Easy Peanut Butter Keto Cookies

By Rena |

This Peanut Butter Cookies recipe is easy to make, made with only 4 ingredients, and is so delicious and keto-friendly. They are so delicious, soft, and chewy. They will melt in your mouth with every single bite.

cookies that are easy to make and so chewy

You only need 4 pantry staple ingredients to make these keto peanut butter cookies. They are so easy to make and the perfect healthy snack or dessert recipe to enjoy without the quilt. These easy and healthy cookies are made with just peanut butter, egg, almond flour, and sweetener. They are so soft with crunchy edges to satisfy your sweet tooth cravings.

Why you will love these peanut butter cookies

  • Easy to make: How much easier can it get? you need 4 simple ingredients and they are ready in less than 30 minutes.
  • Healthy: they are low in carbs and a perfect treat for those who are on a keto-diet.
  • So good: these keto peanut butter cookies are so soft and tasty.
keto-friendly soft Cookies recipe

Ingredients you will need

Peanut butter

Egg

Almond flour

Salt and Vanilla are optional

How to make these keto peanut butter cookies

  • In a mixer, beat together the peanut butter and granulated erythritol until creamy. Add in the egg, almond flour, and salt. You can do this with your hand as well.
  • Mix until combined and a dough forms. Chill dough in the freezer for 15 minutes.
  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. 
  • Use a 1 1/2 inch cookie scooper to make 12 evenly size balls and place them on the prepared pan. Use a fork to press them down. 
  • Bake for 15-18 minutes or until golden brown.
Peanut Butter Keto Cookies

Recipe notes and tips

  • almond flour substitute: add either 2 tbsp of coconut flour or 2 tbsp of crunchy peanut butter.
  • powdered erythritol: to replace, use 6 tablespoons of confectioners swerve sweetener
  • bake for 15 minutes for soft and chewy. for crunchier and crispy cookies bake longer for about 20 minutes.
  • Cookies don’t spread much, form your desired look and size. Use a fork to form patterns on top and press down. 
  • This recipe will still work just fine without any flour: you can just use 1 cup peanut butter, 1 egg, and 1/2 cup sweetener. 
  • recipe tweaked and updates on November 2020

Frequently asked questions

Is peanut butter ok on a keto diet?

All-natural peanut butter is ok to have if you are on a keto diet. They have no added sugars, hight in fat with moderate amounts of protein. Each 2 tablespoon serving of peanut butter has 3.5g of net carbs.

Should you refrigerate the peanut butter cookie dough before baking?

It is highly recommended to chill the peanut butter cookie dough. The dough is pretty soft from the creamy peanut butter, egg, and sugar. To prevent the peanut butter cookies from spreading all over the place when you bake them we recommend chilling the dough for a bit. About 15-20 minutes in the freezer or 2 hours in the fridge.

How do you tell if peanut butter cookies are done?

you should wait till the top of the peanut butter is browned. The peanut butter cookies will still look really soft and uncooked when you press on them while hot but thats not the case. The key is to allow them to cool off for a few minutes to try to remove them from pan. As they cool off they will harden.

chewy and soft

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chewy and soft

Easy Peanut Butter Keto Cookies

Keto Cookies that are not only healthy but very easy to make and so oh so good!
4.45 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 146kcal
Author: Rena

Ingredients

  • 1 Cup creamy peanut butter
  • 1 Egg Large
  • ¼ cup Almond Flour
  • ½ Cup powdered erythritol
  • Pinch sea salt optional
  • 1 tsp vanilla optional

Instructions

  • In a mixer, beat together the peanut butter and granulated erythritol until creamy. Add in the egg, almond flour, and salt.
  • Mix until combined and a dough forms. Chill dough in the freezer for 15 minutes.
  • Preheat oven to 350 F and prepare a baking sheet with parchment paper. 
  • Use 1 1/2 inch cookie scooper to make 12 evenly size balls and place them on the prepared pan. Use a fork to press them down. 
  • Bake for 15-18 minutes or until golden brown.

