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Free Printable: Low Carb & Keto Food List
Get It NowOf all my low carb cookie recipes, these keto peanut butter cookies taste the closest to the regular version. That’s because, unlike my other popular ones (such as keto chocolate chip cookies and almond flour cookies), these don’t need any kind of flour at all — not even a low carb one. I simply swap out the sugar! You can enjoy them plain with just 3 ingredients, or jazz them up with a few optional extras. Make this recipe with me for a quick and easy treat you can feel good about!
Why You Need My Keto Peanut Butter Cookies
- Sweet, chewy, and crunchy – Not to mention major peanut butter flavor. My favorite thing about these cookies is the perfect balance of textures. They’re soft and chewy, and taste like the regular kind. But unlike most recipes, I add chopped peanuts for extra crunch.
- Quick and easy – With so few ingredients, my keto peanut butter cookies come together really fast. They’re the perfect keto dessert!
- Sugar free and keto friendly – With no flour at all, these cookies are a keto dream: sugar-free, gluten-free, and just 1.8g net carbs each! They’re wonderful dipped a cold glass of almond milk, but with their balance of protein and fat, I’ve even enjoyed them as a sweet keto breakfast with my bulletproof coffee.
Ingredients & Substitutions
Here I explain the best ingredients for my keto peanut butter cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
3-Ingredient Keto Peanut Butter Cookies:
- Peanut Butter – I recommend a thick, creamy peanut butter without added sugar. I use and recommend this brand. Many brands of natural peanut butter are too oily or runny. If you want to substitute almond butter, follow my recipe for almond butter cookies.
- Eggs – You’ll need whole, large eggs. Flax eggs would work as an egg substitute if you need one.
- Besti Monk Fruit Allulose Blend – This is my go-to sugar substitute for chewy, soft keto cookies without any aftertaste! My notes on alternatives:
- Plain Allulose – This works great, but you’ll need more (increase to 1/2 cup).
- Besti Brown – Replace half of the Besti with this if you like a brown sugar flavor.
- Erythritol & Other Blends – I used to make these with erythritol, but don’t recommend it anymore. It makes the cookies more dry and hard, and gives a cooling effect. The same goes for Lakanto, Swerve, and most brands of stevia and monk fruit sweetener — they are typically over 99% erythritol.
- Concentrated Or Liquid – These won’t work at all, sorry. Pure monk fruit or stevia (drops or powder) don’t add the bulk that a regular granulated sweetener does, while liquid sweeteners will make the cookie dough too runny. I do have a recipe for healthy peanut butter cookies using maple syrup (and you can use my sugar-free one)!
Optional Add-Ins:
- Vanilla Extract – I like this brand for flavor.
- Sea Salt – If you’re using salted peanut butter or peanuts, you don’t really need it, but I still add 1/4 teaspoon to balance out the sweetness.
- Peanuts – I love adding these for extra crunch, but skip them if you want a smoother texture.
- Sugar-Free Chocolate Chips – They’re not in my keto peanut butter cookies here, but I like this brand when I add them. Sprinkle them on top instead of mixing them in (like I do for my protein cookies), because they stay intact better that way.
How To Make Keto Peanut Butter Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the peanut butter, eggs, and Besti in a food processor. If you’re adding the optional vanilla and salt, add them at the same time. Blend well until uniform.
- Optional: pulse in the peanuts. If you’re adding them, pulse a few times until they’re mixed in but still chunky. Scrape down the sides every few pulses.
- Scoop and flatten. Grab a cookie scoop (I use this one that’s the perfect size) to portion the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down with the back of a fork in a criss-cross pattern.
- Bake until golden. Pop your keto peanut butter cookies in the oven. When they’re done, let them cool completely on the pan for 15 minutes, then transfer to a cooling rack.
My Recipe Tips
- Don’t have a food processor? You can stir the ingredients by hand or with an electric mixer in a mixing bowl instead. I just find the food processor easier (I have and love this food processor). If you use a bowl and want to add the peanuts, just chop them by hand before stirring in.
- Pulse when processing the peanuts. This lets you control the texture, so you can more easily stop when they are chopped. I use this same trick for my keto energy balls, too.
- Press the dough firmly into the scoop. This makes it release cleanly onto the pan and keeps the cookies from falling apart.
- Flatten with a fork, and to the final thickness you want. My keto peanut butter cookies won’t spread on their own, so you want them the right thickness before baking. And why a fork instead of just flattening with your hands? It’s not just for looks — it helps the cookies bake more evenly.
