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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.
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 🙂
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.