There’s something incredibly nostalgic about the smell of warm peanut butter cookies straight out of the oven. Growing up, my grandmother would always have a jar of soft, sweet peanut butter cookies on the counter—each bite reminding you of love and home. When I transitioned to a low-carb lifestyle, giving up those cookies wasn’t an option. I just had to find a keto-friendly way to enjoy them.
That’s when I discovered these Keto Peanut Butter Cookies. With only 3 ingredients, they’re unbelievably simple, naturally low in carbs, and absolutely delicious. Whether you’re short on time, avoiding sugar, or just craving something indulgent yet healthy—this is your go-to recipe.
Why You’ll Love These Keto Peanut Butter Cookies
-
Only 3 Ingredients: No flour, no fuss.
-
Naturally Gluten-Free: Zero grains, zero gluten.
-
Low in Carbs: Just 2g net carbs per cookie.
-
Quick to Bake: Ready in under 20 minutes from start to finish.
-
Versatile: Dress them up with chocolate chips or keep them classic.
Ingredients (Makes 4 Servings)
-
1 cup natural peanut butter (unsweetened, no added sugar)
-
1/2 cup granulated erythritol or monk fruit sweetener
-
1 large egg
Optional Add-ins:
-
1 tsp vanilla extract
-
Pinch of sea salt
-
Sugar-free chocolate chips
-
Crushed peanuts
Tools You’ll Need
-
Mixing bowl
-
Fork or whisk
-
Baking sheet
-
Parchment paper or silicone mat
-
Cookie scoop (optional)
How to Make Keto Peanut Butter Cookies (Step-by-Step)
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Ingredients
In a medium bowl, combine peanut butter, erythritol, and egg. Mix well until a thick dough forms. Add vanilla or salt if using.
Step 3: Shape the Cookies
Scoop 1–2 tablespoon-sized portions onto the baking sheet. Use a fork to flatten and create a crisscross pattern.
Step 4: Bake
Bake for 10–12 minutes until the edges are golden. Do not overbake.
Step 5: Cool and Enjoy
Let cookies cool on the tray for at least 10 minutes (they’ll firm up as they cool).
Nutritional Info (Per Serving)
-
Calories: 210
-
Net Carbs: 2g
-
Protein: 9g
-
Fat: 18g
-
Fiber: 2g
-
Sugar: <1g
Expert Tips for Perfect Keto Peanut Butter Cookies
-
Use natural peanut butter for the best texture and lowest carbs.
-
Let them cool completely before removing from the baking tray—they’re fragile when warm.
-
Sweetener texture matters: Use granulated erythritol or a mix of monk fruit and erythritol for the best crisp edges.
Flavor Variations
-
Keto Chocolate Chip: Add 2 tbsp sugar-free chocolate chips to the dough.
-
Nutty Crunch: Fold in chopped almonds or peanuts.
-
Spiced Version: Add 1/2 tsp cinnamon or pumpkin spice.
-
Keto PB&J: Sandwich two cookies with a layer of keto strawberry chia jam.
How to Store & Freeze
-
Room Temp: Store in an airtight container for up to 5 days.
-
Fridge: Keeps fresh for 7–10 days.
-
Freezer: Freeze in a zip bag for up to 3 months. Thaw at room temperature before serving.
Why This Recipe Works on a Keto Diet
-
Low in net carbs and high in healthy fats from peanuts.
-
Naturally grain-free, keeping blood sugar stable.
-
No flour or starches to disrupt ketosis.
Pairing Ideas
-
Serve with bulletproof coffee
-
Crumble over keto ice cream
-
Pair with almond milk or unsweetened coconut milk
-
Drizzle with melted sugar-free chocolate for dessert
Common Questions
Can I use almond butter?
Yes! Almond butter works beautifully, just make sure it’s natural and unsweetened.
Can I skip the sweetener?
If you’re used to unsweetened treats, yes—but the texture will be slightly different.
What if I want a chewy cookie?
Use a mix of erythritol and stevia or allulose, which keeps the texture softer.
Print
Keto Peanut Butter Cookies — Just 3 Ingredients!
- Total Time: 17 minutes
- Yield: 4 servings (approx. 8 small cookies)
Description
| These Keto Peanut Butter Cookies are soft, chewy, and made with just 3 simple ingredients. Naturally gluten-free, low in carbs, and ready in 20 minutes, they’re the perfect guilt-free sweet treat. |
Ingredients
– 1 cup natural peanut butter (unsweetened, smooth or crunchy)
– 1/2 cup erythritol or monk fruit sweetener
– 1 large egg
Optional Add-ins:
– 1 tsp vanilla extract
– Pinch of sea salt
– Sugar-free chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, mix peanut butter, sweetener, and egg until smooth.
3. Optional: stir in vanilla or salt.
4. Scoop dough into balls and place on the sheet. Flatten with a fork in a crisscross pattern.
5. Bake for 10–12 minutes or until lightly golden at the edges.
6. Cool on the sheet for 10 minutes before handling—they firm as they cool.
Notes
– Use only natural peanut butter (just peanuts and salt).
– Do not overbake—they will firm up once cooled.
– Great with sugar-free chocolate chips or chopped nuts.
– Store in an airtight container or freeze for later.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 210
- Sugar: <1g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
Keywords: keto peanut butter cookies, low carb peanut butter cookies, 3 ingredient keto cookies, sugar-free peanut butter cookies