Would you like to save this?
We'll email this post to you, so you can come back to it later!
Keto Peanut Butter Cookies Recipe
If you’ve been craving something sweet but want to keep carbs in check, this Keto Peanut Butter Cookies Recipe gives you soft, chewy, low carb peanut butter cookies that taste like the “real thing” – sugar free, gluten free, and ready in about 20 minutes.
Full Recipe Introduction
These keto peanut butter cookies are my answer to that 3 p.m. “I just need a cookie” moment—without the sugar crash that usually follows. They’re rich with peanut butter flavor, lightly sweet, and have that classic crisscross fork pattern that makes them feel like old-fashioned, homemade cookies from childhood.
What makes this Keto Peanut Butter Cookies Recipe special is the balance: it hits all the cozy cookie notes you remember, but it stays low in carbs, sugar free, and gluten free. We use almond flour instead of regular flour, and a keto-friendly sweetener instead of sugar, so each cookie fits easily into a ketogenic or low carb lifestyle.
I love to bake a batch on Sunday afternoons and stash them in the freezer for “cookie emergencies.” They’re especially handy around the holidays when everyone else is passing around sugary treats. I can still enjoy a plate of cookies with a cup of coffee and not feel like I’ve derailed my healthy eating week.
And if you’re newer to keto baking, this is a very forgiving ketogenic cookie recipe. No complicated techniques, no unusual tools—just a bowl, a spoon, and your oven. Honestly, if you can stir and press a fork, you can make these easy keto cookies.
Why You’ll Love This Keto Peanut Butter Cookies Recipe
- Naturally gluten free and grain free thanks to almond flour.
- Just 6 main ingredients plus a few flavor boosters you probably already have.
- Only a few minutes of prep—cookies are in the oven in about 10 minutes.
- Sugar free peanut butter cookies that don’t taste “diet” or artificial.
- Kid-approved and spouse-approved (even the non-keto eaters in my house love them).
- Perfect make-ahead low carb dessert recipe for busy weeks.
- Freezer-friendly, so you can bake once and enjoy keto friendly cookies for weeks.
- Customizable: add sugar free chocolate chips, chopped nuts, or a sprinkle of flaky salt.
- Great for holiday cookie trays, potlucks, or an afternoon coffee break.
- Satisfying enough that one or two cookies usually does the trick.
Ingredients for Keto Peanut Butter Cookies
Here’s what you’ll need to make these healthy peanut butter cookies. I’ll include a few simple swaps so you can work with what you have.
Dry Ingredients
- 1 cup fine blanched almond flour (about 96 g)
- Use blanched almond flour, not almond meal—this gives you a smoother, lighter cookie.
- 3/4 cup granular keto sweetener (erythritol or erythritol/monk fruit blend)
- I like Lakanto Classic or Swerve Granular for the best texture in low carb peanut butter cookies.
- 1 teaspoon baking powder
- Helps the cookies puff a bit and not bake up too dense.
- 1/4 teaspoon fine sea salt
- Skip or reduce if your peanut butter is salted.
Wet Ingredients
- 1 cup natural creamy peanut butter, well stirred (about 256 g)
- Look for peanut butter with no added sugar—only peanuts and salt. I usually grab store-brand natural.
- 1 large egg, at room temperature
- Room temp helps everything mix smoothly and prevents the dough from getting stiff.
- 2 tablespoons melted butter
- For dairy free, use melted coconut oil instead.
- 1 teaspoon pure vanilla extract
Optional Add-Ins & Toppings
- 1–2 tablespoons unsweetened almond milk or heavy cream
- Only if the dough feels too dry—almond flour brands can vary.
- 1/4 cup sugar free chocolate chips (like Lily’s), for a peanut butter chocolate chip version.
- Extra granular sweetener or a pinch of flaky sea salt for sprinkling on top before baking.
How to Make These Easy Keto Peanut Butter Cookies
Follow these simple steps and you’ll have a tray of low carb peanut butter cookies cooling on your counter in no time.
-
Preheat your oven and prep your pan.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps the sugar free cookies release easily and keeps the bottoms from over-browning. -
Stir together the dry ingredients.
In a medium bowl, whisk the almond flour, granular sweetener, baking powder, and salt. Break up any little clumps of almond flour with your fingers or a fork—this keeps your cookies tender instead of grainy. -
Mix the wet ingredients.
In a larger mixing bowl, add the peanut butter, egg, melted butter, and vanilla. Use a wooden spoon or rubber spatula to stir until smooth and glossy. If your peanut butter was in the fridge and is very firm, warm it slightly in the microwave for 15–20 seconds to help it blend. -
Combine wet and dry.
Pour the dry mixture into the peanut butter mixture. Stir until a thick dough forms. At first it may seem a little crumbly—keep stirring and pressing with your spatula and it will come together into a soft, moldable dough. -
Adjust the texture, if needed.
Different brands of almond flour and peanut butter absorb moisture differently. If the dough seems dry or cracks when you squeeze it in your hand, add 1 tablespoon of unsweetened almond milk or heavy cream and stir again. You want a soft dough you can roll into balls that hold together. -
Add optional mix-ins.
