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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 a 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
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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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Readers Who Liked This Easy Recipe Also Made:
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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191 Comments
Deb
0These are delicious and simple to make. I also use these as my crust for the peanut butter pie recipe.
Jacq
0Kids love these for breakfast and i love them because they are sugar-free!!!
Amy L Huntley
0I love that these are Sugar-Free. So soft and chewy and full of Peanut Butter Flavor
Kristyn
0Less carbs means I can eat more!! Great recipe & they taste delicious!! Going to try adding some different nuts or berries!
Natalie
0Totally doubling the recipe, so I can freeze some! They are delicious!
Katie
0These are our go-to treat! We love how they help us keep on track.
Mahy
0I’ve got to send this recipe to my old-time friend. She is CRAZY about peanut butter cookies!!
Dionne
0I love how delicious these cookies are! So yummy. The perfect recipe for everyone in love with peanut butter 🙂
Katherine
0So awesome to have a sugar free keto cookie recipe!
Pam
0Peanut Butter cookies are a favorite around here. Thank you!
Jo
0This is going to be my go-to dessert! Perfect sweetness and nutty flavor, Love it!
Regi Hofferth
0I followed the recipe to the letter. I didn’t care for the flavor or texture at all. A cookie with almond flour would probably more appealing to me. I threw the entire batch away, sadly.
Wholesome Yum M
0Hi Regi, Sorry this recipe didn’t turn out as expected. This recipe is similar to a traditional flourless peanut butter cookie recipe, so you may prefer a recipe that includes almond or coconut flour for a sturdier texture. While I don’t have a peanut butter cookie with flour, I do have a Keto Chocolate Chip Cookie that you may like better.
Karen
0This is the third recipe I have used your allulose Monk fruit blend in and each time the bottom of the cookies gets so incredibly dark they are inedible, And the taste is just not good. I guess I just don’t like the Allulose. But why are the bottom of my cookies burning I never have that problem when I use erythritol Monk fruit blend. I ordered your sugar because I don’t like the cooling effect the erythritol has but I don’t like everything to burn and have to go in the trash . Wonder if anyone else find this happening?
Wholesome Yum M
0Hi Karen, Allulose does tend to brown more than erythritol-based baked goods. If it is not to your liking, you can either lower the heat and bake a little longer, or simply try pulling them a few minutes early if they are otherwise done. This recipe was tested using allulose and I didn’t have any issue with the cookies burning.
Kelly Blake
0Maybe I used the wrong brand of peanut butter? My cookies came out very dry & brittle & sandy in texture.
The dough looked nice & moist while I was scooping them onto the baking pan.
Wholesome Yum M
0Hi Kelly, Did you have a lot of oil runoff on your baking sheet? If your peanut butter is too oily or runny, this can happen. Use one of the brands linked in the post for best results.
Fran Sharp
0Looking forward to making these cookies , I like monkfruit for a sweetener.
I’ll let you know how they turn out
Sharon
0Hi Maya,
I am going to make your peanut butter cookies today and just finished watching the video – can you tell me the name/brand of the food processor in the video? Mine is old and bulky so I am looking for a new one.
Thanks
Sharon
Wholesome Yum M
0Hi Sharon, This is the one I use (I think this is a newer version than mine).
Daniel Franco
0I had good success making these. I used Chunky peanut butter. After 1 hour I tried one and it was crispy and had good flavor, so i had 2 more. I got 24 cookies out of this batch. Very satisfied with this recipe, will use it again. Fast and easy. I put the rest in the freezer. Now for some chocolate chip!
LEILANI DOW
0Wonderful cookies!! I’m diabetic and keto was the only way for me to naturally control my blood sugar. Just a suggestion to many of your followers: I live in a very rural area and it’s hard to find keto ingredients. Then I discovered Iherb. They have just about everything you could want. If they don’t I have had very good luck ordering flours and sweeteners from both Amazon and Ebay.
G. Stelma
0Just made these cookies….they’re delicious. Made for my diabetic husband and he loves them. Asked twice “are you sure these are ok for diabetics?” No bitter, artificial flavor. I’ve never used monk fruit before – love it.
Sarah
0Hi! These cookies were delicious! I’m going to make them very often!
Dottie Witting
0Do these freeze well?
Wholesome Yum M
0Hi Dottie, Yes these freeze very nicely!
