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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.

Keto Peanut Butter Cookies Recipe on a parchment paper

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.

Keto Peanut Butter Cookies Recipe on parchment

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.

Keto Peanut Butter Cookies Recipe on top of each other

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.

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.

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Keto Peanut Butter Cookies Recipe on a parchment paper
4.91 from 41 votes

Keto Peanut Butter Cookies Recipe

Keto Peanut Butter Cookies Recipe – low-carb, sugar-free, gluten-free cookies made with only 3 ingredients in 20 minutes.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 10


  • 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


  • 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.



add 1/2 tsp of vanilla extract for flavor
Keep at room temperature for 3 days in an air-tight container.
Recipe works best with confectioners low-carb sweetener, not granulated
Homemade unsweetened peanut butter can be used.


Calories: 82kcal, Carbohydrates: 3g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 65mg, Potassium: 90mg, Fiber: 1g, Vitamin A: 25IU, Calcium: 8mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. 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! 

  2. 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.

  3. 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. 

    1. 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.

  4. 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. 🙁

    1. 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

  5. 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.

  6. 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.

  7. I made these and they turned out dry and completely fe
    lol apart! The taste was awesome but almost impossible to eat… any suggestions??

    1. Sorry, I’m not quite sure what went wrong exactly. Mine never fall apart. Could it be the type of peanut butter used or over baking. You can add more egg next time.