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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.