- Wet your fork if it sticks. Sometimes I need to do this and sometimes I don’t. If yours is sticking, you can dip the fork tines in water or just wipe with a damp paper towel between presses.
- Baking time depends on thickness. The thinner you flatten your cookies, the faster they will bake. I recommend checking on them after 8 minutes, and every couple minutes after that.
- Don’t overbake. Low carb peanut butter cookies taste best when they are slightly underbaked. This keeps them from tasting dry.
- Cool completely. The texture of these cookies is very soft right out of the oven and they can fall apart. I’m obsessed with this thin cookie spatula for transferring them easily. Don’t worry, they’ll firm up as they cool!
More Keto Cookie Recipes
If you like my low carb peanut butter cookies, try some of my others:
Keto Peanut Butter Cookies (Chewy & Crunchy)
My keto peanut butter cookies are perfectly chewy, crunchy, and sweet. Just 3 basic ingredients and 1.8g net carbs each!
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Ingredients
Tap underlined ingredients to see the ones I use.
3-Ingredient Keto Peanut Butter Cookies:
Optional Ingredients:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a rimmed cookie sheet with parchment paper.
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Combine the peanut butter, eggs, Besti, vanilla (if using), and salt (if using) in a food processor. Process until smooth, scraping down the sides if needed.
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Pulse in the peanut pieces, if using, until just combined. (Don't overmix – you want some pieces left for crunch.)
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Use a medium cookie scoop to place balls of dough onto the prepared baking sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. If it sticks, dip the fork in a glass of water or wipe with a damp paper towel between presses.
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Bake your keto peanut butter cookies for 10-12 minutes, until very lightly golden but a little underbaked in the center. Cool completely before handling. The cookies will firm up as they cool.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 2-inch cookie
- Tips: Check out my recipe tips above to help you get the perfect texture in your keto peanut butter cookies and prevent them from falling apart. I’ve also got an alternative if you don’t have a food processor.
- Store: Keep your cookies in an airtight container at room temperature for up to 3-5 days, or in the fridge for up to 2 weeks.
- Freeze: You can freeze the raw cookie dough wrapped in plastic wrap, or the baked cookies with layers of parchment paper between them (to prevent sticking). They’re best within 3 months in the freezer.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Peanut Butter Cookies
235 Comments
Demeter
0I’m a sucker for a Peanut butter cookie! Love that this one’s a no guilt one. Yay!
Veena Azmanov
0Love the Crusty and Crunchy looks to these Peanut Butter cookies. Love to have these with my Chai every morning. Great snacking option too.
Jack
0Wow this really look delicious!
Patricia Evans
0I just made these cookies tonight. My husband, who has diabetes, said they were the best sugar free cookies he has ever had. Thank you so much for sharing this easy and delicious recipe.
Carmen
0I have tried to make these cookies twice, with no success. When I roll the cookies, my hands get very oily / greasy from the peanut butter. I am using Skippy Creamy, 2 large eggs and Splenda. The first time,when I pull the cookies from the oven, they are floating in a yellow-ish liquid (like oil). After doing some research, I made another batch using the same recipe, but split the batch into 2 trays. I baked the 1st tray for 8 minutes instead of 15, and there was less oily liquid, and let the cookies stand for 5 minutes before moving them to a cooling rack, but the cookies tasted like peanut dust. The 2nd tray I refrigerated for 30 minutes then baked for 8 minutes. Even lesser oil, but same result. Any ideas?
Maya | Wholesome Yum
0Hi Carmen, At what point are you rolling the cookies? That might be the issue. Use a cookie scoop instead and then just flatten. Or it could be too thin peanut butter, if you’re using part of the jar and it separated a bit.
Cristina
0The same happened to me! My hands covered with oil and when they were in the oven seemed to be frying
Shaun
0Can I sub out anything for the sweetener? I don’t use any sweetener at all and noticed you said it adds to the consistency.
Thanks!
Maya | Wholesome Yum
0Hi Shaun, Possibly unsweetened peanut butter powder (peanut flour)? I’m really not sure that any cookies would taste good without some sweetener. I understand some people prefer to avoid sweeteners, but in this case I’d probably just skip making cookies. Feel free to try it, though!
Tanja
0Could you use chunky peanut butter?
Maya | Wholesome Yum
0Hi Tanja, Sure, you can!
Farwin
0The cookies are awesome. Just what I needed with a cup of tea post holiday!
Tilly
0So easy to make and taste delicious!
Sues
0Oh my goodness, these cookies are incredible. I can’t even believe they’re low sugar and low carb. And so easy to make, too!!
