Why Keto Peanut Butter Cookies Are a Must-Make Treat
A Sweet Childhood Memory Turned Keto
Hey there, I’m Zina—welcome to Easy Dishes To Do! When I think about comfort food, keto peanut butter cookies are one of the first things that come to mind. Back in my grandma’s kitchen, we used to bake peanut butter cookies that filled the room with a warm, nutty aroma. They were soft, sweet, and always disappeared within minutes.
When I started my keto journey, I knew I had to find a way to bring those cookies back into my life—without all the sugar and carbs. After a few tweaks and test batches, I created the perfect recipe for keto peanut butter cookies. It only takes three ingredients: natural peanut butter, a sugar-free sweetener, and an egg. That’s it! And the result? Cookies that are chewy on the inside, crisp on the edges, and completely low-carb.
What I love about these keto peanut butter cookies is how fast they come together. You don’t need special flours or obscure ingredients. Just grab a bowl, stir everything together, shape the dough, and bake. They’re naturally gluten-free, flourless, and ready in under 15 minutes. Whether it’s a quick afternoon snack or a guilt-free dessert, these cookies are a go-to.
They’ve become one of the most requested treats in our house—right alongside my almond flour chocolate chip cookies and vegan chocolate chip cookies—both simple and satisfying.
If you’ve been craving cookies but want to stay on track, this is the recipe for you. Up next, I’ll show you exactly what you need to make your own batch of these irresistibly easy keto peanut butter cookies.
Table of Contents
Table of Contents
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Master the 3-Ingredient Keto Cookie
The Base Recipe and Key Ingredients
You don’t need a long ingredient list to make incredibly tasty keto peanut butter cookies. In fact, the base recipe requires only three simple ingredients—and you likely already have them in your pantry.
Start with natural, no-sugar-added peanut butter. It should be smooth, not chunky, and the only ingredients should be peanuts and maybe salt. Avoid any brands with added sugars or oils—they’ll throw off your macros and texture. For sweetness, go with a keto-approved granulated sweetener like erythritol, monk fruit, or allulose. All three hold up well during baking and add that classic cookie flavor without the carbs.
Finally, one large egg helps bind everything together and gives the cookies their soft and chewy texture. That’s it. Stir it all up in a single bowl and you’re just minutes away from warm cookies that hit the spot. For a boost of flavor, you can also add a splash of vanilla extract or a pinch of salt if your peanut butter is unsalted.
If you want to explore more keto baking staples, check out my white chocolate chip cookies—they’re creamy, sweet, and surprisingly low-carb.
Pro Tips for Texture and Flavor
Baking with keto ingredients can be a little different, but once you know a few tricks, your cookies will come out perfect every time. First, don’t skip chilling the dough. Even 15 minutes in the fridge can help your keto peanut butter cookies hold their shape better. It also prevents spreading, especially if your peanut butter is extra creamy or runny.
Watch your bake time. These cookies only need about 10–12 minutes in a preheated 350°F oven. Take them out when the edges start turning golden—don’t wait for them to firm up in the oven. They’ll continue to set as they cool.
Line your baking sheet with parchment paper to avoid sticking and make cleanup easy. And don’t forget the criss-cross fork marks—it’s not just tradition, it helps the cookies bake evenly. For chocolate lovers, this technique works perfectly in double chunk chocolate cookies too.
With just a bit of planning and the right ingredients, you’ll have a batch of delicious keto peanut butter cookies ready to share—or not. I won’t judge if you keep them all for yourself!
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Keto Peanut Butter Cookies – Easy 3-Ingredient Low-Carb Recipe
- Total Time: 15 mins
- Yield: 12 cookies 1x
Description
Soft and chewy keto peanut butter cookies made with just 3 simple ingredients—peanut butter, sweetener, and egg. A perfect low-carb treat!
Ingredients
1 cup natural peanut butter (unsweetened)
1/2 cup erythritol or monk fruit sweetener
1 large egg
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix peanut butter, sweetener, and egg until fully combined.
3. Scoop dough into small balls and place them on the baking sheet.
4. Use a fork to press a criss-cross pattern into each cookie.
5. Bake for 10–12 minutes, or until edges are lightly golden.
6. Let cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
For extra softness, chill dough for 15 minutes before baking.
Use powdered sweetener for better texture.
Store in an airtight container up to 1 week.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 0g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: keto peanut butter cookies, 3 ingredient keto cookies, low carb cookies
Why They Crumble & How to Switch It Up
Common Mistakes and How to Fix Them
If your keto peanut butter cookies are falling apart, don’t worry—it’s a common issue and easy to fix. The most likely cause is the sweetener. Granulated sweeteners like erythritol or monk fruit can sometimes create a crumbly texture if they don’t melt and bind well during baking.
