Keto Peanut Butter Cookies Recipe
If you’ve been craving something sweet, warm, and cozy that still fits your low-carb lifestyle, this Keto Peanut Butter Cookies Recipe is about to become your new weeknight favorite.
I’ve been baking one version or another of peanut butter cookies for over three decades now—school bake sales, church potlucks, Christmas cookie trays, you name it. When I switched to a lower-carb, more ketogenic way of eating a few years ago, peanut butter cookies were the very first recipe I worked on. I missed that soft center and those little fork marks more than I care to admit.
This keto peanut butter cookies recipe keeps everything you love about the classic—rich peanut flavor, tender texture, and that nostalgic smell filling your kitchen—while staying gluten free, sugar free, and low carb. Each cookie has just a few net carbs, so it fits beautifully into a ketogenic cookie recipe rotation. Whether you’re brand-new to keto baking or a seasoned almond flour pro, these easy keto cookies are very forgiving and very, very snackable.
According to recipe search trends, “keto peanut butter cookies” and “low carb dessert recipe” are some of the most searched-for keto treats in the U.S., especially right after holidays and long weekends. So if you’re here trying to steady the ship a bit while still wanting a treat, you’re in good company.
Why You’ll Love This Recipe
- Low in carbs, big on flavor – These low carb peanut butter cookies have that classic sweet-salty peanut taste without the sugar crash.
- No mixer needed – One bowl, a sturdy spoon, and a baking sheet. That’s it.
- Naturally gluten free – Made with almond flour and no wheat, so they work for gluten free family members too.
- Simple pantry ingredients – Peanut butter, almond flour, eggs, and a few basics you probably already have on hand.
- Keto friendly and sugar free – Perfect if you’re watching your blood sugar, following a ketogenic diet, or just trying to cut back on refined sugar.
- Customizable texture – Bake a bit less for soft cookies, a bit longer for crisper edges.
- Great make-ahead treat – The dough freezes well, so you can have keto friendly cookies ready whenever a craving hits.
- Kid-approved – My grandkids happily eat these without realizing they’re “healthy peanut butter cookies.”
Ingredients
Here’s everything you need to make this Keto Peanut Butter Cookies Recipe. I’ll add little notes as we go, so you know why each ingredient matters.
- 1 cup natural peanut butter (creamy, unsweetened; look for peanuts and salt only on the label)
- 3/4 cup granular erythritol or monk fruit blend (sugar free sweetener that measures cup-for-cup like sugar)
- 1 large egg, room temperature
- 2/3 cup fine blanched almond flour (this gives structure; avoid almond meal, which is coarser)
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder (helps with a light, cookie-like texture)
- 1/4 tsp fine sea salt (skip or reduce if your peanut butter is very salty)
- 2 tbsp unsalted butter, melted and cooled slightly (adds richness and helps prevent dryness)
- Optional: 1–2 tbsp unsweetened almond milk (only if dough seems very dry)
- Optional: 2–3 tbsp sugar free chocolate chips (for a low carb dessert recipe twist)
Ingredient Tips
- Peanut butter: Use a thick, stir-style natural peanut butter. If yours has a lot of oil on top, stir it very well before measuring so your cookies don’t spread too much.
- Sweetener: My family likes an erythritol/monk fruit blend like Lakanto Classic. Straight erythritol will work, but can be slightly more “cooling” on the tongue.
- Almond flour: For the best almond flour peanut butter cookies, use a very fine grind. Brands like Kirkland, Blue Diamond, or Bob’s Red Mill “Super-Fine” work nicely.
- Butter: Make sure your melted butter has cooled a bit so it doesn’t scramble the egg. I usually melt it first, then measure everything else.
Directions
You’ll be surprised how quickly this ketogenic cookie recipe comes together. You’ll spend more time waiting for them to cool than you will mixing the dough.
