Get ready for a delicious and guilt-free dessert with these quick and easy keto peanut butter cookies. We use coconut flour, sugar-free sweetener, and natural peanut butter to make them super yummy without the carbs. These keto cookies are low in carbs and packed with flavor, making them the perfect treat for anyone following a keto or low-carb lifestyle.
THE BEST KETO PEANUT BUTTER COOKIES
This low-carb peanut butter cookie recipe is one of my favorite keto desserts. I modified my mom’s recipe and made a keto cookie recipe with the flavor and consistency of classic peanut butter cookies. A little chewy, a little crunchy, a lot of tasty!
Prepare yourself for the best keto peanut butter cookie recipe EVER! The recipe reminds me so much of my childhood in Georgia. I can almost smell my mom’s warm peanut butter cookies cooling off on the kitchen island.
These cookies are irresistible, nutty, slightly salty, and just a little sweet, with a soft and crumbly texture. Best of all, with the reduced carb content and ease of preparation, this low-carb recipe will let you indulge in a delicious sweet treat while sticking to your keto or low-carb lifestyle.
ARE SUGAR-FREE PEANUT BUTTER COOKIES ACTUALLY TASTY?
Absolutely! These low-carb peanut butter cookies are known for their rich, nutty flavor and satisfying sweetness. I can’t speak for all sugar-free peanut butter cookie recipes, but these are delicious.
HOW TO MAKE PEANUT BUTTER COOKIES LOW-CARB AND KETO-FRIENDLY
To make this recipe suitable for the keto diet, I made a few changes. Instead of using regular flour, I switched to coconut flour. It’s important to note that coconut flour isn’t a direct replacement for all-purpose flour, so I adjusted the quantity accordingly with a few other tweaks. I swapped out regular sugar for Wholesome Yum Monk Fruit Allulose Blend. This is my favorite sugar substitute to bake with.
While these low-carb peanut butter cookies might not quite match up to the fantastic taste of my mom’s cookies, they’re a great option that won’t fill you up with lots of carbs and sugar. They offer an excellent way to enjoy some dessert goodness without kicking yourself out of ketosis.
Having a collection of keto-friendly dessert treats like these on hand simplifies the journey of following a keto lifestyle. It’s a great reminder that we can savor sweets and stay on track!
- Natural Peanut Butter: Gives the cookie its nutty flavor and helps hold everything together. I used Smucker’s Natural Peanut Butter for this recipe, but feel free to use your preferred brand.
- Egg: Binds the ingredients and makes the cookie soft and yummy
- Wholesome Yum Monk Fruit Allulose Blend: Adds sweetness without regular sugar.
- Coconut Flour: Adds texture and a bit of fluffiness to the cookies. If you prefer, you can use almond flour, but remember, it’s a 1:4 ratio, and it isn’t a perfect science. (¼ cup coconut flour = 1 cup almond flour).
- Coconut Oil: Makes the cookies moist and brings a hint of tropical taste. You can choose refined coconut oil if you want to avoid the coconut taste.
- Xanthan Gum: Helps the cookies to stay together without being too crumbly.
- Vanilla Extract: An essential for most of my baking recipes. It’s a subtle flavor that makes a big difference – you’ll notice if it’s missing.
INSTRUCTIONS FOR MAKING NO-SUGAR PEANUT BUTTER COOKIES
Step 1: Preheat and Prepare:
- Begin by preheating your oven to 375°F (190°C)
- Line a cookie sheet with parchment paper. If you don’t have parchment paper, no worries – simply grease your baking sheet.
Step 2: Mix the Dough:
- Combine sugar-free peanut butter, egg, and keto-friendly sweetener in a medium mixing bowl.
- Add coconut oil, stir, then add the rest of the ingredients. Mix thoroughly using a mixer at medium speed. You can use a stand mixer, handheld mixer, or even mix by hand if you prefer.
Step 3: Shape the Cookies:
- Scoop the dough and roll it into a ball between your palms. Place each ball onto a baking sheet lined with parchment paper, leaving space for the cookies to expand. Shape the dough into small dough balls using an ice cream scooper or cookie scoop and place them on a parchment paper-covered or greased cookie sheet.
Step 4: Add Criss Cross:
- Grab a fork and make a kiss-cross pattern on top of each cookie. This gives your cookies that classic homemade look and amazing texture.
- Sprinkle about 1 teaspoon of sugar substitute (set aside in step 2) on the tops of your cookies to give them that touch of sweetness.
Step 5: Bake and Enjoy:
- Time to bake! Let your cookies bake in the oven for about 7-9 minutes. Keep an eye out – when they’re just starting to turn a nice shade of brown, they’re ready.
- Once they’re out of the oven, let them cool right on the cookie sheet before transferring them onto a wire cooling rack for complete cooling. Enjoy your delicious low-carb peanut butter cookies!
Tips for the BEST Keto Peanut Butter Cookie Recipe
Get Precise with Measurements: Using measuring cups and spoons ensures you add the correct amounts of each ingredient for the perfect cookies.
Room temperature eggs work best: Let your egg sit out for a bit before using it; it’ll mix in better and make your dough smoother.
Coconut Oil Trick: If your coconut oil is hard, gently warm it up for easy mixing.
Mix, but Not Too Much: Stir until everything’s combined, but don’t go overboard; overly mixed dough can lead to tough cookies.
Cool in the Fridge: If your dough is sticky, pop it in the fridge for 10-15 minutes – it’ll be easier to work with.
Scoop the Same Size: Use a cookie scoop or ice cream scoop to get cookies that are all the same size and bake evenly.
Fork Flattening Made Easy: Dip your fork in a little water or oil to prevent sticking when flattening your cookies.
Watch Closely: Check your cookies a minute or two before the minimum time – they should be lightly golden around the edges.
