Keto Peanut Butter Cookies Recipe
If you are on the hunt for a delightfully simple yet indulgent treat, this Keto Peanut Butter Cookies Recipe is going to become your new best friend. These cookies are wonderfully chewy, packed with rich, natural peanut butter flavor, and just the right touch of sweetness with a low-carb twist. Perfect for satisfying your sweet tooth while sticking to your keto lifestyle, these cookies offer a quick baking fix that never compromises on taste or texture. Once you try this recipe, you’ll see why it’s a staple for anyone wanting a guilt-free snack that feels like a true treat.
Ingredients You’ll Need
Gathering these ingredients is the first delightful step toward making something delicious and keto-friendly. Each component plays a crucial role, whether it’s providing the creamy richness, sweetness without the sugar, or helping the cookies hold together perfectly.
- Natural peanut butter: Opt for a version with no added sugar to keep the carbs low and capture that authentic peanut flavor.
- Granulated erythritol or monk fruit sweetener: These are your keto-approved sweeteners that bring just the right sweetness without any guilt.
- Large egg: Acts as the binding agent, giving your cookies structure and moisture.
- Vanilla extract: Adds depth and a lovely aromatic touch to enhance the cookie’s flavor.
- Salt (optional): Just a pinch if your peanut butter is unsalted to balance the sweetness and boost the flavors.
How to Make Keto Peanut Butter Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix the Ingredients Into a Smooth Dough
Combine the natural peanut butter, your choice of erythritol or monk fruit sweetener, egg, vanilla extract, and salt (if using) in a medium bowl. Stir everything together until you get a smooth, homogenous dough that’s easy to work with.
Step 3: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll each into a neat ball. Place them on your prepared baking sheet, making sure to keep about 2 inches of space between each cookie to allow for even baking and spreading.
Step 4: Create the Signature Criss-Cross Pattern
Flatten each ball gently using a fork, pressing down to form the classic criss-cross pattern. This not only looks charming but helps the cookies bake evenly and develop that irresistible texture.
Step 5: Bake and Cool
Pop your tray into the oven and bake for 10 to 12 minutes or until the edges are just set and lightly golden. Once done, let the cookies rest on the baking sheet for a few minutes so they firm up, then transfer them to a wire rack to cool completely before enjoying.
How to Serve Keto Peanut Butter Cookies Recipe
Garnishes
While these cookies are delicious on their own, a light sprinkle of flaky sea salt on top before baking can beautifully complement the peanut butter’s richness. For an extra special touch, drizzle a thin line of melted dark chocolate over cooled cookies—still keto-friendly and utterly decadent.
Side Dishes
Pair your keto peanut butter cookies with a creamy unsweetened almond milk latte or a chilled cup of low-carb iced coffee. These beverages enhance the cookie’s flavors while keeping your snack time perfectly balanced and satisfying.
Creative Ways to Present
Want to impress guests or make these cookies look irresistible? Stack them in a rustic mason jar, tie with a charming ribbon, or serve alongside small bowls of sugar-free whipped cream and fresh berries for a low-carb dessert platter everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store your keto peanut butter cookies in an airtight container at room temperature. They’ll stay fresh for up to a week—just the right amount of time to enjoy them all without worrying about staleness.
Freezing
If you want to keep these treats around longer, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll stay tasty and ready to thaw for up to 3 months.
Reheating
When you’re ready for a warm cookie, simply pop your chilled or frozen keto peanut butter cookies into the microwave for about 10-15 seconds or warm them briefly in a preheated oven. This brings back that fresh-baked feeling in seconds.
FAQs
Can I use crunchy peanut butter instead of natural smooth?
Absolutely! Crunchy peanut butter adds a delightful texture crunch, but be sure to choose one with no added sugars to keep it keto-friendly.
What if I don’t have erythritol or monk fruit sweetener?
You can use other keto-approved sweeteners like stevia blends, but it’s best to adjust the quantity to your taste preference, as some sweeteners are sweeter than others.
Can I double the recipe?
Definitely. Just double all ingredients, and make sure to give yourself enough baking sheet space or bake in batches for best results.
Are these cookies gluten-free?
Yes, since this recipe doesn’t use any flour, these cookies are naturally gluten-free, perfect for those with gluten sensitivities.
Can I add mix-ins like sugar-free chocolate chips or nuts?
Yes! Fold in about 1/4 cup of sugar-free chocolate chips or chopped nuts to the dough for added flavor and texture variation.
Final Thoughts
This Keto Peanut Butter Cookies Recipe is truly a keeper—simple, quick, and irresistibly tasty. It’s a perfect way to indulge without straying from your low-carb goals. I can’t wait for you to bake these and share the joy of a homemade cookie that feels both comforting and guilt-free. Happy baking and even happier snacking!
Print
Keto Peanut Butter Cookies Recipe
- Total Time: 17 minutes
- Yield: 16 cookies 1x
- Diet: Low Carb
Description
These Keto Peanut Butter Cookies are a quick and easy low-carb treat perfect for satisfying your sweet tooth while staying on track with your ketogenic diet. Made with natural peanut butter and a keto-friendly sweetener, these cookies are soft, flavorful, and loaded with protein and healthy fats.
Ingredients
Cookie Dough
- 1 cup natural peanut butter (no added sugar)
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (optional, if peanut butter is unsalted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a medium bowl, combine the natural peanut butter, granulated erythritol or monk fruit sweetener, egg, vanilla extract, and salt if using. Mix until a smooth, even dough forms with no lumps.
- Form Dough Balls: Scoop the dough into tablespoon-sized portions and roll each portion into a ball using your hands. Place the balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Flatten and Create Pattern: Using a fork, gently press down each dough ball to flatten it slightly and create a classic criss-cross pattern on top for texture and appearance.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the cookies look firm but still soft in the center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute the erythritol or monk fruit sweetener with your preferred keto-friendly sweetener, adjusting sweetness to taste.
- If your peanut butter is salted, you can omit the added salt.
- Store cookies in an airtight container for up to one week at room temperature or freeze for longer storage.
- For a nut-free version, try substituting peanut butter with sunflower seed butter, but note this will alter the flavor and nutrition.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