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Preheat and prepare your pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the sugar free peanut butter cookies from sticking and makes cleanup easier. -
Mix the wet ingredients
In a medium mixing bowl, add the peanut butter, sweetener, egg, vanilla, and melted butter. Stir with a sturdy spoon or spatula until smooth and thick. It might look grainy at first if you’re using erythritol—just keep stirring. -
Add the dry ingredients
Sprinkle the almond flour, baking powder, and salt over the wet mixture. Stir again until everything is well combined. The dough should be thick, a bit sticky, and hold together when you press it. If it’s crumbly, add 1 tablespoon of unsweetened almond milk at a time until it comes together. -
Fold in any mix-ins
If you’re adding sugar free chocolate chips or chopped peanuts, gently fold them into the dough. Try not to overwork the dough; just mix until everything looks evenly spread. -
Portion the dough
Use a small cookie scoop (about 1 tablespoon) or a spoon to scoop out portions of dough. Roll each portion between your hands to form a smooth ball and place them on the prepared baking sheet, leaving about 2 inches between cookies. They won’t spread as much as traditional cookies, but they still need a little room. -
Create the classic crosshatch
Use a fork to gently press each dough ball down, first in one direction, then in the other, forming a crisscross pattern. If the fork sticks, dip it lightly in water or a tiny bit of sweetener before pressing. -
Bake until just set
Bake on the center rack for 9–12 minutes, depending on your oven and how soft you like your low carb peanut butter cookies. The edges should look set and just lightly golden; the centers can still look slightly underdone. They’ll firm up as they cool. -
Cool before moving
Let the cookies cool on the baking sheet for 10 minutes. Keto friendly cookies made with almond flour are fragile when hot. After 10 minutes, use a spatula to transfer them to a wire rack to cool completely. -
Taste and adjust for next time
Once they’re cool, taste one and make a couple of mental notes. Want them sweeter? Add a tablespoon or two more sweetener next round. Want them chewier? Bake a minute less next time. This is how you make a recipe truly “yours.”
Servings & Timing
- Yield: About 18 cookies (using 1-tablespoon scoops)
- Prep Time: 10–15 minutes
- Bake Time: 9–12 minutes per batch
- Cooling Time: 15–20 minutes
- Total Time: Around 35–40 minutes from pantry to plate
For planning: if you’re baking two sheets at once, rotate them halfway through for the most even results.
Variations
Once you’ve made this Keto Peanut Butter Cookies Recipe as written, you can play a bit. Here are some of my favorite twists:
- Chocolate Drizzle Cookies – Melt a few tablespoons of sugar free dark chocolate and drizzle over cooled cookies for a bakery-style low carb dessert recipe.
- Crunchy Peanut Version – Use crunchy peanut butter or add 2 tablespoons of chopped peanuts for more texture.
- Cinnamon Spice Peanut Butter Cookies – Stir 1/2 teaspoon ground cinnamon and a pinch of nutmeg into the dough for a cozy fall flavor.
- Peanut Butter & Jelly Style – Press a small thumbprint into the center before baking and fill after baking with a teaspoon of sugar free raspberry jam.
- Extra Nutty Cookies – Swap 1/4 cup of the almond flour for finely chopped pecans or walnuts (makes a richer, slightly denser cookie).
- Peanut Butter Chocolate Chip Keto Cookies – Fold in a generous handful of sugar free chocolate chips for that classic “PB & chocolate” combo.
Storage & Reheating
One thing I love about these gluten free peanut butter cookies is how well they keep. They’re just as good on day three as they are on day one.
- Room Temperature: Store in an airtight container at room temperature for up to 3 days. They stay soft and slightly chewy.
- Refrigerator: For longer storage, keep in the fridge up to 7 days. Let them sit on the counter for 10–15 minutes before eating; the texture softens as they warm slightly.
- Freezer: Arrange cooled cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
Reheating / Thawing
- From the freezer, thaw a cookie on the counter for about 20–30 minutes, or warm it gently in the microwave for 10–15 seconds.
- If you like a “fresh-baked” feel, you can pop a couple of cookies into a 300°F oven for 3–4 minutes from room temperature.
Make-Ahead Tip
You can also freeze the unbaked dough balls (after shaping and pressing with a fork). Freeze on a tray, then store in a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes to the baking time.
Notes from My Kitchen
- Sweetness level: Keto sweeteners can taste stronger or “cooler” than sugar. If you’re new to them, start with 1/2 cup sweetener, bake a test cookie, and taste. You can knead in a bit more sweetener if needed before baking the full batch.
- Texture quirks: Almond flour cookies are more delicate when warm. If yours fall apart when you try to move them, that usually means they just need more cooling time.
- Oven personality: Every oven has its own “mood.” In my older oven, these take a full 12 minutes; in my newer convection oven, 9–10 minutes is plenty. Watch the edges more than the timer the first time you bake them.
- Salt matters: If you love that sweet-and-salty peanut butter flavor, don’t be shy with the salt. Sometimes I even sprinkle a few flakes of sea salt on top right after baking.
- Macros (approximate): For data lovers—using my ingredients, each cookie has roughly 110–120 calories, 9–10g fat, 3–4g protein, and about 2–3g net carbs. This will vary by brand, so if you track closely, plug your exact ingredients into an app like Carb Manager or Cronometer.
Honestly, keto baking can feel a little fussy at first, especially if you’ve baked with regular flour your whole life. But this is a gentle, forgiving recipe—like a warm-up stretch before a workout.
