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Since these keto peanut butter cookies are based on regular flourless peanut butter cookies, they taste just like a regular version. Unlike other keto cookies (like keto cream cheese cookies or keto chocolate chip cookies), which have to be reworked to use a low carb flour, these sugar-free peanut butter cookies have no flour at all. We’re just swapping the sweetener!
Why You’ll Love These Keto Peanut Butter Cookies
- Sweet, rich peanut butter flavor
- Both chewy and crunchy
- Just 3 basic ingredients (with a few optional ones)
- No mixing bowl needed — just process and scoop
- Done in under 30 minutes
- Only 102 calories and 1.8g net carbs each
- Naturally gluten-free keto dessert
The key to chewy keto peanut butter cookies? Besti sweetener! This blend of monk fruit and allulose makes them perfectly sweet like sugar, with no aftertaste, and the allulose makes them soft and chewy. I used to make these with erythritol a long time ago and they always got that cooling effect, plus they were more prone to hardening. They are so much better with Besti, give it a try and see for yourself!
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb peanut butter cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Basic 3-Ingredient Keto Peanut Butter Cookies:
- Peanut Butter – Look for natural peanut butter that is thick and creamy (just like the sugary kinds), but without sugar. I recommend this brand, because it has the perfect consistency and isn’t too oily. Avoid the kind with the oil on the top that you have to stir before using, as the cookies will be flat. You can also substitute almond butter, cashew butter, or other nut butters derived from keto nuts, though the texture may change, especially if what you use is more runny.
- Eggs – Use large eggs. I haven’t tested this keto peanut butter cookie recipe using flax eggs as an egg substitute, but let me know how it goes if you try it.
- Besti Monk Fruit Allulose Blend – This is the best sugar substitute for these cookies, because it helps make them soft and chewy, with no aftertaste or cooling effect. You can also use plain allulose for a similar result. I don’t recommend using erythritol or other brands of monk fruit (which typically contain erythritol), because it creates a noticeable cooling effect and also hardens the cookies too much. Same goes for anything super concentrated (like pure stevia powder), because it will change the structure of the finished cookie. For exact conversions, use my sweeteners conversion calculator.
The basic, classic recipe for 3-ingredient keto peanut butter cookies requires just peanut butter, eggs, and sweetener. The extras are optional, but definitely enhance the end result.
- Vanilla Extract – Adds more flavor to the cookies.
- Sea Salt – Not necessary if you are using a salted peanut butter or salted peanuts, but I like to still add 1/4 teaspoon to balance the sweetness.
- Chopped Peanuts – I like to add these for a little crunch, but you can omit if you prefer a smoother texture. Use peeled peanuts that are salted or unsalted.
VARIATION: Add chocolate chips!
Peanut butter and chocolate are a perfect pair! Stir in a handful or two of sugar-free chocolate chips once the dough is mixed, or sprinkle them on the top to make a melted chocolaty topping.
How To Make Keto Peanut Butter Cookies
This section shows how to make sugar-free peanut butter cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix wet and dry ingredients. Process the peanut butter, eggs, Besti, vanilla, and salt in a food processor. (Alternatively, you can mix well by hand in a large bowl, or use an electric mixer.)
- Pulse in the peanuts. Add the (optional) chopped peanuts and pulse intermittently, until they are mixed in but still in pieces. Scrape down the sides every few pulses.
- Scoop. Use a medium cookie scoop to scoop cookies onto a cookie sheet lined with parchment paper or a silicone mat.
- Flatten. Use the back of a fork to flatten cookies in a criss-cross pattern.
- Bake. Place the keto peanut butter cookies in the oven until golden. Let them cool completely on the pan, or you can transfer to a cooling rack after 10-15 minutes.
Tips For The Best Keto Peanut Butter Cookies
- Don’t over-process the peanuts. You want to only pulse after adding the peanuts, don’t run the food processor continuously, to maintain the crunch. I use this same technique for keto energy balls.
- Press dough into the scoop. This helps the cookies release more cleanly onto the pan and this way they won’t fall apart.
- Flatten with a fork. These keto peanut butter cookies won’t spread on their own, so you need to flatten them before baking. The fork marks not only look pretty, but also help the dense ingredients bake more evenly. Wipe the fork with a wet paper towel between cookies for a clean criss-cross pattern.
- Cool completely. Let the cookies cool completely before handling, otherwise they may fall apart.
- Store: Keto peanut butter cookies will last about 3-5 days at room temperature. You can also keep cookies in the refrigerator for up to a week.
- Freeze: Arrange on a parchment paper lined baking sheet and freeze until solid, then transfer to an airtight container or zip lock bag and keep in the freezer for up to 3 months.
More Keto Cookie Recipes
If you like these low carb peanut butter cookies, you might also like some of these other sugar-free cookies:
Keto Peanut Butter Cookies
Keto Peanut Butter Cookies (3 Ingredients!)
Sugar-free keto peanut butter cookies are chewy, crunchy, sweet & just 1.8g net carbs each! Easy to make with nut butter, egg, and sweetener.
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3-Ingredient Keto Peanut Butter Cookies:
Tap on the times in the instructions below to start a kitchen timer while you cook.
Place the peanut butter, egg, Besti, vanilla (if using), and salt (if using) in a food processor. Process until smooth, scraping down the sides if needed.
Pulse in the peanut pieces, if using, until just combined. (Don't overmix – you want some pieces left for crunch.)
Use a medium cookie scoop to place balls of dough onto the prepared cookie sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. Between cookies, dip the fork in a cup with cold water and then wipe with a paper towel. (This will prevent sticking.)
Bake for about 15-20 minutes, until very lightly golden. Cool completely before handling. Cookies will become crisp as they cool.
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Serving size: 1 2-inch cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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