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.
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KAT says
How many fat grams ?
staysnatched says
Scroll up. All of the macros are documented.
ShaToya says
I made these cookies a few nights ago and they came out great! I've made other peanut butter cookies from other food bloggers but both the flavor and texture were not there, so I'm not gonna lie I was a little skeptical but these were delicious! Plus they were quick and easy which is my jam! I will be making these again soon.
staysnatched says
So glad you liked them!
Tracy says
These are my new favourite cookie. My mom made the best peanut butter cookies growing up, but these are everything ? I appreciate you... so many yummy recipes, but this is my favourite so far ? Thanks for sharing!
staysnatched says
You're welcome!
Sandhya Hariharan says
I totally adore Peanut Butter cookies.. Now that this is low carb and with mere 4 ingredients, I can have them all.
Bintu says
Peanut butter cookies are a favourite here, I love that these only need four ingredients and are low carb too, super delicious
Tiffany Smith says
I made these cookies yesterday and they are amazing!! The recipe is very simple and I’m glad I can enjoy this sweet treat without the guilt. Thank you.
staysnatched says
You're welcome! Glad you enjoyed them!
Mike @ ASaucyKitchen says
These look so simple yet so tasty. I've been using erythritol in baking a lot more lately and it's such a good substitute - thanks for posting!
Katie | Healthy Seasonal Recipes says
I didn't know that about Swerve. I should try baking with it. I have a bag of it, but have only used it to sweeten yogurt. Great cookie recipe too!
Natalie says
I love peanut butter cookies and these look and sound simply delicious! I love how easy it is to make these and the fact it's low carb, which is exactly my type of diet these days.
Amber Bennett says
A recipe that calls for things I already have in the kitchen. My absolute FAVE!! <3
staysnatched says
Yaaassss! I'm thinking about making another batch because EASY and DELISH!
Pat Marino says
Made your low carb peanut butter cookies. Delicious. Thank you for your great recipes. I wish that I found your site sooner. Pat
staysnatched says
You're so welcome. I'm glad you enjoyed them! I hope you try more of my recipes.
Janee says
Is the micros for 1 cookie? Loves these cookies so yummy
staysnatched says
Yes. The macros are for one cookie.
Katie says
Do they need to ne refrigerated to store?
staysnatched says
You can. I store room temperature in Ziploc bags.
Brandy says
I just made these and they were really good. I am confused by the calculation too. I also used the Smucker’s Natural Pb. The label reads 4 net carbs per 2 tbsp. 16 tbsp in a cup, that’s 64 net carbs in the recipe, divided by 15 equals 4.26 carbs. What am I missing?
staysnatched says
Mine reads 1 cup is equal to 16 net carbs. You should always calculate your own macros and go with your calculation.
jess says
4 carbs in 2 tbsp, 16 tbsp in a cup equals 4×8= 32 ÷15 = 2.something
April Zahner says
I used xylitol {it’s what I had on had} and added two tablespoons of almond flour. SO delicious...best low carb cookie I’ve tried and I’ve tried quite a few!
staysnatched says
I love your variations. I'm glad you enjoyed it!
Stephanie says
Brandi! These cookies CHANGED MY LIFE. Seriously, it’s such a challenge to find a great cookie recipe that fits in my keto macros, but this nails it. The flavor and texture are spot on to the peanut butter cookies I grew up on, and for half a carb!? Incredible!
I even tried to make the dough for further on my second batch (because my 1 & 4 year olds were gobbling them up) by adding an extra eggs, but that didn’t turn out well (the Swerve dissolved and leeched out of the dough, so I was left with unsweetened cookies that were essentially fried in their own oil ????????????).
You clearly put a lot of effort into perfecting this! Looking forward to trying more recipes on your site.
staysnatched says
Your comment made me smile! These cookies are my favorite dessert recipe on the site. I am so glad you enjoyed them! I can't wait to here what you think of other recipes.
