My Keto Peanut Butter Cookies recipe is a delightful twist on a classic favorite, perfect for anyone following a low-carb or keto diet. With just a handful of ingredients, you can enjoy the rich, nutty flavor of peanut butter in a sugar-free treat. These sugar-free peanut butter cookies are a healthy dessert option to satisfy that sweet tooth! Let's get into the recipe!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
6 Reasons to Love This Recipe
This peanut butter keto cookies recipe is a favorite in my house for many reasons, including:
- Easy to make.
- Basic ingredients list.
- Low-carb and keto-friendly.
- Addictingly delicious.
- Peanut butter delightfulness!
- Stores well.
Are Keto Peanut Butter Cookies Low Carb?
Yes, keto peanut butter cookies are low-carb because they are made with alternative sweeteners like stevia and erythritol. Moreover, their other primary ingredients like peanut butter and almond flour have healthy fats and less carbs.
I have made this easy peanut butter cookies recipe super low-carb. It only has 3 g of net carbs per cookie. When selecting the ingredients, I ensured a perfect balance of nutrition and deliciousness, so you can enjoy the cookies without thinking of the carb count.
Ingredient List
To make the best peanut butter cookie recipe, you will need the following simple ingredients:
- 1 cup natural, no-sugar-added peanut butter
- 1 large egg
- ⅓ cup erythritol (or another keto-friendly sweetener of your choice)
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ to ½ teaspoon Kosher salt (adjust to taste)
- 2 tablespoons cacao nibs (optional)
Ingredient Substitutions
These ingredient substitutions will also give you soft, chewy peanut butter cookies:
- Peanut butter: Cashew, sunflower seed, or almond butter are prime alternatives to peanut butter. Like most seed butters, sunflower seed butter contains lots of hidden sugars, so read the ingredient list carefully.
- Erythritol: You can use monk fruit sweetener, stevia, or allulose.
- Cacao nibs: Use sugar-free mini chocolate chips. This brilliant twist results in peanut butter chocolate chip cookies. BE WARNED: Regular-sized chocolate chips won't work.
- Nuts: Finely chopped peanuts, walnuts, pecans, or almonds are all fine substitutes for cacao nibs. Be careful with the nut portions; more than 2 tablespoons will make it difficult to form the cookie balls.
Additional Ingredients
You can add more flavor and texture to this classic peanut butter cookie recipe with the following optional ingredients:
- Spices: Cinnamon, nutmeg, chai, or 5-spice seasoning are all wonderful spices that can impart delicious aromas to cookies.
- Coconut: Peanut butter and coconut are a match made in heaven. Mix some shaved coconut with erythritol and sprinkle on top of the cookies. The taste is out of this world.
Note: The additional ingredients are excellent for improving the taste and texture of the delicious keto peanut butter cookies. However, none of them are part of the recipe, and the nutrition value is not in the recipe card below.
Cooking Tools
To make the low-carb peanut butter cookies, you will need the following cooking tools:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Baking sheet
- Parchment paper
- Silicone spatula
- Cooling rack (optional)
- Cookie scoop (optional)
How to Make Keto Peanut Butter Cookies: Step-by-step Guide
Cooking Method
Baking
Preparation Steps
- Gather all the necessary ingredients and measure them in precise quantities.
- Soften the cream cheese to room temperature if it's not already soft.
- Crack the egg into a separate bowl or container for easy blending.
Cooking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine peanut butter and cream cheese in a large mixing bowl and blend till smooth.
- Add Wet and dry ingredients to the bowl. Add the erythritol, egg, vanilla extract, baking soda, and Kosher salt to taste. Adjust the salt to taste, especially if your peanut butter is salty.
- Mix everything until you achieve a homogeneous dough.
- Fold the cacao nibs into the dough gently with a silicone spatula, Ensure they're evenly distributed.
- Shape the cookies with a cookie scoop or portion the dough with a spoon and form balls with your hands. Place the cookie dough balls on the prepared baking sheet.
- Leave enough space between the cookies for slight spreading. Gently flatten each ball with the back of a fork to create a criss-cross pattern
- Bake the cookies in the preheated oven for about 15 minutes. Start checking them at 10 minutes, but they may take up to 15 minutes to set properly, depending on your oven and the cookies' sizes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Complete cooling allows proper setting for a perfect texture.
Step 1: Combine the wet ingredients and mix with an electric hand mixer.
Step 2: Add in the sugar substitute of your choice and mix again.
Step 3: Add in the cacao nibs. Fold in with a spatula.
Step 4: Form the dough balls and place on a lined, rimmed cookie sheet.