Cool on the Sheet First: Let your cookies cool on the baking sheet before transferring them; it helps them not break apart. The texture of keto cookies is more delicate than regular cookies.
How do I prevent the cookies from spreading too much?
Chilling the cookie dough before baking helps maintain its shape and prevents excessive spreading.
Can I use any peanut butter for the recipe?
Opt for natural peanut butter without added sugars or unhealthy oils. This will keep your cookies low-carb and keto-friendly. You can use just about any type of peanut butter you like, whether it’s creamy or chunky. We use Smucker’s Natural Chunky.
Are keto peanut butter cookies gluten-free?
Yes, since these cookies use coconut flour instead of regular flour, they are a fantastic option for those with gluten sensitivities or following a gluten-free diet. Always make sure ingredient labels of all the ingredients you use in your kitchen are gluten-free.
Are low-carb peanut butter cookies really keto-friendly?
Heck yeah! This recipe has been a lifesaver for me. At only 2g net carbs, these keto cookies give you the ability to have something sweet while staying true to your low-carb lifestyle.
Storing keto peanut butter cookies
Simple, easy, and quick low-carb peanut butter cookies can be stored in an air-tight container at room temperature for up to a week. If you want to keep the cookies longer, consider storing them in an air-tight container in the freezer for up to 3 months.
Sugar-free peanut butter cookie recipe variation ideas:
- Chocolate Chips: Add sugar-free chocolate chips.
- Cinnamon Swirl: Add cinnamon to peanut butter cookies for a warm and slightly spicy flavor.
- Double Chocolate: Mix unsweetened cocoa powder and add sugar-free chocolate chips.
- Salted Caramel: Drizzle sugar-free caramel sauce on top of baked cookies.
- Cream Cheese Frosting: Spread a thin layer of keto-friendly cream cheese frosting on top of cooled cookies.
- Whipped Cream: Dollop sugar-free whipped cream on each cookie.
- Almond Butter Glaze: Mix almond butter with a little powdered sugar substitute and water for a delicious glaze.
- Peanut-Free Option: Substitute almond flour with sunflower seed flour or sesame seed flour and use seed butter instead of peanut butter.
- Seed Butter: Replace peanut butter with almond butter, sunflower seed butter, or cashew butter.
- Sweetener Swap: Experiment with different keto-friendly sweeteners like erythritol, monk fruit, or Swerve.
Customized shapes & sizes
- Thumbprint Cookies: Make an indentation in each cookie and fill it with sugar-free jam.
- Sandwich Cookies: Spread sugar-free chocolate ganache or icing between two cookies.
- Mini Cookie Bites: Roll the dough into small balls and press them down to create bite-sized treats.
Make them extra crunchy!
- Chopped Nuts: Add chopped pecans, walnuts, or macadamia nuts for extra crunch and flavor.
- Nutty Sprinkles: Roll the cookie dough balls in finely chopped nuts before baking.
- Fall Spice: Add pumpkin pie spice or cinnamon, nutmeg, and ginger to create delicious autumn flavors.
- Holiday Festive: Sprinkle low-carb colored sugar sprinkles or crushed sugar-free peppermint candies on top for a merry touch.
- Chocolate Dipped: Dip cooled cookies halfway into melted sugar-free dark chocolate for an indulgent treat.
- Chocolate Drizzle: Drizzle melted sugar-free chocolate over baked cookies for an elegant touch.
More Peanut Butter Keto Dessert Recipes:
- Peanut Butter Fluff
- Everything But the Kitchen Sink Fat Bombs
- Keto No-Bake Peanut Butter Bars
- Keto Cheesecake Bites with Peanut Butter
Remaining on the low-carb or keto journey doesn’t mean sacrificing all of your favorite sweets and desserts. With simple, easy, and quick recipes like the keto peanut butter cookie, indulging in a guilt-free treat is now within reach. Enjoy!!
Easy Keto Peanut Butter Cookies
- Begin by preheating your oven to 375°F (190°C).
- In a mixing bowl, combine the natural peanut butter, egg, and 1/3 cup of granulated Monk Fruit Allulose Blend (set aside 1 teaspoon for later). Blend these ingredients until smooth.
- Add 1 tablespoon of coconut oil to the dough and mix well.
- Incorporate the coconut flour and Xanthan Gum into the dough, distributing them evenly.
- Pour in the vanilla flavoring and mix. Set aside the 1 teaspoon of granulated Monk Fruit Allulose Blend for now.
- Using a cookie scoop or spoon, place small portions of the cookie dough onto a parchment paper-lined cookie sheet, leaving space between each dough ball.
- Use a fork to gently press down on the top of each cookie, creating a criss-cross pattern and flattening them slightly.
- Sprinkle the reserved 1 teaspoon of granulated Monk Fruit Allulose Blend on top of the cookies.
- Bake the cookies in the oven for 7-9 minutes until they turn very light brown around the edges.
- Carefully remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once thoroughly cooled, enjoy!
- Room temperature eggs work best: Let your egg sit out for a bit before using it; it'll mix in better and make your dough smoother.
- Coconut Oil Trick: If your coconut oil is hard, gently warm it up for easy mixing.
- Mix, but Not Too Much: Stir until everything's combined, but don't go overboard; overly mixed dough can lead to tough cookies.
- Cool in the Fridge: If your dough is sticky, pop it in the fridge for 10-15 minutes – it'll be easier to work with.
- Scoop the Same Size: Use a cookie scoop or ice cream scoop to get cookies that are all the same size and bake evenly.
- Fork Flattening Made Easy: Dip your fork in a little water or oil to prevent sticking when flattening your cookies.
- Watch Closely: Check your cookies a minute or two before the minimum time – they should be lightly golden around the edges.