Name: Keto Peanut Butter Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Keto
Ingredients: 1 cup natural peanut butter (creamy, unsweetened); 3/4 cup erythritol or keto-friendly sweetener (such as monk fruit blend); 1 large egg; 1/2 teaspoon vanilla extract; 1/4 teaspoon baking soda

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Keto Peanut Butter Cookies are the perfect combination of sweet and savory, offering that satisfying peanut butter taste without the carbs. The cookies are incredibly easy to make, require minimal ingredients, and don’t need any special equipment. They are soft and chewy, with a crispy edge, and are just the right amount of sweet without being overwhelming. Whether you’re on a keto diet or simply craving a healthier cookie, these are a must-try!

Ingredients

1 cup natural peanut butter (creamy, unsweetened)
3/4 cup erythritol or keto-friendly sweetener (such as monk fruit blend)
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Make the Dough

In a large mixing bowl, stir together the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until the dough is thick, sticky, and uniform. A spatula or spoon works well—no mixer required.

3. Shape the Cookies

Scoop about 1.5 tablespoons of dough per cookie. Roll each portion into a ball using your hands and place them on the prepared baking sheet about 2 inches apart.

4. Press with a Fork

Gently flatten each dough ball and use a fork to press a criss-cross pattern into the top. This helps shape the cookie and gives it a classic look.

5. Bake the Cookies

Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.

6. Cool Completely

Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps them set without breaking.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: About 12 cookies

Variations

Add-ins: Feel free to add a handful of chopped nuts, unsweetened chocolate chips, or a sprinkle of sea salt on top for a different twist.
Peanut Butter and Chocolate: For a classic peanut butter cup flavor, dip the cooled cookies in sugar-free chocolate.
Different Sweeteners: If you prefer a different keto sweetener, you can use stevia or a monk fruit sweetener blend—just make sure to adjust the amount based on the sweetness level of the sweetener.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating: To reheat, simply pop the cookies in the microwave for about 10-15 seconds or warm them in the oven at 300°F for a few minutes.

FAQs

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter for a little added texture, but the dough may be slightly more difficult to mix.

2. Can I use a different sweetener?

Yes, you can use any keto-friendly sweetener, but make sure it’s a 1:1 ratio replacement. Erythritol and monk fruit blend are both great choices.

3. Do I need to chill the dough?

No chilling is required! These cookies come together quickly, and the dough doesn’t need to rest.

4. Can I make these cookies softer?

For a softer cookie, slightly reduce the baking time. You can check the texture after 8 minutes of baking to see if they are to your liking.

5. Can I make these cookies ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours before baking.

6. Can I freeze these cookies?

Yes, these cookies freeze well. After baking and cooling, place them in an airtight container or freezer bag, and they’ll keep for up to 3 months.

7. How can I make these cookies more flavorful?

Add a pinch of cinnamon or a small amount of almond extract to the dough to enhance the flavor.

8. Can I make these cookies bigger?

Sure! If you want larger cookies, increase the size of the dough balls and adjust the baking time by adding a few extra minutes, until golden and set.

9. Are these cookies keto-approved?

Yes! These cookies are low-carb, gluten-free, and made with keto-friendly ingredients.

10. Can I double this recipe?

Absolutely! Just double the ingredients and bake them in batches if needed.

Conclusion

These Keto Peanut Butter Cookies are the perfect low-carb treat for anyone on a keto diet or simply looking for a healthier dessert option. With just five ingredients and a quick prep time, you can enjoy these soft and chewy cookies in no time. They’re naturally gluten-free, flourless, and sweetened with a keto-friendly sweetener, making them a guilt-free indulgence that satisfies your peanut butter cravings.

Keto Peanut Butter Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Keto Peanut Butter Cookies are a low-carb, gluten-free treat that offers the perfect balance of sweet and savory peanut butter flavor with just five simple ingredients.

Author: Amy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 12 cookies
Category: Dessert
Method: Baking
Cuisine: Keto

Ingredients

1 cup natural peanut butter (creamy, unsweetened)

3/4 cup erythritol or keto-friendly sweetener (such as monk fruit blend)

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon baking soda

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Make the Dough: In a large mixing bowl, stir together the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until the dough is thick, sticky, and uniform.
Shape the Cookies: Scoop about 1.5 tablespoons of dough per cookie. Roll each portion into a ball and place them on the prepared baking sheet about 2 inches apart.
Press with a Fork: Gently flatten each dough ball and use a fork to press a criss-cross pattern into the top.
Bake the Cookies: Bake for 9-11 minutes or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
Cool Completely: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack.