My
Shop Sugar-Free
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
Since these sugar-free keto peanut butter cookies are based on regular flourless peanut butter cookies, and they are virtually indistinguishable from 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 low carb peanut butter cookies have no flour at all. We’re just swapping the sweetener!
Without the sugar, I also think these are healthy enough for breakfast, served with a cup of keto butter coffee — or dipped in a cold glass of almond milk or hemp milk. You can decide.
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!
Why You’ll Love This Keto Peanut Butter Cookies Recipe
- Sweet, rich peanut butter flavor
- 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
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 or this brand, because they have the perfect consistency and aren’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 sugar-free peanut butter 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.
Optional Add-Ins:
- 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.
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.
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 peanut butter, eggs, Besti, vanilla, and salt in a food processor.
- Pulse in peanuts. Add (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 low carb 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
These tips will help you get chewy and crunchy peanut butter cookies every time!
- 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 cookies release more cleanly onto the pan and this way they won’t fall apart.
- Flatten with a fork. These 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.
Storage Instructions
- Store: Flourless 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: You can freeze sugar-free keto peanut butter cookies in a freezer safe container for 2-3 months.
More Sugar-Free Keto Cookie Recipes
If you like this low carb peanut butter cookie recipe, you might also like some of these other recipes for sugar-free cookies!
Tools To Make Sugar-Free Peanut Butter Cookies
- Food Processor – Cookie dough mixes up easily with this handy tool.
- Cookie Scoop – For perfectly shaped and evenly baked cookies.
- Cookie Sheet – You’ll use this cookie sheet for everything from flourless peanut butter cookies to keto roasted vegetables.
Sugar Free Keto Peanut Butter Cookies
Sugar-Free Keto Peanut Butter Cookies (3 Ingredients!)
Sugar-free keto peanut butter cookies are chewy and sweet! Make low carb peanut butter cookies with just nut butter, egg, and sweetener.
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
3-Ingredient Keto Peanut Butter Cookies:
Optional Ingredients:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
-
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
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.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
203 Comments
Jean
0Is it possible to make this without the sweetener and just use eggs and peanut butter?
Wholesome Yum D
0Hi Jean, I have never tried that but I don’t think it will work because without the sweetener the mixture will be too watery.
Monica
0Could you give a measurement with your cookie scoops? You say medium cookie scoop here but I’m not sure what that equates to for serving size. I have a one tablespoon scoop that I typically use for cookies, and a 1/4 cup scoop I use for muffins. I’d love to know the comparison for tracking macros. Thanks!
Wholesome Yum D
0Hi Monica, The medium scoop is 5.5 tablespoons.
Becky
0I tried this recipe and I don’t know what I did wrong. I used Monkfruit. I think maybe the egg ratio is too high? Mine came out dull and chewy. :/ It didn’t taste like peanut butter, or much like anything for that matter.
Wholesome Yum D
0Hi Becky, Did you use Wholesome Yum Besti?
Carol Hinchman
0I used flax eggs and added 1/8 tsp of baking soda. I added 1/4 c of cocoa powder to pnut butter. I used a cup of date sugar.Very pleased with result. Taste like a pnut butter brownie. My Pastor and his family enjoying immensely. Ty
K
0I’ve tried this three times as recipe instructions baking time exactly first time next two tries different times. And all have resulted in very crumbly cookies. I’m looking for a crisp pb cookie recipe but thus far I haven’t found one. ;(
The flavor is very nice and like a real pb cookie.
Gave 4 stars because I have to use a spoon to eat most of it.
Pam Gray
0These were not sweet enough for me. The texture was not great either but I did not have the Besti sweetener and used an erythritol/allulose blend. I used Jiff sugar free peanut butter.
Maya | Wholesome Yum
0Hi Pam, The reason they were not sweet enough and the texture was different is because of the sweetener used. Hope you get the chance to try the recipe as written.
Anna
0These look great! I believe I have all the ingredients. I think I’ll make them tomorrow.
Julie
0I grew up eating peanut butter cookies made this way but with regular sugar. I made these peanut butter cookies and they tasted very close to the cookies from my childhood.
Danica
0Awesome cookies. Made these for Christmas.
Aravind
0Very Nice And Informative Article.