If you’re using sugar free chocolate chips or chopped nuts, gently fold them into the dough now. This is where you can make these keto friendly cookies feel a little extra special. -
Shape the cookies.
Use a small cookie scoop or tablespoon to scoop about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball with your hands and place it on the prepared baking sheet, leaving about 2 inches between cookies. You should get about 18 cookies from the batch. -
Create the classic crisscross pattern.
Use a fork to gently press each dough ball down, making a crisscross pattern (press one way, then rotate the fork and press again). If the fork sticks, dip it in a little sweetener or water between cookies. Aim for about 1/3–1/2 inch thickness; too thin and they can dry out. -
Bake until just set.
Bake for 9–12 minutes, depending on your oven and the size of your cookies. The edges should look set and very lightly golden, but the centers will still look a bit soft. That’s good—they’ll firm up as they cool. Overbaking is the fastest way to get dry low carb cookies, so keep a close eye around the 9-minute mark. -
Cool on the pan, then on a rack.
Let the cookies cool on the baking sheet for at least 10 minutes. They’re fragile when hot. After that, you can transfer them carefully to a cooling rack to finish cooling. If you try to move them too soon, they’ll crumble, and I promise I learned that the hard way. -
Taste and tweak for next time.
Once they’re fully cool, taste one. If you love a sweeter cookie, you can note to add another tablespoon or two of sweetener next time. If you prefer a softer cookie, reduce the baking time by a minute. Little tweaks like that make a big difference with keto baking.
Servings & Timing
- Yield: About 18 cookies
- Prep Time: 10–15 minutes
- Bake Time: 9–12 minutes
- Cooling Time: 15–20 minutes
- Total Time: About 35–45 minutes
That means you can start this Keto Peanut Butter Cookies Recipe after dinner and still have a warm low carb dessert on the table before the dishes are done.
Fun Variations on This Low Carb Peanut Butter Cookie Recipe
You know what? Once you nail the base recipe, it’s fun to play a little. Here are some ideas:
- Peanut Butter Chocolate Chip Cookies – Fold in sugar free chocolate chips for a classic combo.
- Salted Peanut Butter Cookies – Sprinkle a few flakes of sea salt on top before baking for a sweet-salty bite.
- Crunchy Nutty Cookies – Add 2–3 tablespoons of chopped peanuts, pecans, or walnuts for extra texture.
- Cinnamon Swirl Version – Stir 1 teaspoon ground cinnamon into the dry ingredients for a warm, cozy flavor.
- Peanut Butter “Thumbprint” Cookies – Press a small dent in the center after baking and fill with a teaspoon of sugar free jam once cool.
- Dairy Free Keto Peanut Butter Cookies – Use coconut oil instead of butter and almond milk instead of cream.
Storage, Freezing & Make-Ahead Tips
Let’s talk about keeping your sugar free peanut butter cookies fresh—because having a stash ready is half the joy.
Room Temperature
- Once the cookies are completely cool, store them in an airtight container at room temperature for 3–4 days.
- I like to layer them with small pieces of parchment paper so they don’t stick together.
Refrigerator
- For longer storage, keep them in the fridge for up to 1 week.
- Chilling actually makes the texture a bit firmer and fudgier—a lot of people prefer them this way.
Freezer
- Place cookies in a single layer on a baking sheet and freeze until solid, about 1 hour.
- Transfer to a freezer-safe bag or container, separating layers with parchment.
- Freeze for up to 2–3 months.
- To enjoy, thaw a cookie at room temperature for about 20–30 minutes, or warm gently in the microwave for 8–10 seconds.
Make-Ahead Dough
- You can prepare the dough, scoop into balls, and freeze the unbaked dough balls on a tray.
- Once frozen, store in a freezer bag for up to 2 months.
- When you want fresh keto friendly cookies, bake from frozen at 350°F, adding 1–2 extra minutes to the baking time. Press the crisscross pattern on the dough balls right before baking.
Notes from My Kitchen
After testing this Keto Peanut Butter Cookies Recipe several times (my neighbors were very happy about that), here are a few things I learned:
-
Peanut butter matters.
Natural peanut butter with only peanuts and salt gives the best results. Brands with added sugar or oils can change the texture and add hidden carbs. Give the jar a good stir from the bottom so the oil is evenly mixed. -
Sweetener type changes texture.
Granular erythritol or erythritol/monk fruit blends give a crisp edge and a classic cookie feel. Allulose makes them softer and sometimes they brown faster, so keep an eye on them. If you’re sensitive to a “cooling effect,” try a blend like Lakanto. -
Don’t skip the cooling step.
These gluten free peanut butter cookies set as they cool. If you move them too quickly, they may crumble and you’ll think the recipe failed—when really they just needed time. -
Watch the bake time.
Keto cookies go from just-right to dry quicker than traditional cookies. Start checking early. The centers should look slightly underdone when you pull them out. -
Size consistency helps.
Using a small cookie scoop helps each cookie bake evenly. If some are much larger, you’ll have a mix of underbaked and overbaked in one pan. -
Play with sweetness and salt.
