Keto Peanut Butter Cookies are an easy-to-make keto dessert that highlights the rich, full flavor of peanut butter, all while being a low-carb treat. With only natural unsweetened peanut butter, these candies skip the added sugar and processed ingredients in classic recipes. It contains a base of almond flour or coconut flour, and is sweetened with a keto-friendly sweetener like monk fruit or erythritol to provide just enough sweetness.
The dough is simple to make with just a few ingredients: peanut butter, eggs, sweetener, and vanilla. Some recipes do away with flour altogether and let peanut butter provide all the structure, yielding a dense, chewy cookie with intense peanut flavor. Crisscross lines on top will give them a classic homemade appearance.
These are full of good fats and are moderate protein cookies, which are satisfying, especially as a dessert or as a munchie at another time of day. They’re great over a few days, so they work perfectly for meal prep, and actually taste nice and even better the day after.
The fact is, keto peanut butter cookies show that as far as you’re concerned, basics are anything but boring. They’re the perfect treat for the peanut butter fans out there who need a dessert that is quick and keto-friendly, that feels indulgent yet remains low in carbs.
Keto Peanut Butter Cookies
Ingredients
Equipment
Method
- Set oven to 350°F (175°C). Line baking sheet
- Large bowl, mix peanut butter, erythritol, egg, baking powder, and vanilla. Stir until smooth dough forms
- On very lightly floured surface, roll dough to 1-inch thickness. Place on a baking sheet 2 inches apart
- Press each ball twice with the back of a fork to make crisscross marks
- Bake for 10 to 12 minutes or until edges are set. Centers should still be soft
- Cool cookies on baking sheet 5 minutes before transferring to rack
Notes
Flavour Profile of Keto Peanut Butter Cookies
- Nutty Richness
- The star flavor here is peanut butter —tangy, roasted, nutty.
- Depending on the peanut butter you use (creamy vs. chunky, salted vs. unsalted), the cookies can skew more toward smooth and mellow or big and earthy.
- Sweetness (Gentle & Clean)
- Sweetened with erythritol, monk fruit, or allulose, it has a lovely balance and is not too cloying.
- Unlike sugar, these sweeteners cast more of a mild sweetness that allows the peanut butter to take center stage.
- Buttery & Savory Notes
- For those who do add butter, it imparts a rich, creamy, buttery flavor.
- It has a hot bout of sweet-salty harmony, and for good reason: peanut butter is naturally a little salty, which takes the edge off all that sweetness.
- Vanilla Warmth
- A touch of vanilla extract offers a subtle aromatic sweet background note, softening the nuttiness.
- Texture & Mouthfeel
- Usually soft, with a chewy center and a crispy edge.
- Some iterations are crumblier and melt-in-your-mouth; versions with an almond flour base are especially divine.
- Optional Flavor Variations
- A sprinkle of sea salt on top only amplifies the sweet-savory juxtaposition.
- You can also mix in sugar-free chocolate chips or cinnamon for added depth and richness.
Keto Peanut Butter Cookies Nutrition and Calories
| Nutrient | Amount per Cookie |
| Calories | ~100–110 kcal |
| Total Fat | 9–10 g |
| Saturated Fat | 3 g |
| Protein | 4 g |
| Total Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar Alcohols | 1 g |
| Net Carbs | 1 g |
| Sugar | <1 g |
| Cholesterol | ~15–20 mg |
| Sodium | ~70–100 mg |
FAQs
Q1- Are Keto Peanut Butter Cookies low-carb?
A1. Yes! 1 net carb per cookie, based on the choice of peanut butter and sweetener used, in most recipes.
Q2. What type of peanut butter do I use?
A2. Use all-natural peanut butter with no added sugar or hydrogenated oils. Seek out brands that are made of nothing but peanuts and salt.
Q3. Do they taste just like a regular peanut butter cookie?
A3. Yes, rich, nutty, a little sweet, as authentic ones are. The only difference really is the cleaner sweetness because the keto sweeteners do not leave an icky aftertaste like sugar does.
Q4. Which sweeteners are best?
A4. Erythritol, monk fruit, or allulose are all good options. Allulose makes them chewierr and erythritol makes them crisper.
Q5. Can I make them dairy-free?
A5. Absolutely! Swap butter with coconut oil or vegan butter, and be sure your chocolate chips (if using) are dairy-free.
Hi, I’m Candice Knauer!
I’m passionate about creating delicious, healthy meals that make the keto lifestyle simple and enjoyable. What started as my personal journey into low-carb cooking has grown into a collection of recipes that I love sharing with others who want to feel their best while still enjoying great food.