Learn how to make keto peanut butter cookies with 3 ingredients. The best peanut butter cookies are crispy with a soft, chewy interior. Just 1.9g net carbs!
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Who wouldn’t want cookies for breakfast? These delicious keto peanut butter cookies are packed with good nutrients that will boost your energy levels and help you start the day right.
You only need three ingredients and 15 minutes to make these crunchy cookies. They are also great for meal prepping because they keep fresh for up to 10 days!
Why You'll Love These Cookies
- Crunchy exterior with a soft and chewy interior
- Healthy keto cookies packed with energy
- Only 1.9 grams of net carbs in each cookie!!
What Are Peanut Butter Cookies?
These keto peanut butter cookies are a low-carb, keto-friendly recipe packed with protein and healthy fats.
Peanut butter is high in healthy, natural fats and fiber and adds a rich, earthy flavor to the simplest of recipes, making it perfect for uncomplicated and quick keto breakfasts.
You’ll feel like you are having dessert for breakfast, guilt-free! Because we're using Erythritol for these keto peanut butter cookies, the net carbs are only 1.9g per cookie!
Peanut Butter Cookie Ingredients
You'll only need 3 simple ingredients for these delicious peanut butter cookies!
- Peanut butter - natural unsalted peanut butter that has no added sugars. Check the nutritional information carefully because lots of store-bought peanut butter have added sugar.
- Erythritol - to help add sweetness to the cookies, we'll use Erythritol. Feel free to substitute with any of your preferred sugar-free sweeteners.
- Egg - one large, preferably free-range egg at room temperature to help bind everything together.
How To Make Keto Peanut Butter Cookies
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking tray with baking paper.
- In a mixing bowl, combine the peanut butter, egg, and Erythritol.
- Use a spatula (or your hands!) to mix the ingredients together thoroughly until they form a cookie dough.
- Shape the dough into balls in the palms of your hands. I made 15 cookies with this recipe, and I feel they were a perfect size.
- Transfer the balls onto the lined baking tray leaving space in between each ball.
- Decorate the cookies. Press down on the balls with the back of a fork. You can also use the back of your hand or experiment with various other shapes for different patterns!
- Bake the keto peanut butter cookies for 10 minutes until golden brown.
- Allow the cookies to cool to room temperature, and then serve!
These cookies really turned out delicious, and I'm sure you're going to love them. Enjoy 🙂
Storage Instructions
You can store these delicious cookies at room temperature or freeze them for longer-term storage.
- To store: Keep leftover peanut butter cookies in an airtight container or jar at room temperature. They'll stay fresh for up to 2 weeks, and you can even place them in the refrigerator, where they'll keep for up to 1 month.
- To freeze: You can make a large batch of these cookies and freeze them for longer storage. It's a great way to meal prep, and you can pop them in lunch boxes straight from the freezer. Place the cookies between sheets of baking paper in a freezer-proof bag or container. They'll keep in the freezer for up to 6 months (if they last that long!)
More Keto Cookie Recipes
If you're looking for more delicious and low-carb cookie recipes, we've got you covered! Try some of our favorites:
- Almond Butter Cookies
- Pumpkin Spice Chocolate Chip Cookies
- Halloween Pumpkin Cookies with Frosting
- Best Snowball Cookies
📖 Recipe
Keto Peanut Butter Cookies (Low Carb & Easy!)
Ingredients
- 1 cup Natural Peanut Butter unsalted (250 grams)
- ⅔ cup Low Carb Sugar Substitute (135 grams)
- 1 large Egg
Instructions
- Preheat the oven to 180°C/350°F and line a baking pan with baking paper.
- Combine the peanut butter with the Erythritol and the egg in a mixing bowl using a spatula or your hands. Mix until you get a dough.
- Shape into balls and place on the lined baking pan. Press down with your palm or the back of a fork. This is where you can get creative and experiment with different shapes.
- Bake for 10 minutes until golden brown.
Video
Did You Make My Recipe?
Leave a rating to help other readers or tag me @keto.diet.yum on Instagram (I’d love to see!)
Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Notes
© KetoDietYum.com – Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single images may be used when full credit and a link back to the original content on KetoDietYum.com is provided.
I thought you said on another page that we should stay away from peanut butter. Can these be made with almond butter?
Hi Vivianne! Natural peanut butter is perfectly fine to use on keto, you need to stay away from peanut butter with added sugars.
Make sure to check the nutritional information on the peanut butter you buy and just opt for the ones that only contain peanuts.
And yes, you can use almond butter for these cookies as well!
What can you use in place of Erythritol
You can use any other sugar-free sweetener you have available. Xylitol, stevia, monk fruit and allulose will work.
Chelf
How can I make my peanut butter cookie recipe crisper? I made the first time it was soft.
Thank you.
Marcy
Hi Marcelina, yes you can make them more crispy by baking the cookies longer at a lower temperature. Another person who made the recipe wanted crispier cookies and baked them at 300°F (150°C) for 23 minutes, so give that a try.
Peanuts aren’t Keto friendly, this recipe contains almost 13 grams of carbs per cookie.
Hi Courtney, natural peanut butter is very keto friendly.
The cup of peanut butter used in this recipe contains 43.5 grams of carbs with 15.6 grams of fiber, so 27.9 grams of total net carbs.
The other carbs in the cookies come from Erythritol, and they are actually alcohol sugars which are zero calories and carbs.
The recipe makes 15 cookies, so it ends up being just under 1.9 grams of net carbs per cookie.
Hope that helps!
Thanks for all the great recipes! Could you help me out figuring out converting these measurement to grams.
Sure, no problem. I've updated the recipe and you'll need 250 grams of peanut butter and 135 grams of Erythritol. Enjoy!
Can you I use stevia?
Hi Erika, yes you can use stevia. For this recipe, you'd use around 6 tsp of stevia instead of 1/2 cup of Erythritol. Hope that helps!
What can l substitute for peanut butter. Copha or cacco butter perhaps. Would be good to have alternatives for those with nut allergies.
Hi Sandy! Yes! You can also use sunflower butter and almond butter (if you aren't allergic to tree nuts!). Should be just as delicious!
Is it possible to substitute Xylitol for the sweetener?
Thanks
Hi Rita! Yes, you'd use 1/2 a cup of Xylitol instead of 2/3 cup of Erythritol. Enjoy!
Hi Jennifer! You said not to use peanut butter with added salt. The brand I use has pink Himalayan salt. Is there any way to adjust it so they will be sweet, like an added sweetener? Thank you in advance for your response!
Hey Debbie. You might find they're fine without any additional sweetener, but you can always add more sugar-free sweetener to the dough.
I really like this recipe but my cookies are very crumbly. Any suggestions?
Hi Cyndi! If your dough was dry or crumbly, you may have overmixed it. You can add a few tablespoons of water or unsweetened almond milk/coconut milk to make the dough less dry as well. I hope that helps.
I love this recipe but I like my cookies a little crispier so the 2nd time I made these, I cooked them at 300F for about 23 minutes and they were just the way I like them! Thank you for sharing!
Glad you loved them, Nancy!
In the Notes Nutrition section it states 12.5 g of net carbs as opposed to the 1.9 g of carbs at the beginning or am I reading this wrong?
Hi Trevor!
The net carbs for the cookies are indeed 1.9g. The 12.5g carbohydrate content incudes 9.6g of alcohol sugars in the Erythritol which don't count toward the net carb content.
Hope that makes sense!
Jennifer.
I've made this recipe several times, it is one of the best I've made:):):):):)
These are a firm favourite! I double the mixture & add sugar free choc chips. Even the non keto family members love these!
Hello Jennifer,
I love peanut butter cookies. Have made some in my airfyer. Can this recipe be cooked in the airfyer?
I made these and they were yummy. I just guessed at the time and temp.
What is the correct temperature and time for a toaster oven /air fryer?
Thank you for your time and help.
These peanut butter cookies were delicious! I melted sf chocolate chips and drizzled on top yummy! Thank you