I’ll be honest with you — I love cookies, but when I started keto, I thought my cookie days were over. Every time I craved something sweet, I’d think of peanut butter cookies.
That’s when I decided to play around in the kitchen, and after a few tries, I finally nailed it. These keto peanut butter cookies are soft, chewy, and taste just like the ones I used to eat before keto.
Trust me, if you love peanut butter like I do, you’ll want to make these again and again.
What Makes These Cookies Keto-Friendly
The trick is simple — no sugar, no flour, no junk. Instead, I use almond flour and a keto sweetener (like erythritol or monk fruit).
Peanut butter already has healthy fats, so it fits right into the keto lifestyle. Each cookie is low-carb but still full of flavor.
Ingredients You’ll Need
Here’s what you need to make these cookies:
- 1 cup natural peanut butter (no added sugar)
- 1 large egg
- ½ cup keto sweetener (erythritol, monk fruit, or stevia blend)
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
That’s it. Just simple pantry ingredients.
Step-by-Step Instructions
Follow these steps and you’ll have cookies ready in under 20 minutes:
- Preheat the oven – Set your oven to 350°F (175°C).
- Mix everything – In a bowl, combine peanut butter, egg, sweetener, vanilla, baking powder, and salt. Mix until smooth.
- Shape the cookies – Scoop small portions, roll into balls, and place them on a lined baking sheet.
- Flatten with a fork – Press down lightly with a fork in a crisscross pattern. This gives that classic peanut butter cookie look.
- Bake – Bake for 10–12 minutes until the edges turn golden.
- Cool – Let them cool on the baking sheet for a few minutes before moving them. They firm up as they cool.
Why You’ll Love These Cookies
Here’s why I think you’ll fall in love with them like I did:
- They’re chewy and rich, just like regular cookies.
- You only need one bowl — less mess, less stress.
- Quick to make, ready in 20 minutes.
- Perfect for a keto snack or dessert.
- Even non-keto friends will enjoy them (mine did!).
Tips for Perfect Cookies Every Time
- Use natural peanut butter without added sugar. Creamy works best.
- If your dough feels too sticky, chill it in the fridge for 10 minutes before shaping.
- Don’t overbake — they might look soft at first but will firm up as they cool.
- Store in an airtight container for up to a week (if they last that long).
Variations to Try
Want to switch things up? Here are some fun twists:
- Add sugar-free chocolate chips for a chocolatey bite.
- Sprinkle a little sea salt on top before baking for a sweet-salty kick.
- Mix in a spoon of unsweetened cocoa powder to make peanut butter chocolate cookies.
FAQs
1. Can I use almond butter instead of peanut butter?
Yes, almond butter works too, but the flavor will be slightly different.
2. Do I need almond flour in this recipe?
No, this recipe doesn’t need flour. Just peanut butter, egg, and sweetener do the job.
3. Which sweetener is best?
Erythritol, monk fruit, or a blend works best. Avoid liquid sweeteners because they can make the dough runny.
4. How many carbs are in one cookie?
On average, each cookie has about 2–3 net carbs, depending on the size and ingredients you use.
5. Can I freeze them?
Yes! Freeze baked cookies in a ziplock bag for up to 2 months. Just thaw and enjoy.