Keto Peanut Butter Cookies Recipe
If you’re dreaming of a satisfyingly chewy cookie that’s perfectly sweet, nutty, and low in carbs, these Keto Peanut Butter Cookies will make your heart (and taste buds) happy! With just a handful of pantry staples, your kitchen is about to smell like dessert heaven—and the best part is, you won’t miss the sugar or flour one bit. Packed with protein, rich peanut butter flavor, and ready in minutes, Keto Peanut Butter Cookies are an irresistible treat that fits right into your healthy lifestyle.
Ingredients You’ll Need
The magic of these cookies is in their simplicity. Every single ingredient in Keto Peanut Butter Cookies has a purpose, from structure to flavor, so don’t skip a thing—each one is vital for that ideal chewy, crumbly cookie moment!
- Peanut Butter (1 cup, natural and creamy, unsweetened): The star of the show; brings all the rich, nutty flavor and acts as the main binder for the cookies.
- Granulated Keto Sweetener (1/2 cup, such as erythritol or monk fruit): Gives just the right amount of sweetness without the sugar rush—pick your favorite for the perfect taste and texture.
- Large Egg (1): Holds the dough together and makes each bite soft and satisfying.
- Vanilla Extract (1 teaspoon): Infuses a gentle warmth and rounds out the nutty peanut butter flavor beautifully.
- Pinch of Salt: Just a hint brings all the flavors to life and balances the sweetness perfectly.
How to Make Keto Peanut Butter Cookies
Step 1: Preheat Your Oven and Prep the Baking Sheet
First things first: set your oven to 350°F (175°C) so it’s at the perfect temperature when your dough is ready. Line a baking sheet with parchment paper—this helps your Keto Peanut Butter Cookies release easily and keeps cleanup a breeze.
Step 2: Mix the Ingredients Together
Grab a medium mixing bowl and add the peanut butter, keto sweetener, egg, vanilla extract, and a pinch of salt. Stir everything together with a sturdy spoon or spatula until a thick, uniform dough forms. That’s all—no need for fancy mixers or equipment here!
Step 3: Scoop and Shape the Cookies
Scoop out tablespoon-sized mounds of dough and arrange them on your prepared baking sheet, leaving about 2 inches between each one. To get that classic “peanut butter cookie” look, gently flatten each ball with a fork, making a crisscross pattern on top.
Step 4: Bake to Perfection
Slide your tray into the preheated oven and bake for 10 to 12 minutes, until the edges are set and lightly golden. Resist the urge to overbake—these cookies firm up as they cool and you want them to stay soft inside.
Step 5: Cool and Enjoy
Let the cookies cool right on the baking sheet for about 5 minutes—they’ll be delicate fresh out of the oven. Then, transfer them to a wire rack so they cool completely; this is when their signature chewy texture really develops!
How to Serve Keto Peanut Butter Cookies
Garnishes
For an extra special touch, sprinkle each cookie with a pinch of flaky sea salt just before baking. It elevates the peanut butter flavor and gives every bite a lovely contrast of sweet and salty. Or, try a light dusting of unsweetened cocoa powder for a little chocolatey flair!
Side Dishes
Keto Peanut Butter Cookies are a star on their own, but they pair beautifully with a creamy almond milk latte, a hot cup of tea, or even a scoop of keto-friendly vanilla ice cream. For a satisfying afternoon snack, try serving them alongside fresh berries or crunchy roasted nuts.
Creative Ways to Present
Turn your cookies into mini ice cream sandwiches by filling them with your favorite low-carb ice cream, or crumble them over a parfait for a fun and crunchy topping. These cookies also dress up nicely on a platter with fresh fruit and chocolate shavings for an elegant dessert spread.
Make Ahead and Storage
Storing Leftovers
Once your Keto Peanut Butter Cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. They’re perfect for grabbing on the go or enjoying with your dessert coffee.
Freezing
Want to keep cookies on hand for future cravings? Simply place cooled cookies in a zip-top freezer bag, separating any layers with parchment paper. Store in the freezer for up to 3 months. Thaw at room temperature when ready to indulge!
Reheating
If you like your cookies warm, a quick 10-second zap in the microwave does the trick, making them deliciously soft and gooey again. For a firmer texture, let them come back to room temperature naturally.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a wonderful bit of texture to Keto Peanut Butter Cookies. The dough will be a little chunkier, and you’ll get those irresistible peanut pieces in every bite.
What kind of keto sweetener works best?
A granulated keto sweetener, like erythritol or monk fruit, works beautifully and won’t affect the taste or texture. Just pick one you enjoy—both create cookies that are sweet, but not cloying.
Are these cookies safe for those with gluten sensitivities?
Yes! Keto Peanut Butter Cookies are naturally gluten free, grain-free, and perfect for anyone following a keto or low-carb diet. Just make sure your peanut butter is pure and doesn’t contain additives.
Can I double or halve the recipe?
Definitely. This recipe is easy to scale up or down to match your cravings—just keep an eye on baking time if you make smaller or larger cookies.
How do I know when the cookies are done?
The cookies are ready when the edges are set and lightly golden. They’ll still appear soft in the center but will firm up as they cool, creating that dreamy chewy texture Keto Peanut Butter Cookies are known for.
Final Thoughts
If you love easy baking and crave big flavor without the carbs, I can’t recommend these Keto Peanut Butter Cookies enough. Quick, fuss-free, and full of peanutty delight—they’re bound to become your new favorite treat, whether you’re keto or just looking for a guilt-free cookie!
Print
Keto Peanut Butter Cookies Recipe
- Total Time: 17 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Keto Peanut Butter Cookies that are perfect for anyone following a low-carb or gluten-free diet. With just a handful of ingredients, these cookies are easy to make and satisfy your sweet cravings without the guilt.
Ingredients
Dry Ingredients:
- 1 cup natural creamy peanut butter (unsweetened)
- 1/2 cup granulated keto sweetener (such as erythritol or monk fruit)
- pinch of salt
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the dough: In a medium mixing bowl, combine peanut butter, sweetener, egg, vanilla extract, and salt. Stir until a thick dough forms.
- Shape the cookies: Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie with a fork, making a crisscross pattern.
- Bake: Bake for 10–12 minutes, or until the edges are set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, sprinkle a little flaky sea salt on top before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
