If you’re looking for a quick and easy treat, this keto peanut butter cookies recipe is going to blow you away. With only 4 ingredients, they come together SO quickly. Dipping them in chocolate or white chocolate + sprinkles provides a fun activity and extra treat, however feel free to enjoy them plain if you prefer.
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These keto peanut butter cookies simply consist of unsweetened creamy peanut butter, softened butter, powdered sugar-free sweetener, and an egg. But trust me, the texture is amazing and you won’t be able to tell they’re flourless.
Serve them to healthy and non-healthy eaters alike, and no one will believe these flourless peanut butter cookies are low-carb, gluten free, sugar-free, and totally keto-friendly! The simple ingredients come together beautifully to create a soft, chewy cookie that’s hard to believe has no flour at all.
Ready to learn how to make these keto cookies with peanut butter? Let’s break it all down, including why each ingredient works so well, some tips for success, and a fun FAQ section at the end.
Why You’ll Love This Recipe
- Just 4 Ingredients: You likely already have everything you need in your pantry or fridge.
- Low Carb & Sugar-Free: Perfect for satisfying your sweet tooth without breaking your keto diet.
- Versatile: Enjoy plain, dip in chocolate, or sprinkle with keto-friendly toppings.
- Naturally Gluten-Free: These cookies are completely flourless, which means they’re safe for anyone avoiding gluten.
- Quick & Beginner-Friendly: With just a few steps, even beginners can achieve great results.
- Low-Carb, High-Fat Goodness: They fit perfectly into a ketogenic lifestyle, satisfying sweet cravings without the sugar crash.
Ingredients
These 3-ingredient peanut butter cookies (keto) can be made with just a few tweaks for flavor and texture. Here’s a closer look at each component and why it’s essential to the recipe:
1. Unsweetened Creamy Peanut Butter
The star of the show, peanut butter provides the rich flavor and chewy texture we love in these cookies. Choose a peanut butter that’s:
- Unsweetened: No added sugars to keep it keto-friendly.
- Creamy: Smooth peanut butter ensures the best consistency for the dough.
Is peanut butter good for keto? Yes, peanut butter is low in carbs and packed with healthy fats, making it a great choice for a ketogenic diet. Just be sure to use a natural variety without added sugar or hydrogenated oils.
2. Softened Butter
Butter adds richness and enhances the flavor of the cookies. It also helps create a softer, melt-in-your-mouth texture. While some recipes for keto peanut butter cookies with 3 ingredients skip butter, I highly recommend including it for that extra indulgence.
3. Powdered Sugar-Free Sweetener
To keep these ketogenic peanut butter cookies sugar-free, a powdered sweetener is essential. Powdered sweeteners blend seamlessly into the dough, avoiding any gritty texture. I prefer to use a powdered or confectioners style erythritol monk fruit blend for this recipe. These sweeteners provide the perfect sweetness without spiking your blood sugar.
4. Egg
The egg acts as the binder in these flourless peanut butter cookies, holding everything together without the need for flour or other thickeners. It also helps create that classic chewy texture.
How to Make Keto Peanut Butter Cookies
Here’s a step-by-step guide to creating the best keto peanut butter cookies in no time:
Step 1: Mix the Dough
In a large bowl, stir together the peanut butter, softened butter, and powdered sweetener until smooth. Add the egg and mix until fully incorporated. The dough will be thick and slightly sticky.
Step 2: Chill the Dough
Refrigerate the dough for at least 1–2 hours. Chilling is key to firming up the dough, so the cookies hold their shape while baking.
Step 3: Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into small balls and place them on the prepared baking sheet. Use a fork to gently flatten each ball and create the classic criss-cross pattern.
Step 4: Bake and Cool
Bake the cookies for 11–12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional Step 5: Dip in Chocolate
If you want to elevate these keto cookies with peanut butter, melt sugar-free chocolate (or a mix of white and dark chocolate) and dip half of each cookie into the melted chocolate. Place the cookies on wax paper and let the chocolate set.
Tips for Perfect Keto Peanut Butter Cookies
- Chill the Dough: This step is crucial for preventing the cookies from spreading too much while baking.
