These Keto Peanut Butter Cookies are soft, chewy and easy to make with only 3 ingredients. This low carb cookie recipe is an easy gluten free treat, and makes the best keto cookies for peanut butter lovers everywhere.
HOMEMADE KETO PEANUT BUTTER COOKIES
Soft and chewy peanut butter cookies are a classic favorite and hold such a special place in my heart. They always remind me of our neighbor who used to make a batch for us regularly. They were the best peanut butter cookies and my brothers and I would savor each bite.
Since I’ve switched to a grain free and sugar free diet due to my autoimmune condition, we’ve had so much remaking some classic desserts like Keto Peanut Butter Chocolate Bars, Keto Chocolate Chip Cookies and Keto Brownies.
INGREDIENTS TO MAKE LOW CARB PEANUT BUTTER COOKIES:
It honestly doesn’t get more easier than these keto peanut butter cookies. The best part is that you probably already have all of these simple ingredients in your kitchen, especially if you’re already following a low carb keto diet.
- peanut butter (use smooth or crunchy)
- granulated or golden monk fruit sweetener (or use your favorite low carb sweetener such as SWERVE, erythritol etc)
- egg
OPTIONAL BUT HIGHLY RECOMMENDED TO HELP BRING OUT THE FLAVOR:
- vanilla
- pinch of sea salt
That’s it! Super easy and delicious!
HOW TO MAKE KETO PEANUT BUTTER COOKIES:
- PREHEAT THE OVEN AND PREP THE BAKING SHEET: You’re going to start off by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
MAKE THE BATTER: In a large bowl, beat together the peanut butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. At this point, you can also add vanilla, cinnamon, or a pinch of salt to bump up the flavor.
ROLL INTO BALLS: Scoop out tablespoon-sized dough balls. Roll into an extra bowl of granulated monk fruit sweetener, if desired, to coat the outside of the dough ball.
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: Bake in preheated oven for 9 to 14 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake. Allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
WHAT OTHER MIX-INS CAN I USE TO MAKE HEALTHY PEANUT BUTTER COOKIES?
If you’re not opposed to tossing in more add-ins to your gluten free peanut butter cookies, some delicious options include:
- chocolate chips
- chopped nuts
- shredded coconut
ARE FLOURLESS PEANUT BUTTER COOKIES PALEO?
Keto peanut butter cookies are naturally gluten free but if you want a paleo friendly nut butter cookie, you can switch out the peanut butter with almond butter, cashew butter or pecan butter instead.
For a nut free version, use sunflower seed butter, tahini or pumpkin seed butter.
WHAT OTHER SWEETENERS CAN I USE IN KETO PEANUT BUTTER COOKIES?
Monk fruit sweetener is my preferred sweetener I use in my low carb desserts. I find it mimics the taste of regular sugar the most without any aftertaste or cooling effect like I get with other sugar free sweeteners.
If you don’t have monk fruit sweetener, feel free to use erythritol or SWERVE if those are your preferred sugar free sweeteners. You may have to adjust the amount according to your taste.
REASONS WE LOVE THESE PEANUT BUTTER COOKIES
- super easy to make with only 3 ingredients
- less than 10 minutes of prep time
- a one bowl recipe
- no mixer required
ARE PEANUT BUTTER COOKIES KETO?
Classic peanut butter cookies are made with wheat flour, granulated sugar and butter so they don’t fit into a low carb keto diet. For this peanut butter cookie, we swapped out the flour and sugar for keto friendly options and they are macro-friendly.
HOW MANY CARBS ARE IN SUGAR FREE PEANUT BUTTER COOKIES?
These gluten free peanut butter cookies are macro-friendly so you can still fit these healthy peanut butter cookies into your diet
The nutritional info for one cookie is:
106 calories, 2 net carbs, 8 grams fat
CAN I FREEZE PEANUT BUTTER COOKIES?
Yes, absolutely! I always make a double batch of grain free cookies since they are perfect for making ahead and they’re freezer friendly!
HOW TO FREEZE KETO PEANUT BUTTER COOKIES?
To freeze your 3 ingredient peanut butter cookies, simply place the entire baking sheet of baked cookies in the freezer for 30 minutes. After 30 minutes, transfer the cookies to a resealable bag or an airtight container and store it in the freezer for up to 3 months.
These Keto Peanut Butter Cookies are soft, chewy with a touch of crispiness when you bite into it. I can’t think of anything better than a classic peanut butter cookie without the sugar or the carbs?
Plus, they’re made with simple ingredients you probably already have in your pantry…especially if you’re already following a low carb lifestyle.
More keto cookie recipes you might like:
Keto Peanut Butter Cookies are soft, chewy and easy to make with only 3 ingredients. This flourless cookie recipe is an easy gluten free dessert, and makes the best cookies for peanut butter lovers everywhere.
- 1 cup natural unsweetened peanut butter (use natural almond butter for paleo / keto)
- 1 large egg , room temperature
- 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)
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees 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 to cool on the baking sheet for at least 20 minutes before transferring to a wire rack.
Did you try this recipe?
SHEILA -
ADDED CINNAMON, VANILLA, AND SEA SALT. THEY TURNED OUT PERFECT THE FIRST TIME. TASTES GREAT!