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
Ingredients
- 3/4 cup peanut butter
- 1/4 cup Erythritol, add more for sweeter cookies
- 1 large egg
- 2 tablespoons almond flour
- 1 tsp vanilla, optional
Instructions
- 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.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used almond flour as suggested and the cookies won’t firm up after cooling off. They all fall apart.
This has been our go-to low carb cookie recipe for years. It’s so simple and easy we love it.
Super excited to make these. Been looking around for best peanut butter ( disgusted with some of the “keto” labelled ones, but turns out in New Zealand, the Pams ( new world and pak’n’save ) Smooth peanut butter is the lowest available. Theres also a pams special selection version with chia and flax seeds thats the same somehow, but 0.6g sugar per 20g (tablespoon) serving.
Will use the coffee grinder bullet to turn erythritol, and might try both almond, cocnut and psyllium husk flour in different batches to see if theres any difference. Will update after if i can, or post a followup.
Absolutely awesome. Followed instructions, used lsa for first batch, as 0.4g sugar total. Pams pb, meant 6g total sugar as 3/4 cup ended up weighing 200g. just under a 1/2 cup erythritol as i couldnt find the tird cup, powdered in the coffee grinding bullet i have, and used a pre heated oven and cooke for exactly (plus l;ike 10s as i wasnt waiting by the oven). I used baking paper as we call it here, you might call it parchment paper or grease proof paper in the bottom of a pan. i notice when they came out they were soft to the touch, left a small amount of oily residue in their place, and i only made 9 as i used an ice cream scoop as i dont have a cookie dough scoop.
And as erythritol has no net carbs, nor does vanilla, as long as the numbers on the pams pb are correct, same for the lsa, my cookies were 0.7g sugar each. Wife and son love them. The fact they came out so flawlessly kinda makes me want to do more baking.
i honestly think the people that have failed to get good results have simply not pre-heated. their oven as directed. I only did because the guy that likes making old baked goods on tiktok had said the only way stuff works is to have a pre heated oven. tbh otherwise i’d have put them into the oven either cold and turned it on or i’d turn the oven on when i started. it wouldnt be up to temp by the time i put them in.
Only question is if i want to make choc chip cookies, what do i use instead of the pb ?
Also found in local supermarket they do sugarless choc bits now.
Just made these and I liked them a lot. Does the job of giving something sweet to bite into? I am not a fan of any of the artificial sweeteners so I used very little of a brand I could find where I live (Israel). I will definitely make them again. Fast, easy and good.
Not awful but not great. Used chocolate chips, which is the only thing that saved them. They are dry as the Sahara desert as someone else has said. I think next time I might try adding some moisture to them. They have a nice flavor if they just weren’t so dry
I have made these twice. They are delicious. Followed the recipe exactly. Very moist.
8-30-2022 I made these this afternoon. Even though I had never made it before I went ahead and doubled it. I also tasted the dough and added about 1/4 c more sweetener (essentially 1/4 + 1/8 c if going by original recipe).
They turned out absolutely perfect! I just followed the directions and kept stirring until all the ingredients were incorporated. I suspect people with complaints stopped stirring lol
I also measured the dough, so with my doubled recipe it was exactly 600g so I made 25g balls and rolled them up smooth, put them on a Parchment paper covered cookie sheet. Baked for 12 minutes and let cool on cookie sheet for 10 minutes while I rolled the other 12 up. Perfect and SO yummy! I sprinkled just a tiny bit of pink salt on some before baking – SO YUMMY! Fantastic easy recipe!
Note – I used Adam’s no-stir peanut butter (only contains peanuts and salt- make sure to use the “No-stir” kind!
I also didn’t have any powdered sweetener, so I ground up a cup of Lakanto monkfruit in my bullet for just a few seconds. Worked like a charm! Boom powdered sweetener! Cooking is chemistry and so satisfying when things turn out by following directions LOL! THANKS SO MUCH!!
Very yummy, held together nicely without any hardness. Plenty (very) sweet for me with 1/4 cup monk/eryth. Three consumed, must stop now. ::>>))
Very dry cookies. I prefer the recipe without flour.
Horrible! Dry and crumbled and they taste terrible. I’m so discouraged. I don’t have the money to waste on this keto. Nothing tastes remotely good
Kim, forget about trying to replace your sweets with keto alternatives until you have been ompletely sugar and carb free for at least a month. Nothing will taste good until you have purged the sugar from your system and tastebuds!
I followed the recipe and they came out well enough, but I think there’s a mix calculation with the nutritional information given (more carbs).
