Keto Cookies Peanut Butter

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Are you looking for Keto Cookies Peanut Butter? Well, look no further. I have developed a nutty, sweet and tasty recipe that is the perfect accompaniment to your crunchy low carb lifestyle. Love a good peanut butter cookie but trying to stay on a keto diet? Keto Cookies Peanut Butter is here to make your dreams come true. Enjoying dessert doesn’t require giving up on your favorite foods.

Peanut Butter Keto Cookies

Quick, easy and peanut buttery is the way this keto cookie crumbles. Made with just 6 ingredients in under 30 minutes, this recipe has “go-to dessert” and “grab-and-go snack” written all over it. Sweet, salty, crispy, and chewy—they’re everything you want in a peanut butter cookie with the added bonus of being keto-friendly and gluten-free

Total Time

24 minutes

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

for 14 cookies

  • 2 cups almond flour(250 g)
  • 6 tablespoons keto friendly powdered sugar substitute
  • 1 large egg
  • ½ teaspoon kosher salt
  • 1 cup natural salted crunchy peanut butter(240 g)
  • ½ cup unsalted butter(115 g), melted

Nutrition Info

View Info

Preparation

  1. Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
  2. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
  3. Scoop the dough into 14 balls using a ¼ cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
  4. Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
  5. The cookies will keep in an airtight container at room temperature for up to 4 days.
  6. Enjoy!

KETO PEANUT BUTTER CREAM CHEESE COOKIES

Cream cheese adds an incredible tenderness to these Keto Peanut Butter Cookies. They’re chewy and sweet, and packed full of amazing peanut butter flavor!

Titled image of a stack of keto peanut butter cookies on a wooden cutting board with peanuts sprinkled around.

Have you ever made keto peanut butter cookies with cream cheese? Let me just cut to the chase. Run to your kitchen right now and make these. You won’t regret it!

I’ve come to the conclusion that there are about a bajillion different ways to make peanut butter cookies. And every recipe you see claims that it’s THE BEST EVER. Well I am not going to make that claim here.

That doesn’t mean these keto peanut butter cookies aren’t spectacular. They are, they truly are. But I already have a number of other recipes that I also think are truly spectacular. They’re all a little different and which one I think is THE BEST depends on so many factors. Like what I am craving at the moment and how much work I want to put in.

Today, we celebrate the deliciousness that is Peanut Butter Cream Cheese Cookies.

CREAM CHEESE IN COOKIES?

Adding cream cheese to cookie dough is nothing new. Most cookie recipes call for butter, but cream cheese makes an excellent replacement.

And it can really take your cookies over the top. It adds so much in terms of both taste and texture. Cream cheese cookies are softer, puffier, and slightly chewier. They also have a little tanginess that’s lacking in butter-based cookies.

Close up shot of chocolate dipped peanut butter cookies sprinkled with sea salt.

HOW TO MAKE KETO PEANUT BUTTER CREAM CHEESE COOKIES

YOU WILL NEED:

  • Creamy natural peanut butter: Preferably the kind without a lot of oil on top, and that’s already thick and rich. I like Justin’s or the Thrive Market Brand. O Organics at Safeway carries a good one as well. If you do have a thinner kind, you may find you need to use a little more flour to get a proper cookie dough.
  • Softened cream cheese: It’s vital that it’s properly softened so that it creams well into the peanut butter. You should be able to gently stick a finger into it and leave an indent.
  • Keto brown sugar replacement: I recommend Swerve Brown because it is hands down the most like real brown sugar. You could use the granular instead. You can use any granulated sweetener here but do be forewarned that allulose and BochaSweet will make your cookies VERY soft.
  • Large egg: Despite the cream cheese, this is not an egg-free cookie this time! The egg helps hold everything together.
  • Vanilla extract
  • Almond flour: If you need to be nut-free, try replacing it with sunflower seed flour. You will need to add a tablespoon of lemon juice to offset the green reaction that sometimes occurs between sunflower seed flour and baking soda.
  • Baking soda
  • Salt

THE METHOD:

This is a standard method for making peanut butter cookies. You first beat the wet ingredients together, and then beat in the dry ingredients.

Then you simply roll it into balls and press them down. If you want the classic peanut butter cookie look, use a fork to make a cross hatch on the top of each cookie.

A white plate with a stack of chocolate dipped peanut butter cookies.

TO DIP OR NOT TO DIP?

You may be aware that I have an obsession with peanut butter and chocolate together. So I couldn’t help myself but dip some of the cookies into dark chocolate and sprinkle a little sea salt on top. You could use any good keto friendly chocolate, like ChocZero.

