These Easy Keto Low-Carb Peanut Butter Cookies are made with only 4 ingredients. This is the best sugar-free dessert recipe with only 1 gram of net carbs per cookie.
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This post was originally posted in May 2018. It has since been updated.
Here’s another healthy dessert recipe! Peanut butter cookies are my favorite cookie! Years ago, I was obsessed with the Peanut Butter Dream cookie from Panera. They got rid of and I have been secretly waiting for it to surface again.
It hasn’t and maybe that means I should come up with my own recipe. One that is easy on the waistline!
Table of Contents
What Type of Sweetener to Use
I use granular organic monkfruit. It has zero calories and zero net carbs and won't spike your blood sugar. It also measures 1:1 like refined sugar, which makes it easy to convert a lot of recipes. You can find it here and use Discount Code STAYSNATCHED to save.
It does also contain erythritol. Erythritol is naturally found in some fruits and vegetables, and even some fermented food. Your body processes it a lot differently than other sugar alcohols. Bottom line, it’s a lot less gassy.
If you choose to use a zero-calorie sweetener other than this, like stevia, you will have to convert this serving into a much smaller allotment.
Is Peanut Butter Keto?
I see this asked often. Natural peanut butter is very low in carbs and it's high in fat which could make it great for the keto diet. Peanut butter can sometimes lead to inflammation.
So those who are using keto for anti-inflammatory reasons may wish to omit peanut butter from their diet. Almond butter is a suitable substitute.
How to Make Keto Peanut Butter Cookies
- Preheat the oven to 350 degrees.
- Combine natural peanut butter, sweetener, egg, and vanilla in a mixing bowl. Mix.
- Line a baking sheet with a silicone baking mat.
- Create balls using the cookie dough. Flatten each ball with a fork in a crisscross motion.
- Bake.
- Cook the cookies prior to serving.
How Long to Bake and How to Tell They are Done
The cookies will need 12-15 minutes to bake. Keep a watchful eye as oven temperatures vary highly based on altitude and other factors.
Allow the cookies to cool for 1-2 minutes on the cookie sheet before removing. The cookies will need to firm up BEFORE you handle them. If you handle them too soon they will crumble. Use your judgment on timing if 1-2 minutes does not appear to be enough.
How to Store Them/How Long Are They Good For?
I like to store the cookies in sealable plastic bags for up to a week. The cookies will get softer as time goes on, so keep that in mind.
Freezer Tips
You can freeze these (tightly sealed) for up to 6 months.
Recipe Update
I added to Monkfruit Chocolate Chips to the recipe and the cookies were amazing!
These chocolate chips are keto-friendly and sweetened with monkfruit. 60 chocolate chips is equal to 1 gram net carbs. Great macros!
Simply fold in the chocolate chips right before you mold the cookie dough into balls.
Pin this recipe for later here.
More Keto Dessert Recipes
Keto Cheesecake
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Cheesecake Bombs
Keto Pound Cake
Keto Pumpkin Pie
Keto Chaffles
Keto Avocado Brownies
Keto Chocolate Mousse
Salted Caramel Cheesecake Bars
Keto Cookie Recipes
Keto Low Carb Sugar Cookies
Keto Low Carb Ginger Snaps
Keto Low Carb Chocolate Chip Cookies
Keto Low Carb Pumpkin Cookies
Keto Double Chocolate Cookies
Keto Low Carb Peanut Butter Cup Cookies
Keto Low-Carb Lemon Cookies
FREE printable Keto Grocery Shopping list here.
Easy Keto Low-Carb Peanut Butter Cookies
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 cup natural, unsweetened peanut butter I use Smuckers. Truly, natural peanut butter should have oil and require you to stir. You can also use nut butters, such as almond.
- ½ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Combine the ingredients in a large bowl. Stir to mix well.
- Make 12-15 balls using the cookie dough. (If you prefer really flat cookies you should aim for 15. Slightly thicker cookies will result in about 12 cookies). An ice cream scoop works well, so does rolling the balls in your hands.
- Line a cookie sheet with silicone baking mats. You can also use parchment paper. Place the cookie dough on the cookie sheet. Make sure the cookies do not touch.
- Use a fork and press down on each ball of cookie dough. Create crisscross imprints in the cookie dough to flatten the balls.
- Bake for 12-15 minutes until the cookies are golden brown. Mine were ready around 13 minutes.
- Remove the cookie sheet from the oven. Allow the cookies to cool for 1-2 minutes on the cookie sheet before removing. The cookies will need to firm up BEFORE you handle them. If you handle them too soon they will crumble. Use your judgment on timing if 1-2 minutes does not appear to be enough.
- After 1-2 minutes place the cookies on a cooling rack to fully cool.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Sharan says
Love that this is a yummy keto dessert without almond flour! Super easy recipe, great texture on the cookies, and they come together in very little time. I like to add some Lily's chocolate chips to mine, so good!
staysnatched says
Chocolate chips are perfect!
Stacey says
Easy to make and super delicious! I did half the cookies with lily’s Chocolate chips and half without. I will be making these again
staysnatched says
I love to do that, too!
Amanda says
Easy and yummy! I also baked these in the air fryer (inspired by past post on using the air fryer for cookies) and they turned out AMAZING! Will definitely be making these again.
staysnatched says
I love the air fryer idea!
Lori D says
All I can say is thank goodness these are Keto! They are delicious, and SO way to make. ❤️
staysnatched says
haha! I feel the same way!
Jamie says
Delicious and easy! I used almond butter and Stevia. Thank you!
staysnatched says
I'm so glad you enjoyed them!
