These keto peanut butter cookies need just 3 ingredients to make and taste like the classic pb cookies! No flour and no grains needed, they take less than 10 minutes to make!
We love our keto cookie recipes that are quick and easy to make. Our favorites include coconut flour cookies, chocolate chip cookies, and these low carb peanut butter cookies.
Why you’ll love this recipe
- Just 3 ingredients. Peanut butter, eggs, and a sweetener is all you’ll need.
- No flour needed. Unlike traditional cookies, there is no flour or grains in them, but you’d never tell.
- Ready in 10 minutes. The entire baking time is just 10 minutes, which means these are the kind of cookies you can make instantly.
What we love about this recipe is just how much they taste like real deal cookies! Can we praise the texture? Crisp edges and soft and chewy in the middle, this will satisfy all the cravings!!
Ingredients needed
Like classic peanut butter cookies, these use pretty much identical ingredients but minus the sugar and carbs! Here is what you’ll need:
- Peanut butter. Smooth, drippy peanut butter is best. Aim for the all-natural kind, with no added sugar.
- Keto sweetener. I like using allulose, but monk fruit and erythritol can both be used.
- Egg. Room temperature eggs.
Simple is truly an understatement to make this recipe. All together, these cookies take no time to make! Ready to whip up some cookies?
Step 1- Make the batter
Start by adding the peanut butter, sweetener, and egg into a mixing bowl and mixing until combined.
Step 2- Bake the cookies
Next, use a 2-inch cookie scoop to scoop out portions of the dough and place them on a lined baking sheet. Bake the cookies for 10-12 minutes, or until just firm around the edges.
Let the cookies cool on the pan completely.
Tips to make the best recipe
- Avoid over-baking the cookies as they continue to firm up as they are cooling down.
- Do not use crunchy or super thick peanut butters or else the dough will be very hard to form.
- Fold through some chocolate chips, dried fruit, or even a chopped up candy bar.
Storage instructions
Wondering what is the best way to store leftovers? Here are best practices for cookie storage.
- To store: Store peanut butter cookies in a sealed container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can refrigerate them, and those will keep for up to 1 month.
- To freeze: Place cookies in parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months.
Recommended tools to make this recipe
- Silpat Cookie Sheet. I LOVE using this cookie sheet to make cookies, as there is never a mess leftover.
- Cookie scoop. For perfect size cookies every single time.
- Parchment paper. Great to store the cookies in the freezer or to use it with a baking tray.
- Almond butter cookies
- Chocolate peanut butter no bake cookies
- Unicorn cookies
- Chocolate chip pecan cookies
- Nutella cookies
Frequently Asked Questions
Carbs and sugar are the two big culprits in a keto diet. Natural and sugar free peanut butter is suitable for a low carb diet. Per two tablespoon serving, there are just 3 grams of net carbs.
There are just 3 grams net carbs in keto peanut butter cookies.
Either make vegan peanut butter cookies or try an egg substitute.
Any peanut butter with no added sugar, or flavorings in them is suitable for a keto diet.
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Keto Peanut Butter Cookies {3 Ingredients}
Ingredients
- 1 cup peanut butter See post for substitutions
- 2/3 cup granulated sweetener of choice
- 1 large egg
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or prepare a Silpat cookie sheet.
- In a large mixing bowl, combine all your ingredients and mix very well.
- Form 12 balls of cookie dough and place on the lined pan. Press each cookie in a circular shape and press down with two forks. Bake cookies for 10-12 minutes, or until golden on the edges.
- Remove from the oven and let cool completely. If desired, drizzle in chocolate and peanuts.
Notes
Nutrition
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mine were hard, think I baked too long.
Hi Mimi- yes these cookies continue to harden while they are cooling down.
Were they crumbly? My first batch were perfect, the second just fell apart like dust. Only difference was less sweetener. Maybe the egg was a bit smaller so didn’t bind together as well?
Maybe you didn’t mix it completely? or the egg could also be an issue.
Thanks for the recipe!
Just made these. I doubled the recipe tho I only used a little over 1/3 cup of Swerve sugar, total, & they are fine! 🙂
Thank you 🙂
Can I use fresh ground peanut butter if I blend it real smooth? Can’t wait to try this recipe!😊
Yes! I do that 🙂 But it has to be super drippy! 😀
Easy and tasty! I used bouchasweet and made them into bars. Yumm!
😀 love that!
I don’t see the AMOUNTS of peanut butter or Swerve to use !!! ???
Disregard my previous post. I FOUND the amounts down the page.
Looks good! Can natural crunchy peanut butter be used?
You can, but it would need to be mildly crunchy- if it is too thick, it will be harder to mix
Hi, Arman, would it work to make these with honey instead of with granulated sweetener? If so, how much should I use? Thank you! 🙂
If I want to use honey instead of granulated sweetener, how much should I use? Also, can I use flaxmeal instead of egg or chia? Any other changs/adjustments I need to make if I use honey and flaxmeal? Thanks!
Haven’t tried, you’ll need to experiment and see
Easy-peasy and delicious. Absolutely amazing recipe! Followed it to the letter and love!
So great to hear that!
You knocked it out of the park again, Arman. Thank you for sharing your ingenious recipes with us. I used coconut sugar, fresh ground peanut butter, and one egg. I made them small to have 24 cookies. What a delightful treat! And only 40 calories!! Many, many thanks!😋
Thanks for this recipe! How much do you think I could reduce the sweetener and still have the same cohesion/results? Could I get by with 1/3 cup sweetener, do you think?
I haven’t tried but I don’t see why not!
Delicious. Don’t panic if they seem really soft when you take them out of the oven. They will firm up.
Thank you for the easy Leto peanut butter cookie recipe. I used natural (peanuts and salt) peanut butter, one egg and three packets of Stevia (no cool sensation at all). I also added 1/2 tsp cinnamon and 1 tsp vanilla and baked for 10 minutes. The cookies were a little crumbly (I enjoyed the texture) and delicious!