Made these a year or so ago and my adult guys loved them. I also liked them, but they really loved that they were crispy and not overly sweet. WIN!! Made them today with my granddaughter. ..tested out cooking them in our new Ninja Foodi air fryer/toaster… we cooked them 17 minutes and they’re perfect! Excellent with my afternoon coffee. Thank you!
Can I use protein powder in place of almond flour ??
I haven’t tried that!
Mixed very well for me used creamy Walmart all natural pb probably more carbs but didn’t need the additional sugar. Currently baking now so we will see the taste but the batter smelled and looked delicious thanks for the recipe!
Love them . Only recipe I have found that does not have too much sweetener
Pretty crumbly and easily breakable… Not bad though, I like how they’re not too sweet.
Weirdo!
I found these way too crumbly. I think that the recipes that I have tried without Almond Flour turned out better.
I just took them out of the oven about 15 minutes ago. Wish I could of rated them higher.
I used swerve brown sugar and after baking sprinkled monk fruit sugar and they were perfect!
These turned out GOOD. But when I only baked them for 12 minutes per the instructions, they were raw and had almost no peanut flavor and tasted quite bland – so I baked them for another 11 minutes (total of 23 minutes) and then let them COOL COMPLETELY and the texture was then crunchy, held together nicely and really resembled a real peanut butter cookie (I used 1/3 Cup monk fruit sweetener, but when I make these again, I will use more – probably 1/2 cup). The intensity of the flavor is not matched exactly to a real peanut butter cookie, but it still hits your brain, like “danm, I feel like i’m eating a peanut butter cookie”. When if first made the dough, I tasted it and though “YUM, these are going to be delicious!” – the trick is to bake them longer than 12 minutes and let them cool completely. If you don’t, you will lose the peanut butter flavor and they will me spongy and fall apart. Nice recipe – thanks!
Thank you for this tip!! My first batch was very crumbly but after reading your comment I decided to try again. I cooked them a little longer and let them cool and they are perfect!! I use Wild Friends Peanut/Cashew butter since our go-to Jif NAS was recalled.
I love these cookies! I add a tbsp of unsweetened almond milk and use Himalayan pink salt to sprinkle on top. They are delicious! Thank you for sharing this recipe!
Thank you for taking the time to leave feedback <3
Excellent! Lovely cookies approved even by people not fond of peanut butter!
I’ve made two batches. In the first one, I followed the recipe to the point and got yummy, chewy cookies. Just perfect! In the second batch, I’ve added 50 gr. melted dark chocolate (80% cocoa, i.e. keto friendly) and those were incredible, too.
Thanks for the recipe!
These were delicious!!!! Even my picky daughter loved them. I never used almond flour in my keto peanut butter cookies but I will be making this way often. Thanks for sharing 😊
Made these today, UK – 16th Jan 2021 – added 1/2 tsp baking powder and 1/2 tsp zantham gum to double the above recipe. Make texture a little ‘cakey’ but they were not at all crumbly. Very good.
I’m very confused. I import recipes into CarbManager and then add in the brands I actually use since macros can vary so much. I’ve spent 20 minutes at this and can’t figure out how they can be 1 net carb. I keep getting at least 2 net carbs after I subtract sugar alcohols and fiber.
At first I thought you found a low carb peanut butter. But when I looked up Kirkland’s organic peanut butter, it says a 2 tablespoon serving has 4 net carbs. There are 12 T in 3/4 a cup. So there are 6 servings of peanut butter to make up the 3/4 cup called for in the recipe. 6 servings of peanut butter at 4 net carbs per serving is 24 net carbs for the whole recipe. And if it makes 12 cookies, then it looks like 2 net carbs per cookie, just looking at the peanut butter.
The only way I got it to work out to 1 net carb is when I accidentally inputed the servings of peanut butter as 1 Tablespoon instead of 2 Tablespoons a serving. I don’t know if this will help, but 3/4 c of peanut butter is 192 grams in all the apps I tried. What am I missing? And to add to my confusion, I got the same calories per cookie, just can’t make the macros work out to 1 net carb.
One last thing that occurred to me, maybe you deducted the sugar in the organic peanut butter? That would make the macros come out to 1 per cookie. I hope I’m not being rude. This recipe looks great but I’m trying to figure out if I’m just missing something.
I’m on keto and had a sweet tooth today. So I made this recipe. These cookies are yummy! I sure do miss sugar, but these cookies satisfied and satiated me.
Can you freeze the dough to bake later? If so, would you freeze as balls or pre-flattened?
I haven’t tried freezing them so I really can’t say but please do let us know how they turn out!
I have tried this recipe three times now. Followed the directions to a T. No way do I get soft and chewy. I get dry and crumbly. So what’s the secret to getting this recipe to work?
