These Keto Peanut Butter Cookies are a game-changer for low-carb baking, delivering a chewy, flavorful treat that’s far from dry or grainy. These Low Carb Peanut Treats use just five ingredients, skip the flour, and come together in under 20 minutes—no mixer or chilling needed. Perfect for satisfying cravings while staying on track with your macros.
Why You’ll Love Keto Peanut Butter Cookies
This Keto Peanut Butter Cookies recipe is a standout Low Carb Peanut Treats:
- Perfect Texture: Crisp edges, soft centers, and no crumbling.
- Minimal Ingredients: Only five pantry staples needed.
- Quick Prep: Ready in under 20 minutes with no fuss.
- Keto-Friendly: Fits your macros without sacrificing flavor.
- I baked these for a keto potluck, and they were the ultimate Low Carb Peanut Treats hit!
Ingredients for Keto Peanut Butter Cookies
Here’s what you’ll need for Keto Peanut Butter Cookies (makes 12 cookies):
- 1 cup natural creamy peanut butter (unsweetened, just peanuts and salt)
- ½ cup erythritol-monk fruit blend (1:1 sugar substitute)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
Ingredient Tips:
- Peanut Butter: Use natural, unsweetened for structure; avoid brands with added sugars or oils.
- Sweetener: Erythritol-monk fruit blend mimics sugar best; pure erythritol works too.
- Egg: Room temperature for smoother mixing.
- Baking Soda: Ensures slight rise and chewiness.
- Equipment: Mixing bowl, spatula, baking sheet, parchment paper, fork.
Directions for Keto Peanut Butter Cookies
Let’s bake these easy Keto Peanut Butter Cookies!
Mix Dough
- In a medium bowl, I combine 1 cup natural peanut butter, ½ cup erythritol-monk fruit blend, 1 egg, 1 tsp vanilla extract, and ½ tsp baking soda.
- I stir with a spatula until a thick, sticky dough forms, perfect for shaping Keto Peanut Butter Cookies.
Shape Cookies
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I scoop tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the sheet.
- I flatten each ball with a fork, creating a crisscross pattern.
Bake Cookies
- I bake for 8–10 minutes until the edges are golden and centers look slightly underbaked.
- I let the Keto Peanut Butter Cookies cool on the tray for 10 minutes to firm up, then transfer to a wire rack.
Serve
- I serve these Keto Peanut Butter Cookies warm or cooled, enjoying their chewy texture and rich peanut flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 16 cookies
- Calories: ~120 kcal per cookie
- Macros per Serving: 3g carbs, 4g protein, 10g fat, 1g fiber (net carbs: 2g)
Variations
Try these twists on Keto Peanut Butter Cookies:
- Chocolate Drizzle: Melt sugar-free dark chocolate and drizzle over cooled cookies.
- Nut Swap: Use almond butter for a milder, softer cookie.
- Spiced Up: Add ¼ tsp cinnamon for warmth.
- Crunchy Add-In: Mix in ¼ cup chopped sugar-free peanuts.
- Double Chocolate: Stir in 2 tbsp unsweetened cocoa powder and reduce peanut butter by 2 tbsp.
Storage
I store Keto Peanut Butter Cookies in an airtight container at room temperature for up to 5 days, keeping them soft. For a firmer texture, I refrigerate them for up to 1 week. To freeze, I place shaped, unbaked dough balls in a freezer bag for up to 3 months, baking from frozen with an extra 1 minute. For best freshness, I layer cookies with parchment to prevent sticking.
Serving Ideas
Make your Keto Peanut Butter Cookies a star Low Carb Peanut Treats:
- Classic: Serve as Low Carb Peanut Treats with unsweetened almond milk.
- Garnish: Top with a sprinkle of sea salt or sugar-free chocolate chips.
- Pairing: Enjoy with keto vanilla ice cream or black coffee.
- Presentation: Stack in a mason jar for gifting or a rustic look.
- Occasion: Perfect for keto-friendly snacks, dessert trays, or coffee breaks.
FAQs
Why use natural peanut butter for these cookies?
Natural peanut butter (just peanuts and salt) gives structure and rich flavor, while commercial brands with sugars soften the dough too much.
Can I use another keto sweetener?
Yes, pure erythritol or allulose work, but an erythritol-monk fruit blend tastes closest to sugar.
Why do my cookies crumble?
Ensure the dough is sticky and don’t lift cookies from the tray until cooled for 10 minutes to set.
Can I make these without eggs?
Try a flax egg (1 tbsp ground flax + 3 tbsp water), but the texture may be less chewy.
How do I prevent flat cookies?
Use well-stirred natural peanut butter and avoid overmixing to maintain dough thickness.
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Conclusion
These Keto Peanut Butter Cookies are a low-carb delight with crisp edges, soft centers, and bold peanut flavor that don’t taste like a compromise. Perfect for quick snacks or keto-friendly gatherings, these Low Carb Peanut Treats come together effortlessly with minimal ingredients. Bake a batch and enjoy a treat that satisfies without breaking your macros.
Keto Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter creamy, unsweetened
- 3/4 cup erythritol or keto-friendly sweetener such as monk fruit blend
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- MAKE THE DOUGH: In a large mixing bowl, stir together the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until the dough is thick, sticky, and uniform. A spatula or spoon works well—no mixer required.
- SHAPE THE COOKIES: Scoop about 1.5 tablespoons of dough per cookie. Roll each portion into a ball using your hands and place them on the prepared baking sheet about 2 inches apart.
- PRESS WITH A FORK: Gently flatten each dough ball and use a fork to press a criss-cross pattern into the top. This helps shape the cookie and gives it a classic look.
- BAKE THE COOKIES: Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.
- COOL COMPLETELY: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps them set without breaking.
Notes
- Use natural peanut butter with no added sugar—ingredients should be just peanuts and salt.
- Cookies will be soft right out of the oven and firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days.
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