Brad
0These are absolutely delicious. One issue . . . I haven’t been able to get them to be crunchy. Sure there is the crunch from the peanuts but the cookie itself is not crunchy. I let them cool but they’re still soft, which I actually like but some others in my family don’t. so I’d like to appeal to them too. I’ve even put them in the fridge and they still aren’t crunchy when I take them out. Can you tell me what I am doing wrong? Did I not bake them long enough??
Wholesome Yum M
0Hi Brad, These won’t crisp up in the fridge. They need to be left out at room temperature to crisp up. I hope this helps!
Kathy
0I used a organic peanut butter and mixed it well before measuring. The dough was a very crumbly. What can I do to avoid this in the future?
Melissa
0Hi Kathy, You can add up to 1 Tbs of oil (melted coconut works great here) to the dough if it is too dry and crumbly. I wouldn’t start with the full tablespoon, just drizzle in tiny amounts at a time and work the dough until it forms a cohesive ball.
Terrilynn
0do you have to put the additional nuts in?
Wholesome Yum M
0Hi Terrilynn, You can omit the chopped nuts if you like.
Steffanie Kyle
0There is no oil in the recipe?
Making these now!
Wholesome Yum M
0Hi Steffanie, No need to add extra oil! There is plenty from the peanut butter itself. Enjoy!
Valerie No 3 Fallows
0Hi
Does this use eggs? In the list of ingredients, eggs arnt listed. But in the method and video, they are.
If so, how many do I use please. Thank you
Wholesome Yum M
0Hi Valerie, The recipe calls for 2 whole eggs. It’s the second ingredient in the recipe card. Enjoy!
Dana
0Absolutely my favorite low carb cookie to date. I love crunchy cookies and most keto recipes produce soft mushy cake like consistency. Not this recipe! I never go more than day without having a bagful of these in the freezer. I use chopped almonds instead of peanuts. I also dip the fork in golden sweetener while crisscrossing so the fork does not stick to the dough. Do not attempt to eat these until they are completely cooled. Personally I wait until they are frozen. Thanks for creating this and sharing. Love it!!!!
Gail
0Can you use almonds instead?
Wholesome Yum M
0Hi Gail, Sure. That should work out fine.
carol
0Concept was great. My cousin’s boy is in the Army and especially enjoys treats of keto type cookies. These cookies need either to cook at a lower temp or for a shorter time. The bottoms at even 13 minutes still too dark. I’m not a sciency cook so I don’t know how to fix it.
Thanks for the recipe though.
Wholesome Yum M
0Hi Carol, Thanks for your feedback! Ovens can vary with temperatures and hot spots. Feel free to adjust the bake time as needed.
Nancy
0Mine are sitting in oil while cooking ?
Wholesome Yum M
0Hi Nancy, Depending on the kind of peanut butter, it may give off a little oil while baking. If you used natural peanut butter, it is more likely to do this. Your cookies should still turn out fine. Next time you make them, be sure to stir your peanut butter well before adding to the recipe.
Barbara Dorn
0I love these cookies.. I sprinkle salt on top before baking for extra salt.. I also like them out of the freezer and an evening treat.
Bernice Humphrey
0I tried with pecans as that is what I had on hand. Oil is a problem for me and baking for even just 12 minutes resulted in burned edges. Next time, I’ll try to reduce the baking time. My question is: What is the measure for shelled peanuts after you’ve shelled a 3/4 cupful? I can find shelled peanuts more easily than shelled nuts.
Wholesome Yum M
0Hi Bernice, Measure 3/4 cup of shelled, whole peanuts. Coarsely chop, then incorporate into the recipe.
Jen Rox
0I’ve a comfort connection with peanut butter which has led me to try a variety of nut free cookie recipes (low carb). None compare to these lovely morsels, plus I hand mixed & still great. I swapped out the oil with coconut oil (butter flavored) and used cacoa nibs 1/2 and half with chocolate bar chunks in place of peanuts. So grateful for your shared inspiration.
Kim
0Love them! Read the recipe and ran to the kitchen! After reading so many comments about the fat cooking out issue, I decided to add a tablespoon of almond flour. Perfect! no mess, no fatty blob. And a single tablespoon really makes such a teeny tiny difference in the carbs over the whole recipe. YUM
Tracy
0I made these this afternoon and they are amazing! So tasty and satisfying! Word of caution to anyone who buys pre-chopped peanuts though, best to use whole ones and pulse them as Maya says to. I used pre chopped and they made the batter a bit too thick so my cookie size was a bit too big, more fat/carbs/calories for each one. Next time i will follow the instructions 100%.
