These Keto Pb Cookies are a delicious guilt-free keto treat! The recipe offers a sugar-free version using Swerve (or, if you’re not following a keto diet, simply use sugar like a sane person). Are you following a ketogenic diet? Do you miss the deliciousness of peanut butter cookies? Well, I have a recipe that uses almond flour and super low sugar to give you all of the flavor, but none of the guilt!
Keto Peanut Butter Cookies
No-bake cookies are one of our favorite ways to satisfy a sweet tooth. All the deliciousness with none of the hassle. Unfortunately, some on the keto diet may think that they can’t find a no-bake cookie recipe that is worth making. And those people will be proven very wrong after trying one of these chocolate covered cookies.
These bite sized treats basically taste like the best homemade peanut-butter cups you’ve ever had! Forget the guilt and have all the fun. We’ve updated this recipe to call for keto-friendly ingredients! Also, if you loved this recipe you might enjoy our keto peanut butter cup fat bombs.
YIELDS:22
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
- 1 1/2 c. smooth unsweetened peanut butter, melted (plus more for drizzling)
- 1 c. coconut flour
- 1/4 c. packed keto-friendly brown sugar, such as Swerve
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 2 c. keto-friendly dark chocolate chips, such as Lily’s, melted
- 1 tbsp. coconut oil
DIRECTIONS
- In a medium bowl, combine peanut butter, coconut flour, sugar, vanilla, and salt. Stir until smooth.
- Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.
- In a medium bowl, whisk together melted chocolate and coconut oil.
- Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
- Serve cold. Store any leftovers in the freezer.
Peanut Butter Keto Cookies
at a glance
PREP TIME10 minutes
COOK TIME13 minutes
SERVINGS18 -20 cookies
These flourless keto peanut butter cookies are incredibly delicious, easy to make, and totally sweet-tooth satisfying.
Keto Peanut Butter Cookies Recipe
Living a keto lifestyle does NOT mean that you have to miss out on all of your favorite goodies! In fact, Brittany Angell, a really gifted baker, developed this keto peanut butter cookie recipe so that all the keto-ers of the world can indulge in really delicious sweets too. Here’s what makes these cookies special:
- They’re flourless: no finicky, hard-to-find flours here! This recipe is completely flourless, making the entire process so much simpler.
- They utilize keto granulated sugar: grab your favorite keto granulated sugar (Brittany recommends Bochasweet or granulated allulose, and we really like King Arthur’s keto sugar substitute) and use that in place of actual sugar. This adds a perfect sweetness to the cookies without a bunch of sugar.
- They can handle mix-ins: while I do really love a good ole classic peanut butter cookie, I’m also really into mix-ins in my cookies. This recipe can handle anywhere from a ½ cup to 1 whole cup of mix-ins, so grab your favorite, keto-friendly additions and get creative!
Is peanut butter keto friendly?
Yes, peanut butter (as long as you’re using a no-added-sugar version) is considered keto-friendly. Whether or not you choose to eat it or not will depend entirely on your specific dietary needs.
Is peanut butter ok on a keto diet?
Peanut butter is pretty low in carbohydrates — each serving (2 tablespoons) has about 7 carbs total, and, in moderation, is usually considered totally fine on a keto diet. A lot of peanut butters include added sugar, so be sure to steer clear of those.
Is this keto peanut butter cookie recipe ok to snack on?
These cookies are definitely keto-friendly, but you’ll have to make the decision on whether or not snacking on them is the right choice for you. I don’t typically snack on cookies (when I’m stressed, I do), but that’s more about the sugar content in regular cookies than anything. Because of the use of a keto sugar substitute here, the sugar shouldn’t be an issue.
Do keep in mind that if you’re new to baking with sugar replacements, they can sometimes cause your stomach to feel a little wonky, so I wouldn’t dive into the whole plate of cookies until you know how you tolerate whichever keto sugar you used.
Keto Peanut Butter Cookie Recipe Ingredients
This flourless keto peanut butter cookie recipe includes only 6 ingredients (plus 1 optional ingredient). Here’s everything you’ll need:
- Peanut Butter – to start, you’ll need 2 cups (512 g) of creamy peanut butter. Make sure to look for a peanut butter with no added sugar.
- Keto Granulated Sugar – to sweeten your cookies (because keto or not, they are cookies, after all), you’ll need ⅔ of a cup (130 g) of keto granulated sugar.
- Eggs – 2 large eggs go into the mix bind everything together.
- Vanilla Extract – to add some subtle, delicious flavor to the cookies, you’ll need 2 teaspoons of vanilla extract.
- Baking Powder – 1 teaspoon of double acting baking powder will help the cookies to rise and spread just a tad.
- Himalayan Salt – a ¼ teaspoon of Himalayan salt counters the sweetness of the cookies perfectly and really helps to enhance the other flavors.
- Chocolate Chips (optional) – this part is optional (and will add more carbohydrates to the finished cookie), but if you’re craving a peanut butter chocolate combo, throw a ½-1 cup of sugar-free or (low sugar) dark chocolate chips into the mix as well. We really love THIS brand of sugar-free chocolate chips.