Everyone’s sweet tooth is a little different, especially on keto. If you’ve been low carb for a while, you may prefer less sweetness. Adjust the sweetener up or down next time. Same with salt—a pinch of flaky salt on top really brightens the flavor.
Keto Peanut Butter Cookies Recipe FAQs
1. Are peanut butter cookies really keto friendly?
Yes, these are! As long as you use natural peanut butter with no added sugar and a keto sweetener, these low carb peanut butter cookies fit nicely into a ketogenic eating plan.
2. Can I use coconut flour instead of almond flour?
Not in the same amount. Coconut flour is much more absorbent and would make the cookies dry and crumbly. If you must use coconut flour, use a recipe written specifically for that.
3. My dough is too dry and crumbly—what went wrong?
Almond flour can vary by brand, and some peanut butters are thicker. Add 1–2 tablespoons of unsweetened almond milk or heavy cream and mix again until the dough holds together when squeezed.
4. Why did my cookies spread too much?
Your peanut butter may have had extra oil, or the dough may have been too warm. Next time, chill the shaped dough balls for 15–20 minutes before baking and make sure your peanut butter is well stirred.
5. Can I make these dairy free?
Yes. Replace the butter with melted coconut oil and use almond milk instead of cream if you need to loosen the dough. The cookies will still be rich and delicious.
6. What’s the best sweetener for sugar free peanut butter cookies?
A granular erythritol or erythritol/monk fruit blend works best for texture. Allulose can be used, but the cookies may turn softer and brown more quickly, so shorten the baking time a bit.
7. How many net carbs are in each cookie?
Exact numbers depend on your brands and cookie size, but generally, with almond flour and a keto sweetener, each cookie comes out to about 2–3 grams of net carbs. Always calculate using your specific ingredients if you track closely.
8. Can I use crunchy peanut butter instead of creamy?
Absolutely. Crunchy peanut butter works and adds a little texture. Just make sure it’s still sugar free and give it a good stir so the oil is evenly mixed.
Final Thoughts
These Keto Peanut Butter Cookies are the kind of recipe I keep coming back to: simple, dependable, and deeply satisfying, whether I’m watching my carbs or not. They’re classic enough to please the whole family, but light enough to fit right into a ketogenic or low carb lifestyle.
Give this Keto Peanut Butter Cookies Recipe a try, and let me know how it goes—leave a comment with your tweaks, share a photo, or tell me if you made them with chocolate chips, nuts, or that little sprinkle of flaky salt. And if you’re in the mood for more low carb dessert ideas, take a look around my other keto friendly cookies and dessert recipes—you might just find a new favorite for your cookie jar.
Keto Peanut Butter Cookies
Ingredients
- 1 cup blanched almond flour fine, about 96 g
- 3/4 cup granular keto sweetener erythritol or erythritol/monk fruit blend
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt reduce or omit if peanut butter is salted
- 1 cup natural creamy peanut butter well stirred, about 256 g; no added sugar
- 1 large egg at room temperature
- 2 tablespoons butter melted; use coconut oil for dairy free
- 1 teaspoon vanilla extract pure
- 1 to 2 tablespoons unsweetened almond milk or heavy cream optional, only if dough is too dry
- 1/4 cup sugar free chocolate chips optional, such as Lily’s
- extra granular sweetener or flaky sea salt optional, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and over-browning.
- In a medium bowl, whisk together the almond flour, granular keto sweetener, baking powder, and fine sea salt. Break up any clumps of almond flour with your fingers or a fork so the mixture is even and fine.
- In a larger mixing bowl, add the natural creamy peanut butter, egg, melted butter, and vanilla extract. Stir with a wooden spoon or rubber spatula until the mixture is smooth and glossy. If the peanut butter is very firm, warm it briefly in the microwave (15–20 seconds) to help it blend.
- Pour the dry ingredient mixture into the bowl with the peanut butter mixture. Stir until a thick dough forms. It may look crumbly at first; keep stirring and pressing the dough with your spatula until it comes together into a soft, moldable dough.
- If the dough seems dry or cracks when you squeeze it in your hand, add 1 tablespoon of unsweetened almond milk or heavy cream and stir again. Add up to 1 more tablespoon if needed. The dough should be soft and hold together when rolled into a ball.
- If using sugar free chocolate chips or chopped nuts, gently fold them into the dough until evenly distributed.
- Use a small cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball with your hands and place on the prepared baking sheet, leaving about 2 inches between cookies. You should get about 18 cookies.
- Using a fork, gently press each dough ball down to flatten, making a crisscross pattern by pressing once, then rotating the fork and pressing again. Aim for about 1/3–1/2 inch thickness. If the fork sticks, dip it lightly in granular sweetener or water between cookies.
- If desired, sprinkle a little extra granular sweetener or a pinch of flaky sea salt over the tops of the cookies before baking.
- Bake in the preheated oven for 9–12 minutes, depending on your oven and cookie size. The edges should look set and very lightly golden, while the centers should still look slightly soft. Avoid overbaking to prevent dry cookies.
- Let the cookies cool on the baking sheet for at least 10 minutes—they are fragile when hot. Then carefully transfer them to a cooling rack to finish cooling completely before serving or storing.
