These keto peanut butter cookies take your classic 3-ingredient recipe and make it totally keto-friendly, with just egg, nut butter, and sweetener! Bake a quick batch for dessert on a whim or a nightly sweet snack.
Why You’ll Love This Peanut Butter Cookie Recipe
- Simple ingredients: You probably have all 3 ingredients for these cookies in your pantry already! No need to make a special trip to the store.
- Easy to make: With just one bowl and a few simple steps, you can have warm and gooey peanut butter cookies straight from the oven. Ready in just 30 minutes!
- Naturally gluten-free: These cookies are made without any flour, making them a great option for those who follow a gluten-free diet.
- Low-carb option: By using natural peanut butter and a low-carb sweetener like erythritol or stevia, you can easily make these cookies fit into a low-carb lifestyle.
- Perfect for sharing: This recipe makes about 12 cookies, so there’s plenty to share with friends and family (or keep them all to yourself – we won’t judge!).
- Versatile: Add chocolate chips, chopped nuts, or even drizzle with melted chocolate for a fun twist on this classic cookie recipe.
- Kid-approved: Kids love these cookies! They’re great for school lunches, after-school snacks, or as a treat for special occasions.
Notes: For more delicious keto dessert recipes, check out all of my low-carb keto cookies.
Ingredients In Keto Peanut Butter Cookie Recipe
These sugar-free cookies are as easy as 1-2-3. Three ingredients, that is!
With just three simple keto foods, you can create delicious low-carb cookies at the drop of a hat. Here’s everything you’ll need:
Egg
The binder in this recipe is one large egg. This egg will keep your cookies intact without any added flour.
Eggs are a great keto food because they’re almost carb-free, versatile in cooking and baking, and add a bit of extra protein to every recipe they encounter.
Peanut butter
The star of this cookie dough is, without a doubt, peanut butter!
This high-fat ingredient adds tons of yummy flavor to your cookies, replacing the need for flour, baking powder, and all the rest.
You can use crunchy peanut butter or smooth peanut butter, depending on what you prefer; just ensure that you pick a natural peanut butter brand made of 100% peanuts.
You don’t want any added sugar or fillers!
Low-carb sweetener
Lastly, all you need is a bit of low-carb sweetener to satisfy your sweet tooth.
I like to use erythritol or monk fruit in my keto baking because it bakes similar to regular sugar without the high carb count.
Stevia also makes a good option, though you’ll have to adjust the measured amount accordingly.
Cookie Tips
Before you get baking, review these quick baking tips to make sure you get the best low-carb peanut butter cookies possible:
- Always check your peanut butter ingredients, avoiding added sugar and oils to keep things healthier and keto.
- Adjust the amount of sweetener you use depending on how sweet you like your desserts.
- Sometimes this dough is too sticky to work with. If you find this, simply pop your cookie dough into the refrigerator for 15 minutes before you form your dough balls.
- Beware of overbaking! These cookies can quickly dry out and become crumbly if over-baked. Pop them out of the oven as soon as you notice the edges are lightly golden brown.
- To store, add leftover cookies to an airtight container and store for 5 days. For longer storage, they will last 2 weeks in the refrigerator and even longer in the freezer.
How To Make Keto Peanut Butter Cookies
It’s time to bake! Here’s how you make my 3-ingredient keto peanut butter cookies:
Step 1: Preheat your oven
First, you’ll want to prepare all of your elements for easy baking.
Preheat the oven to 350°F. Then, line a baking sheet with parchment paper.
Step 2: Mix cookie dough
Next up, add all the ingredients, including keto peanut butter, low-carb sweetener, and one beaten egg, to a medium mixing bowl.
Mix your ingredients well until a dough forms.
Step 3: Scoop dough onto baking sheet
Begin scooping cookie dough balls onto your prepared cookie sheet.
You want a total of 12 equal-sized balls.
Use a fork to flatten them in a crisscross pattern.
Step 4: Bake and enjoy!
Now, you just need to bake! Pop your tray into the oven and bake until the cookies are lightly golden around the edges.
If it’s your first time making this recipe, check cookies frequently to avoid over-baking.
Once baked through, remove your tray and let the cookies cool for a few minutes. Then, transfer them to a wire rack to finish the cooling process.
How To Serve Homemade Peanut Butter Cookies
These peanut butter cookies make an excellent post-dinner snack, especially when paired with a yummy drink.
You can go simple and dip your cookies in a tall glass of almond milk or a creamy black tea, or opt for something even sweeter.
Cookie Variations
This recipe is practically BEGGING for some variations. With only three ingredients, the world is your oyster!
Here are just some variations you can try, but feel free to come up with your own:
- Add chopped nuts like almonds, walnuts, or pecans to your cookie dough.
- Try using unsweetened coconut flakes in your dough for yummy flavor and a satisfying texture.
- For a chocolatey addition, include sugar-free chocolate chips (milk, white, or dark) into the mix.
- For even more chocolate, add cocoa powder to your dough and drizzle melted dark chocolate over the tops of your cooled cookies.
- Add a dash of vanilla extract or fresh vanilla bean for a classic baked-good taste.
- Switch out peanut butter for your favorite nut or seed butter like almond butter, cashew butter, or sunflower seed butter; just make sure it’s unsweetened.
Recipe Card
3-Ingredient Keto Peanut Butter Cookies
Description
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Add the peanut butter and sweetener to the bowl and mix until well combined and a dough forms.
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Use a cookie scoop or spoon to form the dough into 12 equal-sized balls and place them on the prepared baking sheet.
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Use a fork to press down on the dough balls in a criss-cross pattern.
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Bake for 12-15 minutes, or until the edges are lightly golden.
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Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Servings 10
- Amount Per Serving
- Calories 134kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Trans Fat 2g
- Cholesterol 14mg5%
- Sodium 9mg1%
- Potassium 125mg4%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 5g10%
- Vitamin A 20 IU
- Calcium 13 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use natural peanut butter that doesn't contain added sugar or oils for a healthier and more keto-friendly option.
- You can use any keto-friendly sweetener like erythritol, monk fruit, or stevia to sweeten the cookies. Adjust the amount of sweetener to your taste.
- If the dough is too sticky to work with, you can chill it in the refrigerator for 10-15 minutes before forming it into balls.
- Be careful not to overbake the cookies, as they can become dry and crumbly. Keep an eye on them and remove them from the oven when the edges are lightly golden.
- You can add some extra flavor and texture to the cookies by stirring in some chopped nuts, chocolate chips, or coconut flakes.
- Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. You can also freeze them for longer storage.
