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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.
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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.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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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.
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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 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.)
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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!
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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.
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203 Comments
Janice
0The natural peanut butter I used let off a lot of oil and I think it affected the recipe. It was dripping from my hands when I rolled the cookies and pooled on my cookie sheets when I baked them. I’ll try again with a different brand of peanut butter.
Karen Leonard
0Question can you make it with out the peanuts and just use creamy peanut butter?
Maya | Wholesome Yum
0Hi Karen, Yes, you can, but they are more crunchy with the peanut pieces.
Patricia Gallant
0l do not have a food processor. Can I make the cookie recipes with a hand held mixer instead? I have several attachments.
Maya | Wholesome Yum
0Hi Patricia, Yes, you should be able to use a hand mixer instead.
Susie Williams
0I seen you asked the same question last year that I asked this year ,did you make the cookies with your hand mixer and how did you like them?
Anna
0Do any Long Island ,NY stores carry erythritol? Maybe Costco or Samsclub?
Maya | Wholesome Yum
0Hi Anna, I have not seen it at warehouse clubs. I have a link to where I buy it online on the recipe card above.
Kelly A Finkelstein
0You can use Stevia, it’s another natural sweetener. I get the Navy brand of Stevia sweetener and it actually HAS Erythritol in it!! In some recipes, it calls for confectioners Erythritol and I made my own pulverizing the granulated Truvia. I made some Choco Chip cookies and they came out fine.
Robyn Cerone
0Can I use egg whites only to cut the fat a bit too?
Maya | Wholesome Yum
0Hi Robyn, I haven’t tried that, but they might be dry or rubbery.
Amber
0So for the sweetener I had Lakanto Monk Fruit Sweetener Classic – blend of erythritol and monk fruit extract. The raw dough tasted okay but not very sweet. After baking, the cookies were not even edible. I’m just mad i wasted a cup and one fourth of peanut butter!!!
Wholesome Yum
0Hi Amber, that happened because Lakanto has a higher sweetness level than plain erythritol. Check my sweetener conversion calculator for more guidance.
Stephanie
0I love this sweetener. Only thing to ever get me away from sugar.
Jessica
0I used almond butter. Excellent recipe!
Laurie
0Hi. Just tried your recipe. Followed it to the letter. Used a good name-brand peanut butter that is very firm. All went well with mixing. While they baked, I could smell the peanut butter. Opened the over after 15 minutes and there was oil all around the cookies. I tried one and the pb flavor is almost gone. I think the oil seeped out. I’ll try again using oatmeal, see how that does.
Wholesome Yum
0Hi Laurie, sorry to hear it didn’t work out. Since these are flourless cookies, extra oil is more likely. Make sure your batter is cool and you use a cookie scoop instead of your hands to keep the oil under control.
Shashi
0These would be perfect for the afternoon slump!
Kim
0I love this healthy treat idea! So nutritious and tasty too!
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).