This low carb peanut butter cookie recipe requires just 4 simple ingredients! Each soft and chewy cookie only has 2g net carbs. If that wasn’t enough to entice you, they’re also sugar-free, vegan, and dairy-free!
I’ve Got 99 Problems and They’re All Carbs
I’m currently on the keto diet, so like you, I know how frustrating it can be to satisfy the ever-present sweet tooth. As a result, most of my favorite childhood desserts are entirely off-limits.
So I’ve found I need to be a bit creative when it comes to low-carb desserts. Luckily, this recipe for keto peanut butter cookies is a Godsend.
Why This is the Best Recipe
There are plenty of recipes for low-carb cookies floating around the web. Ours is the best recipe for a few standout reasons:
“Okay, great,” you’re thinking. This is your first time making this type of cookie. And since when have cookies been okay to eat on a low-carb diet? Since now! Keep reading.
Is Peanut Butter Keto-Friendly?
Yes! Peanut butter is a perfect keto snack. Natural peanut butter contains 7 grams of total carbohydrates and 5 grams of net carbs per 2-tablespoon (32-gram) serving, making it a surprisingly low-carb food.
So feel free to eat it on the ketogenic diet as long as you watch your consumption and plan your other meals ahead of time.
If you want to use this recipe but aren’t interested in peanut butter, substitute a low-carb nut butter.
What’s the Best Low Carb Peanut Butter?
Adams 100% Natural Creamy Peanut Butter is my favorite low-carb peanut butter option, hands-down. Not only does it taste amazing, but there’s also no added sugar.
Adam’s Peanut Butter has 4 net grams of carbs per serving (2 tablespoons). And we’re only using 12 tablespoons (3/4 cup) for this recipe. So I buy the creamy, but you can sub the crunchy peanut butter.
Can I Substitute Other Nut Butters in This Recipe?
Definitely, again, just make sure they’re low-carb. Amazon sells low-carb peanut butter options that are a mixture of various nut butters.
What about powdered peanut butter, aka PB2? This is sadly off-limits for people serious about Keto, as it has a lot of added sugar.
There are defatted peanut butter powder flours on the market. I haven’t tested those with this recipe, though. Let me know if you do!
Can You Eat Cookies on a Low Carb Keto Diet?
Yes! And not only can you eat peanut butter cookies on a low-carb diet, but they’re actually reasonably nutritious! Just make sure the cookies don’t have flour or sugar in the recipe.
Here are some simple keto diet-friendly flour and sugar alternatives:
Alternatives to Wheat Flour:
To create genuinely low-carb cookies, you’ll need to use a flour substitution. Popular low-carb flour replacements include:
- Almond flour – ground almonds, rich in vitamin E
- Flaxseed meal – rich in omega-3 fatty acids
- Coconut flour – ground coconut meat, gluten free (learn more)
- Soy flour – ground soy beans, packed with protein and fiber
Note: I found that coconut and soy flour absorbs more liquid than traditional flour in testing this recipe. Use about 1/2 to 3/4’s the amount of flour that the recipe calls for if you use either.
Alternatives to Natural Sugar:
I recommend using a blend of both powdered monk fruit and erythritol. Erythritol on its own will make your cookies a bit too crispy, so go with this Lakanto Monk Fruit and Erythritol blend for a chewier result.
Sugar substitute sweeteners I recommend are:
- Monk Fruit Erythritol Blend – mix of two sugar substitutes
- Monk Fruit Extract – natural sweetener extracted from Monk Fruit
- Erythritol – has sugar alcohols that mimic the taste of sugar
- Stevia – natural sweetener that comes from the Stevia debaudiana species of plants
- Sucralose (Swerve) – artificial sweetener that your body doesn’t absorb
- Yacon Syrup – 1/3 calories of regular sugar
- Xylitol – sugar alcohol that mimics taste of sugar
Low Carb Peanut Butter Cookie Ingredients
Here are the key ingredients you’ll need to pull off this simple keto peanut butter cookie recipe at home. The full ingredients list is located in the recipe card, further down.
For this recipe, we’re using almond flour. The term “flour” is a misnomer since almond flour is just ground up almonds.
