Keto Peanut Butter Cookies Recipe
The best low-carb cookies! Keto Peanut Butter Cookies Recipe – low-carb, sugar-free, gluten-free cookies made with only 3 ingredients in 20 minutes.
These guilt-free low-carb peanut butter cookies are made with crunchy peanut butter, powdered erythritol (I use Swerve) and egg.
This Keto Peanut Butter Cookies Recipe is pretty easy!
How to make Keto peanut putter cookies
Combine all the ingredients and mix until incorporated.
Then using a small cookie scoop scoop out dough and make balls. Place on a parchment paper lined baking sheet and press with fork to make a criss cross pattern.
This Keto Peanut Butter Cookies Recipe does not require chilling time. You can bake them right away. These cookies don’t spread.
I usually bake mine at 350 F for 12-15 minutes.
This Keto Peanut Butter Cookies Recipe makes cookies that are soft on the inside and slightly chewy on the outside.
They are very easy to whip up at the times when you are craving a keto snack or dessert, but don’t feel like eating dark chocolate.
They are one of these quick and simple low-carb desserts that you can make any time in under 30 minutes. There is nothing worse than having to wait to chill a dessert, bake for a long time or letting it set. These are nothing like this. Foolproof and simple.
There are so many variations of the recipe for these Keto cookies with peanut butter, but I like to keep things plain and with minimal ingredients.
Protein powder in cookies
I know that some people add protein powder to their peanut butter cookies.
I’ve tried some recipes, but the cookies were too dry. That’s why I think that the combination of just peanut butter and powdered low-carb sweetener is just enough to achieve cookies that don’t fall apart, but still stay moist on the inside.
The list of ingredients is surprising! No butter! No cream cheese or nut flour. No protein powder!
- Peanut butter (creamy or crunchy)
- Powdered erythritol
- Egg
Can I use powdered peanut butter in these cookies
Looking into substituting powdered peanut butter to regular in this recipe?
I do not recommend it. Powdered Peanut Butter DOES NOT WORK in this recipe!
What sweetener to use for Keto cookies ?
- For BEST results, use confectioners (powdered) sugar-free, low-carb, keto sweetener.
- I use Swerve Powdered sweetener.
- Monk fruit also works, but keep in mind that the cookies will be sweeter.
- Truvia for baking could be used.
- If you decide to stick to granulated sweetener, keep in mind that you still might be able to feel the granules in the texture of the baked cookies. I don’t personally like that.
I try to avoid the granulated sweeteners in cookie recipes like this Keto Peanut Butter Cookies Recipe, because I just love the cookie texture when using powdered.
Do you need to use eggs in this Keto peanut butter cookie recipe?
Yes, because eggs help to hold the dough together.
Flourless cookies with pb
Yes! There is no flour, no gluten-free flour, not even nut (almond), flour used in there.
This Recipe for Keto Peanut Butter Cookies requires baking. Because fo the egg, you can not consume there raw.
I usually bake mine for 12-15 minutes, until the tops are set and start to turn golden.
The size of these cookies is about 1.5 tbsp of dough.
This Keto peanut butter cookie recipe makes 9 cookies. Double or triple it if you’d like to make more.
This is the best and my most-favorite recipe for Keto peanut butter cookies.
Crispy cookies
These Keto peanut butter cookies ARE NOT CRISPY. Please note that these cookies are rather rubbery than crispy, due to the lack of flour. Please DO NOT expect the recipe to result into crispy cookies.
Keto Peanut Butter Cookies Recipe
Ingredients
- 1/2 cup peanut butter — crunchy, unsweetened, I use Costco Peanut Butter
- 1/4 to 1/3 cup powdered erythritol ot Swerve Confectioners
- 1 egg
Instructions
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a bowl combine all ingredients and mix with a spatula until well combined.
Using a 1.5 tbsp cookie scoop, scoop out dough and form balls. Place on the baking sheet. Press with a fork forming a criss cross pattern.(see video)
Bake for 12-15 minutes, until the tops are set and golden.
Let the cookies cool for 10 minutes.
Recipe Notes
Nutrition Information
Calories: 82, Fat: 7g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 65mg, Potassium: 90mg, Carbohydrates: 3g, Fiber: 1g, Protein: 4g, Vitamin A: 25%, Calcium: 8%, Iron: 0.3%More Peanut Butter Recipes:
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I cooked them just as recipe called for…. tasted just like a regular pb cookie except for the softness.
