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Enjoy the simplicity of my 4-Ingredient Keto Peanut Butter Cookies. These easy-to-make treats are perfectly crispy on the outside, delightfully chewy on the inside, and boast less than 2 net carbs per cookie. Indulge in the irresistible flavors while staying true to your keto lifestyle.
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MORE KETO & LOW CARB RECIPES
Keto Sugar Cookies | Keto Snowball Cookies
Cookie season is upon us my friends and I knew that I needed to share these Keto Peanut Butter Cookies with y'all.
Why?
Well, I just can't get over the fact that this keto version really tastes like the real deal peanut butter cookies! The texture is amazing! They are crisp on the edges and soft and chewy in the middle!!
They satisfy ALL of the cravings with ZERO flour and less than 2 net carbs!
These cookies have been a favorite of mine going back several years, even before I went low carb. I made a version of them with regular sugar because a reader had asked for a gluten-free cookie recipe.
Once I went low carb it was just a matter of swapping out the regular sugar for a good low carb sweetener and BOOM we have a yummy keto AND gluten-free peanut butter cookie that everyone loves!
The keto to this recipe is the peanut butter you use and how long you bake.
You want to use a really smooth and loose/runny sugar-free peanut butter. I use my homemade sugar-free peanut butter.
You also want to make sure that you do not overbake. The cookies are very fragile right out of the oven but will continue to firm up as they cool.
INGREDIENTS NEEDED TO MAKE KETO PEANUT BUTTER COOKIES
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- peanut butter (homemade or store-bought)
- Besti Monk fruit and Allulose Sweetener
- egg
- Pink sea salt
HOW TO MAKE KETO PEANUT BUTTER COOKIES
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper or a Silpat cookie sheet.
STEP 2
In a mixing bowl, combine the peanut butter, sweetener, and egg, and mix well.
STEP 3
Form 12 balls of cookie dough and place them on the lined baking pan.
STEP 4
Flatten each cookie into a circular shape and press down with a fork to make the criss-cross pattern.
STEP 5
Bake cookies for 10-12 minutes, or until golden on the edges.
STEP 6
Remove from the oven, sprinkle with pink sea salt, and let cool completely.
FAQS ABOUT KETO PEANUT BUTTER COOKIES
My cookie dough was really dry and hard to form into a flat cookie. Did you use crunchy peanut butter? Or maybe thick store-bought peanut butter? The only time I have issues with the texture is if I use thicker peanut butter.
Can I add chocolate chips to these Keto Peanut Butter Cookies? Absolutely! Add choc chips, chopped nuts, dried fruit, or whatever your little heart craves!
How should I store these Keto Peanut Butter Cookies? Store peanut butter cookies in a sealed container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can store them in the fridge for up to a month. You can also freeze the cookies for up to 6 months.
Last thoughts about Keto Peanut Butter Cookies
These cookies are a must-make any time of year but especially at the holidays!
They are seriously one of the easiest cookies in the world to make!
They are a favorite of my grandkids and my neighbors look forward to them being in their holiday cookie tins.
MORE KETO AND LOW CARB COOKIE RECIPE IDEAS
- Keto White Chocolate Macadamia Cookies
- Keto Lemon Thumbprint Cookies
- Keto Chai Sugar Cookies
- Keto Gingerbread Cookies
- Chocolate Thumbprint Cookies with Caramel
- Keto Vanilla Crescent Cookies
Keto Peanut Butter Cookies (4 Ingredients)
Equipment
Ingredients
- 1 cup sugar-free peanut butter (homemade or store-bought)
- 2/3 cup Besti Monk fruit and Allulose Sweetener
- 1 large egg lightly beaten
- Pink salt
Instructions
- Preheat the oven to 350 degrees F.
- Line a large baking pan with parchment paper or a Silpat cookie sheet.
- In a mixing bowl, combine the peanut butter, sweetener, and egg, and mix well.
- Form 12 balls of cookie dough and place them on the lined baking pan.
- Flatten each cookie into a circular shape and press down with a fork to make the criss-cross pattern.
- Bake cookies for 10-12 minutes, or until golden on the edges.
- Remove from the oven, sprinkle with pink sea salt, and let cool completely.
- Warm cookies will be fragile.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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