These easy keto peanut butter cookies are made in under 30 minutes with only a handful of ingredients! They’re packed with peanut butter flavor throughout a soft and chewy cookie base.
Why this recipe works
Keto peanut butter cookies are chewy and soft, just like a classic peanut butter cookie. These cookies are not only low carb, but they clock in at 53 calories and 3g of protein each. This is a small batch recipe that yields 10 cookies, and they’re insanely easy to make with only a handful of ingredients. Let’s get started!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PEANUT BUTTER – We are using peanut butter powder in these cookies, which is lower in fat and calories compared to spreadable creamy peanut butter. It’s reconstituted with the addition of water, which will also help thicken the peanut butter dough into something more malleable. If preferred, you can substitute with 5 Tablespoons of creamy peanut butter instead of the powdered version. You will not need to add water if doing so.
SUGAR – For the granulated sugar substitute I would recommend Allulose or Swerve. You can also experiment with Stevia, erythritol, or monk fruit sweetener though I have not tested them myself in these cookies.
How to Make Keto Peanut Butter Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Place all ingredients EXCEPT the water into a large mixing bowl.
- Beat ingredients with a hand mixer on low speed until dough begins to come together. Add one tablespoon of water and mix again. Only add the second tablespoon if the dough needs to be loosened.
- Spray your hands with cooking spray. Roll dough into 10 balls.
- Using a fork dipped in water or sprayed with cooking spray, flatten slightly in a crisscross pattern.
- Bake for 11-13 minutes, cookies will puff up a little.
- Remove from oven and cool on wire rack.
Frequently Asked Questions & Expert Tips
I store these cookies in the refrigerator in a sealed container, they should last for up to one week. You can eat them cold, pop them in the microwave for 5-10 seconds, or just let them sit at room temperature.
Yes, you can substitute with 5 Tablespoons of creamy peanut butter if preferred.
Serving Suggestions
These keto peanut butter cookies are just as delicious whether you enjoy them warm, at room temperature, or chilled. They’re the perfect peanut buttery treat to end the day with!
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Keto Peanut Butter Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 10 Tablespoons peanut butter powder lightly packed
- 2 Tablespoons unsalted butter well softened
- ½ cup granulated sugar substitute such as Allulose
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-2 Tablespoons water
Things You’ll Need
Before You Begin
- I find that one tablespoon of water is usually enough as this dough can be pretty sticky. However, “slightly packed” peanut butter powder is a matter of each person’s interpretation, so if you packed in more than me, you will likely need more water than I do.
- After making the cookie dough, I weigh the dough and divide by 10 to get even balls.
- For the granulated sugar substitute I would recommend Allulose or Swerve. You can also experiment with Stevia, erythritol, or monk fruit sweetener though I have not tested them myself in these cookies.
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Place all ingredients EXCEPT the water into a large mixing bowl.10 Tablespoons peanut butter powder, 2 Tablespoons unsalted butter, 1/2 cup granulated sugar substitute, 1 large egg, 1 teaspoon pure vanilla extract
- Beat ingredients with a hand mixer on low speed until dough begins to come together. Add one tablespoon of water and mix again. Only add the second tablespoon if the dough needs to be loosened.1-2 Tablespoons water
- Spray your hands with cooking spray. Roll dough into 10 balls.
- Using a fork dipped in water or sprayed with cooking spray, flatten slightly in a criss cross pattern.
- Bake for 11-13 minutes, cookies will puff up a little.
- Remove from oven and cool on wire rack.
Expert Tips & FAQs
- I store these cookies in the refrigerator in a sealed container. You can eat them cold, pop them in the microwave for 5-10 seconds, or just let them sit at room temperature.
Nutrition
Amanda Davis
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