Keto Peanut Butter Cookies

Introduction

Keto Peanut Butter Cookies offer a deliciously satisfying treat that’s both low in carbs and full of nutty flavor. These cookies have a rich, buttery texture with just the right amount of sweetness, making them a perfect guilt-free indulgence. Whether you’re following a keto lifestyle, need a quick snack, or simply love peanut butter, this recipe is sure to become a favorite.

I make these cookies, and the nutty aroma fills the kitchen, instantly bringing a sense of warmth and comfort. The dough comes together effortlessly, and shaping each cookie feels almost therapeutic. As they bake, the edges turn golden, and the soft centers firm up just enough to create the perfect bite. When they come out of the oven, their tempting scent and delicate texture make it hard to wait before taking the first taste.

What makes this recipe even better is its versatility. You can add a sprinkle of sea salt, a handful of sugar-free chocolate chips, or even a dash of cinnamon for extra depth of flavor. These Keto Peanut Butter Cookies aren’t just a treat; they’re a moment of indulgence that fits perfectly into a low-carb lifestyle.

Perfect For

I bake these cookies when I need a quick dessert, an afternoon snack, or a guilt-free treat to pair with my coffee. They’re perfect for anyone following a keto or low-carb lifestyle and looking for an easy, sugar-free cookie option.

Why You’ll Love This Recipe

Only 3 Ingredients: I whip up this recipe in minutes with just three simple ingredients—no complicated steps, no extra fuss. It’s perfect for when I need a quick treat without a long ingredient list. Whether I’m baking for myself or making a last-minute dessert, this recipe is a lifesaver.
Low-Carb & Sugar-Free: I satisfy my sweet cravings while staying on track with my low-carb or keto lifestyle. These cookies are naturally sugar-free, making them a guilt-free indulgence. Since they use wholesome, low-carb ingredients, I can enjoy a sweet treat without the sugar spike, making them a great option for anyone watching their carbs.
Soft & Chewy Texture: I love how these cookies bake up with a perfectly tender, chewy bite. They stay moist on the inside while holding their shape beautifully. Unlike some low-carb treats that can turn out dry or crumbly, these cookies have the perfect balance of softness and structure, making every bite just as satisfying as a traditional cookie.
Naturally Gluten-Free: With no flour needed, I enjoy these cookies worry-free, whether I’m avoiding gluten for dietary reasons or just keeping things simple. Plus, they’re naturally grain-free! This makes them a great option for those with gluten sensitivities or anyone looking for an easy, wholesome dessert that doesn’t require specialty ingredients.

Preparation and Cooking Time

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Serving Portion

This recipe makes 12 cookies.

Calories and Key Nutrients (Per Cookie)

Calories: 110
Protein: 4g
Carbs: 3g (Net Carbs: 2g)
Fat: 9g

Ingredients

1 cup natural peanut butter (unsweetened)
1/2 cup keto-friendly sweetener (monk fruit, erythritol, or allulose)
1 large egg
1/2 tsp vanilla extract (optional)
1/4 tsp sea salt (optional, for extra flavor)

Ingredient Highlights

Peanut Butter: I use natural peanut butter for a rich, creamy texture without added sugars.
Keto Sweetener: I choose a low-carb sweetener to keep these cookies sugar-free.
Egg: I use an egg to bind everything together and give the cookies structure.

Step-by-Step Instructions

Mix the Dough

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I combine peanut butter, sweetener, and egg.
If I’m using vanilla extract and salt, I stir them in as well.
I mix everything until a smooth, thick dough forms.

Shape the Cookies

Using a spoon or cookie scoop, I portion the dough into 12 equal balls and place them on the baking sheet.
I flatten each cookie slightly with a fork, making a crisscross pattern.

Bake and Cool

I bake the cookies for 10-12 minutes, watching for lightly golden edges.
I remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

How I Serve It

I enjoy these cookies warm with a cup of coffee or store them for a quick grab-and-go snack. If I want extra indulgence, I drizzle them with melted sugar-free chocolate.

Additional Tips

I let the cookies cool completely to prevent crumbling.
I adjust the sweetness by adding more or less keto sweetener.
I use almond butter instead of peanut butter for a variation.

