These keto peanut butter cookies are soft, chewy, perfectly sweet, and filled with peanut butter flavor. And each cookie has just 2 NET CARBS, but you'd never guess it! Best of all, you only need a few ingredients and about 15 minutes to make these quick and easy keto cookies from scratch.
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THE BEST KETO PEANUT BUTTER COOKIES
When you’re craving a peanut butter keto friendly dessert but don’t have a lot of time on your hands, these almond flour peanut butter cookies are exactly what you need.
They have a soft and chewy texture with an addictive creamy peanut butter flavor and melt in your mouth finish.
Plus, they taste just like any "normal" delicious peanut butter cookie but are a lot lower in carbs and sugar.
In fact, each one of these peanut butter keto cookies has just 2 NET CARBS!
Oh, also, these low carb keto cookies only take 15 minutes to make, so you can whip them up whenever the peanut butter or cookie cravings hit.
You’ll only need 5 ingredients to make these almond flour peanut butter cookies.
And if you’ve made some of our keto desserts before, then it’s more than likely that you already have everything you need on hand.
Here’s everything that you’ll need:
- 4 egg yolks
- ⅔ cup natural no sugar added peanut butter
- ½ cup confectioners swerve
- ¼ cup almond flour
By the way, don’t be afraid to stock up on ingredients. They are all keto pantry staples you’ll definitely be reaching for more than once!
Besides making extra batches of these keto peanut butter cookies, you can also use them to make this keto peanut butter pie (a must-try if you’re a chocolate peanut butter fan like me) or these keto blueberry scones.
MAKING THESE SUGAR FREE PEANUT BUTTER COOKIES
As always, my go-to keto sweetener for these cookies - and most keto recipes - is Confectioners Swerve. It has zero carbs, zero calories, and performs just like regular powdered sugar.
Another keto-friendly sugar substitute I recommend is Lakanto’s Powdered Monk Fruit Sweetener. It has all the same qualities as Swerve and works great in this recipe.
THE BEST KETO FLOURS TO USE
Ok, so these almond flour cookies are - of course - made with almond flour instead of regular flour.
In my experience, almond flour has the best texture and flavor for baking and also has the lowest carb count I’ve found in a keto flour.
But if you’re allergic to almond flour, some great substitutes I like are walnut flour and sunflower seed flour. You can swap them for almond flour at a 1:1 ratio.
Now, you’ll want to avoid using coconut flour for this one. It’s way too absorbent and will turn your keto cookies dry and crumbly.
HOW TO MAKE KETO PEANUT BUTTER COOKIES
The great thing about these keto peanut butter cookies - besides their fantastic flavor and low carb count of course - is that they only take about 15 minutes to make from start to finish. And you wouldn't believe how easy they are to make!
Seriously, if you can stir ingredients together in a bowl, you can make this keto cookie recipe.
With that said, let’s get right to it!
STEP 1: MAKING THE COOKIE DOUGH
Before getting started on the cookies, you’ll want to preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
Now, to make the cookie dough, start by beating the egg yolks in a bowl.
Then, add the peanut butter, confectioners swerve, and almond flour to the bowl and mix everything together until combined and a cookie dough forms.
STEP 2: BAKING THE COOKIES
Next, use a spoon - or a small cookie scoop - to make about 1 ½ tablespoon-sized dough balls.
Then, arrange them on the lined baking sheet with a little space between each one.
Next, use a fork to press down on the cookies to flatten them slightly. You can either make the classic criss-cross pattern, or just press down once to make four lines.
Finally, pop the cookies into the preheated oven and bake them for about 7 minutes.
Once the time is up, let them cool for a few minutes, then serve and enjoy!
HOW TO STORE KETO PEANUT BUTTER COOKIES
This recipe makes about 12-15 keto peanut butter cookies, depending on how big you make them.
With that said, you’ll probably want to make a double or triple batch because these disappear fast, especially if you have friends and family around.
Then if you have some left, you can keep the low carb peanut butter cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
For frozen cookies, freeze them on a baking tray first to harden. Then, transfer them to a freezer bag and they'll last for up to 3 months. Now, you can eat the cookies straight from the freezer and they're a delicious frozen treat,. Or transfer them to the fridge to thaw overnight.
And if you want to reheat the cookies, heat them in a microwave for 10-20 seconds or bake in an oven at 350ºF (175ºC) for 2-5 minutes until warmed through. Just add a little extra time if starting from frozen.
WRAPPING IT ALL UP
Well, that’s how to make peanut butter cookies keto!
The taste and texture of these are addictively delicious.
Honestly, it’s a good thing they are so low carb because I practically can’t stop making eating them. Plus, everyone who tries them - whether they’re on the keto diet or not - falls in love with these little bites of peanut buttery goodness.
Anyway, I hope you love this keto peanut butter cookie recipe as much as I do. If you try it, be sure to let me know what you think in the comments below.
Oh, and don’t forget to catch us on our Youtube channel for more easy keto treats like this one!Print
Keto Peanut Butter Cookies | Low Carb, Gluten Free, & No Sugar Added
These keto peanut butter cookies are soft, chewy, perfectly sweet, and filled with peanut butter flavor. Each cookie has just 2 NET CARBS, but you'd never guess it! And best of all, you only need a few ingredients and about 15 minutes to make these quick and easy keto cookies from scratch.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 12 Servings
- Category: Dessert
- Method: Oven
- Cuisine: Keto Low Carb
4 egg yolks
⅔ cup natural no sugar added peanut butter
½ cup confectioners swerve
¼ cup almond flour
- Preheat the oven to 350ºF (175°C).
- Line a baking sheet with parchment paper and set aside.
- Beat the egg yolks in a bowl and then add the rest of the ingredients. Mix until well combined and a cookie dough forms.
- Scoop the dough into balls (about 1 /12 tbsp-sized) and arrange them on the parchment line baking sheet. Press them with a fork once or to make a criss-cross pattern.
- Bake the cookies for 7 minutes.
- Let them cool for a few minutes and enjoy!
- Serving Size: 1 cookie
- Calories: 117
- Fat: 10
- Carbohydrates: 3.5
- Fiber: 1.5
- Protein: 5
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