Lisa Huff
0Wow, hard to believe no sugar and so few ingredients. They look perfect!
Cindy
0These cookies are amazing! I love that they are minimal ingredients!
Lauren
0I am definitely going to be trying these! I’m following keto but sometimes the sweet tooth still kicks in.
Mike Hultquist
0Another GREAT one, Maya! They’re super easy to make, and DANG are they good. Love it.
Deborah
0Maya, I thought these cookies were just great. I have made a similar cookie before and loved the addition of the chopped nuts….added more flavor and texture. Spot on. I like my peanut butter cookies on the soft side and found baking them for 12 minutes was perfect. FYI: I did use alternate sugar substitutes….not crazy about the cooling/minty effect of erythritol. I used a mixture of xylitol and tagitose (no dogs in the house) and it worked out just fine. I also added a few drops of Enlish Toffee Stevia drops. I add that to almost all my sweet baked goods….gives the caramelized sugar taste that you normally get when baking with regular sugar. Not enough to tell its there ….just a hint of something.
Also: I use a meat tenderizer to press in the “grid” shape on peanut butter cookies. I find it easier than the fork method. Works great. Got one at the dollar store….this is its sole purpose in life at our house.
Great recipe….has become my go-to when I want something homey and comforting.
siochifitness
0Great recipe. I’ve tried many iterations of keto peanut butter, chocolate chip and oatmeal recipes and this holds up we’ll to the toddler test. My daughter actually ate these.
Perfect sweetness for someone on a keto style diet. For someone looking to mimic normal full sugar cookies, you may need to up the sweetener to 3/4 to 1 cup instead of half a cup.
Thanks for another great recipe!
Daphne Wilder
0This is my first time trying this recipe. It is so easy!
Trudy
0I made these with natural peanut butter and walnuts. Very oily!
Maya | Wholesome Yum
0Hi Trudy, I can’t say for sure but it could be the walnuts. Or, it might be that the peanut butter separated, as natural peanut butter tends to do, and the part added to the recipe had more oil.
Ej
0Why don’t you just use crunchy peanut butter instead of smooth? Back down to 3 ingredients rather than 4, plus saves you a step and the extra time.
Maya | Wholesome Yum
0Sure, you can try that as well!
LilLeo67
0Can I add almond flour if I want them softer?
Maya | Wholesome Yum
0This is a crispy cookie, so you’d need to make multiple other changes to make them soft. Just adding almond flour would make them dry, not necessarily soft.
Bebe
0Do you have a particular hand held food processor (like the one shown in your video) that you would recommend? I have a hand held immersion blender but it doesn’t work for recipes and quantities like this.
Maya | Wholesome Yum
0Hi Bebe, This is the food processor I have and recommend.
Brenda
0How much would it change the nutrition if pecans were used instead of peanuts?
Maya | Wholesome Yum
0Hi Brenda, I don’t have the nutrition info for substitutions, but you can enter it into an online calculator to find out. That sounds delicious!
Cynthia
0Will Splenda work in this recipe?
Maya | Wholesome Yum
0Hi Cynthia, Yes, it will work, but this is why I don’t recommend sucralose.
Carol
0Just made these using a natural peanut butter. The oil kind of separates during baking making it almost like they are being deep fried! But, having said that, they don’t taste too bad even though I used half the sweetener it called for.
Claire
0If I used Truvia instead erythritol how much Truvia would I use ? Thanks
Maya | Wholesome Yum
0Hi Claire, It would be pretty close – check my sweetener conversion chart here.
Anne
0I’m reading the comments and people keep saying one cup of sweetener and or Erthritol. The recipe says 1/2 cup. Which is it? I made the recipe as is and they are in the oven.
Maya | Wholesome Yum
0Thank you for noticing, Anne! I actually re-tested the recipe and updated it to 1/2 cup – so you did it right!
Sue
0How can you calculate the carbs on this when 1 cup of Erythitol contains around 200 carbs??
Maya | Wholesome Yum
0Hi Sue! Erythritol has a net carb count of 0. This recipe also makes 27 cookies so that one cup of erythritol is divided by 27 servings. I hope that helps!
Update: The recipe has since been updated to reduce erythritol to 1/2 cup.
Renee Zarate
0These cookies are delicious! Not oily, just the right amount of crunch.
Gwen Thompson
0I’m confused. The title of the recipe says there are 4 ingredients to make these cookies. I count 6 ingredients in these sugar-free low carb peanut butter cookies. Is this the same recipe?