Dana
0These are really delicious peanut butter cookies. My family couldn’t believe they were keto! We appreciate getting to have a treat like these while also trying to eat healthy.
Sheila G
0Thank you! Finally keto cookies that are delicious! I am making again tomorrow.
Journa Liz Ramirez
0My kids love these chewy and yummy peanut butter cookies. They’re so easy and quick to make. Thanks Maya for this wonderful recipe, would love to make them again. Must-try!
Dana
0A peanut butter cookie that is healthy enough to eat for breakfast? Sign me up! I loved the chewy texture and sweet peanut butter flavor.
Journa
0I love these sugar-free keto peanut butter cookies! They are easy to make and it is so healthy! Would love to make this wonderful recipe again!
Elena
0This sounds very interesting! I only recently started doing keto, so cookie recipes are very welcome. I love peanuts so I cant’ wait to give it a go!!
Lisa
0The link for the brand of peanut butters you recommend are not working. Which kinds do you recommend? Love, love, love PB cookies!
Wholesome Yum D
0Hi Lisa, I recommend this peanut butter.
Pam
0I don’t understand the recipe, what does 4/9 eggs and 22 2/9 g Besti Monk Fruit Allulose Blend mean?
Wholesome Yum D
0Hi Pam, It seems that you have changed the number of servings in the recipe. The system automatically calculates when the servings are lowered and they don’t always make sense to go that low. I suggest the lowest number of servings should be 13 because that includes 1 egg.
Merrie
0Can you tell us what the peanut butter options are? I saw no sugar added Jif, but there’s another link. The links just tell me that it doesn’t go anywhere.
Thank you!
Wholesome Yum D
0Hi Merrie, Here is an organic peanut butter that you could try.
Alisa Caballero
0Hi, Can you substitute the peanut butter with sugar free powdered?
Wholesome Yum D
0Hi Alisa, I do not recommend subbing regular PB for powdered.
Ramona Prescott
0TASTES GREAT!! Love that it’s only 3 main ingredients, and quick in a food processor! But 10 minutes of prep is an understatement. The dough was extremely sticky/gooey, took a while to smash with a fork even though I used the cold water/paper towel method. Tablespoon size scoops gave me 25 small cookies, not 27.
Jennifer
0The difference between a cookie that can’t be removed from the parchment without crumbling into dust and a 5-star review can only come down to one thing – the type of peanut butter used. Given this, and given the wide variety of different peanut butters available, I think it would be best to put the exact type of peanut butter used in the recipe. Otherwise, it’s the same problem with using granular v. powdered sweetener – that is to say, texture matters (a lot)! My poor husband has now tried this recipe 3x with different peanut butters and they’ve all turned-out very crumbly – I’d literally say they turn to powder. Other reviewers are commenting on their cookies swimming in pools of oil. These problems MUST be due to the peanut butter used – especially given that there are only 3 other ingredients! Unfortunately, the “No Sugar Added Jif” is no longer available through Amazon.
Wholesome Yum D
0Hi Jennifer, I do suggest the no sugar added Jif, it’s available by the case on Amazon or it can be found in most grocery stores.
Julz
0Are the peanuts raw or roasted?
Wholesome Yum D
0Hi Julz, The peanuts are roasted.
Maria
0Mine turned out way too dry. It just made crumbles and would not stick together. Mine looked nothing like yours. 🙁 I used smuckers natural pb. It barely had a pb taste and was not sweet at all. I ended up throwing the whole batch out.
Wholesome Yum D
0Hi Maria, I recommend the no sugar added Jiff, that is the peanut butter that I have found that works the best.
Linda
0I made these BUT I did a few changes – Used regular Jif Creamy Peanut Butter because that was all I had, 3 Eggs instead of two, 1/4 cup Cocoa Powder, 1T Butter & I used 1/2 erythritol/monk fruit mix sweetener. They were swimming in oil when I took them out but soaked back up within seconds. They held together fine were not to dry, yet.. they may get dryer as they sit. They were not very sweet at all but were still edible. I may or may not add more sweetener next time. It will take some time to get used to them but they are definitely a doable & passable Low Carb treat.
Cheri Mello
0Thank You FOR Cooking Tips 👍🏼♥️It’s ALWAYS nice to Know How Things Turn Out❗️G-d♥️Bless😊