If almonds aren’t your jam, feel free to experiment with other flours mentioned above, like pecan flour, flaxseed meal, soy flour, and coconut flour.
You can also use a keto-flour blend. For example, use an equal-part mixture of almond flour, coconut flour, and flax meal.
Pick whatever nut butter you’d like. We’re using peanut butter in this recipe because I would marry peanut butter if I could. You can marry anything nowadays.
Don’t like peanut butter, or are deathly allergic to it? Substitute with macadamia nut butter, pecan butter, cashew butter, almond butter, or a different keto-friendly butter.
Monkfruit Erythritol Blend:
Use powdered erythritol or powdered monk fruit extract to make a truly low-carb cookie. You can also use Stevia, erythritol, allulose, and granulated sweeteners. See my paragraph above.
How to Make:
This recipe makes 6 medium-sized cookies or 8 small cookies. Or 1 massive cookie. You do you, Queen or King.
Step 1: Gather Ingredients & Preheat Oven
Line a cookie sheet (baking sheet) with parchment paper and preheat your oven to 325 degrees F. Gather all of your ingredients.
Step 2: Combine Dry Ingredients
Grab a medium mixing bowl and add the salt, flour, sweetener, and baking soda. Mix until everything is well incorporated.
Step 3: Add Wet Ingredients
Add peanuts, peanut butter, and almond milk to your dry ingredients. Use a spatula or spoon to mix and form your dough. (You don’t need to mix in a food processor).
Taste your dough and add a dash of salt and more sweetener if needed. I added a dash more sweetener to mine.
Step 4: Create Balls & Bake
Grab the dough with your hands and roll it into 6 cookie dough balls. Place balls on the prepared baking sheet and space them 2″ apart.
Next, using your fork, press down twice on the dough, making a criss-cross pattern.
Bake cookies on the center rack in your oven for 10-12 minutes. My oven is old, so I bake for 20 minutes. Start at 10 minutes and keep an eye on them.
When they’re done baking, leave the cookies on the tray and let them cool on the counter till they reach room temperature.
Important Note: My first attempt at this recipe went afoul because I didn’t let the cookies cool long enough and they fell apart. It’s crucial that you let them sit for at least 20 minutes before picking them up to eat.
How Do I Store My Cookies?
Store your cookies in an airtight container, somewhere cool and dry, for up to 5 days. Then, if you put them in a glass jar on the counter, they’ll get even crispier.
You can also freeze them. Secure them in a freezer-safe bag and thaw in the fridge when you’re ready to eat them. They’ll stay fresh, frozen, for up to 3 months.
In our house, we swear by the FoodSaver. The FoodSaver sucks all the air out of the bag and creates a perfect seal. If you use this method, you can freeze the cookie dough or the cookies and make them last 3-6 months.
Low Carb Peanut Butter Cookie Recipe
- Step 1: Gather Ingredients & Preheat OvenGather your ingredients. Line a baking sheet with parchment paper and preheat your oven to 325 degrees F.
- Step 2: Combine Dry IngredientsGrab a medium mixing bowl and add the salt, flour, sweetener, and baking soda. Mix until everything is well incorporated.⅔ cup almond flour, 3 tbsp monk fruit & erythritol blend, 1/4 tsp salt, 1/8 tsp baking soda
- Step 3: Add Wet IngredientsAdd peanuts, peanut butter, and almond milk to your dry ingredients. Use a spatula or spoon to mix and form your dough.1 cup chunky, natural peanut butter, 2 tbsp almond milk, 1/2 cup peanuts
- Step 4: Create Balls & BakeGrab the dough with your hands and roll it into 6 cookie dough balls. Place balls on the prepared baking sheet and space them 2″ apart.Next, using your fork, press down twice on the dough, making a criss-cross pattern.Bake cookies on the center rack in your oven for 10-20 minutes. My oven is old, so I bake for 20 minutes.Let cookies cool and harden for 20 minutes.
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook
Thanks for stopping by! I’d love to hear from you in the comments below. Is this one of your new go-to keto cookie recipes? Do you have any suggestions on how to make these keto cookies even better? I’d love to hear from you. Bon Appetit!
Check out my other recent easy recipes!