Recipe Variations

Chocolate Chip Version: I fold in sugar-free chocolate chips to create a classic, indulgent treat without the extra carbs. If I want an extra gooey texture, I slightly melt some of the chocolate chips before mixing them in. For variety, I sometimes use a mix of dark, milk, or white chocolate chips to enhance the richness. To take it up a notch, I sprinkle a few extra chips on top before baking for a picture-perfect finish.
Crunchy Texture: I mix in crushed peanuts for an added crunch that contrasts beautifully with the soft, doughy texture. Lightly toasting the peanuts before adding them enhances their nutty flavor, making each bite even more delicious. If I want more variety, I sometimes swap peanuts for chopped almonds, walnuts, or pecans. For a fun twist, I roll the cookie dough balls in crushed nuts before baking for an extra crispy exterior.
Cinnamon Spice: I add ½ teaspoon of cinnamon to infuse the bites with a warm, spiced flavor that makes them extra comforting. For a stronger spice kick, I sometimes mix in a pinch of nutmeg or ground ginger. This variation pairs especially well with a drizzle of sugar-free caramel or a sprinkle of cinnamon on top. If I want to make them extra festive, I add a dash of pumpkin spice for a cozy fall-inspired flavor.

Freezing and Storage

Refrigerate: I store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. To keep them soft and fresh, I place a piece of parchment paper between layers and ensure the lid is tightly sealed. If they start to dry out, I add a small slice of bread to the container, which helps maintain their moisture by preventing them from becoming too hard. If I want to enjoy them at their best, I let refrigerated cookies sit at room temperature for a few minutes before eating.
Freeze: For longer storage, I freeze the cookies for up to 3 months to always have a sweet treat on hand. I arrange them in a single layer on a baking sheet and freeze them until solid before transferring them to a freezer-safe bag or container. This prevents them from sticking together. If I want to freeze unbaked cookie dough, I portion it into small balls and freeze them the same way, allowing me to bake fresh cookies whenever I want.
Thaw & Reheat: When I’m ready to enjoy the frozen cookies, I let them thaw at room temperature for about 15–20 minutes. If I prefer them warm, I pop them in a 300°F (150°C) oven for a few minutes or microwave them in short bursts until they’re just heated through. This helps restore their soft, chewy texture and brings back that fresh-from-the-oven taste.

Special Equipment

Mixing Bowl: I use a sturdy mixing bowl to combine all the ingredients evenly. A larger bowl helps prevent spills and makes it easier to mix everything thoroughly.
Spoon or Cookie Scoop: I use a spoon or a cookie scoop to portion out the dough for evenly sized cookies. A cookie scoop ensures uniform baking and gives the cookies a professional, bakery-style appearance.
Baking Sheet: I prepare a flat, sturdy baking sheet to hold the cookies while they bake. A heavy-duty sheet ensures even heat distribution, helping the cookies bake to perfection without burning.
Parchment Paper: I line the baking sheet with parchment paper to prevent sticking and make cleanup effortless. It also helps the cookies bake evenly by allowing better air circulation underneath. If I don’t have parchment paper, I sometimes use a silicone baking mat as a reusable alternative.

FAQ Section

Q: Can I use almond butter instead of peanut butter?
A: Yes, I swap peanut butter for almond or cashew butter with no issues.

Q: Why did my cookies fall apart?
A: I make sure to let them cool completely before handling them, as they firm up while cooling.

Q: Can I make these cookies without sweetener?
A: Yes, but they won’t be as sweet. I recommend using at least a little keto-friendly sweetener.

Conclusion

Whip up Keto Peanut Butter Cookies and enjoy a low-carb, delicious treat that satisfies your sweet cravings without the guilt. Made with simple, keto-friendly ingredients, these cookies offer a perfect balance of nuttiness and sweetness while keeping carbs in check. They’re a fantastic option for a quick snack, a dessert, or even a protein-packed treat to fuel your day.

Get creative by adding sugar-free chocolate chips, a sprinkle of sea salt, or a dash of cinnamon to enhance their flavor. Enjoy them fresh from the oven or store them for a convenient, grab-and-go snack.

Bake a batch today, fill your kitchen with their irresistible aroma, and share the joy. Snap a photo of your masterpiece and share it on Instagram—tag me so we can celebrate your baking success. Happy baking!