Imagine biting into a cookie that’s irresistibly rich, peanut-buttery, and perfectly tender—with zero sugar spikes and a fraction of the carbs you’d get from classic cookies! That dream is a reality with Keto Peanut Butter Cookies. This recipe delivers all the nostalgic comfort of your favorite childhood cookies while keeping things delightfully low-carb, gluten-free, and totally guiltless. Whether you’re following keto or just looking to cut back on sugar, you’ll fall instantly in love with these treats!
Ingredients You’ll Need
This recipe comes together with just a handful of staple ingredients, but each one is carefully chosen for maximum flavor and the perfect cookie texture. Here’s why every item in the list truly makes a difference for these Keto Peanut Butter Cookies:
- Peanut Butter (1 cup, natural, unsweetened, unsalted): The star of the show! Look for creamy or chunky, depending on your texture preference, but make sure there are no added sugars.
- Granulated Erythritol or Monk Fruit Sweetener (1/2 cup): Provides all the sweetness without the carbs or any aftertaste—these options keep your cookies keto-friendly.
- Egg (1 large): Acts as the binder, helping everything hold together and giving the cookies a chewy center.
- Vanilla Extract (1 teaspoon): Adds warmth and depth, bringing out both the roasted peanut flavors and the sweetness.
- Baking Soda (1/2 teaspoon): Gives the cookies a subtle lift and helps achieve those signature delicious cracks on top.
- Pinch of Salt: Just a little is needed to balance the sweetness and brighten up all the flavors in every bite.
How to Make Keto Peanut Butter Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) to make sure it’s piping hot when your cookie dough is ready. Line a baking sheet with parchment paper—this keeps your Keto Peanut Butter Cookies from sticking and makes cleanup a total breeze!
Step 2: Mix the Dough
In a medium-sized mixing bowl, combine the peanut butter, erythritol or monk fruit sweetener, egg, vanilla extract, baking soda, and that pinch of salt. Stir everything together until you have a thick, smooth dough. No need for fancy equipment; a sturdy spoon or spatula does the trick superbly here.
Step 3: Shape the Cookies
Scoop out tablespoon-sized amounts of dough and gently roll them into balls between your palms. Place each dough ball on the prepared baking sheet, leaving about two inches of space between them so they have room to spread while baking.
Step 4: Classic Crisscross
Use a fork to flatten each dough ball, pressing down first one way and then the other to create that nostalgic crisscross pattern. Not only does this give your Keto Peanut Butter Cookies that signature look—it also helps them bake evenly.
Step 5: Bake, Then Cool
Bake the cookies for 10 to 12 minutes, just until the edges are set and the tops are starting to crack beautifully. Resist the urge to move them right away—let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack. This keeps them tender and prevents breaking.
How to Serve Keto Peanut Butter Cookies
Garnishes
You can never go wrong with a tiny sprinkle of flaky sea salt on top right before baking; it adds a pop of flavor. For a little extra flair, melt some sugar-free chocolate and drizzle across completely cooled cookies for an elegant—and ultra-decadent—touch.
Side Dishes
Pair your cookies with a tall glass of unsweetened almond or coconut milk for classic dunking fun! If you like, serve them alongside a bowl of fresh berries for an added burst of color and freshness that complements the rich peanut butter flavor.
Creative Ways to Present
Stack the cookies in a mason jar with a ribbon for a heartfelt homemade gift, or make a mini cookie sandwich using whipped keto-friendly cream cheese as the filling. For special occasions, arrange them in a fan shape on a pretty platter and tuck in a few edible flowers for a truly memorable presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Keto Peanut Butter Cookies fresh by storing them in an airtight container at room temperature—they’ll stay soft and delicious for up to 5 days. Layer parchment between the cookies to prevent any sticking.
Freezing
These cookies freeze beautifully! Let them cool completely, then store them in a freezer-safe bag with parchment sheets between layers. They’ll keep perfectly for up to 2 months and are great to grab-and-go whenever cravings hit.
Reheating
If you like your cookies warm, simply pop one or two in the microwave for about 10–12 seconds. This brings back that just-baked softness and heightens the peanut aroma—it’s as if they’re fresh from the oven all over again!
FAQs
Can I use a different nut or seed butter instead of peanut butter?
Absolutely! Almond butter or sunflower seed butter both work well if you prefer or need to avoid peanuts—the texture will be slightly different, but your cookies will still be deliciously keto-friendly.
What’s the best sweetener for Keto Peanut Butter Cookies?
Granulated erythritol and monk fruit sweetener are both reliable options; they bake well and don’t leave an aftertaste. Stevia can work in a pinch, but it might alter the flavor and texture a bit more noticeably.
Why are my cookies crumbly?
If your cookies are falling apart, it could be from overbaking or using a dry peanut butter. Make sure your natural peanut butter is well-stirred and moist, and don’t exceed the recommended bake time.
Can I add chocolate chips or other mix-ins?
Yes, unsweetened or sugar-free chocolate chips are wonderful in these cookies! Just fold in up to half a cup after mixing your dough for even more indulgence—keep any mix-ins keto-friendly for best results.
Are Keto Peanut Butter Cookies gluten-free and dairy-free?
Yes! This recipe contains no wheat flour or dairy as written. Just double-check your peanut butter for any hidden additives if you want to keep things strictly gluten- and dairy-free.
Final Thoughts
There’s something so comforting about knowing you can enjoy a classic treat like Keto Peanut Butter Cookies and still stay true to your healthy goals! I hope you give these a try—they’re simple, satisfying, and always a crowd-pleaser. Bake up a batch and share them with someone you love (or just treat yourself—you deserve it!).
Print
Keto Peanut Butter Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously easy to make Keto Peanut Butter Cookies that are low carb, sugar-free, and gluten-free. These cookies are perfect for satisfying your sweet cravings while staying on track with your keto diet.
Ingredients
Dry Ingredients:
- 1 cup natural peanut butter (unsweetened and unsalted)
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1/2 teaspoon baking soda
- pinch of salt
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a medium mixing bowl, combine the peanut butter, sweetener, egg, vanilla extract, baking soda, and salt. Stir until the mixture forms a smooth dough.
- Shape Cookies: Scoop out tablespoon-sized portions and roll into balls, then place them on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake: Bake for 10–12 minutes or until the edges are set and the tops begin to crack.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use creamy peanut butter for the smoothest texture, or chunky if you like extra crunch.
- These cookies are naturally gluten-free and dairy-free.
- Store in an airtight container at room temperature for up to 5 days.
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