Thanks for the recipe!
Hi Brandon, glad it worked for you 🙂
It might just be the available ingredients in the UK, but I had to use Pure Via blend as the sweetener. I really wish I used only half the amount as it was a cross between a peanutty cookie-cake-snack and the feeling of chewing gum flavour!! I’m trying different sweet snack recipes which are keto-friendly. If you have any suggestions, please send them my way!
Hi Pami,
Pure Via is not even a Keto approved sweetener, since it has cane sugar. Please try looking for erythritol, I’m sure some specialty stores in the UK have it.
Also when using a sweetener different from what a recipe calls for, always google for conversion information and these sweeteners are different.
You can use the “search ” option on my blog and type “keto” for more Keto friendly recipes.
Thanks!
Made these tonight & they were so good! Love that they only had 3 ingredients and that they mix up and bake so easily. I’m not sure why some people said they are too sweet – we used the Swerve and they were just right.
Very easy great taste i don’t have a scoop so i used a teaspoon and dropped onto parchment paper and i used stevia extract sweetener.thank you so much for this recipe i will be using it a lot.6
Great! Glad you liked it Victoria!
Made 4 batches one with 1 teaspoon vanilla which made the cookies fluffier. My caregiver and best friend helped me and took home 2 batches
I put golden monk fruit erythritol in my food processor and powdered it to a finer sugar, because I wanted to get the cookies a little more depth. About 5 or 6 minutes into baking I noticed they were still in a ball so I remove them from the oven and push them down which worked pretty well, but I have to say they are way way way too sweet for me! I wish I would quit doubling recipes until I’ve tried them! I was just looking at other recipes and saw most of them use one cup of nut butter to a half a cup of sweetener.
I will try this again using double the amount of nut butter. Usually I use half Pina and half almond but this time I used all peanut!
Hi Cecily,
You can always use less sweetener. Keep in mind that monk fruit is way sweeter than powdered Swerve and erythritol, this is why they might be way too sweet.
I used the Kirkland organic peanut butter and my calculation was 9 for 10 cookies and they were really sweet used the Swerve granular. Mine looked messy also . Don’t feel I will make again.
You changed the recipe, so I can not do anything about it. I never used Swerve granular, confectioners works best. What do you mean by messy?
The reason the cookies seem too sweet could be your peanut butter. Are you using an unsweetened peanut butter or a regular one? Some people don’t realize their PB may have added sugar.
I never ever bought sweetened peanut butter, always unsweetened. I’ll make sure I make a not so everyone knows they need to get unsweetened pb. Thanks!
Cookies were fine, however her calculations for the nutrition information are completely incorrect. Nearly 8 net carbs per cookies because of the swerve confectioners. I followed the recipe exactly as it was published.
These are net carbs, total carbs minus fiber.
If i want to increase pb quantity, let’s say recipe of 400-500g of homemade pb, should i adjust other ingredients as well? Like add 2 eggs instead of 1?
Yes, you need to increase the rest of the ingredients as well. 400 g peanut butter, 3 eggs, about 230 grams powdered erythritol.
Made this using Kraft natural peanut butter (peanuts and sea salt) and powdered monkfruit sweetener. They were quick to pull together and were pretty good for a three ingredient recipe, my peanut butter was pretty runny because it came off the shelf and had to be mixed. I think it would have been easier to work with if I had premised the peanut butter and let it thicken up in the fridge prior to mixing the ingredients together. Still the outcome satisfied my sweet craving. Thanks for sharing.
very dry but taste ok, just need to dunk them in coffee
I made these with almond butter and erithyol and they were amazing. Sprinkled with cinnamon powder and left to harden for 20 minutes very moreish indeed!
Almost are the lot!
I love these cookies! I used the Swerve brown sugar (granulated) and they were my favorite batch yet!
Thank you Sara!
NUTRITION INFORMATIONCalories: 82, Fat: 6g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 65mg, Potassium: 89mg, Carbohydrates: 2.5g, Sugar: 1g, Protein: 3g, Vitamin A: 0.5%, Calcium: 0.8%, Iron: 1.8%
The fiber is not listed are the carbs listed net????
My nutrition calculator does not allow me to add .5 so total carbs are 3g, fiber 1g , net carbs 2 g.