Bob
0Hi – I made these and they fell apart. I wonder if adding another egg or more oil might have helped. Used an all natural peanut butter, but also I hand mixed, as no mixer. I guess that matters? Any tips open.. better chef than baker.
Wholesome Yum M
0Hi Bob, These cookies do best when combined with a mixer, especially when using natural peanut butter that tends to seperate.
Keely
0How do I print the recipes
Wholesome Yum M
0Hi Keely, In the recipe card (just under the video) there is a button that will bring up a printer friendly version of the recipe.
Dianne Adams
0These didn’t work. 1 – it made 18 2″ cookies, not 27. 2 – When I baked them, the fat cooked out, and I was left with greasy cookies in a puddle of peanut oil and whatever fat they add to commercial peanut butter. 3 – Bake until golden? What does that mean when the dough starts out the color of peanut butter?
Wholesome Yum M
0Hi Dianne, The fat will cook out of these, that is normal. See the video for a visual to accompany this. When fully baked, the outer edges will turn golden brown, which is darker than the color of the peanut butter dough.
Ja'Melia PUgh
0What kind of food processor are you using?
Wholesome Yum M
0Hi Ja’Melia, I use this one.
ed
0Interesting. Anxious to try.
Rhonda
0I made these tonight but did not have peanuts so used pecans and they were so yummy!
Susie Williams
0I don’t have a Food processor can I use a hand mixer?
Wholesome Yum M
0Hi Susie, Yes that will work fine.
Beatrice Spencer
0Have made these cookies and the result was very nice and such a relief to have a cookie with my coffee. But the mixture was very wet had a job to make mound of dough and was very difficult to flatten couldn’t use fork at all. Why was my dough so wet.
Wholesome Yum M
0Hi Beatrice, Did you use natural peanut butter? Sometimes natural peanut butter can be very oily. Be sure to mix in all the oils before measuring any natural nut butter.
Beatrice Spencer
0My mixture/dough was very wet. Too wet to shape/flatten and couldn’t use the form fork cross cross effect as mixture broke up and stuck to fork.
I wish I knew how much your new book is as I can’t order without a price my budget is very limiting but I do use your free recipes all the time just waiting for cookies to come out of oven. Wait over reduction very nice but mine not crisp when cold they were hard.
Maya | Wholesome Yum
0Hi Beatrice,
This can happen if your peanut butter is too thin/runny. A “creamy peanut butter” will set better in the cookies, but they tend to have a small amount of sugar in them. If you use a natural peanut butter, make sure to stir very well. You can chill the cookie dough if it’s still not firm enough.
Thank you so much for your interest in my book! The retailers set the prices and they vary. You can see all of them here – just tap through on each retailer to see the current price.
Judy Cocke
0Delicious cookie!
Sharon Strickland
0I loved these cookies. I tried your brownie recipe and was a little apprehensive about trying this recipe. But I am so glad I did.
Anita B.
0Can you post in the recipe how many cookies this batch will make? Thanks!
Wholesome Yum A
0Hi Anita, you can see in the recipe card — it makes 27 two-inch cookies.
Rashaunda
0Came out oily with burnt edges at 15 minutes.
Eileen
0Could you add lilys chocolate chips to this? Would it affect how it comes out
Maya | Wholesome Yum
0Hi Eileen, Yes, you can!
Marie Gattas
0LOVE THESE COOKIES!!! THE WHOLE FAMILY LOVED THEM
THANKS FOR THE RECIPE…DEFINITELY A KEEPER 😉
Lynard Burt
0What if I used Smucker’s Natural “Chunky” Peanut Butter and with extra nuts?
Wholesome Yum L
0Hi Lynard, I have not tried the recipe this way. If you try it, be sure to let me know how it turns out.
Julie
0Ok, so I used a non-separating, natural pb. The dough was quite oily. In my experience, using pb or freshly ground nut butter is best. If I wanted to make this recipe without nuts, I would definitely add PB2 to firm it up and give it something to soak up the oil. I already knew that’s why you added the nuts 🙂 Mine came out fabulous, no pools of oil….. Usually, when I use recipes for keto, etc, the stuff I make comes out pretty good but, I am usually the one with the flop 🙂 I also made the nice cream….I love that stuff!
Laurie
0Hi, I only have powdered sweetener. Will that work? Would it be the same amount as granulated?
Wholesome Yum
0Hi Laurie, it depends on the sweetener. Powdered erythritol should still work, but the amount will be less. Powdered stevia or monk fruit would change the consistency too much. Use my sweetener conversion calculator to get a more exact measurement for the sweetener you’re using.