To fix this, switch to a powdered version of your favorite keto sweetener. It dissolves more evenly and helps hold the cookies together. Another option is to add a tablespoon of almond flour or cream cheese to the dough. This little addition gives the cookies more structure without changing the flavor too much.
Overbaking is another reason cookies fall apart. Since these cookies don’t have flour, they won’t firm up in the oven the same way traditional cookies do. Pull them out when the edges look done, and let them rest on the baking sheet before transferring to a rack.
Lastly, make sure you’re using peanut butter without extra oils or sugar. Natural peanut butter with a thick, spreadable texture works best. Too oily, and the cookies will spread; too dry, and they’ll crumble. These small tweaks can take your keto peanut butter cookies from frustrating to flawless.
You’ll find more keto baking tips in my chocolate cookies recipe, where texture and balance are key to soft centers and crisp edges.
Fun Flavor Variations
Once you’ve mastered the basic version, it’s time to have some fun with your keto peanut butter cookies. Try stirring in sugar-free chocolate chips for a classic peanut butter and chocolate combo. If you’re in the mood for crunch, add chopped peanuts or even crushed keto pretzels.
You can also experiment with flavor layers. Swirl in a spoonful of almond butter, or add a pinch of cinnamon for warmth. Want a cookie with a little more depth? A touch of espresso powder goes a long way to make the peanut butter flavor pop.
For those who like creative desserts, why not try turning this dough into a cookie cake? It bakes beautifully and slices like a dream.
These variations let you customize the cookies to fit your cravings while still keeping them low-carb. They also make it easy to switch things up for holidays or share with friends who might not even know they’re eating keto.
Storing Keto Peanut Butter Cookies Right
How to Store for Maximum Freshness
You’ve baked a batch of perfect keto peanut butter cookies—now let’s keep them fresh. These cookies can last up to 7 days at room temperature when stored in an airtight container. Make sure they’ve cooled completely before sealing them up. Storing warm cookies can create condensation, leading to soggy bottoms (and nobody wants that).
Prefer a firmer texture? Keep them in the fridge. They’ll stay good for 10–12 days, though they’ll firm up a bit. Just take them out a few minutes before serving so they soften slightly. Want to store them even longer? Freeze them! Place the cookies in a single layer on a tray to freeze individually, then transfer them to a freezer bag. That way, you can grab one (or three) anytime the craving hits.
You can even freeze the raw cookie dough. Roll into balls, flash-freeze, and store in a freezer-safe bag. When you’re ready to bake, pop them in the oven straight from frozen and just add 1–2 extra minutes to the baking time.
Ways to Serve and Enjoy
Keto peanut butter cookies are incredibly versatile. Serve them warm with a cup of keto-friendly almond milk or pair them with your favorite afternoon tea. Want something a bit more decadent? Use two cookies and sandwich a spoonful of keto whipped cream or sugar-free chocolate spread in between.
Serve these cookies with your favorite beverage—personally, I love pairing them with my cookie butter cold brew for the ultimate cozy treat.
Looking to gift or share them? Stack a few in a clear bag, tie with twine, and you’ve got a thoughtful homemade treat that just happens to be low-carb. No one needs to know they’re keto—until they ask for the recipe.
Whether you enjoy them fresh out of the oven or stash a batch in the freezer, these keto peanut butter cookies are a simple, satisfying treat you’ll keep coming back to. Next up, let’s answer a few common questions about ingredients and troubleshooting.
Is it OK to eat peanut butter on keto?
Yes! You can eat peanut butter on keto as long as it’s natural and sugar-free. It’s rich in healthy fats, low in carbs, and works perfectly in recipes like keto peanut butter cookies. Always check the label to avoid added sugars and oils.
Can you make peanut butter cookies without added sugar?
Yes, you can! In fact, the best keto peanut butter cookies use low-carb sweeteners like erythritol, monk fruit, or allulose. These sugar-free options keep your carbs low and still deliver that classic cookie flavor.
Why are my 3 ingredient peanut butter cookies falling apart?
This happens when there’s too much sweetener or not enough binding. For better results, use a powdered sweetener and consider adding a bit of almond flour or cream cheese. These additions make your keto peanut butter cookies hold together beautifully.
How do you make keto peanut butter biscuits?
To make them, mix natural peanut butter, a sugar-free sweetener, and an egg. Shape the dough, flatten with a fork, and bake. It’s the same base as keto peanut butter cookies, just shaped into biscuits—perfect for a quick low-carb treat.
Conclusion
If you’re on the hunt for an easy, satisfying dessert, keto peanut butter cookies are a must-try. With just three ingredients, these cookies offer big peanut butter flavor, soft texture, and low-carb joy in every bite.
Whether you enjoy them straight from the oven or frozen for later, keto peanut butter cookies deliver the comfort of classic baking with a smart, sugar-free twist. They’re a staple in my kitchen and a hit with everyone who tries them.
Thanks for baking with me today. I hope these cookies bring as much joy to your home as they do to mine.