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Carb count is way way way off. 6 net carbs per serving using stevia, natural peanut butter and eggs. Even accounting for the difference in ingredients this was way off. Was unable to eat.
I don’t recommend using Stevia, but erythritol. Carb count listed in the recipe card is for erythritol and unsweetened peanut butter. Net carbs are listed in the nutritional info.
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Made these today and did about a 1:1 ratio of PB and swerve. Thought initially they didn’t come out right when out of oven, but let them cool and they turned out perfect! Chewy and soft- delish! Makes my Keto heart happy! Will be making again for sure and going to try with other nut butters to see what happens.
How many cookies is the nutrition info for? 1 cookie or more.
1 cookie
These are always my go-to when I’m craving a keto friendly treat! I only use 1/4 cup of sweetener and they turn out perfect everytime. The taste is so much like a regular peanut butter cookie that my kids can’t even taste the difference. Yum! Thanks for the recipe!
Is the serving size 1 cookie?
yes
Definitely should add salt, either to the recipe itself or sprinkled on the top like sugar. It’ll heighten the flavor quite a bit.
Thanks Matt, will try it!
Quick, easy, and delicious 😋 Yum!! Thank you for the recipe! I used granulated Splenda Naturals and unsweetened natural pb and they turned out perfect for me.
Very good for keto cookies. They were exactly what my sweet tooth needed and didn’t push me over the carb limit. They are dry, crumbly and good.
Mine came out really dense and kind of dry. The taste was ok though.
Followed recipe exactly but indented middle of dough balls with finger and added sugar free raspberry jam in middle. Everyone raved and asked for recipe. Thanks for the recipe
Such a great idea! Definitely going to try this 🙂
Thank you for this recipe, they turned out great!
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These little cookies are amazing. Been doing keto for 8 months and sometimes I still crave a little sweet snack at night. These cookies are so easy to make. The only thing that I changed was adding a few Lily’s chocolate chips to the top of each one. Delicious.
Adding chocolate chips sounds so delicious!
How many cookies should this make?
It makes 10 cookies
I followed the directions closely but they were too soft to make a ball so I piled them on the cookie sheet.
What might I be doing wrong? I live at 7200 ft. altitude. Should I adjust for that?
The 1/2 cup of swerve is way to sweet. The next time I make this recipe I am going to definitely adjust the swerve.
The recipe calls for a measurement of “tp” for the sweetener, is that teaspoon or tablespoon? I have never seen “tp” abbreviation before.
Hi,
It is between 1/4 and 1/3 cup of sweetener depending on your taste.
Mine were perfect, maybe a little ugly, but really great! I couldn’t find Swerve, so used Lankota Monkfruit sweetener. I guessed about 1 cup of Smucker’s Natural PB, and not quite the whole 1/3 cup of sweetener, and the egg. Pressed some down with a fork, and others weren’t cooperating, so pressed with my finger. Now, to not eat them ALL!
Great! Glad you liked them!
Made these last night and couldn’t believe how quickly they were ready to go in the oven. They turned out perfect but I’m on keto so they were a bit too sweet for me, I’m going to experiment on the next batch and make them with hazelnut butter and cacao powder in place of sweetener 🙂
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So my fork stuck to the cookies when trying to make the hatch pattern so I just flattened them with my palm like a monster. I sprayed it with cooking spray, too. No idea what went wrong.
can I add something to it so its not too dry?
I only suggest under bakaking them so they are not too dry, otherwise I have not added anything to the dough so far.
I made these but made a couple small changes based on some of the comments. I added 2 tbsp of coconut flour, 1 pinch of xantham gum and 2 pinches of baking powder. I also opted for the lesser sweetener (1/4 cup vs 1/3) since some said it was too sweet for them. I put 1 Lily’s choc chip on top of each. If I had more, I would’ve mixed them in the batter. They turned out excellent. Next time I’ll use the 1/3 cup sweetener though and maybe add a little butter. 🙂 Thanks for the recipe!
I LOVE this recipe! It’s so easy and inexpensive. And they taste great. Really helps me not choose something bad. As I’m new w keto,and still struggle.😳..lol.
I used creamy peanut butter and they were too soft for my taste. Thank you for the commenter who said to add salt, that definitely helped with the flavor!
Great taste! Followed the exact recipe. However, the rubbery texture made it feel unreal and like eating cardboard. I’m on Keto so I had to enjoy it. Next time, I’m going to add the vanilla extract.
