, an egg and a sweetener to make these cookies. But it’s so easy to add in a little salt and vanilla and SO worth it! I personally never leave them out.
- Coat Dough Balls in Sweetener: Peanut butter cookies are often coated with sugar before they’re baked. This makes them sweeter and a little crispier on the outside, and rolling them in your keto sweetener has the same effect!
- Don’t Overbake: Make sure you remove your cookies from the oven when the bottoms are just starting to brown. If you bake them for much longer, they’ll start to dry out.
- Let the cookies cool: Be sure to allow the sugar free peanut butter cookies to cool for at least 20 minutes on the baking sheet. Otherwise, they’ll break apart.
Add-In Ideas
If you’re not opposed to incorporating more ingredients into your keto peanut butter cookies, I’ve got some seriously yummy options for you! Try adding one or more of the following items.
- Cinnamon: A pinch of cinnamon enhances the flavor of these cookies even more while adding a lovely touch of warmth.
- Chocolate Chips: Chocolate and peanut butter are a heavenly duo! Feel free to throw your favorite kind of chocolate chips into the cookie batter.
- Chopped Nuts: Peanuts, pecans, almonds, cashews—you name it! Chop up some nuts, toast them if you’d like, and introduce a satisfying crunch to your cookies.
- Shredded Coconut: Shredded coconut gives these cookies even more texture and chewiness. If you want to taste the coconut flavor, go ahead and toast your shredded coconut before mixing it into the batter.
How to Store Leftovers
Extra cookies should be kept in an airtight container at room temperature. They will remain fresh for up to 5 days, if stored properly.
Can I Freeze These?
Absolutely! I always make a double batch of these cookies – one for the counter and one for the freezer.
To freeze keto peanut butter cookies, simply place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a freezer-safe bag or airtight container and store them for up to 3 months.
More Low Carb Cookies to Try
Don’t let your dietary restrictions get in the way of your sweet tooth! Here are some more keto cookie recipes that’ll rock your world.
- Keto Lemon Cookies
- Keto Chocolate Chip Cookies
- Grain Free Breakfast Cookies
- Chocolate Keto Cookies
- Keto No Bake Cookies
These Keto Peanut Butter Cookies are soft, thick, chewy and super easy to make with only 3 ingredients. Peanut butter lovers everywhere will stop in their tracks to get their hands on one of these delicious cookies! Freezer-friendly, gluten-free, grain-free, low carb, flourless with paleo and vegan options.
- 1 cup natural unsweetened peanut butter , (be sure to use drippy nut butter not near the bottom of the jar. For paleo cookies, use natural cashew butter, almond butter or sunflower seed butter.
- 1 large egg , room temperature. For vegan peanut butter cookies, use a flax egg by mixing 1 tablespoon of ground flax seeds with 2.5 tablespoons water and let it sit until thick and resembles a gel-like consistency. You can also use a chia egg (same method as the flax egg) or any egg substitute of your choice.
- 1/2 cup granulated or golden monk fruit sweetener , plus more for sprinkling on the tops if desired (you can also use your preferred low carb sweetener). For paleo, use coconut sugar or granulated pure maple sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add optional ingredients, as desired.
Use a medium (1.5 tablespoon) cookie scoop to make about 14 cookies. If you like the crystallized crunch, sprinkle tops of cookies with additional granulated monk fruit sweetener.
Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
Bake in preheated oven for 9 to 11 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake as the cookies will continue to cook.
Allow the cookies to cool on the baking sheet for at least 20 minutes (otherwise they will break apart) before transferring to a wire rack.
Recipe Video
How to Store
Extra cookies should be kept in an airtight container at room temperature. They will remain fresh for up to 5 days, if stored properly.
How to Freeze
To freeze keto peanut butter cookies, simply place the entire baking sheet of cooled cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a freezer-safe bag or airtight container and store them for up to 3 months.
Carol -
I added all the options So i’m excited to taste them. The batter is very dark so I can’t tell if THEY’RE cooked or not BECAUSE they’re were so dark to begin with. I baked for 18 minutes because my oven bakes slower, then I put them in for an extra five minutes. Still no difference in color on the bottom. I didn’t want to overcook. They are now cooled for twenty minutes and taste great! Next time I won’t Add The extra five minutes because they’re slightly dry. The bottom still pretty much looked the same as the top just a tad darker. It will definitely use this recipe again!
Sumantha -
Awesome taste and quick to make. Definite winner. Will make again. Thank You!
SHEILA -
ADDED CINNAMON, VANILLA, AND SEA SALT. THEY TURNED OUT PERFECT THE FIRST TIME. TASTES GREAT!