Keto Peanut Butter Cookies
You will love these perfect Keto Peanut Butter Cookies. With only three ingredients, these cookies taste sweet and incredibly soft. With an irresistibly chewy texture, this sugar-free peanut butter cookie recipe is the only one you need.
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Are you following a keto diet? You can also indulge in this delicious Keto Carrot Cake for something sweet. Other popular keto recipes include this Gluten Free Fruit Pizza, this delicious Chicken Broccoli Bake, and these Zucchini Tuna Melts.
Why You Will Love This Recipe
- This is the best keto peanut butter cookie recipe because it only has THREE INGREDIENTS.
- These are flourless cookies – no almond flour or coconut flour but similar in net carbs. The peanut butter flavor really shines through.
- This recipe is naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Monk fruit sweetener – We use a pure monk fruit product without erythritol.
- Natural peanut butter – See our list of the best healthy peanut butter brands.
- Egg – This acts as a binder to help hold the cookies together.
- This powdered monk fruit sweetener is both healthy and delicious.
- Unlike other sugar alternatives, ours this no added artificial preservatives.
Equipment
- Mixing Bowl – A medium-sized bowl works for this recipe.
- Small Spatula – Our favorite tool for mixing!
- Baking Tray – Use a large, rimmed baking sheet.
- Silicone Mat or Parchment Paper – A must-have for easy cleanup. We recommend using unbleached parchment paper.
- Small Cookie Scoop – This makes it easy to portion it perfectly.
- Fork – For creating the iconic criss-cross pattern on the top of the cookies.
- Versatile, small spatulas, perfect for mixing.
- Cute colors!
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, add the sweetener, peanut butter, and egg to the bowl and mix them up using a spoon or spatula. Blend until it forms a dough.
Step 2
Second, using the cookie scoop, roll the dough into heaping tablespoon-sized balls and place them on the baking mat on the prepared baking sheet.
These cookies will spread out on the cookie sheet, a bit so leave some room between the balls of dough.
Step 3
Next up is the classic fork criss-cross pattern on the top.
Lightly press the fork down to flatten the ball, then slide the fork off.
Step 4
Then, press the fork down in the opposite direction to create the criss-cross style on the top of the cookie dough.
Step 5
Finally, they are ready to bake.
Pop them into the preheated oven.
Step 6
Bake until puffed and golden.
Next, transfer them to a cooling rack and let them cool to room temperature.
Expert Tip!
Letting the cookies cool on a rack allows them to firm up, making them easier to handle and less likely to break.
Substitutions
- After putting it to the test, we found that any nut butter works well in this recipe. Substitute almond butter, pecan butter, or cashew butter to add variety.
- Use sunflower seed butter instead of nut butter if you have nut allergies.
- Replace the monkfruit for Swerve sugar substitute.
Recipe Variations
- Shake a bit of sea salt on the tops when they come out of the oven for a salty punch.
- Add a splash of vanilla extract to add that classic warm flavor.
- Sprinkle in a few sugar-free chocolate chips.
- For a festive vibe, add a bit of ground cinnamon and ginger to the cookie dough before baking.
Serving Suggestions
- Serve a platter of these sugar-free peanut butter cookies with comforting drinks like spiced coffee or warm almond milk.
- Crumble them on top of sugar-free ice cream and create a keto dessert.
FAQS
Yes, these are low carb peanut butter cookies. This recipe has 4 grams of total carbs and 1 gram of fiber per cookie.
This recipe is a healthier alternative to the traditional cookies by using only three whole food ingredients. However, moderation is key if weight loss or weight maintenance is your goal.
Storage Tips
- To Store: These sugar-free cookies can be stored in an airtight container at room temperature for three days or in the fridge for up to a week.
- To Freeze: Freeze the cooled cookies in a freezer-safe container for up to three months.
More Cookie Recipes
**This recipe was originally posted on August 20, 2020, and updated on March 4, 2024, with recipe notes, writing, and photos.**
If you’ve tried these ketogenic peanut butter cookies, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter **use natural peanut butter
- ¾ cup monk fruit sweetener
- 1 large egg
Instructions
- Heat the oven to 350°. Line a baking sheet with parchment paper and set aside.
- Add the ingredients to a mixing bowl and stir well to combine. Roll heaping tablespoon-sized balls and place them 2 inches apart on a baking sheet. There should be five rows of three balls.
- Using a fork, lightly press down on the balls, creating a criss-cross pattern.
- Bake 10-12 minutes, rotating the baking sheet halfway through. ** You want to take these cookies out when they look slightly undercooked – golden but still soft **
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
I did not like these cookies at all. The monk fruit was too sweet. Threw out the entire batch.
Is the nutrition information for 1 cookie? Thx! Can’t wait to try these!
Yes, it is broken down per cookie. Hope you enjoy them. 🙂
Great cookie recipe, love it how you use monk fruit as a sweetner, a perfect keto recipe
I will pass this on to my sister as she is on the Keto diet, she will love this recipe 🙂
Thanks for sharing!!
I made these this weekend and they turned out great. I recommend them. Even my non-keto family loved them.
That’s awesome Debi! Love when the fam approves. 🙂 Thanks!!
Wow, I can’t not make these again – they are such a simple yummy recipe. Thanks for sharing!
Wow! This recipe looks so simple. Just pinned to make it soon.
There is something about a simple peanut butter cookies that is so addictive. These sound and look fantastic. I know they would be a hit in our house. I would have to make a double batch to make sure I got some.
Be careful. Erythritol is the main ingredient in this Monk fruit.