Same thing happened to me. When I looked at the video, I noticed that the peanut butter used was very oily. So I gradually added canola oil until I reached the same consistency as the peanut butter in the video. Here, in Australia, we don’t have peanut butter that oil.
They turned out great, I added 5 drops of sucralose to add some sweetness and were perfect.
Followed the recipe but having achy arthritic wrists, I decided to use my stand mixer. My dough was separating and oozing oil! Revolting to roll. I’ve just taken a tray out of the oven and there is oil everywhere. Hope they taste better than they look! Is this because I overmixed the dough or because my Zimbabwean ingredients are weird?
I’m not sure what went wrong. Did you convert the ingredients?
Verity, you have to use no stir peanut butter because natural peanut butter separates.
Also, I agree with whoever said the macros are off.
I used Teddie, but pour off the oil when I first open the jar, then I stir remaining PB. Cookies are fine, no oil oozin
I followed the recipe and my cookies came out perfect!
Made these today mainly for my great-grandson who is a VERY picky eater and loves cookies…so I thought at least is a good way to get PB into him….they are soooo delicious…I added 4 semi-choco chips atop them (more enticement) and it just simply adds to it other than that I followed recipe to a ‘t’. Will let you know the GGS’s take in a later post.
Fudged a bit on the sweetening: two TBS of erythritol, three of sugar. Also added dark chocolate chunks because; why not! They were delicious, and I thought the texture actually improved after cooling in the fridge.
Hi. I just bought some peanut butter powder by lakanto. I wanted to use it in the peanut butter cookies but I’m not sure how much to put it’s already sweetened with monk fruit. Please tell me what you would recommend.
perhaps use the instructions to rehydrate the peanut butter first and then add to recipe
Cookies came out lovely and soft, I made a keto cream cheese icing to put on it as well as the cookies are very peanut butter concentrated and it tasted amazing!! Would definitely recommend 😊
Hi the first times I made this recipe for my husband he loved them, but they were very crumbly. After several more tries I made a few modifications. I make a double-batch using 1 tbsp fine almond flour, 1 tbsp reg almond flour, and 2 tbsp coconut flour… and I’ve added a 1/2 tsp of xanthum powder. I mixed liquids first with monk fruit… then the dry stuff, then the Kirkland peanut butter. It was still crumbly looking. I took a tbsp and measured out 27 small cookies and massaged each one into a lovely smooth ball, which I flattened gently in the cookie and baked. Yeh, wonderful cookies that don’t easily fall apart. I have a pic if you have an email
Not sure that quantities of ingredients translate to UK that well. However, that said, taste good if a little dry. Will definitely try again 😊
These look so good! We have swerve in the house, does it make a difference in granular vs powdered?
I made these tonight and the consistency is perfect—I used 1/2 cup swerve confection and no salt on top! Love them!! Thanks for the recipe, I’ll make them again!
Thanks for the feedback, Karen!
I used Lakanto Golden Monkfruit as the sweetener, because it’s all that I had. Otherwise I followed the directions exactly. The texture came out a bit crumbly, but the flavor was definitely there. These were delicious and I’d absolutely recommend them and make them again. I’m actively trying not to eat the whole pan as I type this…SEND HELP!
Hi,
Could you please list the ingredients in metric or imperial.
I’m in Bonnie Scotland and I am finding it difficult to get the right conversions as they vary so much.
Can’t wait to try these! Now all I need is a Keto raspberrie jam ( jelly to you guys)
So sorry about that. We only offer standard “American” measurements but you are more than free to check online for a unit converter. Again, so sorry!
Made these tonight. Enjoyed them. Made with just a little less than 1/3 sweetener, Allulose.
Great cookies, especially as an afternoon snack with coffee or tea! I really like that they are not overly sweet. I’ve made several batches of these cookies and they always come out awesome. Let them cool properly though. For those with a sweet tooth, add some Lily’s sugar-free chocolate chips – either milk chocolate or dark chocolate. We added SF choc chips to last batch … super tasty!!
These cookies are delish! I highly recommend them.
correct my note to say, I used 1/4 cup and wished I had used 1/2 cup. But we did like them!!!
Just made this. I used regular erythritol and made it with 1/2 cup. I wish now I had used more, it wasn’t sweet enough for us. I also forgot to sprinkle the salt, it needs it, don’t forget that step!
At the beginning, it says each cookie is 1 net carb. In the Nutrition information, it shows each is 3 net carbs. Which is correct?
Never mind. I see that you subtract the fiber and sugar (alcohol) from the total carbs, leaving 1 net carb.