Easy Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

Back when I was in my high school home economics class, we learned a simple 3 ingredient peanut butter cookie recipe that I made pretty regularly from then on out: a cup of peanut butter, a cup of sugar, and 1 egg. Thankfully, that recipe was pretty easy to “keto-fy” by just swapping the sugar for another sweetener, so I still had a way to make a low carb version as needed.

But keto or not, the results from that low carb 3 ingredient peanut butter cookie recipe always felt a little lacking. They often turned out crumbly, and the flavor was missing a little depth. For this recipe, I added a handful of additional ingredients to round out the taste and texture of these peanut butter cookies.

Keto Peanut Butter Cookies

The result is a keto peanut butter cookie that is slightly crispy on the outside, chewy on the inside, and with a richer flavor. Best of all, the ingredient list is still relatively short and the cookies are still pretty easy to make. Usually, the hardest part for me is waiting a few minutes for them to cool before digging in.

The one thing I will note is that you may have to tweak the amount of sweetener depending on how sweet you like your peanut butter cookies to be, the type of sweetener you prefer to use, and the base sweetness of your peanut butter.

Low Carb Peanut Butter Cookies

Easy Keto Peanut Butter Cookies

Keto Peanut Butter Cookies Any good peanut butter cookie recipe puts the peanut butter flavor front and center, and this keto-friendly version is no different! Per cookie: 128kcal, 11g fat, 4g protein, 3.5g total carbs – 1.3g fiber = 2.2g net carbs

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m
  • Yield: 15 cookies

Ingredients

  • 250 grams (about 1 cup) natural peanut butter
  • 2 tablespoons butter, softened
  • 1 ounce cream cheese, softened
  • 1 teaspoon vanilla extract
  • 7 tablespoons (1/4C + 3T) granulated sweetener (I used Lakanto), more or less to taste
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon coconut flour

Instructions

  1. Preheat oven to 350F. Prepare a baking sheet by covering with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine peanut butter, cream cheese, vanilla, and butter.
  3. Add about half of the sweetener and mix to combine.
  4. Add remaining sweetener, coconut flour, egg, baking powder, and salt. Mix until dough is well combined.
  5. Divide dough into ~15 equally sized balls and arrange on your baking sheet about 1-2 inches apart. Flatten the balls using a fork to form a crosshatch pattern.
  6. Bake cookies for 18-20 minutes, or until golden brown. Allow them to cool for ~5 minutes before serving.


Notes:

  • Want some added crunch in your keto peanut butter cookies? Use crunchy peanut butter instead of creamy. You can also add a handful of low carb chocolate chips for some added richness.
  • Make sure your butter is softened rather than melted, or the dough won’t turn out quite right!
  • It’s a little annoying, but letting these cookies cool for a few minutes is important to let the texture set up and prevent crumbling.
  • If using plain erythritol rather than a sugar-equivalent sweetener (like Swerve or Lakanto), I usually start with an extra tablespoon and then adjust the sweetness from there.
  • These will keep fine for a few days in a sealed container at room temperature, but any longer than that and I would recommend refrigeration.

Keto Peanut Butter Cookies

One comment

  • Kelly

    I tried these tonight & the dough turned out like a batter. I think because I subbed in some powered peanut butter with the real stuff. So I put it in a cake pan, topped with some chocolate chips & baked for 25 mins. This is the best tasting keto, low carb treat I’ve made yet! Thank you for this great recipe!

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