Cathy Giddings says
I was just thinking of adding an egg because they were so crumbly, so I am glad I read this. What can I do to make not quite so crumbly? Otherwise they were super!!!
staysnatched says
Hi! You can try experimenting with different brands of peanut butter.
Candice says
I have made these a few times and my husband told me tonight he likes these more than the traditional ones! Thank you for sharing your recipe with the world!
Anonymous says
I tried it with almond butter they came out very crumbly fell apart when cooled.
staysnatched says
Any opposition to peanut butter? That is my preferred ingredient.
Sharon hodgkinson says
I used peanut butter and my cookies fell apart also. What am I doing wrong.
staysnatched says
It could be the brand of peanut butter used, how long you baked the cookies, or how long you let the cookies cool. It took a lot of experimenting for me to get the cookies just right.
Tania says
If I use stevia instead of swerve how much do I use?
staysnatched says
Swerve measures 1:1 to real sugar. You will follow your standard stevia conversion.
Lawanda says
Thanks for sharing great recipe I followed it and added sugar-free chocolate chips.. DELISH!!! ????
staysnatched says
Awesome! I'm so glad you liked them!
REBECCA says
Stevia measures half the amount called for sugar. So this recipe called for 1/2 cup so I put 1/4 of a cup of Stevia into the recipe.
Debbie Wood says
Yum!! I made these with Almond meal x 2 tbspns & only 1/4 cup Erythritol & Tablespoon Coconut sugar & Awesome! I thought maybe too sweet with 1/2 cup! SO great Thank you (Aust 170C for 20mins) cooled
Maureen Drowsy says
Your cookies and brownies recipes sounded so good, these are two things I've really been missing. I was so disappointed once I got to the ingredients and saw they include eggs for both recipes as I am allergic to eggs. Oh darn!! ☹
staysnatched says
Hi there. Sorry about that! Most of my baking recipes include eggs.
Dee says
Maureen, Chia eggs work great in recipes. Just take a teasspoon or tablespoon of Chia seeds and add a little water. You will notice it makes a substance similar to egg white but you get the same effect in the recipe as with regular eggs.
YOLANDA OROZCO says
Hi! I just realized that I used powdered Swerve! They are awesome though! Now i'm afraid to try with granular Swerve.
staysnatched says
Stay with it if it works!
Sara says
Amy I bake with erythritol, I either use powdered or run it through my Ninja to powderize it. I find it helps with the grittiness.
Debbie says
Hi there. Not understanding the carb count. If there are 48 carbs in a cup of peanut butter, how does that equal 1 carb per cookie when you’re only making 12-15? You would have to make 48 for tgem to be only 1 carb, right?
staysnatched says
I count net carbs.
Laura says
Maybe it doesn’t include the carbs in the sweetener? That’s the only way I can find a new of under 2g. The sweetener itself is 24 carbs total.
staysnatched says
There are zero net carbs in the sweetener. Which sweetener are you using that has net carbs?
Karen says
So I just tried making these using the powdered peanut butter with added water to measure out to one cup of peanut butter. Everything else was just like the recipe. It has turned into a liquid mess for some reason????. I just put it in the fridge hoping it will harden up a little to form actual dough. I thought since the powdered peanut butter and water transitions well into peanut butter for sandwiches and celery, there would be no issue. Still not sure what caused it to become more like soup?! Anybody else tried this?
staysnatched says
I wouldn’t use powdered peanut butter for a recipe like this.
Sherry says
Great flavor but very crumbly and very dry. Had to have a drink nearby. Felt like sawdust in your mouth. What may I have done wrong?
staysnatched says
What brand of peanut butter and what brand sweetener did you use?
Natalie says
i used maranatha peanut butter because it was lower in carbs. i used Truvia. i wish i had used a little more to make them sweeter. I added 1tsp of "not xantham" and 1 T of almond flour as my first batch was crumbly. i folded in probably a 1/2 cup of sugar free chocolate chips. i have a convection oven and i started checking these cookies at 8 minutes because i burned my first batch.
