If you have a craving for something sweet but want to keep your carb count low, this Keto Peanut Butter Cookies Recipe is the perfect treat to satisfy your appetite without breaking your diet. These cookies combine the rich, nutty flavor of natural peanut butter with a subtle sweetness from keto-friendly sweeteners, resulting in a soft, chewy delight that feels indulgent yet guilt-free. Whether you’re new to low-carb baking or a seasoned keto baker, this recipe is straightforward, fast, and reliably delicious every time.
Ingredients You’ll Need
Every ingredient in this Keto Peanut Butter Cookies Recipe plays a vital role in building flavor and texture while keeping things pure and simple. The selection is minimal but carefully chosen to ensure your cookies turn out just right—soft, sweet, and with that unmistakable peanut butter charm.
- Natural peanut butter: Use unsweetened and unsalted for the best control over sweetness and saltiness.
- Granulated erythritol or monk fruit sweetener: These keto-friendly sweeteners add just the right amount of sweetness without raising blood sugar.
- Large egg: Acts as the binder, holding the dough together and contributing to a tender crumb.
- Vanilla extract: Enhances the flavor profile with a warm, aromatic touch.
- Salt (optional): Balances the sweetness and intensifies the peanut flavor, especially if your peanut butter is unsalted.
How to Make Keto Peanut Butter Cookies Recipe
Step 1: Preheat and prepare
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze afterward.
Step 2: Mix the dough
In a medium bowl, combine the natural peanut butter, erythritol or monk fruit sweetener, the egg, vanilla extract, and salt if using. Stir everything together until you have a smooth, homogenous dough. The magic here is how quickly it comes together with just a few ingredients.
Step 3: Shape the cookies
Scoop out tablespoon-sized portions of dough and roll each into a ball. Place these dough balls on your prepared baking sheet, spacing them about 2 inches apart to leave room for spreading during baking.
Step 4: Create the classic pattern
Use the back of a fork to gently flatten each cookie ball, pressing down to make the traditional criss-cross design. This isn’t just for looks—it helps the cookies bake more evenly.
Step 5: Bake to perfection
Bake the cookies for 10 to 12 minutes. You’ll know they’re done when the edges look set and slightly firm. After pulling them from the oven, allow them to cool a few minutes on the baking sheet before transferring to a wire rack. This cooling step is key to letting the cookies firm up without becoming too hard.
How to Serve Keto Peanut Butter Cookies Recipe
Garnishes
While these cookies shine on their own, a sprinkle of crushed nuts or a light dusting of cocoa powder can add an extra dimension of flavor and texture. A small pinch of flaky sea salt sprinkled on top just before baking can also create a delightful contrast to the sweetness.
Side Dishes
Pair these cookies with a warm cup of unsweetened almond milk or your favorite keto coffee for a perfectly balanced snack. For a treat that doubles as dessert, enjoy alongside a dollop of sugar-free whipped cream or keto-friendly chocolate mousse.
Creative Ways to Present
For a special occasion, stack the cookies into mini towers tied with a twine bow, or serve them on a colorful plate alongside fresh berries. You can even sandwich a bit of keto cream cheese frosting between two cookies to turn this simple cookie into a delightful handheld dessert.
Make Ahead and Storage
Storing Leftovers
Keep your keto peanut butter cookies in an airtight container at room temperature for up to a week. Properly stored, they stay soft and flavorful, so you can enjoy them anytime without baking fresh batches constantly.
Freezing
If you want to make a big batch in advance, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll keep for up to three months without losing taste or texture.
Reheating
To enjoy your cookies warm, pop them in the oven at 300°F (150°C) for about 5 minutes or microwave for 15-20 seconds. This brings back the soft, just-baked feel and aroma that’s so comforting.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will add a bit more texture and nuttiness to the cookies. Just make sure it’s natural and unsweetened to keep the recipe balanced.
What if I don’t have erythritol or monk fruit sweetener?
While these are best for keeping this cookie keto-friendly, you could experiment with other low-carb sweeteners like stevia blends. Just be mindful of the sweetness level and adjust to taste.
Can I make these cookies nut-free?
This Keto Peanut Butter Cookies Recipe is peanut butter based, so it’s firmly nut-based. However, you could try swapping peanut butter for sunflower seed butter for a nut-free variation, but expect a slightly different flavor.
How soft or crunchy are these cookies?
These cookies tend to have a soft and chewy texture with slightly crisp edges. If you prefer them crunchier, increase baking time by a minute or two but watch closely to avoid burning.
Are these cookies suitable for diabetics?
Since this recipe uses low-carb sweeteners that don’t spike blood sugar, it can be enjoyed by many diabetics. Still, it’s best to check individual reactions and portion sizes carefully.
Final Thoughts
There’s nothing quite like homemade cookies that fit perfectly within your keto lifestyle, and this Keto Peanut Butter Cookies Recipe delivers on all fronts. Easy to make, incredibly tasty, and wonderfully satisfying, these cookies are bound to become one of your favorite go-to treats. So go ahead, whip up a batch, and enjoy every delicious bite knowing you’re treating yourself the right way.
Print
Keto Peanut Butter Cookies Recipe
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Keto Peanut Butter Cookies are a quick and delicious low-carb treat perfect for satisfying your sweet tooth without the added sugars. Made with natural peanut butter and a keto-friendly sweetener, these cookies are easy to prepare and bake to a perfect soft and chewy texture. Ideal for a ketogenic diet or anyone looking for a gluten-free, low-carb dessert option.
Ingredients
Ingredients
- 1 cup natural peanut butter (no added sugar)
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional, if peanut butter is unsalted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a medium bowl, combine the natural peanut butter, granulated erythritol or monk fruit sweetener, large egg, vanilla extract, and salt (if using). Stir until the mixture becomes a smooth dough, fully blended and uniform.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange the dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Flatten and Pattern: Use a fork to gently press down on each ball, creating a criss-cross pattern on the top of each cookie to help them bake evenly and add a classic peanut butter cookie look.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges appear set and lightly golden. Avoid overbaking to keep the cookies soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use natural peanut butter with no added sugar for best keto results.
- Granulated erythritol or monk fruit sweetener can be used interchangeably based on preference.
- If your peanut butter is unsalted, add the optional ¼ teaspoon salt to balance flavors.
- Do not overbake to maintain soft and chewy texture.
- Store cookies in an airtight container at room temperature for up to one week.
