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The Best Keto Peanut Butter Cookies

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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
  • salt
  • 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.

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Fold in chocolate chips and vanilla extract until they are evenly distributed throughout the
dough.

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Take small portions of dough and roll them into balls.

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Place the balls onto the prepared baking sheet, leaving some space between each cookie.

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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.

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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.

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keto peanut butter cookiesPin

Keto Peanut Butter Cookies

These little gems will be your favorite cookie to make and eat – you may not want to share them!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Servings: 12 servings
Calories: 152kcal
Author: Iva Ursano

Ingredients

  • 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

Instructions

  • 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

Notes

Please keep in mind that peanut butter is not exactly keto-friendly, which is why the carb count may seem high. This count is not exact, and it’s per cookie. If you want a lower carb count cookie, you can use almond butter or any other nut butter but it will taste very differently. 

Nutrition

Serving: 11 | Calories: 152kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Calcium: 22mg | Iron: 1mg

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!

FAQ’s

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.

On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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