I don’t know about you, but one thing I missed a lot when switching to a low-carb diet was cookies, especially peanut butter or chocolate chip. If you’re like me, then you totally get this. After searching the internet high and low for the perfect keto peanut butter cookies recipe, I finally just whipped one up myself.
Oh, and they’re good. Soooo good.
The perfect consistency and just like regular peanut butter cookies, super easy to make. You’ll be making batches and batches of these little gems. The only problem you may come across is to share or not to share.
I say give ’em one or two, keep the rest for yourself!
What You Need to Make the Best Keto Peanut Butter Cookies
The first thing you need is patience while you wait for these yummy jewels to come out of the oven.
But all kidding aside, besides the basic ingredients, all you’ll need is a baking sheet, mixing bowl, and spoons.
Can it get any simpler than that?
List of Ingredients
For these keto peanut butter cookies, you will need all-natural peanut butter. You can’t use regular pb. Sorry.
You’ll also need erythritol or your favorite sweetener. I’m trying Monk Fruit for the first time. I normally use Stevia, which is also fine. Be sure to use a keto-friendly sweetener.
And here’s a few more things you’ll need:
- one large egg
- vanilla extract
- baking powder
- dark and white sugar-free chocolate chips (optional). Lily’s is the brand of choice for most bakers, but you use what you like!
How to Make Keto Peanut Butter Cookies
Preheat your oven to 350° F (175° C) and line your baking sheet with parchment paper if you wish. I have a hard time finding parchment paper here in the tiny town I live in, so I bake without it.
In a mixing bowl, combine the peanut butter, erythritol, eggs, baking powder, and salt. Mix well
until all the ingredients are fully combined and a dough forms.
Fold in chocolate chips and vanilla extract until they are evenly distributed throughout the
Take small portions of dough and roll them into balls.
Place the balls onto the prepared baking sheet, leaving some space between each cookie.
Bake for 10-12 minutes or until the edges turn golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes
before transferring them to a wire rack to cool completely.
Serve and enjoy with a glass of milk, tea, coffee, or on their own!!
Good substitutes for peanut butter
Peanut butter is not the nut butter of choice on a keto diet, so feel free to substitute it with almond butter or macadamia nut butter. Keep in mind the flavor and consistency will change.
Other important notes
Make sure to use unsweetened natural peanut butter to keep the recipe keto-friendly. Avoid peanut butter with added sugars or hydrogenated oils.
If the peanut butter is too thick or dry, you can add a tablespoon of melted coconut oil to make the dough more pliable.
Adjust the sweetness to your taste by using your preferred keto-friendly sweetener. Different sweeteners may have different levels of sweetness so you can add more or less depending on your preference.
You can substitute almond butter or other nut butter for the peanut butter if you prefer.
Vanilla extract can be substituted with other extracts like almond or hazelnut, depending on your preference.
Keto Peanut Butter Cookies
- 1 cup natural peanut butter unsweetened
- 1/2 cup erythritol or your favorite sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dark and white sugar-free chocolate chips
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the peanut butter, erythritol, eggt, baking powder, and salt. Mix well until all the ingredients are fully combined and a dough forms.
- Fold in chocolate chips and vanilla extract until they are evenly distributed throughout the dough.
- Take small portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them
How to Store Your Keto Peanut Butter Cookies
I’m not sure there will be any left to store, to be honest, but you can safely store them in a glass or plastic container and leave them on the counter. If you like your cookies cold, toss them in the fridge!
You may also like these keto dessert recipes too!
- Keto Chocolate Mug Cake
- Lupin Flour Brownies
- Keto Blueberry Cake Recipe
- Dark Chocolate Bark With Almonds
Can I use a different sweetener in this recipe?
Yes, you can use your preferred keto-friendly sweetener in place of erythritol. Just
make sure it is suitable for baking and has a similar sweetness level.
Can I omit the chocolate chips or use a different type of chocolate?
Yes, you can omit the chocolate chips if you prefer or replace them with chopped, unsweetened dark chocolate. Just make sure the chocolate you choose is keto-friendly and does not contain added sugars.
Can I substitute the egg in this recipe?
While eggs provide structure and moisture to the cookies, you can try using a flax
egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg
(1 tablespoon chia seeds mixed with 3 tablespoons water) as an egg substitute.
Keep in mind that the texture and results may vary slightly.
Can I use baking soda instead of baking powder?
Baking powder and baking soda have different leavening properties, so it’s best to
use baking powder as specified in the recipe. If you don’t have baking powder, you
can make a substitute by mixing 1/4 teaspoon baking soda with 1/2 teaspoon
cream of tartar.