Step 5: Press with a fork to create the classic peanut butter cookie design.
Step 6: Once all the cookies have been formed, place into the oven until browned and crisp!
💡 My Pro Tip
A cookie scoop is an indispensable tool for anyone who loves perfectly shaped cookie balls. I love interesting cookie shapes; I find them unique. For this reason, I use a tablespoon to portion the cookie dough and simply roll it in my hands to form a cookie ball.
Make sure the cacao nibs are evenly distributed for easier cookie ball formation. When creating criss-cross shape on the cookie balls with a fork, there may be slight splitting on the sides. Gently reshape the cookies with your finger.
⏲️ Time-Saving Tips
Be Efficient
- Make a large batch: These low-carb peanut butter cookies freeze wonderfully. Double or even triple the batch and freeze them off for future enjoyment.
- Make ahead: you can create the cookie dough much earlier in the day and just keep it in the fridge until you're ready to cook. This way, you can have fresh, warm cookies when you need them!
Stress-free Cooking
- Cookie scoop: A solid cookie scoop eliminates all the guesswork and gives you perfectly shaped and sized cookie balls.
- Preheating: Preheat your oven while making the dough to reduce cooking time.
What to Serve with Keto Peanut Butter Cookies?
These classic peanut butter cookies are enjoyed on their own, but you can enjoy them with the following food pairing options:
- Greek yogurt: You can never go wrong with this perfect classic pairing. They combine beautifully to give you perfect low-carb peanut butter cookies.
- Fruit: Fresh fruits like strawberries and blueberries add a refreshing contrast to the amazing peanut butter flavor.
- Cream: I love these cookies dunked in a small cup of heavy whipping cream. It's a throwback to a favorite memory from my childhood... give it a shot, I bet you'll love it too!
Storage and Reheating Instructions
Storage
- Cool the cookies to room temperature. Store them in an airtight container at room temperature for up to a week. They will remain fresh for slightly longer than a week in the fridge.
Freezing
- Peanut butter cookies freeze wonderfully. I like to arrange my leftover cookies in layers on a baking sheet, lay parchment paper in between, and then put them in the freezer. Once frozen, I transfer the cookies to a freezer-safe bag and store them for up to 3 months. To thaw, I either leave them at room temperature until they are ready to eat or reheat according to the instructions below.
Reheating
- Reheat the frozen cookies gently in a 300°F (149°C) oven.
Recipe Conclusion
This easy Keto Peanut Butter Cookies recipe yields such delicious, soft, and chewy cookies that you will make it again and again to satisfy any sweet cravings. They are easy to make, keto-friendly, and full of flavor. The best part? You can store them and enjoy the rest of the week! It's a win-win!
Please try these keto cookies and let me know what your twist on this classic recipe is. Do you love to make it with almond flour? Do you prefer a no-bake version? I'd love to check out your low-carb twists, so leave a comment and tag me on my social media accounts!
More Healthy Dessert Recipes:
FAQs
Yes, peanut butter is keto-friendly as it has a low carb count and incredibly high protein and healthy fat content.
I highly recommend all-natural peanut butter with only peanuts and salt on its ingredient list. Buy smoothly processed peanut butter, as the natural crunchy version won't cut it for this recipe.
Besides being a traditional signature for peanut butter cookies, the crisscross pattern flattens the cookies, allowing them to bake evenly.
Keto Peanut Butter Cookies 🍪
Ingredients
Ingredients list:
- 1 cup no-sugar-added peanut butter
- ⅓ cup erythritol or another keto-friendly sweetener of your choice
- 1 large egg
- 2 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ to ½ teaspoon Kosher salt adjust to taste
- 2 tablespoons cacao nibs optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Peanut Butter and Cream Cheese: In a large mixing bowl, blend the natural peanut butter and softened cream cheese until smooth.
- Add Wet Ingredients and Dry Ingredients: To the bowl, add the erythritol, egg, vanilla extract, baking soda, and Kosher salt. Adjust the salt to taste, especially if your peanut butter is on the saltier side. Mix everything together until you achieve a homogeneous dough.
- Fold in Cacao Nibs: Using a silicone spatula, gently fold the cacao nibs into the cookie dough, ensuring they're evenly distributed throughout.
- Shape the Cookies: With a spoon or cookie scoop, form balls of dough and place them on the prepared baking sheet. Leave enough space between each for slight spreading. Gently flatten each ball with the back of a fork to create a criss-cross pattern.
- Bake: Bake the cookies in the preheated oven for about 15 minutes. Start checking them at 10 minutes, but they may take up to 15 minutes to set properly, depending on your oven and the size of the cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and develop the perfect texture.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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