Caroline Peterson says
These are so easy and so good! I used swerve granular sugar as the sweetener and creamy store brand peanut butter that’s just peanuts and salt. Make these! They also freeze well after baking—just put in a freezer bag and defrosting one (or 2!) at a time.
staysnatched says
They are my favorite!
Lacey says
Made them exactly as the recipe says, and they are so good. I was surprised at how well they formed up after letting them cool.
staysnatched says
Cooling is a very important step!
Keisha says
I just made these today and they were simple and delicious. I used almond butter because that's what I had but will definitely try it with peanut butter.
staysnatched says
Almond butter works great!
Wendy Myvett says
These are now my new favorites! So easy to make and so delicious! Thanks Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed the recipe!
Carissa says
Best keto peanut butter cookies I have had and super easy!
staysnatched says
Yay! Glad you enjoyed them.
Christina Shelton says
Delicious cookies and so glad they are keto as well. Even my kids loved them.
staysnatched says
Yay! I love when the kids love a dessert!
Jaymey says
Excellent, excellent recipe! I used Santa Cruz brand dark roasted PB and the depth of flavor was fantastic. I also put ChocZero milk chips in a few of them, so good! Thank you for bringing this recipe into my life!
staysnatched says
You’re welcome! I’m glad you enjoyed them!
Anonymous says
These are so good!
staysnatched says
I'm glad you enjoy them!
Adrienne says
These are soooo good and so easy to make!! I used almond butter instead of peanut butter and they came out delicious! The recipe notes are great and very helpful. I can’t wait to make them again and add chocolate chips!!
Thank you!!
staysnatched says
That is a great idea! Glad you enjoyed the cookies.
Angela Crawford says
These cookies are Hitting!! They are soft, rich, and left me wanting for nothing. I can now stay snatched and eat cookies! These are a win!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Catherine says
What are the total carbs? My little boy is t1d and total carbs are necessary to calculate insulin doses.
staysnatched says
You should be calculating your own carbs using the branded ingredients you use in the recipe, especially if you need the information for health reasons.
Shahidah Smith says
These cookies taste amazing! And was a fun activity to do with my two year old daughter, simple & stress free!!! All 4 ingredients were already in the kitchen just needed to combine & bake!!
staysnatched says
Yes! Super simple ingredients.
Jessi says
I used Biona organic peanut butter (natural, unsweetened) and they turned out perfect! For those having trouble with crumbling etc., definitely could be caused by your pb choice!
Also, these get even tastier as the cool!!
staysnatched says
Yes! Letting them cool is key.
Adrianna says
So easy to make , I already had all of the ingredients. I added chocolate chunks. I reallly appreciate all of your recipes ❤️❤️❤️
staysnatched says
You're welcome! I'm glad you enjoyed them.
Jen says
These cookies were so easy to make and were exactly what I wanted! My non-Keto boyfriend loved them too. I’m sure they won’t stick around in my house very long. Next time I’m making a double batch and adding the chocolate chips!
staysnatched says
haha a double batch is so necessary
Ya says
Just made these bad boys and let me telll youuuuuu!!! They are perfection! Not too sweet not too hard just perfect! Best of all now extra ingredients, everything you probably already have! Fixed my sweet tooth while I baked my dinner at the same time!
staysnatched says
Quick and easy the way I like it!
Erica Amachigh says
I just made these but used almond butter! So good and easy! Thank you!!
staysnatched says
These are great with almond butter!
Carrie says
Delicious and easy to make, these will be such a fun addition to my lunchbox this week. I love them and have to hide them from my husband!
staysnatched says
ha ha that's so funny.
April Jackson says
Soo Yummy! The ingredient list can’t get any simpler. I’m in the beginner stage of keto and my sweet cravings are still strong. These delicious cookies hit that spot!!!
staysnatched says
I'm glad you enjoyed them!
Katrina says
These cookies are so delicious and easy to make! This recipe is basically fail-proof and I appreciate that. Non-low carb people in my life love them as well. Thank you Brandi!
staysnatched says
You're welcome! I'm glad you enjoy them.
Sarah says
Just made these last night and they are so simple, but delicious. I took some to my coworkers today and they didn’t know they didn’t contain real sugar!
staysnatched says
I love when you can pull that off!
Shannon says
Made these cookies yesterday and they are delicious! So easy to make and baked quickly. Can’t wait to make them again with chocolate chips.
staysnatched says
Wonderful! So glad you enjoyed them.
Susan Close says
OMG. Brings back memories growing up of my Grandma’s cookies without the guilt. These are the bomb 💣
staysnatched says
Yay! I will take that compliment!
Gabe says
I made these cookies on a whim and they are amazing! Took all of 30 minutes start to finish, half of which was baking and cooking. So so good! Also added some collagen hydrolysate for a small boost of protein - turned out great. (they were obviously a bit thicker than normal, but still just as delicious!)
staysnatched says
I love the collagen!
Maria says
Super simple and tastes like a cookie should! A little curious about the way it give sa cool effect in the mouth though, even though their still slightly warm to room temp. A result of the monk fruit sugar maybe?
staysnatched says
Yep, depends on the brand you use. Some have cooling effects.
shauna says
Saw this recipe and immediately made it once I saw that I had the ingredients. I used brown sugar substitute instead and added 2 scoops of vanilla collagen. I enjoyed the taste of the brown sugar as well, I would reccomend it. These are so easy, you can make them quickly after dinner and they taste great.
staysnatched says
I love those modifications!
Jessica says
Easy and delicious!! Give me all the desserts sweetened with Monkfruit!! 🙌🏽 My kids and I are obsessed.
staysnatched says
So glad the kids enjoyed it.
Sissy Smith says
Super easy to make. I modified te recipe in adding 1/4 c of refined almond flour and 2 tbsp of PB powder.
staysnatched says
Thanks for sharing!