Keto Peanut Butter Cookies are a game-changer for anyone craving a sweet bite while staying low carb. If you’ve ever wished for a cookie that’s soft, chewy, and sugar free, this recipe is about to become your go-to treat. Not only are these cookies gluten free and grain free, but they also fit perfectly into a low carb diet.
Packed with peanut butter flavor and made with simple keto friendly ingredients, they come together quickly for a no-fuss dessert. Whether you’re new to keto or a seasoned pro, this easy keto dessert delivers all the comfort without the carbs.
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Why Keto Peanut Butter Cookies Are the Perfect Low-Carb Treat
Keto peanut butter cookies are more than just a dessert—they’re comfort food made low carb. Each bite delivers that rich nutty flavor you love, but without the sugar spike.
Because they’re flourless cookies, they’re naturally gluten free and grain free, which makes them perfect for anyone on a low carb diet or looking for a guilt-free treat.
Here’s why these sugar free cookies stand out as the best keto cookie recipe:
- They’re quick and easy to make with pantry staples.
- They deliver a soft, chewy texture every time.
- They satisfy sweet cravings without kicking you out of ketosis.
- They’re customizable with nut butter alternatives or keto-friendly mix-ins.
Using natural peanut butter with no added sugar, plus keto sweeteners like monk fruit or erythritol, keeps these cookies both keto friendly and family approved. And if you’re a peanut butter lover, don’t miss my chocolate peanut butter cookies or softer peanut butter banana cookies for more easy low carb cookie ideas.
Ingredients You’ll Need for Keto Peanut Butter Cookies
Making keto peanut butter cookies starts with the right ingredients. Each one plays a role in giving your cookies the perfect texture—soft, chewy, and just sweet enough—while keeping them keto friendly and low carb.
- Natural peanut butter / No sugar added peanut butter → The base of the cookie. Choose brands that list only peanuts (and maybe salt) on the label. Avoid added sugars or oils.
- Almond flour or coconut flour → A small amount of flour helps with structure. Almond flour gives a tender crumb, while coconut flour absorbs more moisture.
- Sweeteners → Monk fruit sweetener, erythritol, allulose, or stevia work well. They add sweetness without spiking carbs.
- Binding agents → A flax egg or a touch of xanthan gum can help the dough hold together, especially if making vegan or egg-free cookies.
- Optional extras → Sugar free chocolate chips, sea salt topping, or cinnamon for flavor variety.
If peanut butter isn’t your favorite, try nut butter alternatives like almond butter or sunflower seed butter (great for nut-free keto cookies). These swaps keep the recipe flexible while staying true to keto baking principles.
With these keto baking ingredients on hand, you’re set to whip up a batch of cookies that are grain free, gluten free, and sugar free—without sacrificing taste.
Step-by-Step Instructions To Make Keto Peanut Butter Cookies
Once you’ve gathered your ingredients, it’s time to turn them into warm, chewy cookies. The process for making keto peanut butter cookies is simple, and you don’t need fancy equipment:
- Mix the base → In a bowl, combine natural peanut butter, your choice of keto sweetener (like erythritol or monk fruit), and an egg (or flax egg for vegan). For a classic twist, try the 3 ingredient peanut butter cookies keto method—just peanut butter, sweetener, and egg.
- Add structure if needed → If you want less crumbly cookies, mix in a spoonful of almond flour or coconut flour, plus a pinch of xanthan gum for binding.
- Chill the dough → Place the dough in the fridge for 15–20 minutes. This helps prevent cookies from spreading too much while baking.
- Shape & imprint → Scoop dough onto a lined baking sheet. Use a fork to press a crisscross pattern on top—classic for flourless keto peanut butter cookies.
- Bake → Bake at 350°F (175°C) for 10–12 minutes. Keep an eye on the edges; they should look set but not burnt.
- Cool completely → Let the cookies cool on the baking sheet before moving them. This step keeps them from crumbling.
These sugar free peanut butter cookies recipes work whether you want chewy or crisp results. For chewy keto cookies, pull them out a minute earlier; for crisp cookies, bake slightly longer.
For the main primary recipe, check out our step-by-step guide to Peanut Butter Cookies that covers everything from mixing to baking
If you’re experimenting with keto baking, you might also enjoy my low carb pizza crust for savory cravings or these keto cottage cheese bagels for a breakfast-friendly option. Both recipes pair perfectly with these cookies for a full keto meal plan.
Delicious Variations of Keto Peanut Butter Cookies
The beauty of keto peanut butter cookies is that they’re endlessly customizable. Whether you want a quick snack or a creative dessert, you can adapt the base recipe to fit your mood and dietary needs.
3-Ingredient Keto Peanut Butter Cookies
When time is tight, go with the classic 3 ingredient keto cookies: peanut butter, sweetener, and egg. This quick keto dessert comes together in minutes and is perfect for meal prep or last-minute cravings.
Keto Peanut Butter Cookie Sandwiches
Turn your cookies into keto sandwich cookies by spreading a cream filling between two. You can use sugar free frosting, whipped cream cheese, or even a keto-friendly chocolate spread for decadent cookie sandwiches.
