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This Peanut Butter Cookies recipe is easy to make, made with only 4 ingredients, and is so delicious and keto-friendly. They are packed with peanut butter flavor, soft, and chewy. They will melt in your mouth with every single bite.
You only need 4 pantry staple ingredients to make these keto peanut butter cookies. They are so simple and easy to make and the perfect healthy snack or dessert recipe to enjoy without the guilt. Made with just peanut butter, egg, almond flour, and sweetener. These keto desserts are so soft with crunchy edges to satisfy your sweet tooth cravings.
For a non-keto version, check out my peanut butter cookie recipe, or this Chocolate Dipped Peanut Butter Cookies.
Why you will love This recipe
- 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. You will want to eat 2 or 3 of them. Yummy!
Ingredients you will need
- Peanut butter: use creamy natural peanut butter
- Egg: This ingredient is needed and can’t be skipped
- Almond flour: Will bring a little volume and fluffiness to the cookies
- Powdered erythritol: or any other keto-approved sugar for baking.
- Salt and Vanilla are optional
How to make keto peanut butter cookies
- In a mixer or a large mixing bowl, 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 tray with parchment paper or silicone baking sheet.
- Use a 1 1/2 inch cookie scooper to make 12 evenly sized balls and place them on the prepared pan. Use a fork to press them down and make a crisscross pattern if you like.
- Bake for 15-18 minutes or until golden brown.
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.
- Sugar substitutes: If you aren’t looking for a keto version, you may use brown sugar, cane sugar, or monk fruit sugar.
- 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.
- Wait for the cookies to cool and reach room temperature before serving.
Frequently asked questions
All-natural peanut butter is ok to have if you are on a keto diet. They have no added sugars, high in fat with moderate amounts of protein. Each 2-tablespoon serving of peanut butter has 3.5g of net carbs.
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.
you should wait till the top of the peanut butter is browned. The peanut butter cookies will still look soft and uncooked when you press on them while hot but that’s not the case. The key is to allow them to cool off for a few minutes to try to remove them from the pan. As they cool off they will harden.
Other healthy cookie recipes
- Keto Chocolate Chip Cookies
- Healthy Cowboy Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Apple Oatmeal Cookies
- Oatmeal Chocolate Chip Cookies
- Keto Double Chocolate Cookies
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Easy Peanut Butter Keto Cookies
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! These are terrific Keto Cookies! They are so peanutty because of the 1cup of pb versus the traditional mix of 1/2 cup pb & 1/2 cup butter. I tried them the first time as is and we loved them. This time today, I made double the recipe, and added 1/4 tsp baking powder per 1/4 cup of almond flour (rule of thumb is 1 tsp of bp per cup of flour). Plus, I added Lilly’s dark chocolate chips. (I pressed some into each cookie rather than pressing them with a fork.) They came out beautiful out of the oven. My husband could not wait for them to cool…he grabbed one and started munching with a smile on his face.
I was a pastry cook for years. Within the past year, I have been making Keto baked goods and it has been an experience of learning. Thankfully there are people like you who provide winning recipes for us to enjoy. Thank you so much!
Awesome. THANKS for the feedback.
My cookies were delicious but they were extremely crumbly. Even after cooling. I did put it in the freezer for over 30 min. Could that have been the issue? Also I didn’t use a mixer. I mixed it in a bowl with a spoon. I didn’t read to mix the egg and sugar first. I just put everything in the bowl. It tastes delicious but the presentation is not so great. I will try the recipe again tomorrow, follow the directions, and omit the flour (I used coconut flour).
Let me know how it turns out.
These are easy and delicious!
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
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.
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!
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
These were horrible, I had to through them all in the garbage!
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.
Hello Dear, can i substitute oat flour instead of Almond flour?
Thank you
Yes, you can. it will no longer be keto if that doesn’t matter to you
These are perfectly delicious.
Easy to make! I add a scoop of protein powder to mine!
Thank you. Glad you loved it
These were great! I added a titch of vanilla vanilla.
Awesome. Glad you liked it
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
That’s amazing. Glad it worked
Can you make.them with no sugar substitute or monkfruit drops?
I am not positive since I didn’t try it. But I don’t see why not. I would have to test this out to be sure
I used stevia leaf & monk fruit. They are really brittle once they come out of the oven. Will report back when they are cool.
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?
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!)
Thanks for the detailed review. Will definitely help our readers.
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.
Thank you!
Regarding crumbly adding butter of more shorting will add to the crumbly texture perhaps add more egg or eggwhite
Why do you not use baking soda in your recipe?
Hi there. I do in some and some don’t need baking soda and served no purpose.
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?
Hi. Did you chill the dough? I would have to remake this and see if the same thing happens. I never had this issue. I will let you know.
I made the cookies tonight and they also came out extremely crumbly. Tasty but fell apart.
Thank you. We will be retesting this recipe.
Cooking time is alittle longer than most.
I love this recipe thank you for sharing. I changed stevia instead of erythritol same amount and vanilla.
I made the Peanut Butter Cookies and they were wonderful. Is the nutritional value per cookie?
Hi Lisa. Thank you. Yes it is per cookie.
Hi, I’ve made this using honey instead of the sweetener mentioned. Measurement is as per recipe. Chilled in freezer for 15 mins and it was very easy to roll into a ball. Very tasty. Thank u!
Perfect!
can I use powder peanut butter for this recipe?
Hi Tina, Powdered peanut butter isn’t enough to make this work. Sorry 🙁
Hi, would like to make these cookies, what could I use in place of erythritol please? Thank you
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.
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