If you’re dreaming of a treat that’s big on peanut buttery bliss yet totally friendly to your keto lifestyle, these Keto Peanut Butter Cookies are about to be your new go-to. With a handful of pantry staples and zero sugar in sight, these cookies bake up with crispy edges and chewy centers—offering genuine comfort and downright craveable flavor. Whether you’re whipping them up for a weeknight sweet tooth, sharing with friends, or meal-prepping for the days ahead, these gems guarantee smiles and satisfaction without breaking your carb count.
Ingredients You’ll Need
Let’s take a minute to appreciate how just a handful of wholesome, easy-to-find ingredients can make magic happen. Each one in this Keto Peanut Butter Cookies recipe pulls its weight, helping to create classic flavor, delightful texture, and the perfect golden finish.
- Natural peanut butter: Choose creamy and unsweetened for deep peanut flavor and the right cookie consistency.
- Granulated erythritol (or your favorite keto sweetener): Adds just the right amount of sweetness without the sugar spike.
- Large egg: Helps bind the ingredients and gives your cookies a tender, chewy bite.
- Vanilla extract: Just a splash rounds out the flavor and makes these cookies smell irresistible.
- Baking soda: Lifts the cookies for a light, perfectly set texture.
- Salt: A pinch amplifies the peanut butter flavor and balances the sweetness beautifully.
How to Make Keto Peanut Butter Cookies
Step 1: Prepare Your Baking Station
Start by preheating your oven to 350°F (175°C). This gives it time to reach the ideal baking temperature for even, golden cookies. Line a baking sheet with parchment paper for an easy cleanup and perfectly baked bottoms every single time.
Step 2: Mix the Dough
In a medium bowl, combine your natural peanut butter, granulated erythritol, large egg, vanilla extract, baking soda, and salt. Grab a sturdy spoon or spatula, and stir it all together until you get a thick, cohesive dough. The peanut butter and sweetener will take center stage here, and you’ll notice the mixture coming together beautifully as you mix.
Step 3: Shape and Flatten the Cookies
Use a tablespoon to scoop out even portions of dough, then roll each between your palms to form a ball. Place them on your prepared baking sheet, leaving a bit of space between each one. Next, use a fork to gently press and flatten each ball, creating the classic crisscross pattern that peanut butter cookies are famous for—plus a little extra texture.
Step 4: Bake to Perfection
Slide your baking sheet into the oven and bake the Keto Peanut Butter Cookies for 10 to 12 minutes. You’ll know they’re ready when the edges are set and lightly golden. Resist opening the oven too often; these bake quickly!
Step 5: Cool and Enjoy
When you take them out, let the cookies cool on the baking sheet for at least 5 minutes—they’ll be soft at first, but will firm up as they cool. Transfer them gently to a wire rack to cool completely, then dig in. If you love a sweet-salty combo, sprinkle a touch of flaky sea salt over the tops while they’re still warm!
How to Serve Keto Peanut Butter Cookies
Garnishes
These cookies shine with their signature crisscross, but you can add flair by sprinkling a pinch of sea salt or a dusting of your favorite granulated sweetener on top before baking. For a chocolate twist, press a single sugar-free chocolate chip into each cookie while they cool.
Side Dishes
Keto Peanut Butter Cookies are a joy on their own, but pair them with a cup of coffee, an almond milk latte, or a scoop of keto-friendly ice cream for an extra-special treat. They also make a perfect match with a glass of cold nut milk—perfect for dunking!
Creative Ways to Present
Turn your cookies into an impressive dessert platter by stacking them alongside fresh berries, keto chocolate bark, or mini cheese wedges. For fun bite-sized sandwiches, spread a thin layer of keto chocolate or peanut butter between two cookies.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Keto Peanut Butter Cookies fresh and chewy by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days, making them great for grab-and-go snacking any time of the week.
Freezing
If you want to stash some away for a rainy day, these cookies freeze like a dream. Arrange cooled cookies in a single layer in a zip-top bag or airtight container and freeze for up to three months. For the best results, separate layers with parchment paper to prevent sticking.
Reheating
Enjoy your cookies straight from the freezer or let them thaw at room temperature for about 20 minutes. If you love a just-baked vibe, pop one or two in the microwave for 5 to 10 seconds—they’ll be warm and gooey, just like fresh-baked.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter gives your Keto Peanut Butter Cookies a delightful texture and extra peanuty goodness. Just make sure it’s unsweetened and natural to keep the recipe keto-friendly.
What other sweeteners can I use?
You can swap erythritol for other granulated keto sweeteners like monk fruit, allulose, or stevia blends. Just make sure it’s a 1:1 sugar replacement and granulated for the right texture.
Do I need to chill the dough?
No chilling required! This is a quick and easy recipe, so you can go from mixing bowl to oven in just minutes. If your dough is very soft (usually from a very runny peanut butter), you can chill it for 10 to 15 minutes to make it easier to handle.
Can I double the recipe?
Yes! This Keto Peanut Butter Cookies recipe is easy to double if you’re feeding a crowd, meal prepping, or just want more cookies on hand. Just make sure your baking sheets aren’t overcrowded for even baking.
Why did my cookies come out crumbly?
Usually, crumbly cookies mean the dough was too dry or overbaked. Make sure your peanut butter is creamy and mix the dough until it’s just combined. Bake until the edges are just set for the perfect chewy bite.
Final Thoughts
There’s just something magical about a classic cookie, especially when it fits so easily into a keto lifestyle. Give these Keto Peanut Butter Cookies a try, and I promise, they’ll bring joy to your days and satisfy every peanut butter craving—all without any sugar worries. Happy baking!
Print
Keto Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy-to-make Keto Peanut Butter Cookies that are perfect for anyone following a low-carb or gluten-free diet.
Ingredients
Peanut Butter Cookies:
- 1 cup natural peanut butter (creamy, unsweetened)
- 1/2 cup granulated erythritol or preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Stir until a thick dough forms.
- Shape Cookies: Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten slightly with a fork in a crisscross pattern.
- Bake: Bake for 10 to 12 minutes until edges are set and lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Sprinkle with a pinch of sea salt before baking for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