Notes

  • almond flour substitute: add either 2 tbsp of coconut flour or 2 tbsp of crunchy peanut butter.
  • powdered erythritol: to replace, use 6 tablespoons of confectioners swerve sweetener
  • bake for 15 minutes for soft and chewy. for crunchier and crispy cookies bake longer for about 20 minutes.
  • Cookies don’t spread much, form your desired look and size. Use a fork to form patterns on top and press down. 
  • This recipe will still work just fine without any flour: you can just use 1 cup peanut butter, 1 egg, and 1/2 cup sweetener. 
  • recipe tweaked and updates on November 2020

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Calcium: 16mg | Iron: 1mg
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Reader Interactions

Comments

  1. Rebecca says

    Can I ask . At the bottom you said to sub almond flour used creamy or crunchy peanut butter and 2 tablespoons of coconut flour. Do you still use the 1 cup peanut butter as well?
    Also the other , To skip almond flour and Coconut flour, use 1 cup peanut butter, 1 egg and 1/2 cup sweeter, is that plus the original 1 cup peanut butter?

    It be great to know before I make them
    thanks
    Rebecca

    • Rena says

      Hi Rebecca. If you have the almond or coconut flour use as suggested. If you want to skip the almond and coconut flour you can make it without. You arent adding an additional cup no. It will be just the 1 cup peanut butter, egg, and sweetener.

      • Rebecca says

        Thank you for that but this is the bit I am stuck on where you say in the Notes :

        “use creamy or crunchy peanut butter to sub for almond flour, use 2 tablespoon coconut flour” what does this mean? You are actually telling us to sub creamy or crunch peanut butter for the almond flour and then you just say ‘use 2 tablespoons coconut flour’??
        Not sure what you mean by the above, please clarify.
        If I do not want to use 1/4cup almond flour do I use 2 Tablespoon of coconut instead???
        Sorry for my confusion!

        • Rena says

          They are just options, you can replace the 1/4 cup almond flour with the 2 tbsp coconut flour if you don’t have almond flour. I am going to edit the post now to make it more clear

    • Rena says

      Hi Lori. Sorry, this didn’t work for you. Did you change anything while making this recipe? I remade it this morning for my family and made a slight tweak to it and they came out perfect.

  2. Christine Ham says

    5 stars
    Just made these cookies used almond butter and splenda blend they came out great thank you for recipe im a diabetic finally can eat a cookie without spiked blood sugar

  3. Susan says

    5 stars
    Forgot to say: the peanut butter I used – Santa Cruz Organic Creamy Dark Roasted – had already been stirred and refrigerated. Perhaps this is why I did not need to freeze the dough?

  4. Susan says

    5 stars
    I just made these cookies and used dark muscovado sugar instead of erythritol. I was too impatient to freeze the dough. The dough held together very nicely as I formed the balls. The cookies were delicious and did not crumble. I baked them for 15 minutes and let them set for about 10 minutes. They were very easy to lift off the parchment with a spatula and place in a plastic container, with no breakage. FYI I used Santa Cruz Organic Creamy Dark Roasted Peanut Butter. Thank you for this recipe, as it contained simple, good ingredients, was quick to make, and had 1/2 the sugar of most peanut butter cookie recipes. (Of course if you use erythritol as listed there’s practically no sugar at all!)

  5. Stefanie Baggott says

    3 stars
    These cookies were ok, but they crumbled a lot and were quite dry. I would recommend adding some butter and some extra almond flour, so it has a better texture. Butter is still keto, so you can use it and not feel guilty. I also added vanilla to mine.

  6. Felicia L King says

    I made these twice following the instructions but both times they came out I credibly crumbly. I couldnt pit them in anything because they would break apart. Whay can I do to make it work?

    • Rena says

      Hi there
      That’s just a sugar substitute like the stevia for baking you can find in the baking aisle. This makes it keto-friendly. But if that doesn’t matter much to you, you can use brown sugar or cane sugar.

    • Karen Ben. says

      I love monk fruit, it taste like real sugar and it all natural
      And I really enjoy Lakanto brand, but there is other brands as well, hope this helps you

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