Keto Peanut Butter Cookies: The Low-Carb Delight You Can’t Ignore
You want cookies. You also want to stay in ketosis. Normally, these two desires don’t play nice—until now.
Keto peanut butter cookies are the cheat code you’ve been waiting for. No weird ingredients, no sad compromises, just crispy-on-the-outside, chewy-on-the-inside perfection. And yes, they taste like actual cookies, not cardboard.
Who said keto had to be boring? If you’re tired of “healthy” desserts that taste like regret, this recipe is your revenge. Let’s bake.
They’re miles ahead of flavorless attempts like those sad Donut Cake imitations that forget what dessert is all about.
Table of Contents
What Makes This Recipe So Good
First, these cookies actually taste good.
No gritty almond flour aftertaste, no bizarre sweetener tang—just rich peanut butter goodness. They’re also stupidly easy to make. No chilling, no rolling, just mix, scoop, and bake.
Plus, each cookie packs a protein punch, so you can pretend they’re health food (we won’t judge). And because they’re keto-friendly, you can eat three without guilt. Or five.
We’re not counting.
And yes, they’re just as snackable as our Black Cherry Ice Cream on a summer afternoon.
Ingredients
- 1 cup natural peanut butter (no added sugar, or the carb police will come for you)
- 1/2 cup granulated erythritol (or your favorite keto sweetener)
- 1 large egg (the glue holding your cookie dreams together)
- 1 tsp vanilla extract (because flavor matters)
- 1/2 tsp baking soda (for that perfect rise)
- Pinch of salt (to balance the sweetness)
- Optional: sugar-free chocolate chips (because why not?)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Unless you enjoy raw cookie dough, in which case, skip this step and eat the batter like a rebel.
- Mix the peanut butter, sweetener, egg, vanilla, baking soda, and salt in a bowl. Stir until smooth. If it looks like cookie dough, you’re winning.
- Fold in chocolate chips if using. This is non-negotiable if you want next-level cookies.
- Scoop tablespoon-sized balls of dough onto a lined baking sheet.
Flatten slightly with a fork for that classic peanut butter cookie look.
- Bake for 10–12 minutes. They’ll look soft—that’s fine. They firm up as they cool, unless you eat them hot, which we fully support.
- Let cool for 5 minutes. Or don’t. Live dangerously.
You’ll recognize that shine if you’ve ever made our Chocolate Donut Cake — glossy, rich, irresistible.
Storage Instructions
Store these in an airtight container at room temperature for up to 5 days.
If they last that long. For longer storage, freeze them—they’ll keep for 3 months. Pro tip: Microwave frozen cookies for 10 seconds to revive them.
You’re welcome.
This trick works beautifully with our Strawberry Cheesecake Ice Cream too — straight from the freezer to bliss.
Benefits of This Recipe
Besides being delicious? Each cookie has under 3g net carbs, so you can snack without derailing keto. They’re also gluten-free, dairy-free (if you skip the chocolate chips), and packed with healthy fats.
And since they’re so simple, you won’t waste time on fancy techniques. More time for eating.
Common Mistakes to Avoid
- Using sweetened peanut butter. Check the label—hidden sugar is the enemy.
- Overbaking. They’ll harden as they cool, so pull them out while still soft.
- Skimping on salt. It balances the sweetness. Don’t be shy.
- Not flattening the dough. These cookies won’t spread much, so help them out.
Same deal as with our Glazed Donuts — they need a little help to get that perfect shape.
Alternatives
Not a peanut butter fan?
Swap it for almond butter or sunflower seed butter. Out of erythritol? Monk fruit sweetener works too. For a nut-free version, try tahini (but brace for a flavor twist).
And if you’re feeling extra, drizzle melted sugar-free chocolate on top. Go wild.
FAQ
Can I use crunchy peanut butter?
Absolutely. It adds texture, but the cookies might spread less.
Your call.
Why did my cookies turn out dry?
You probably overbaked them or used a too-thick peanut butter. Next time, check early and adjust.
Can I make these without eggs?
You can try a flax egg, but the texture might be denser. Experiment at your own risk.
Are these cookies really keto?
Yes, as long as you use sugar-free ingredients.
Don’t sabotage yourself with sneaky carbs.
How many cookies does this make?
About 12, unless you make them huge. No judgment here.
Final Thoughts
When I first went keto, I thought dessert was off the table for good. But these keto peanut butter cookies changed everything.
They’re not just a substitute—they’re a triumph. Crispy edges, gooey centers, and all the peanut buttery joy without the carb crash. It’s the kind of recipe you make once and then find yourself coming back to every week.
If you enjoyed this one, don’t miss the full collection of peanut butter cookie variations—each one crafted to keep you on track without missing out. Got questions or want to share your own twist? Reach out to me directly—I love hearing how others make these their own. And if you’re curious who’s behind these guilt-free treats, you can read more about me here.
And you? You’ve already won just by saying yes to cookies.
→ Follow our Pinterest board for more cookie joy
So—are you ready to bake your keto heart out?
Have you tried them yet? What’s your favorite cookie hack?
Keto Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix peanut butter, erythritol, egg, vanilla, baking soda, and salt until smooth.
- Fold in sugar-free chocolate chips, if using.
- Scoop tablespoon-sized dough onto a lined baking sheet. Flatten with a fork.
- Bake for 10–12 minutes, until edges are golden but centers are soft.
- Let cool on the sheet for 5 minutes before serving.
I am over the moon about these cookies. I keep them cooked and in the freezer! They really fill a gap in the health friendly sweets department. ♥️