The BEST Keto peanut butter cookies are crunchy on the outside, soft and chewy on the inside, and are just 1 net carb per cookie!
If you’ve been looking for the perfect keto peanut butter cookies then you’ve come to the right place. These cookies are crispy and crunchy on the outside with a soft and slightly crumbly inside that is chewy and out of this world!
I’ve been testing for the perfect keto PB cookies for weeks and I’ve finally found the perfect ratio of peanut butter, sweetener, and eggs. The problem with keto peanut butter cookies is that they were either too eggy, too crumbly, or too dry.
We’ve experimented with different ratios of peanut butter, eggs, sweetener, and almond flour and have found the perfect keto peanut butter cookie!
TO MAKE KETO PEANUT BUTTER COOKIES YOU WILL NEED
- Peanut butter: Because these cookies are keto, you will need to use sugar-free peanut butter. Be sure to read the label as most peanut butter has hidden sugars. We find the organic peanut butter sold in cost to be the best option.
- Sweetener: You have a few sweetener options that can be used to make the cookies. We’ve found powdered erythritol (So Nourished Brand)to work best with baking. It dissolves well and does not have a bitter after taste. Swerve is another great option. Lastly, Monk fruit sweetener will also work just be sure it’s powdered and a 1:1 ratio.
- Almond Flour: Techianlly these cookies can be easily made without the almond flour and if you don’t have it on hand, the cookies will do without it. But if you do have it, we highly recommend using it. It adds texture and depth of flavor to the cookies.
- Vanilla: Vanilla is another optional ingredient but goes a long way in adding flavor and a fluffier texture to the cookies. Be sure to read the label and make sure the vanilla extract you are using is sugar-free.
- Egg: We have not tried this recipe with any egg alternatives but a flax egg should work.
Keto Peanut Butter Cookies
- Pre-heat oven to 350F.
- Add all the ingredients to a medium-large mixing bowl. Stir with a spatula until fully and mixed through. The batter will be runny at first and get harder as it is mixed.
- Scoop out dough using a cookie scoop and shape it into a ball. Place on a baking sheet and flatten with a fork. Drizzle with salt if desired.
- Bake 12 minutes. Cool for 10 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.