Chocolate Chip or Mix-In Variants
For extra flavor, fold in sugar free chocolate chips, chopped nuts, or even a sprinkle of sea salt on top. A cinnamon swirl is another fun twist that adds warmth without extra carbs. These make your cookies feel like a whole new recipe every time.
Nut-Free and Vegan Options
If you need a nut-free version, sunflower seed butter cookies are a great alternative. For vegan eaters, swap the egg with a flax egg and keep the recipe fully plant-based. This way, you can enjoy an egg free keto dessert without losing texture or taste.
Want to explore more keto-friendly baking inspiration? Try my gluten free cottage cheese bagels for a savory option, or whip up some sourdough discard cinnamon rolls if you’re experimenting with low carb baking alternatives.
Troubleshooting & Baking Tips for Perfect Cookies
Even the best keto cookie recipe can run into problems if the texture isn’t right. If your keto peanut butter cookies didn’t turn out as expected, don’t stress—here’s how to fix the most common issues:
- Why do keto peanut butter cookies crumble?
Usually, there isn’t enough binding. Add a flax egg, xanthan gum, or a touch of almond flour to help hold the dough together. - Why do cookies spread too much?
Warm dough often spreads. Always chill the dough before baking, and confirm your oven temperature is accurate. - How to fix crumbly cookies?
Mix in an extra spoon of nut butter or a drizzle of melted coconut oil for better structure and moisture. - Chewy vs. crisp keto cookies
For chewy keto cookies, remove them a minute earlier. For crisp cookies, bake a little longer and let them cool on the baking sheet.
These small adjustments are part of the baking science behind sugar free and flourless recipes. With keto-friendly ingredients, textures can shift, but with these tips you’ll get chewy or crisp cookies every time.
If you love cookie-style desserts, you might also try my chocolate peanut butter cookies for a double chocolate twist.
Storing and Freezing Keto Peanut Butter Cookies
One of the best things about these keto peanut butter cookies is how well they store. Whether you’re planning ahead or saving leftovers, here’s how to keep them fresh.
- Room temperature storage → Place cookies in an airtight container. They’ll stay soft and chewy for up to 5 days.
- Refrigeration → If your kitchen runs warm, store them in the fridge for up to 10 days. This helps prevent the nut butter from getting oily.
- Freezing baked cookies → Layer cookies between parchment in a freezer-safe container. They’ll keep for 2–3 months. Simply thaw at room temperature before serving.
- Freezing cookie dough → Scoop dough into balls, freeze on a tray, then transfer to a bag or container. This way, you can bake make ahead keto cookies anytime.
Pro tip: Always let cookies cool completely before storing to prevent condensation. That way, you’ll avoid soggy bottoms and keep them perfectly chewy.
If you’re building a freezer stash of keto treats, don’t miss my cottage cheese protein bagels for savory mornings or gluten free pancakes recipe for a quick breakfast option alongside your cookies.
Frequently Asked Questions
Is it okay to eat peanut butter on keto?
Yes! Peanut butter is keto friendly if you choose a natural, no sugar added brand. It’s low in net carbs and high in healthy fats, making it perfect for keto peanut butter cookies.
What are common keto cookie mistakes?
The biggest issues are cookies that crumble (not enough binding), cookies that spread too much (dough not chilled), or overly dry cookies (too much flour substitute). Always follow the recipe closely.
What sweeteners work best in keto cookies?
Erythritol, monk fruit sweetener, stevia, and allulose are excellent choices. They keep cookies sugar free while delivering the right sweetness without spiking blood sugar.
What peanut butter is most keto-friendly?
Look for peanut butter with only peanuts (and maybe salt) on the label. Avoid brands with added sugar or hydrogenated oils. Natural, no sugar added peanut butter is the best option for keto baking.
Conclusion: Bake the Best Keto Peanut Butter Cookies at Home
These keto peanut butter cookies prove that comfort food doesn’t have to come with carbs. With just a few simple ingredients, you can bake an easy keto dessert that’s soft, chewy, and completely sugar free.
Whether you enjoy them plain, filled, or with chocolate chips, they’re a low carb cookie you’ll want to make again and again. Share them with family, pack them for snacks, or freeze a batch for later—this recipe makes keto baking simple and delicious.
Best Keto Peanut Butter Cookies
Ingredients
Equipment
Method
- In a bowl, combine peanut butter, sweetener, egg, and vanilla extract until smooth.
- Add almond flour, baking soda, salt, and almond milk. Mix until a dough forms.
- Chill the dough in the fridge for 15–20 minutes to prevent spreading.
- Scoop dough onto a lined baking sheet and press with a fork to make a crisscross pattern.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers remain soft.
- Cool completely on the baking sheet before transferring to a rack.
Nutrition
Notes
- Use only natural, no-sugar-added peanut butter for best keto results.
- Sweetener can be swapped with erythritol, allulose, or stevia depending on preference.
- Chill dough for 15–20 minutes before baking to prevent spreading.
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