Name: Keto Peanut Butter Cookies Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (unsweetened, creamy or crunchy); 1/2 cup granulated erythritol or monk fruit sweetener; 1/2 teaspoon baking soda; Pinch of salt; 1 large egg; 1 teaspoon vanilla extract

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If you’ve been dreaming about a cookie that checks all the boxes—sweet, satisfying, low-carb, and gluten-free—then Keto Peanut Butter Cookies are about to become your new favorite treat! These cookies deliver that nostalgic, nutty richness you love, with perfectly crisp edges and a soft, tender center, all while keeping things wonderfully keto-friendly. Whether you’re whipping up a quick batch for your own snack cravings or sharing with friends, you’ll find every bite tastes like a hug, guilt-free.

Keto Peanut Butter Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes Keto Peanut Butter Cookies so magical is how just a handful of pantry staples join forces to create such a crave-worthy dessert. Each ingredient serves a purpose, contributing to the cookies’ irresistible flavor, delightful texture, and golden hue.

Natural Peanut Butter (1 cup): Go for unsweetened, creamy or crunchy—the star of these cookies, bringing pure peanutty flavor.
Granulated Erythritol or Monk Fruit Sweetener (1/2 cup): A keto-friendly sweetener that keeps the cookies low-carb and perfectly sweet.
Large Egg (1): Binds everything together for a cookie that holds its shape but stays tender.
Vanilla Extract (1 teaspoon): Adds that warm, aromatic note to balance out the peanut butter.
Baking Soda (1/2 teaspoon): Gives a subtle lift and ensures the right cookie texture.
Pinch of Salt: Just a touch to enhance the nutty, sweet flavor of every bite.

How to Make Keto Peanut Butter Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking—these cookies are soft when hot, so a little prep goes a long way. Taking a moment now sets you up for effortless baking later!

Step 2: Mix the Dough

In a large mixing bowl, add the peanut butter, granulated erythritol (or monk fruit sweetener), egg, vanilla extract, baking soda, and a pinch of salt. Stir everything together with a sturdy spoon or spatula. The dough will look thick and glossy, and you’ll be able to smell that wonderful burst of peanut butter and vanilla—it’s almost too tempting to resist sneaking a taste!

Step 3: Shape the Cookies

Scoop out tablespoon-sized portions of dough and gently roll them into balls using your hands. Place them on your prepared baking sheet, leaving about two inches between each cookie to allow a little spreading as they bake. This step is perfect for getting the kids involved—they’ll love rolling and shaping!

Step 4: Flatten and Create the Iconic Pattern

It wouldn’t be Keto Peanut Butter Cookies without that classic crisscross! Using a fork dipped in a bit of water (to prevent sticking), press each dough ball gently, first in one direction, then the other, to flatten and create the signature pattern. Not only does this make the cookies look irresistible, but it helps them bake uniformly too.

Step 5: Bake and Cool

Slide your baking sheet into the oven and bake for 9–11 minutes, just until the edges look set and lightly golden. Don’t worry if the centers seem soft—they’ll firm up as they cool. Let the cookies rest on the sheet for about 5 minutes, then transfer them carefully to a wire rack to cool completely. That patience will pay off with perfect cookies every time!

How to Serve Keto Peanut Butter Cookies

Keto Peanut Butter Cookies Garnishes

Want to add an extra touch of flair? After cooling, drizzle your cookies with melted sugar-free chocolate, or sprinkle with a few chopped peanuts for extra crunch. If you like a salty-sweet balance, a final pinch of flaky sea salt on top just before serving is delightful.

Side Dishes

Pair Keto Peanut Butter Cookies with a cold glass of unsweetened almond milk, a piping-hot cup of coffee, or a keto-friendly hot cocoa. They also shine alongside a bowl of fresh berries or a scoop of keto vanilla ice cream for a showstopping dessert plate.

Creative Ways to Present Keto Peanut Butter Cookies

Stack a few cookies and tie them with twine for a sweet homemade gift. Arrange them on a rustic wooden platter with slices of cheese and fresh-cut strawberries for a quirky dessert board. Or—if you’re feeling super creative—use two cookies to make a keto ice cream sandwich. The sky’s the limit!

Make Ahead and Storage

Storing Leftovers

Keto Peanut Butter Cookies keep beautifully at room temperature. Store them in an airtight container for up to five days to ensure they stay soft and flavorful. Tuck a slice of bread in the container if you like extra chewiness (the cookies absorb just a touch of moisture from the bread).

Freezing

If you want to bake ahead, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature before enjoying, and they’ll taste freshly baked!

Reheating

For that just-baked warmth, pop a cookie in the microwave for 10–15 seconds. The aroma blossoms, and the texture softens—pure cookie bliss! For a slightly crisp edge, you can also reheat in a 300°F oven for 3–4 minutes.

FAQs

Can I use any type Dessert

Natural, unsweetened peanut butter works best to keep these cookies low in carbs and high in peanutty goodness. Creamy gives a smooth texture, while crunchy adds bits of peanuts for extra texture. Avoid jars with added sugar or oils for the best keto results.

What other sweeteners work in Keto Peanut Butter Cookies?

Granulated erythritol or monk fruit sweetener are the top choices, but allulose or a blend of erythritol and stevia also work well. Just stick to granulated versions for the proper cookie structure.

Can I add chocolate chips to these cookies?

Absolutely! Sugar-free chocolate chips or chopped dark chocolate make a fantastic mix-in. Stir them in gently just before shaping the dough balls for a treat that satisfies any chocolate craving.

Why do the cookies fall apart when warm?

These cookies are ultra-soft right out of the oven, but they firm up as they cool. Be patient and let them rest on the baking sheet before moving to a wire rack—this helps them hold together perfectly!

Are these cookies suitable for people with gluten or dairy allergies?

Yes! Keto Peanut Butter Cookies are naturally gluten-free and dairy-free, making them a wonderful choice for folks with these dietary needs and restrictions. Always check your specific ingredient labels to be sure.

Final Thoughts

Baking a batch of these Keto Peanut Butter Cookies is a simple yet incredibly rewarding way to treat yourself and your loved ones. Every time I pull them from the oven, I’m reminded just how delicious healthy baking can be. Give them a try and savor each peanut-buttery, sweet, and totally keto-friendly bite—you might just find they disappear faster than you ever expected!

Keto Peanut Butter Cookies Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 15 minutes
Yield: 16 cookies 1x
Diet: Vegetarian

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Description

Deliciously satisfying Keto Peanut Butter Cookies that are low-carb, gluten-free, and sugar-free. These cookies are easy to make and perfect for a guilt-free treat!

Ingredients

Scale

Dry Ingredients:

1 cup natural peanut butter (unsweetened, creamy or crunchy)
1/2 cup granulated erythritol or monk fruit sweetener
1/2 teaspoon baking soda
Pinch of salt

Wet Ingredients:

1 large egg
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Ingredients: In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, baking soda, and salt. Mix until fully combined and smooth.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spaced about 2 inches apart. Flatten each cookie gently with a fork, creating a crisscross pattern.
Bake: Bake for 9–11 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.