Do be aware that the chocolate adds to the carb and calorie count. So while the serving size for the plain version is 2 cookies, the chocolate dipped version is 1 cookie.

Either way you do it, these are delicious!

HOW TO STORE KETO PEANUT BUTTER COOKIES

I typically store cookies on the counter in a covered container, as I prefer them room temperature. They will last up to 5 days, if you can keep your kids or significant others from devouring them all!

Refrigerated, they should last at least a week. They can also be frozen for for two to three months. I recommend freezing them before you dip them in chocolate, if you plan to go that route.

Keto Peanut Butter Cookies

These Keto Peanut Butter Cookies taste super peanut-buttery with a slightly chewy texture. They’re made with a homemade 3-ingredient keto sweetener and basic cookie ingredients. Only 2.04 net carbs per cookie!

Today’s recipe isn’t a very pretty or exciting-looking treat, but they are truly tasty!

They’re an improved version of the famous 3-ingredient peanut butter cookies. I added vanilla, salt and baking soda to help with the taste and texture.

This keto version is less chewy and cakier than the gluten-free version (the keto cookies are also gluten-free), but when you refrigerate them, they get chewier. So I definitely recommend doing that!

Ingredients

Just basic stuff! You probably have what you need already, except possibly the sweetener.

Keto Peanut Butter Cookies

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  • Natural peanut butter – you really have to use the kind with just peanuts and salt. No added fat or sugar. Check the label because a lot of brands say “natural” but contain fat and sugar.
  • Keto sweetener – you can use Trim Healthy Mama Gentle Sweet or the copycat recipe listed below. I go into much more detail on this in the post.
  • Eggs – I’ve only tried these cookies with regular eggs and am not hopeful egg subs would work. I know for a fact that regular chia eggs don’t work, but a modified chia egg might.

    You’d use 2 1/2 tablespoons of water instead of 3 tablespoons + 1 tablespoon of ground chia seeds. But like I said, I’m not very sure that it’d work.
  • Vanilla extract, baking soda and salt

What keto sweetener to use

Instead of using coconut sugar like I did in the other version, I used a blend of xylitol, erythritol and powdered stevia. It’s the same blend of sweeteners I’ve used in all my keto desserts.

It’s pretty much the only blend of sweeteners that I like. It’s basically a copy of Trim Healthy Mama’s Gentle Sweet, so if you have that, you can definitely use it in place of the blend of sweeteners in my recipe.

I have tried them with Lakanto Golden, but I don’t like the taste. But I think that’s a personal preference. I don’t like Lakante Golden in anything.

I love Powdered Lakanto in my Keto Pumpkin Cheesecake and Keto Cheesecake, and to be honest, I can’t really understand why.

Maybe the cream cheese does something magical to get rid of the Lakanto aftertaste. It’s a mystery!

Gentle Sweet copycat

Here’s what you need if you want to make a large batch.

  • 1 pound (453 grams) xylitol = 2 1/4 cups
  • 12 ounces (340 grams) erythritol = 1 1/2 cups + 3 tablespoons
  • 2 teaspoons pure stevia powder

Note that this blend isn’t a 1:1 sub for granulated sugar. When I use this blend, I use about 2/3 of the amount of granulated sugar called for in a recipe. Sometimes I use a bit more or less.

If you don’t want to make a big batch just yet, this is what you need for just these cookies:

  • 54 grams xylitol
  • 42 grams erythritol
  • 1/4 teaspoon powdered 100% stevia

How to make them

These peanut butter cookies are flourless, making it easy to mix them up in one bowl.

So all you did is toss all the ingredients into the bowl and mix.

About the egg – make sure it’s cold! It helps the dough thicken. If you use a room temperature one, the dough is too wet to roll into balls.

The dough looks pretty weird. The non-keto version doesn’t look like this, so if you’ve made that version, don’t be alarmed.

It also may or may not be oily. It depends on your brand of peanut butter. I used homemade.

Here you can see that they spread a lot. So be sure to leave enough room so that they don’t spread into each other.

Keto Peanut Butter Cookies

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!

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

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.

Course: Snack

Cuisine: American

Keyword: chewy, cookies, crunchy, keto, peanut butter

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 12 cookies

Calories: 108kcal

Ingredients

  • 3/4 cup peanut butter
  • 1/4 cup Erythritol add more for sweeter cookies
  • 1 large egg
  • 2 tablespoons almond flour
  • 1 tsp vanilla optional

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.

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. 

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