Keto Low-Carb 4 Ingredient Peanut Butter Cookies is a quick and easy, dairy-free, paleo, and gluten-free recipe with video. These cookies are low-calorie and have 100 calories and 1 gram of net carbs! No almond flour is needed for this sugar-free treat. This dessert is perfect for ketosis and the ketogenic diet.
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Net Carbs = Total Carbs – Dietary Fiber – Sugar Alcohols like Xylitol and Erythritol. Check out this post on How to Calculate Net Carbs for more information.
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!
A couple of weeks ago I made brownies using Swerve Sweetener. I was very pleased with the results! It measures like real sugar and doesn’t leave the aftertaste!
Swerve Sweetener is a zero-calorie sweetener with erythritol. I had to do some research about this. I had lumped erythritol into a bucket with the other sugar alcohols, but it actually appears to work differently. 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 Swerve, 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.
Can you believe this recipe is only four ingredients? Here in Kansas City, we are experiencing our first dose of a warm weather spring weekend. My friends and I have plans to get out and have some fun. I was able to whip up the cookies in time to make it out to our plans.
How to Make Easy 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.
- Cook the cookies prior to serving.
How Long to Bake Keto Peanut Butter Cookies
The cookies will need 12-15 minutes to bake. Keep a watchful eye as oven temperatures vary highly based on altitude and other factors.
How Long are Keto Peanut Butter Cookies Good For? How Long Will They Last?
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.
I typically use unsweetened almond milk for everything. It pairs wonderfully with these cookies and is keto friendly.
I also tried out these Silicone Baking Mats with this recipe. Woah! These are definitely a game changer.
Here is a close up of what my mat looks like.
Be sure to check out my Keto Avocado Chocolate Brownies as well!
I added Lily’s Dark Chocolate Chips to this recipe and the cookies were amazing!
These chocolate chips are keto-friendly and sweetened with stevia. 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 Chocolate Chip Cookies
Keto Cream Cheese Sugar Cookies
Keto Lemon Bars
Keto Chocolate Chip Cheesecake Fat Bombs
Keto Pumpkin Spice Fat Bombs
Keto Pound Cake
Keto Pumpkin Mug Cake
Keto Sweet Chaffles
Get your FREE printable Keto Grocery Shopping list here.
Keto Low-Carb 4 Ingredient Peanut Butter Cookie
- 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.
- 1/2 cup sweetener (Use discount code STAYSNATCHED to save 15%)
- 1 egg
- 1 teaspoon vanilla extract
- 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.