Keto Peanut Butter Cookies
Soft and chewy with a rich peanut butter flavor, these keto cookies use just five pantry-friendly ingredients. They are low-carb, flourless, gluten-free, and sweetened with a keto-approved sugar alternative. No chilling, no mixers—just a quick, simple recipe that delivers satisfying results in about 20 minutes.
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.