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These Keto Peanut Butter Cookies are so easy to make, with just 3 ingredients and no egg. Soft and chewy, the crispy edges of these low carb peanut cookies will satisfy your cravings for just 3 g net carbs!
I love cookies. Oatmeal protein cookies, Greek yogurt cookies, low calorie cookies, and even pumpkin cookie dough, I thought we already had the perfect recipe for anyone. But I was wrong, one was still missing. The recipe for keto peanut butter cookies!
Award-winning pb cookie recipe!
There is so much to say about these simple low carb peanut butter treats. Whether as a dessert or for zero carb snacking, they are the best pb cookies out there. Honestly, you will never find such an awesome recipe. Let me tell you why.
With just 3 ingredients and no eggs, it’s so quick and easy to make pb cookies keto. Just mix all ingredients into a dough, shape the biscuits and bake for just 10 minutes. The result will be soft and chewy peanut butter keto cookies, with crispy edges and an irresistible taste. You’ll never guess they have no flour, no sugar and no eggs.
I’ve said it many times already, but let me say it once again. These are EGGLESS keto peanut butter cookies with JUST 3 INGREDIENTS. It means they are vegan, gluten-free, dairy-free (no cream cheese here) and super easy to prepare. Do you have a peanut allergy? Then swap out the peanut butter for almond butter, cashew butter, or sunflower seed butter.
Last but not least, these peanut butter cookies with almond flour have just 3.1 grams of net carbs each. That’s because this simple recipe replaces regular flour with keto-friendly flour and white sugar with calorie-free sweetener.
Ingredients & Substitutes
This is a quick and easy recipe. Making 3 ingredient keto peanut butter cookies requires just peanut butter, granulated sweetener and almond flour. But before venturing out in the kitchen, I highly encourage you to read further. Here are all details and replacements.
- Peanut butter. The best peanut butter for no carb cookies is smooth, creamy and drippy. If possible, choose natural peanut butter with no added sugar and no oil.
- Granulated sweetener. When baking keto cookies, I always use monk fruit sweetener. It has the same sweetening power of regular sugar and does not add unpleasant aftertastes. As an alternative, you can choose erythritol, allulose, or xylitol. I wouldn’t recommend stevia because it has a strong, bitter flavor.
- Almond flour. This recipe uses almond flour to replace high carb flours and give keto peanut butter cookies the best texture. Almond flour is nothing but ground almonds, you can even make it at home. Great substitutes for almond flour are peanut flour, cashew flour or sunflower seed flour. Coconut flour may also work, but you’ll need less (about 2 to 3 tablespoons).
As an optional step, you can dip these easy keto peanut butter cookies in melted dark chocolate. I reiterate, this is completely optional but it would take your sweet treats to the next level. Since this recipe is low carb, you should use extra dark or sugar-free chocolate. My favorite is Lindt 90% chocolate.
How to make keto peanut butter cookies
- Make the dough. In a large bowl, combine smooth peanut butter, granular sweetener and almond flour. With the help of a spatula or a fork, mix until you get a soft dough. In case the dough is too crumbly, stir in some more peanut butter. Or adjust with more almond flour if it is too sticky.
- Shape pb cookies. Scoop out about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet and flatten with a fork to create a crisscross pattern.
- Bake peanut butter keto cookies. Bake in hot oven for 8 to 12 minutes. The cookies should be golden brown on the edges and slightly soft to the touch. They will firm up as they cool. After baking, let cool on the baking sheet for at least 15 minutes. You can serve them as they are, or coat in melted keto chocolate.
Watch the step-by-step video recipe!
Tips & Variations
- For the best keto peanut butter cookies, use smooth and creamy peanut butter. Ideally without added sugar, salt and oil. In comparison to crunchy peanut butter, it gives the dough a soft texture without making it excessively hard and crumbly.
- To make keto pb2 cookies, mix powdered peanut butter (such as pb2 or pbfit) and water until creamy. You’ll need a cup of pb cream. This recipe twist will indeed cut calories, but don’t expect the traditional soft and chewy texture. Remember, these are keto peanut cookies with no eggs.
- You don’t have almond flour? Swap it out for another no carb flour such as peanut flour, cashew flour or sunflower seed flour. I haven’t tested it out with protein powder, but it should also work.
- Feel free to personalize your keto cookies with the addition of dark chocolate chips, a teaspoon vanilla extract, or crushed peanuts. You’ll love them coated with dark chocolate!
- Do not overbake low carb pb cookies or they will get hard. You should remove the baking sheet from the oven when the keto treats are still soft to the touch. They will firm up further as they cool.
Natural and sugar-free peanut butter is the most suitable for a keto diet. There are under 2 grams of net carbs in a tablespoon of sugarless peanut butter.
One eggless pb keto cookie contains about 3 grams of net carbs.
After baking, let the low carb peanut cookies cool over a baking tray. Once cooled, place in an airtight food container and store at room temperature for a maximum of 5 days. For a longer storage, pack in a ziplock bag and freeze. In the freezer, they will last for up to 3 months.
More keto dessert recipes
- Keto banana bread
- Protein cheesecake
- Greek yogurt brownies
- Protein cookies with Greek yogurt
- Cottage cheese chocolate ice cream
- Protein cookie dough
- Chocolate keto cake
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter, creamy and natural
- ½ cup granulated sweetener, such as monk fruit sweetener or erythritol
- ½ cup almond flour
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine peanut butter, granular sweetener and almond flour. With the help of a spatula or a fork, mix until you get a soft dough.In case the dough is too crumbly, stir in more peanut butter. In case the dough is too sticky, add more almond flour. This depends on the consistency of the peanut butter you used.
- Scoop out about a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet and flatten with a fork to create a crisscross pattern.
- Bake keto peanut butter cookies in hot oven for 8 to 12 minutes. The cookies should be golden brown on the edges and slightly soft to the touch. They will firm up as they cool.
- Let cool on the baking sheet for at least 20 minutes before serving. If desired, coat in melted keto chocolate.
Video
Notes
- 144 calories
- 3.2 g NET carbs
- 9.8 g carbs
- 5.8 g protein
- 11.8 g fat
- 1.75 g saturated fat
Peanut is one of my favorite taste for breakfast Matt. Thanks for the recipe.
Hey dear Constantino,
thanks a lot for your kind comment! It makes me so happy to hear that you like peanut butter too. Great for breakfast, as a snack, and for late-night dessert. You’ll love it in these 3 ingredient vegan keto cookies 😉
Have a great weekend,
Matteo
One of my favorite is the peanut butter, so this cookie recipe is yummy yummy!
Hey dear Liza,
thanks so much for your feedback! We’re two ahaha, I also love peanut butter. A LOT! Alongside cashew butter, it is one of my favorite addition to breakfasts, desserts and snacks. Which means, these keto peanut butter cookies are one of my favorite cookie recipes ever.
I wish you a great day,
Matteo