- Measure Your Ingredients Carefully: Too much sweetener or peanut butter can throw off the consistency.
- Use Parchment Paper: This prevents sticking and makes cleanup a breeze.
- Don’t Overbake: These cookies will continue to set as they cool, so remove them from the oven as soon as the edges start to brown.
Potential Health Benefits
These flourless peanut butter cookies aren’t just delicious—they also offer some surprising health perks:
- Peanut Butter: A source of healthy fats, protein, and vitamins like B3 and E. Studies suggest that peanuts can support heart health and provide long-lasting energy (Harvard Health).
- Butter: Provides fat-soluble vitamins like A, D, E, and K, which are crucial on a keto diet.
- Sugar-Free Sweeteners: Help satisfy your sweet tooth without causing blood sugar spikes.
Variations
These cookies are versatile, so feel free to get creative:
- Add a Pinch of Salt: To balance the sweetness.
- Mix in Keto-Friendly Chocolate Chips: For extra texture.
- Peanut Butter-Chocolate Swirl Cookies: Add cocoa powder to half of the dough for a marbled effect.
- Nut Lover’s Cookies: Fold in chopped almonds, walnuts, or pecans for added crunch.
- Coconut-Peanut Butter Cookies: Add unsweetened shredded coconut to the dough for extra texture and flavor.
FAQs
1. Can I make these cookies with just 3 ingredients?
Yes! To make keto peanut butter cookies with 3 ingredients, you can skip the butter and use a bit more peanut butter instead. However, the butter adds richness and a softer texture.
2. How do I store these cookies?
Store your keto peanut butter cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months.
3. Can I use chunky peanut butter?
While creamy peanut butter works best, you can use chunky peanut butter if you want a bit of texture.
4. Are these cookies suitable for diabetics?
Yes, these keto cookies with peanut butter are sugar-free and low-carb, making them a good option for those managing their blood sugar levels.
5. Can I make these with almond butter instead?
Yes! Almond butter works well as a substitute for peanut butter, though it will create a slightly different flavor.
6. How many net carbs are in each cookie?
Each cookie contains approximately 2–3 grams of net carbs, depending on the brands of peanut butter and sweetener used.
7. Can I freeze these cookies?
Absolutely! These cookies freeze beautifully. Store them in an airtight container or freezer bag for up to 3 months.
8. Are these cookies kid-friendly?
Yes! These cookies are a hit with kids, especially if you dip them in chocolate or add sprinkles.
These cookies check all the boxes: simple ingredients, amazing texture, and a taste that rivals traditional peanut butter cookies. Plus, the option to dip them in chocolate makes them feel extra special.
Whether you’re new to keto baking or just want an easy dessert, this best peanut butter cookies recipe is one you’ll come back to again and again.
Give these keto peanut butter cookies a try!
I can’t wait for you to try these cookies for yourself! When you do, please:
- Rate the recipe below.
- Leave a comment to let me know how they turned out.
- Post a photo and tag me on Instagram @sarahsfitfood—I’d love to see your creations!
Happy baking!
XO,
Sarah
Keto Peanut Butter Cookies
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1/2 cup creamy unsweetened peanut butter
- 1/4 cup unsalted butter or dairy free butter softened
- 1/2 cup powdered sugar-free sweetener
- 1 large egg⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup sugar-free chocolate chips melted (I used 1/4 cup white chocolate + 1/4 cup dark chocolate)
Instructions
- Stir peanut butter, softened butter and sweetener together in a mixing bowl until smooth.
- Add egg and stir until uniformly distributed.
- Cover bowl and refrigerate for at least 1-2 hours until dough is cold and firm.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Scoop dough into balls and form into 12 cookie shapes. Flatten with a fork to create classic criss-cross pattern.
- Bake for 11-12 minutes. Allow to cool completely.
- Melt chocolate chips, either by microwave in 15-20 second intervals, or in a double boiler. Spoon chocolate over half of each cookie and place on wax paper. Allow to harden (I put mine in the fridge or freezer for a few minutes to speed up the process!)
- Enjoy!
