Just 3 ingredients to make this easy, flourless recipe for Keto Peanut Butter Cookies. These simple, low carb cookies use monk fruit as a sweetener. An erythritol and monk fruit blend is heat stable sweetener and easily found at most stores. It’s great for baking keto friendly cookies!
KETO PEANUT BUTTER COOKIES
You may be asking – can I eat cookies on keto? Is peanut butter ok for ketosis? The answer to both of these questions is a resounding yes!
If you are embarking on a low carb diet, these keto peanut butter cookies with monk fruit sweetener can be on the menu.
What kind of peanut butter can you have on keto? Anything natural! Learning to read the nutrition labels they slap on everything these days is your most useful tool when it comes to healthy eating.
So what brand of peanut butter is best for keto? Whichever one lists only peanuts on the label. Bonus points for organic! I stock up when I see it on sale. You know it’s going to get eaten. 😉
INGREDIENTS NEEDED FOR KETO COOKIES
The nice thing about keto cookie recipes is they usually have short ingredient lists! The example below with just three ingredients.
- monk fruit sweetener
- natural peanut butter (see notes below!)
As far as substitutions for the peanut butter any nut butter will do here. I have tested this with peanut butter and almond butter and both bake up nicely.
HOW TO MAKE LOW CARB PEANUT BUTTER COOKIES
This is such an easy dough to come together! Add the three ingredients to a bowl and mix it up using a spoon or spatula. I’ve really taken to using a spatula for stirring lately.
I love how you can scrape every little bit off the bowl.
Roll the dough into heaping tablespoon-sized balls and place it on a parchment-lined baking sheet. These cookies will spread out a bit so leave some room.
Three across should work just fine.
Next up is the classic criss-cross pattern on the top. Does anyone else start singing – kriss kross will make you JUMP JUMP – when you are making peanut butter cookies?
I’m probably totally dating myself!
Yes, I’m old. 😉
All ready for the oven – pre-bake.
Fresh out of the oven – post-bake.
Here is where I give you my opinion of these low carb peanut butter cookies. They are just OK. They definitely aren’t like regular, deliciously chewy peanut butter cookies like these ones.
Low carb cookie recipes are an entirely different animal. Using sugar substitutes like stevia and the erythritol/monk fruit blend in this recipe, add sweetness, but definitely a different mouth feel than my usual coconut sugar or maple syrup.
It is almost a cool taste if that makes sense.
But, they are easy keto cookies and if you are following a keto diet or low carb regiment then these are your only option. Luckily, the peanut butter taste shines through the most.
And they do look fabulous! You eat with your eyes first, so the appearance can help with the experience. 😉
MORE HEALTHY COOKIE RECIPES
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Just 3 ingredients to make this easy, flourless recipe for Keto Peanut Butter Cookies. These simple, low carb cookies use monk fruit as a sweetener. An erythritol and monk fruit blend is heat stable sweetener and easily found at most stores. It's great for baking keto friendly cookies!
- 1 cup peanut butter **use natural peanut butter
- ¾ cup golden monkfruit sweetener
- 1 large egg
Heat the oven to 350. Line a baking sheet with parchment paper and set aside.
Add the ingredients to a large mixing bowl and stir well to combine. Roll heaping tablespoon sized balls in your hands 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. Store covered at room temperature for three days or in the fridge for up to a week.