Ingredient Modifications
Though this recipe is dynamite as written, you’ll find a few ingredient swaps that are guaranteed to work below:
- Make it dairy-free: for dairy-free keto peanut butter chocolate chip cookies, just use dairy-free chocolate chips.
- Use a different mix-in: if you’re looking to put a fun spin on your cookies that DOESN’T involve chocolate, feel free to use a ½ cup of any other keto-friendly mix-in that you love. Nuts or seeds are a great option.
Supplies Needed to Make This Recipe
Here’s exactly what you’ll need to make this cookie recipe:
- 2 Baking Sheets
- Parchment Paper
- Large Bowl
- Spatula
- Cookie Scoop
Can you make keto peanut butter cookies with almond flour?
While you may find a recipe on the website for almond flour keto peanut butter cookies, we definitely don’t recommend adding any almond flour to this recipe. Baking is a science, and adding or omitting big-time ingredients like this will have a major impact on the final product.
How to Make Easy Keto Peanut Butter Cookies
These cookies are super easy and don’t even require an electric mixer of any sort! Here’s what you’ll do:
- Prep – preheat the oven to 350°F, and set 2 of the oven racks to be as close to the center of the oven as possible. Line 2 standard baking sheets with parchment paper.
- Make the dough – in a large bowl, mix together the peanut butter, sugar, eggs, vanilla extract, baking powder, salt, and, if using, the chocolate chips. Stir until a smooth dough forms.
- Scoop and crisscross the cookies – scoop 20 cookies (10 per sheet) spacing them at least 1-inch apart on the baking sheet. Using a fork, press them down in a crisscross pattern until they are a ½- to -¾-inch thick.
- Bake – bake the cookies for 10-13 minutes, swapping the trays placements after the first 5 minutes (move the top tray to the bottom and the bottom tray to the top). Allow the cookies to cool completely before removing them from the tray to avoid crumbling.
- Enjoy – once cooled, enjoy your cookies! Store any leftovers in a sealed container at either room temperature or in the fridge for up to 5 days. Store in the freezer for up to 1 month.
Tips and Tricks for the Best Keto Peanut Butter Cookies
Here are Brittany’s best tips and tricks for the yummiest keto PB cookies:
- If using table salt (as opposed to Himalayan salt), only an ⅛ teaspoon is needed.
- Any keto granulated sweetener can be used. Brittany’s preference is Bochasweet or granulated allulose as they do not have a cooling taste as most sugar alcohols such as Erythritol and Xylitol do.
- Use a cookie scoop that holds roughly 1 ½ tablespoons of cookie dough.
- Use the gram measurements for perfect results.
- These cookies do not look fully baked when they are removed from the oven. You will know they are done when the edges are golden brown. They will finish cooking through as they cool.
- For a lower-carb cookie, the chocolate chips can be omitted. If you have more wiggle room with carb intake, up to 1 cup of chocolate chips can be used.
- To make the recipe dairy-free, use allergen free dark chocolate chips.
Is it best to refrigerate peanut butter cookie dough before cooking?
You can refrigerate your dough if you’d like, but you don’t need to. Either way will work great!
Why do peanut butter cookies have fork marks?
There are a few reasons for this, actually! First, as silly as it may sound, is purely because this is the way peanut butter cookies have been treated since the 1930s — it’s become a tradition of sorts to put hash marks (the classic criss cross pattern) on peanut butter cookies. Secondly, because peanut butter cookie dough tends to be denser than other cookie doughs, the hash marks help to flatten the dough, ensuring that the cookies bake more evenly.
How can you tell if this peanut butter cookies keto recipe is done?
You’ll know that the cookies are done and ready to come out of the oven when the edges are golden brown. The rest of the cookie will NOT look fully baked, but it’s important to take them out of the oven anyway — this results in the softest cookies possible!
Are easy keto peanut butter cookies easy to store?
They are! Store your cookies in an airtight container on the counter (at room temperature) or in the fridge. For longer storage, store them in a container in the freezer!
How long will keto cookies (peanut butter) last?
Stored in the fridge, the cookies will last for about 5 days, and stored in the freezer, they’ll last for about a month.
Keto Peanut Butter Cookies
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One of the best things about this easy keto peanut butter cookie recipe is that it only requires 5 ingredients, a large bowl, a cookie sheet and 8 minutes in the oven!
And with only 2 net grams of carbs and 4 grams of protein per cookie, your keto loving heart will be so happy!
Perfect Keto Peanut Butter Cookies
As with most worthwhile things in life, following a low carb or ketogenic diet has it’s pros and cons.
Yes, it’s a very effective way to lose weight and keep it off.
However, living a keto lifestyle can, at times, be extremely difficult to maintain day in and day out.
Needless to say, I’ve been doing this for over 2 years now and I still crave rice, fries, crackers, and chips.
Additionally, because I have a sweet tooth, I truly miss cookies and other desserts.
I mean, seriously, everybody deserves a sweet treat every once in a while, right?