Tonya says
Did I do something wrong these cookies just fell apart. I did exactly what the recipe called for....
staysnatched says
You may have not allowed them to cool long enough. When you remove them from the oven they will be too soft to handle.
Tania says
I’m curious of how you come up with 4 g of carbs per 1 cookies, my Swerve has 4 gram of carbs per tsp.. and theirs 24 tsp in 1/2 cup so carbs are more like 9 g per cookie... please anyone correct me if I’m wrong. On the plus side they are lovely!
staysnatched says
Hi, Swerve has ZERO net carbs per serving. Erythritol is subtracted from the formula for net carbs. I am documenting net carbs in this recipe.
Amy says
I just wonder why anyone needs any sweetner at all? Peanut butter is naturally sweet!
staysnatched says
I don't find natural peanut butter sweet. Peanut butter with added sugar is. If you don't want sweetener, modify the recipe to your taste.
Carter Horn says
I use "Kroger Natural Creamy", it has 2 net carbs per serving. The serving size is 2 tbsp. which is 8 servings per cup. I made 20 servings, which comes out to 0.8 net carbs per serving.
If your on Keto you can make a fat bomb out of it my putting a little butter on one when you eat it. Trust me it's great. But then I any from the South, and every thing taste better with butter...lol.
Jackie says
I've made these a couple times already but I do add about 1/4 cup of almond flour to them and they're absolutely delicious!
staysnatched says
Wonderful! I may have to try your method the next time I make a batch!
Kara says
These cookies just saved my diet...Thank you so much for sharing the recipe!
Connie says
These were delish and a hit with my hubby!! I used Lakanto sweetener and what a great flavour! Simple to make, followed directions and they came out great! Thank you!
Betsy says
Love, Love, Love these cookies!!! I've been on Keto for over a year and everyone had told me that the 3-4 ingredient cookies were dry and fall apart so I never tried them before. I read all of the recipes I could find and liked what I read in yours the best. You gave great hints as well as great ingredients details. I cooked them yesterday and my husband (not a Keto eater) & I can hardly keep ourselves from over eating them! They are moist, chewy, do not fall apart, and are anything but dry! Can't wait to share them with our grandchildren. Next time I might even add the chocolate chips. Thank you for sharing this recipe. I am now signed up to get updates from you all the time. I'm so excited!
staysnatched says
Hi Betsy! This made my day! I'm so glad you both enjoyed them! And thank you for signing up for updates! Feel free to drop me a line if you ever have questions or requests for recipes!
June says
Hello Brandi, I just made a batch of your cookies and they are outstanding!! I have a similar recipe I have been using for about 15 years with only 4 ingredients but it is not Keto. I am now following a clean Keto diet and am so happy to have this recipe so I can occasionally enjoy a delicious dessert or snack. I have signed up for the free tips and Keto recipes and look forward to enjoying more heavenly recipes from you...Thank you very much !!
staysnatched says
Hi June! This is such wonderful news! I'm so glad you enjoyed them and glad to have you on my email list!
Rebecca S Burriss says
I just made the peanut butter cookie, oh my gosh I love them. Great peanut butter taste and not too sweet. I can’t wait to try the chocolate chip cookie recipe. Thanks for sharing!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Linda says
Will try real soon they sound awesome
Marilyn says
Made a batch today delicious but they were a little crumbly
staysnatched says
Use a silicone baking mat and be sure the cookies have fully cooled before handling.
EHuffman says
For me there really wasn’t much taste, I’m going to try this again with a pinch of salt to help bring out more flavor.
Bay says
Hi Brandi,
Do you prefer a silicon baking mat over parchment paper for these cookies and how long should I let them sit before eating?
staysnatched says
I definitely recommend the silicone baking mat. It works wonders. I would let them sit at least 15-20 minutes. The longer they sit the firmer they will become.
Bay says
Thank you!!!
