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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.
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!
There is 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 for 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 of the egg, you can not consume these 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
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Peanut Butter Recipes:
- Whole Wheat Peanut Butter Pancakes
- Peanut Butter Oat Sandwich Cookies
- Easy Peanut Butter Smoothie
- Wonder how to make your own peanut butter at home? This Peanut Butter Recipe from Texan Erin is ready in just 5 minutes and requires 1 simple ingredient.
Oh my! Changes the macros but 1 cup of peanut butter with 1/2 cup sweetener and 1 egg ROCKS!
Great! Will try this!
If these are the best keto peanut butter cookies out there I’m scared. I really wanted to like these, maybe I got too excited about them! They looked great, the batter tasted awesome but the finished product tasted like something I made in an easy bake oven when I was a kid. I couldn’t even finish my whole cookie. Would not recommend these to anyone! For the record I followed the recipe to the tee, using my favorite peanut butter (JIF).
Thanks for sharing your opinion. Sorry you did not like these. It is impossible to create a recipe that everyone likes, since we are all different. I wouldn’t post the recipe, if these were not edible for me.
Made these just now. Followed recipe to a t, including vanilla.
Some thoughts:
-I used smuckers natural peanut butter, and because of that, my consistency was a little more fluid. I refrigerated for a bit (not long enough because I’m impatient?) and they held their shape a little better. Also. My recipe yielded 1.7 net carbs per cookie.
-these smelled amazing as they were baking. Just like actual, carby, sugar laden, peanut butter cookies.
-I’ve been keto for a while, and have had many desserts with swerve confectioners. It leaves a little bit of a cooling afterfeeling.
But the taste isn’t bad.
-no, they aren’t ike a traditional flour cookie. But they’re not a terrible consistency either.
-as far as taste goes, they lack a little in complexity. Almost like they need butter? I’m not sure how that would change the texture, though.
-all in all, for what they are, they’re pretty good. Quick, tasty, and an easy fix for sweet cravings.
Not bad, Keto users should use a natural type peanut butter (one with no added sugar) I decreased the sweetener a bit and wish I had, had the powdered version instead of granular, but wanted a sweet treat for a Bunco party without going to the store ? smell divine!
Yes, I agree! Even before I was Keto user, I always used to buy Peanut butter without added sugar. Glad the recipe worked for you 🙂
Made these. Honestly, I wasn’t thrilled . . . at first. Magically (or stupidly), I was expecting more of a traditional peanut butter cookie. However, after letting them sit overnight (sealed), I’ve really been enjoying them (on day three now). I woke this morning really wanting one. They satisfy a need. Possibly a touch of vanilla might add to the flavor? Note: I followed the instructions exactly, except used Kroger crunchy peanut butter (just peanuts and salt, which I had to really really mix). When mixed, the dough seems runny. But after letting it set a bit, it came together firmly enough for scooping. I gave four stars because I believe those who rated this recipe low, had VERY unrealistic expectations.
I don’t use Swerve . I used the liquid truvia with honey ….about a teaspoon. And I used the fresh ground honey roasted peanut butter from HeB. Not totally carb free but very good and they held together.
Thanks so much for sharing!
How did you figure 2.5carbs? What peanut butter do you use ? I used jiff crunchy and my calculations had each cookie at 8g carbs
I have listed all ingredients in the text of this post. I use Costco peanut butter. I use a nutritional info calculator. 8 grams of carbs is too high, I’d guess that you are either using the wrong (sweetened) peanut butter or your calculator is wrong.
It’s really good with Wild Friends Chocolate Coconut Peanut butter. It’s almost like chocolate cake!
I’ll definitely try it! Thank you!
I’m not sure how these photos came out so neat, my cookies were messes lol. I only had almond butter on hand so I used that and slightly decreased the swerve (it was still plenty sweet), then added some Lily’s chocolate chips. I knew the result would be rubbery but the texture was still off-putting when they were warm. But once I got them cooled down/in the fridge I actually like them. Oh and I only had regular swerve but I threw mine in the food processor for a little bit first to have it be less grainy. I would make these again if short on time but I do wonder if other keto cookies with flour will be tastier. It also wasn’t *that* quick because I still had to use a hand mixer to mix everything. Finally, I used a silicone mat instead of parchment paper and that worked perfectly.
Hi Jackie, seems like you modified the recipe quite a bit, this is why your cookies looked different. I promise you if you follow it as it is cookies will look just like mine. I’ve had people use less Swerve than the recipe suggests and still get a great result.Glad you liked the cookies at the end 🙂 Thanks for the comment!
First time I’ve made this type of cookie using powdered erythritol (i spin my granular in my coffee mill ☺️). I also added a capful of Watkins maple extract, a dash of salt and 1/2 tsp of baking powder. I used a regular cookie scoop, producing 14 cookies. And these are the best keto/low carb peanut butter cookie yet! Could it really be the powdered erythritol? The maple flavor with the peanut butter is great. Thx for the recipe. This’ll be my go to from now on.
I’m so glad you liked them!