So when I saw that there is such a thing as keto friendly, flourless peanut butter cookies, I jumped for joy!
How To Make This Keto Peanut Butter Cookie Recipe
Keep in mind, this keto cookie recipe makes soft peanut butter cookies.
Unlike other recipes out there, these keto cookies aren’t dry or hard to bite into.
On the contrary, they almost melt in your mouth, they’re so moist and yummy!
Without a doubt, for a low carb recipe, this one is amazing!
I have to admit that the first time I made a batch of them, I hoarded them and was very territorial!
However, the 2nd time I made them, I decided to share them with my non-keto following husband and son.
Needless to say, they absolutely loved them too.
I also LOVE the fact that there is no coconut oil in sight in this recipe.
Don’t get me wrong, I’m happy about the fact that there are a lot of keto and low carb options out there these days.
But I get tired of tasting coconut in everything.
For this reason, this recipe is a refreshing change from that.
And now, without further ado, here are the simple ingredients and super easy steps for making this Keto Peanut Butter Cookie Recipe.
Basic Ingredients
- Egg Yolks – yes you need to figure out how to separate eggs OR use an egg separator.
- 2/3 Cup Peanut Butter – to keep the net carbs down, use a no added sugar peanut butter like Crazy Richard’s All Natural Peanut Butter or Peanut Butter & Co. I prefer crunchy peanut butter because it gives the cookies more texture and crunch. But you can use a no sugar added creamy peanut butter if you prefer.
- No-Sugar Sweetener – I did some research and Lakanto Golden Monk Fruit Sweetener (8g of sugar alcohols per serving) gets a lot of accolades for being the perfect all natural alternative to sugar. It’s also great for cooking and baking. *Important Note: I used Truvia Baking Blend in my recipe photos because I already had it in my pantry. Truvia Baking Blend does not measure up 1:1 with regular sugar measurements. However, I have adjusted the recipe to use a sugar-free sweetener that has a 1:1 ratio with real sugar.
- Almond Flour – I prefer almond flour vs. coconut flour mainly because I just don’t want to taste coconut in my peanut butter cookies. Blue Diamond Finely Sifted Almond Flour only has 2 net carbs per serving and is a popular brand to use.
- Vanilla Extract – because everything is better with vanilla extract.
Keto Peanut Butter Cookie Step by Step Instructions
Step 1: Mix Together Wet and Dry Ingredients
Very self-explanatory!
You don’t need an electric mixer or a food processor.
Just use a good, sturdy large spoon and mix the ingredients in a mixing bowl until completely combined.
Step 2: Drop By Tablespoon Size Amounts Onto Prepared Baking Sheet
Use a tablespoon to measure out the batter into cookie dough balls and drop onto a lightly sprayed (with cooking spray) cookie sheet.
Or you can skip the cooking spray and instead line the cookie sheet with parchment paper.
One batch of this recipe makes approximately 15 cookies.
Step 3: Use a Fork To Form a Criss-Cross on Each Cookie
This recipe requires just a little bit of extra TLC to make the criss-cross pattern using a fork.
Because the batter is a tad stickier than traditional cookie batter, just be gentle when lifting up the fork after pressing down into each cookie.
To help with this, spray the back of the fork with cooking spray so it doesn’t stick as easily into the batter.
As you can see, the cookies aren’t the perfect round shape, but in the end, who cares?
The asymmetry gives them more character, which somehow makes them taste even better!
Step 4: Bake in the Oven For 8 Minutes
Yes, it only takes 8 minutes to bake these delectable beauties once you’ve preheated your oven temperature to 350 degrees Fahrenheit.
Once you remove the cookie sheet from the oven, allow the cookies to cool to room temperature.
This will give them time to harden a little bit and will be easier to lift them up off of the pan.
How Many Keto Peanut Butter Cookies Can I Eat?
So the big question is, how many keto peanut butter cookies can I eat?
Well, that’s a loaded question because the number of cookies I CAN eat are different than the number of cookies I SHOULD eat.
Let’s just say because these happen to be my new favorite cookies, these bad boys went quickly.
However, for moderation purposes, I’d say to eat a max of 3 cookies at a time.
The recipe makes around 15 cookies and they were gone in 2 days.
Can You Freeze Keto Peanut Butter Cookies?
Yes, you can absolutely freeze these cookies.
That is, if you have any leftover to freeze!
As a matter of fact, just make 2 to 3 batches at a time so you can have extras to freeze for when you’ve got a hankerin for more cookies!
Just put whatever you’re not going to eat in an airtight container or freezer bag and store in the freezer for up to 4 months.
Then, when you’re ready to eat some, just remove them from the freezer and allow them to thaw either in the refrigerator or on your kitchen counter.
Tips, Tricks, & Substitutions
- You can substitute creamy peanut butter for crunchy peanut butter based on your preference.
- For the criss-cross pattern, spray the back of the fork with cooking spray to prevent the batter from pulling up.
- Use parchment paper or lightly spray your cookie sheet before placing the cookies on the pan.
- Make multiple batches and freeze some so you can enjoy them over a longer period of time.