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+ servings
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 146kcal
Author Rena


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


  • 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.


  • 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


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