Maya | Wholesome Yum
0Hi Gwen, Sorry about the confusion – it’s the same recipe. I don’t include optional ingredients and salt in ingredient counts, by convention. The vanilla is optional. So without the vanilla and salt, it’s 4 ingredients. You can even omit the salt too if you want to, they are just better with it in my opinion. I hope you’ll try the cookies!
Marcelle
0I like to make these cookies, but how much grams do I need instead of cups?
Maya | Wholesome Yum
0Hi Marcelle, I don’t have metric measurements in my recipes quite yet, but will be adding them soon. If you are on my email list, you’ll be the first to know! The signup forms are scattered throughout the site, there is one at the top of this page. 🙂
Chris Clark
0I’m not sure what I expected, being low carb and sugar-free, but the taste was not pleasing at all. Sorry.
Maya | Wholesome Yum
0Hi Chris, Sorry that they weren’t for you. Did you use the same sweetener? Sometimes that can make a difference.
Michael
0Hi,
Could you leave out the sweetener? Will the cookies bake and stay together?
Maya | Wholesome Yum
0Hi Michael, The sweetener is part of the structure of the cookie so I wouldn’t recommend leaving it out.
Connie
0Are we supposed to use sugar-free peanut butter in this recipe?
Maya | Wholesome Yum
0Hi Connie, Yes, I would recommend it. Most stores have at least one brand without any sugar. Just check the ingredient labels.
Danette Kelley
0Will omitting the peanuts make any difference ??? I just don’t have any but really want to make these cookies.
Maya | Wholesome Yum
0Hi Danette, They should still work without the peanuts. They do have a more interesting texture without the nuts, but they are not required.
Jordan
0Hi, The recipe calls for 1 cup lakanto and when I put that in My Fitness Pal it says a whopping 196 carbs! Now I know it’s different as erythritol but my question is, is it still zero net carbs (and thus keto) at 1 cup/196 carbs? It seems 1/2 Truvia is high too at 96 carbs. Any help would be immensely appreciated.
Maya | Wholesome Yum
0Hi Jordan, The carbs in Lakanto are erythritol, which does not get absorbed and is still zero net carbs. It’s definitely keto friendly! The same applies to Truvia, assuming you are using the version with just erythritol and stevia. The Truvia blend does contain some sugar.
Update: The recipe has since been updated to reduce sweetener to 1/2 cup.
Cherylie
0Thank you SO MUCH for including the nutritional breakdown. Being new to low-carb/quasi-keto, this is a huge assist on the journey.
Maya | Wholesome Yum
0You’re welcome!
Kimberley
0Didn’t go right for me! Not sure what I did wrong, but the mixture was runny. I even put psyllium husk in to try and bind it. Lovely taste. What did I do wrong? I used xylitol sweetener. Is it possible to also give measurements in grams? I am British and converting cups is not always accurate! Great site, thank you.
Maya | Wholesome Yum
0Hi Kimberley, Sorry you had issues with these. I’ve never had them be runny. Was your peanut butter very runny? That is the only reason I can think of. It needs to be thick, creamy peanut butter (the typical consistency of peanut butter, not runny). It’s on my list to add measurement conversions but unfortunately I don’t have them yet.
Berenice
0Hello! Can I replace the peanut butter creamy for pb2 in this recipe? Thanks.
Maya | Wholesome Yum
0Hi Berenice, I haven’t tried that, but in theory it should work. It just needs to be thick and creamy, not liquid-y, so don’t add too much water when mixing the PB2.
Joine
0The peanuts – raw? roasted? salted? unsalted?
Maya | Wholesome Yum
0Any will work, just depends on what you prefer. 🙂
Kathy
0I made them as I love peanut butter. My only complaint is I can taste the sweetener. Any suggestions? I’ve been putting butter on both sides and warming them in the microwave. That helps!
Maya | Wholesome Yum
0Hi Kathy, What kind of sweetener did you use? You could try using less if the sweetness is too strong for you, or use a different sweetener if you don’t like the one you used.
Catherine Dawson
0Hi, these are lovely and so easy to make. How would you store them? Can they be frozen?
Thanks,
Catherine
Maya | Wholesome Yum
0Thank you, Catherine! I’ve stored them on the counter for multiple days with no issues. You can put them in the fridge or freeze them to keep them for longer if you want to.
Susan
0I love cookies! So glad to see these recipes. I don’t have a food processor, can I use a handheld mixer? I don’t eat peanuts. Can I use almond butter and almonds or another nut?
Thanks.
Maya | Wholesome Yum
0Thank you, Susan! Yes, a hand mixer should work. You can use almond butter and almonds (or any other nuts you like).