Bay says
Bought a silicon baking mat yesterday after work and made these cookies as soon as I got home. They were delicious. I made six plain peanut butter cookies and six peanut butter chocolate chip cookies. I HIGHLY recommend these! I wish we could upload pictures. Ordered the brownie pan from Amazon yesterday as well. I'll be making the avocado brownies when the cookies are gone. THANK YOUUUUUUU!! Let me know how I can support - I'm all ears!
staysnatched says
Thank you! I'm so happy you enjoyed the recipe. Do you follow me on Instagram? I would love for you to follow me and upload your photos and tag me! https://www.instagram.com/stay_snatched/ You can also join my email list here: https://pages.convertkit.com/9a4ab8e9db/06bfda7e28
Suz says
I was a big cookie baker before Keto. And so miss my cookies. We were going on a weekend to the coast and wanted something to take with me to prevent me from feeling left out on the treat front. These cookies came out perfect.Looked beautiful and had the right texture. But I've put a note to myself to cut the sweetner to 1/3 Cup as they were way to sweet for me and left that cool feeling. I did substitute brown swerve for regular. Do you think that may have done it? Or I may try the monkfruit sweetner and see how that works. Really want to make these work. Thanks for all your hard work.
staysnatched says
I don't think it was the brown sweetener, many people feel like Swerve has that effect. I don't notice it much, or I may just like it.
Liz Jeffers says
I just made these yummy cookies.. Oh My Goodness!!! I used Monk fruit sweetener. Sooo yummy! Thanks again for this wonderful recipe.!!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Anne D says
These cookies are so good and so easy! I have made them with almond butter and mixed nut butter I found at Costco and both were so good! I added Lily’s chocolate chips as well. They were a big hit! Thanks for the recipe!
staysnatched says
I love your substitutions!
Natalie Sorrell says
This peanut butter cookie recipe its yummy and easy for anyone who is looking for a sweet low calorie keto treat to enjoy. I have personally baked these cookies 3 or 4 times and referred friends to this recipe as well.
If you are looking for your next quarantine sweet treat look no further and try this out 🙂
staysnatched says
These are my favorite!
KLove says
This is a divine recipe. Love this cookie! Used almond butter and coconut sugar. My husband has turned to keto for weight loss and we are now hooked on the cookie as our treat. It was crispy outside and a perfectly soft texture inside. Thanks for sharing!
staysnatched says
So glad you enjoyed them! Just an FYI coconut sugar isn't low carb or keto.
Marissa says
Peanut butter is my FAVORITE so when I saw this recipe and saw it only has 4 ingredients with things always in my kitchen, I had to try them out. They’re so delicious and super easy and quick to make! I’ll be making these regularly!
staysnatched says
Peanut butter is my favorite, too!
Nappie says
I made these today and they came out perfect! Thank you for the recipe! For everyone saying their cookie crumbled, check your ingredients and let them sit out! I let mine sit out for 10-12 minutes and they had the same texture as a nice homemade cookie! Felt like I cheated on my diet!
staysnatched says
I'm so glad you enjoyed them and yes, you HAVE to allow them to stand!
Trista says
Quick, easy, and keto, you can't ask for me! As someone who loves eating nut butters straight out of the jar, these are on point. Texture was good, and they firm up really well.
staysnatched says
I love eating out of the jar, too!
Reagan says
Finally made these and I loved them! Stay at home
motivated me to work out and be more aware of what I was eating and these were the perfect treat!
staysnatched says
Wonderful! I love that these are quick and easy.
CARBTRACKERTIFFANY says
I tried it , Keto quarentined cooking lol . They were really easy to do ??
staysnatched says
Super easy and only a few ingredients!
Samantha Siu says
I haven't made these cookies yet, but I only have xylitol at home and I was wondering if I would use the converted measurements where I would 1/3 cup of xylitol instead of 1/2 cup of erythritol.
staysnatched says
I have never used it so I'm not sure. You can google xylitol to sugar conversion and whatever that ratio is, it will apply in this instance.