Satisfy your sweet tooth with the best keto peanut butter cookies! Chewy and tender with a delicious nutty flavor, they’re the perfect low carb peanut butter cookies to enjoy on your keto diet!
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❤️ Why you’ll love it
If you still crave something sweet on the ketogenic diet,you’ll absolutely love these perfect keto peanut butter cookies! They couldn’t be easier,requiring just 5 keto-friendly ingredients,yet they’re naturally low carb and free from sugar,unlike traditional peanut butter cookies.
They’re the perfect sweet treat,and your whole family will love this easy recipe,too!
🥘 Equipment Used
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To make this keto peanut butter cookie recipe,you’ll need a few simple tools:a large mixing bowl,spatula or spoon,measuring cups and spoons,a baking sheet,parchment paper,cookie scoop or spoon,a fork,and a wire cooling rack.
🧾 Ingredients Used
- Peanut butter: Use natural peanut butter that doesn’t contain added sugar or oil. Creamy peanut butter or chunky varieties will work,and you can also use almond butter or cashew butter. Stir well before measuring.
- Unsalted butter: Softened butter will mix more easily with the other ingredients. You can use salted butter,but omit any additional salt in the recipe.
- Egg: I recommend using a room temperature egg as it will mix more easily with the other ingredients and create a smoother dough.
- Powdered stevia:Stevia is a natural,low-calorie sweetener that won’t raise your blood sugar. You can use any brand of powdered stevia that you like for these flourless peanut butter cookies. For a sweeter cookie,add more stevia to taste.
- Vanilla extract: Use pure vanilla extract. This will give the cookies a rich,warm flavor.
🔪 How To Make This Recipe
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Combine the peanut butter,softened butter, powdered stevia,vanilla extract,and egg in a large mixing bowl. Stir the ingredients together until smooth and fully combined.
- With a small scoop or spoon,form 1 inch balls and place them on the prepared baking sheet,spacing them about 2 inches apart.
- Using a fork,flatten the cookie dough balls slightly and create a criss-cross pattern on top of each cookie. This looks nice and also helps the cookies bake evenly.
- Bake cookies for 10-12 minutes in a preheated oven or until the edges are lightly browned. Watch them,as they can burn quickly.
- Keep the cookies on the pan for 5-10 minutes before moving them to cool on a wire rack. The cookies will be soft initially,but they will firm up as they cool.
🥫 Storing and Reheating
Once the cookies are cool,store them in an airtight container for up to 3-4 days. You can also store the cookies in the refrigerator for up to a week,which is a great way to keep them fresh. For longer storage,freeze these keto cookies in a freezer bag for 2-3 months. Thaw them at room temperature before eating.
💭 Tips and Variations
- If your keto peanut butter cookie dough is too soft to roll into balls,try refrigerating it for 10-15 minutes to firm up.
- Use natural peanut butter that doesn’t contain added sugar or oil for the best flavor and texture.
- Soften the butter before mixing to make it easier to combine with the other ingredients.
- Room temperature eggs mix more easily and create a smoother dough.
- Use a small scoop or spoon to ensure uniform size and shape for the cookies.
- Flatten the cookie dough with a fork and make a crisscross pattern with the back of a fork on the top of each one.
- Watch the cookies closely as they bake,as they can burn quickly.
- Leave your cookies to cool on the sheet for several minutes,then move them to a cooling rack to firm up and cool down completely.
🍽️ What can I eat this recipe with?
These chewy keto peanut butter cookies are intended to be enjoyed as a sweet treat all on their own. If you want to take it to the next level,try topping them with a bit of this keto chocolate cream cheese frosting!
You can also crumble them over a bowl of low carb whipped cream,made by whipping heavy cream together with some low carb sweetener until light and fluffy. Crumble one over this keto peanut butter chocolate pudding for a little extra crunch and peanut butter flavor!
👩🍳 Frequently asked questions
Yes,you can use any low-carb sweetener of your choice,such as erythritol or monk fruit sweetener. Just be sure to adjust the amount based on the sweetness level of your preferred sweetener.
Yes,you can use salted butter in these easy peanut butter cookies,but reduce the amount of salt in the recipe accordingly.
The sugar-free peanut butter cookies should be lightly browned around the edges when they are done. Watch them while they bake,as they can burn quickly.
Yes,you can add keto-friendly chocolate chips if you like. This will change the nutrition information for the cookies. I prefer to use Lily’s chocolate chips as they have a great flavor and are made with sugar-free sweeteners.
📖 Recipe
Keto Peanut Butter Cookies
Satisfy your sweet tooth with the best keto peanut butter cookies! Chewy and tender with a delicious nutty flavor,they’re the perfect low carb peanut butter cookies to enjoy on your keto diet!
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Servings:15
Calories:166kcal
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Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the peanut butter,softened butter,powdered stevia,vanilla extract,and egg in a large mixing bowl.
Stir the ingredients together until smooth and fully combined.
With a small scoop or spoon,form 1 inch balls and place them on the prepared baking sheet,spacing them about 2 inches apart.
Using a fork,flatten the cookie dough balls slightly and create a criss-cross pattern on top of each cookie.
Bake cookies for 10-12 minutes in a preheated oven,or until the edges are lightly browned. Watch them as they can burn quickly.
Keep the cookies on the pan for 5-10 minutes before moving them to cool on a wire rack.
Notes
- If your keto peanut butter cookie dough is too soft to roll into balls,try refrigerating it for 10-15 minutes to firm up.
- Use natural peanut butter that doesn’t contain added sugar or oil for the best flavor and texture.
- Soften the butter before mixing to make it easier to combine with the other ingredients.
- Room temperature eggs mix more easily and create a smoother dough.
- Use a small scoop or spoon to ensure uniform size and shape for the cookies.
- Flatten the cookie dough with a fork and make a crisscross pattern with the back of a fork on the top of each one.
- Watch the cookies closely as they bake,as they can burn quickly.
- Leave your cookies to cool on the sheet for several minutes,then move them to a cooling rack to firm up and cool down completely.
Nutrition
Calories:166kcal| Carbohydrates:4g| Protein:4g| Fat:16g| Saturated Fat:4g| Polyunsaturated Fat:0.3g| Monounsaturated Fat:2g| Trans Fat:0.2g| Cholesterol:29mg| Sodium:70mg| Potassium:108mg| Fiber:1g| Sugar:1g| Vitamin A:207IU| Calcium:5mg| Iron:0.1mg