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!

Keto Peanut Butter Cookies

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!

Keto Peanut Butter Cookies

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
4.21 from 62 votes

Keto Peanut Butter Cookies

The BEST Keto peanut butter cookies are crunchy on the outside and soft and chewy on the inside and are only 1 Net carb per cookie! They come together in under 30 minutes and will e sure to satisfy your sweet tooth.
Prep5 minutes
Cook12 minutes
Servings 12 cookies

Ingredients 

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

Notes

*To store: cover in an air-tight container or zipper bag at room temperature for up to 5 days.
*For sweeter cookies: use 1/3-1/2 cup of sweetener.
*1 net carb is calculated by subtracting sugar alcohols and fiber from the total carbs because keto sweeteners (more specifically erythritol) are not absorbed by the body. 
Be sure you are using sugar-free peanut butter. We use the Kirkland brand from Costco. 

Nutrition

Serving: 1cookie, Calories: 108kcal, Carbohydrates: 4g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 14mg, Sodium: 79mg, Potassium: 110mg, Fiber: 1g, Sugar: 2g, Vitamin A: 20IU, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: chewy, cookies, crunchy, keto, peanut butter
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Keto Peanut Butter Cookies
Keto Peanut Butter Cookies


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65 Comments

  1. This has been our go-to low carb cookie recipe for years. It’s so simple and easy we love it.

  2. Very dry and crumbly, don’t taste like much of anything.

  3. 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.

    1. 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.

      1. 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.

  4. 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.

  5. 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

  6. I have made these twice. They are delicious. Followed the recipe exactly. Very moist.

  7. 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!!

  8. LOL HELL NO. These were dry (and oily) rubbery. Not at all cookie like. I followed the exact recipe and used swerve brown sugar.

  9. Very yummy, held together nicely without any hardness. Plenty (very) sweet for me with 1/4 cup monk/eryth. Three consumed, must stop now. ::>>))

  10. Very dry cookies. I prefer the recipe without flour.

  11. 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

    1. 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!

  12. 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).

  13. 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!

  14. Can I use protein powder in place of almond flour ??

      1. 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!