Keto Peanut Butter Cookies Recipe
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.
- 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
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.
Notes
For added texture, you can use crunchy peanut butter instead of creamy.
Add-ins like chopped nuts, unsweetened chocolate chips, or a sprinkle of sea salt can change up the flavor.
For a peanut butter cup flavor, dip the cooled cookies in sugar-free chocolate.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