FAQs
1. Are these cookies really keto friendly?
Yes. They’re made with almond flour, sugar free sweetener, and no wheat or added sugar, so they fit most ketogenic macros when eaten in moderation.
2. Can I use crunchy peanut butter instead of creamy?
You can. Crunchy peanut butter makes wonderfully textured keto peanut butter cookies—just be sure it’s still unsweetened and natural.
3. What if I don’t have almond flour?
Almond flour is key for this version, but you can try finely ground sunflower seed flour for a nut free twist. Just know that sunflower seeds can react with baking powder and give a green tint (harmless, but surprising).
4. Can I replace the sweetener with regular sugar or honey?
Technically yes, but then it won’t be a low carb peanut butter cookie anymore. If you’re not keto, you can use sugar 1:1 and bake the same way.
5. Why did my cookies spread too much?
This usually happens if your peanut butter is very oily or if the dough is too warm. Chill the dough for 15–20 minutes before baking, and make sure you’ve stirred the peanut butter well before measuring.
6. Why are my cookies dry or crumbly?
If the dough feels dry, mix in a tablespoon or two of unsweetened almond milk or a bit more melted butter. Also, overbaking even by a minute or two can dry out almond flour cookies, so pull them when the centers still look a little soft.
7. Can I make these dairy free?
Yes. Use coconut oil instead of butter and check that your chocolate chips (if using) are dairy free. That keeps them dairy free while still being gluten free peanut butter cookies.
8. Can I double this recipe?
Absolutely. This recipe scales well. Just use two baking sheets, and if you’re baking both at once, rotate them halfway through baking.
Conclusion
This Keto Peanut Butter Cookies Recipe brings together everything I love about baking: simple ingredients, cozy smells wafting through the house, and a treat that makes you feel cared for instead of “off track.” You get all the joy of classic peanut butter cookies with the comfort of knowing they’re low carb, sugar free, and gluten free.
Give these easy keto cookies a try this week, and then come back and tell me how they turned out—what you tweaked, which variation you tried, and who you shared them with. And if you’re in the mood for more keto friendly cookies, you might enjoy experimenting next with a chocolate chip version or a simple almond flour shortbread. Happy baking, friend.
Keto Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter creamy, unsweetened; peanuts and salt only
- 3/4 cup granular erythritol or monk fruit blend sugar-free sweetener that measures cup-for-cup like sugar
- 1 large egg room temperature
- 2/3 cup fine blanched almond flour avoid coarse almond meal
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt reduce or skip if peanut butter is very salty
- 2 tablespoons unsalted butter melted and cooled slightly
- 1-2 tablespoons unsweetened almond milk optional, only if dough seems very dry
- 2-3 tablespoons sugar free chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a medium mixing bowl, combine the natural peanut butter, granular erythritol or monk fruit blend, egg, vanilla extract, and melted butter. Stir with a sturdy spoon or spatula until the mixture is smooth and thick. If it looks grainy at first, keep stirring until it comes together.
- Sprinkle the almond flour, baking powder, and salt over the wet mixture. Stir until everything is well combined. The dough should be thick, a bit sticky, and hold together when pressed. If it seems crumbly or too dry, add unsweetened almond milk 1 tablespoon at a time until the dough comes together.
- If using sugar free chocolate chips or chopped peanuts, gently fold them into the dough just until evenly distributed, without overworking the dough.
- Use a small cookie scoop (about 1 tablespoon) or a spoon to scoop portions of dough. Roll each portion between your hands to form a smooth ball and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Use a fork to gently press each dough ball down, first in one direction and then in the other, to form a crisscross pattern on top. If the fork sticks, dip it lightly in water or a bit of sweetener before pressing.
- Bake on the center rack for 9–12 minutes, depending on your oven and how soft you prefer the cookies. The edges should look set and just lightly golden, while the centers can still appear slightly underdone; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes. Almond flour cookies are fragile when hot. After 10 minutes, carefully transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, taste one and note whether you’d like them sweeter, softer, or crisper next time. Adjust the sweetener slightly or bake time by 1–2 minutes in future batches to suit your preference.
Notes
Variations: Drizzle cooled cookies with melted sugar free dark chocolate, use crunchy peanut butter or add chopped peanuts for extra texture, mix in cinnamon and a pinch of nutmeg for a spiced version, or fill baked thumbprints with sugar free jam for a PB&J twist.
Tips: Do not overbake—pull the cookies when the edges are just set. If your peanut butter is very oily, stir it well before measuring and, if needed, chill the dough 15–20 minutes to prevent excess spreading.