IF YOU FOLLOW THE RECIPE EXACT… these cookies are perfect! Not overly sweet. Texture is great. This is a great sweet-substitute when following a low carb life.
How many cookies are in one serving for this recipe?
About 9-12 cookies, depending on the size. I usually get about 10.
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If I Do not like the taste of artificial sweetener can I use honey instead?
While you can, I have never made these with honey so I don’t know how they will turn out. You can use regular white sugar though and the cookies should turn out ok.
Maybe it’s the peanut butter I used but these cookies were not good at all. I used Maranatha organic no sugar or salt added creamy pb. I used 1/3 cup erythritol and 1 farm fresh egg. The cookies had no sweetness at all. 🙁
Hi Gretchen,
I’ve never tried this peanut butter, so I can not tell. Sorry to hear these weren’t sweet enough. You can try using more sweetener of you decide to try them again
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I only had 1/2c raw almond butter and 1/2c Nutzo but it still came out great! I ended up adding extra salt since the butters I had don’t have much in them. I suggest tasting batter before adding egg and baking soda to see how it tastes. I also added a splash of vanilla and a poof of cinnamon.
Great! I need to make these with almond butter, they taste the best!
My 19 year old daughter and I started keto last week. I’ve started and stopped many times before, but this time I’m doing it for her. We decided this was going to be a lifestyle change for us, so I told her that if I’m going to live this way forever I’m going to have to learn to make keto peanut butter cookies. Your’s was the first recipe I tried. After gathering up my Laura Scudder’s natural PB and Swerve sweetener, I sat down and read every review on here and then with all the confidence of a lifetime cookie baker I launched into a double batch. I carefully measured out a cup of PB, then added two eggs. The batter immediately thickened up, but I’ve seen that many times, so undaunted, I moved to add the sugar substitute. I decided to go with 1/4 cup of the powdered Swerve and taking the advice of one reviewer I made the other 1/4 cup brown sugar Swerve. The resulting mixture was exceedingly crumbly. I thought ah-ha, I won’t be like some reviewers who got dry cookies, I can fix this. I put in a 1/4 of a cup of soft butter, and a 1/2 tsp of vanilla extract. Then they seemed so oily. So I thought well, 1/4 cup of coconut flour might fix that, I’ve heard of people doing that with keto cookies. Then I worried they might not puff at all, so into the bowl went a 1/2 teaspoon of baking soda. Now, I do realize by this point these aren’t your cookies at all, but I definitely started with your recipe, so I have to share what you inspired here. I carefully rolled out 36 little balls. Then, again relying on my cookie experience, I put one test cookie in the oven carefully smooshed in a crisscross pattern with a fork. When it came out it looked so adorable, I proudly presented it to my husband who said, “Let’s split it”, bless his heart. The taste and texture was not bad, but it was no where near sweet enough and had this strange ability to suck the water out of your throat. A full cup of water later, I thought no problem, it was only a test cookie after all. I can fix this. I needed to sweeten up the batter. I knew adding more Swerve could make the cookies too dry, so I went with the only other sweetener in the house, Splenda. I know, I know, but it was all I had. After all the perfect little balls went back in the bowl, I smushed in 1/4 cup of Splenda, but even with that little amount, the batter was crumbly again. Shoot, not good, so in went two more eggs! And of course another 1/2 teaspoon of baking soda. I thought surely this time, but guess what, the second test cookie tasted about like the first. About this time me and that batter entered a staring contest. Finally, I declared that I would not let that batter get the best of me and jumped in my truck. I headed down the hill to the store and picked up a little squirter of stevia, a little squirter of sucralose, and a back of monkfruit sugar. One way or another the cookies were going to be sweeter. When I returned, the batter had not moved. I think it knew I was trying to help it. Finally, a good teaspoon of sucralose drops later I was again rolling out 36 little balls. By now I had spent two hours on these cookies, and I figured they were either going to be good or not. I placed them all on parchment paper, pressed in the crisscrosses, sprinkled them with monkfruit sugar for good measure, and threw them in the oven. They are just now out and I have to say, not too bad. Still soft and cakelike, still not too sweet but better, honestly perfect for dipping in coffee in the morning. So I guess in the end, thank you for the recipe. And keep them coming. I promise that if you keep making recipes, I will continue to do them completely wrong and give you credit.