Summary:
These keto and low carb peanut butter cookies are crisp and crunchy on the outside, and chewy and slightly soft within. You only need 4 ingredients to make them, with the option of using either almond flour or coconut flour.
INGREDIENTS
- 1 cup creamy salted peanut butter (Note 1)
- 1/2 cup powdered
erythritol or 6 tablespoons confectionersswerve sweetener (Note 2) - 1/4 cup
almond flour or 2 tablespoons coconut flour (Note 3) - 1 large egg
INSTRUCTIONS
- Prepare: Preheat oven to 350 F. Set aside baking sheet lined with
parchment paper or baking mat . Stir together all ingredients in mixing bowl until well-mixed; resulting dough should be thick and dense. - Form Cookies: Scoop 1 to 2 tablespoons of dough to form 1-inch ball, placing it onto baking sheet. Repeat until dough is used up, resulting in about 18 balls, arranged about 2 inches apart. Flatten each ball by pressing down using fork and rotating 90 degrees to press down again, forming criss-cross pattern (Note 4).
NUTRITION
| Makes 18 Servings |
| Amount Per Serving (1 cookie): |
| Calories 100 (68% from fat) | |
| Total Fat 8g | 12% |
| Saturated Fat 1g | 5% |
| Cholesterol 10mg | 3% |
| Sodium 20mg | 1% |
| Net Carb 2g | |
| Total Carb 3.5g (Note 7) | 1% |
| Dietary Fiber 1.5g | 6% |
| Sugars 1g | |
| Protein 4g |
PHOTOS
I’ve made these with both flours. Both are delicious, but I prefer the coconut flour. The almond flour cookies are a bit tougher, while the coconut flour cookies are melt in your mouth fantastic. The only change I made was using less sweetener. I only use 2-3 tablespoons because I like more peanut butter flavor and less sweet.
Well, I have tried countless Keto type recipes online. All of them claiming to be delicious and taste just like the real thing. Each one more horrible than the next. Ewwww. Tried this one using Splenda (powdered), coconut flour and natural unsweetened peanut butter, one egg and Eureka! This one is great!!! Yay!!! Finally a recipe that I will use over and over. Thank you thank you. ( I would recommend using a little less sweetener, maybe 1/4 cup )
Mike
Just fyi powdered splenda off the super market shelf is not keto friendly, it has maltodextrin as a bulking agent, adding carbs
Natural mates makes a sucralose that uses erithyroil as the bulking agent, its twice as sweet as sugar but it is the absolute best sweetner I’ve found in terms of tasting like sugar. And I’ve been doing low carb/keto diets off and on for 20 yrs (sweeteners have come a long way!) However. Ive only found the natural mates on amazon though.
I’m going to try this recipe with confections erithyroil.
Just made these cookies with a couple changes:
3 TBS Swerve confectioners
3 TBS Swerve brown
1 TBS. melted butter
Really good, sweetness just right and not crumbly!
So did you exchange the brown sugar and confectioners for the sugars and amounts in the original recipe, and just added the melted butter?
My cookies just came out of the oven and smell wonderful. I used the coconut flour and confectioners swerve. I used a #50 cookie scoop and got 16 cookies. The cookies do harden as they cool. My cookie was crisp on the outside and soft on the inside. Very pleased with the recipe.
I added 72% cacao chips. Perfect after dinner snack to satisfy the sweet tooth in a keto-friendly way.
I left out the sweetener, the natural organic PB & Almond flour do enough! ❤️
I looked at comments before making and noted several comments calling them dry. After mixing I note consistency and ended up adding 2 tablespoons heavy cream. They were perfect when baked. Since I like to smell vanilla when I am baking I added a quarter teaspoon smelled wonderful as they baked ..
Made recipe as – is in mini muffin pan 13 min 🔥
Making these in mini muff pans. Hope they’re as good as you say 🥰
My partner made these last night as soon as I came across the recipe, so simple to pull together and so tasty. We used ground almonds instead of flour and it worked just as well. Make sure you have patience and let them cool before you eat one, unlike I did, I couldn’t wait – they are so much sweeter when warm, perfect when cooled. Terrific recipe and can double up as a fat bomb 🙂
These are the best keto friendly cookies! I took some to work for friends who are on keto and they were in awe how good these were compared to the 3 ingredient cookies they have been using. I did make one little change! I didn’t have powdered swerve so I used granulated swerve and worked out perfect.
Peanut butter cookies are my favorite! I do have a question though, I live by myself and shouldn’t eat the whole batch by myself. Can you freeze the dough to use at a later date? Will it hold up well?
Wow, Wow, Wow!!! The best I’ve tried so far – for sure!
These were too good and I ate the whole batch in one day!
Just made them, surprisingly they taste like regular cookies. Great recipe!
WARNING: Make these cookies, but…
Don’t use your favorite wooden spoon to mix this dough. Use your hands–I learned the hard way, snapped my spoon handle in two .Working these cookies with your hands is the way to go, since it’s crumbly and you’ll have to squeeze it together before rolling it into a ball. I made a double batch, using the fork method for the first half and flattening the second half with my hands so I could keep the crumbling to a minimum. All turned out delish and well worth the upper body exercise. 😉
12 minutes was way too long for my cookies- they were almost black before I realized they were actually burning. So after starting another batch- 7 minutes was perfect.
Could be that your oven is running hotter than mine (I have an oven thermometer that I use to verify the temperature). I wonder if you would have a different baking time if you used an oven rack positioned in the lower half of your oven.
I made this with lanko monk fruit sweetener and almond flour. Very good cookies.
Taste was great, very dry, does not hold form, falls apart. We followed this recipe exactly! When we pulled the cookies out of the oven some fell apart on the pan! We let the cookies cool before attempting to eat them. They continued falling apart. They seemed a bit soft on the inside, outside was not crunchy but they were brittle. Extremely dry to taste. Used monk fruit for sweetener and 2 TB. coconut flour.
Great cookies! I’ve been playing with variations of a similar recipe for a couple years now:
* I’ve found Almond Flour works best. I was surprised to find Cashew Flour didn’t work well, but both texture and taste weren’t as good.
* Allulose sweetener tastes most natural to me. It’s not quite as sweet as sugar alcohol-based sweeteners, but the next addition more than makes up for that. Plus allulose doesn’t affect my stomach like erythritol can.
* Add 2 Tablespoons Buttermilk Powder – Helps the Almond Flour hold the cookies together, also adds an extra burst of sweetness and a creamy-yet-crumbly texture. Adds about 1/2 gram of carbs to each cookie, but so worth it.
* Dash of vanilla extract or caramel flavoring!
* Sugar-free Baking Chips – A handful or a whole bunch! Make sure the chips don’t use Maltitol as a sweetener, as it’s not a low-carb substance.
Or just follow the simpler recipe above. It’s already delicious without messing with it!
I don’t know how this recipie has so many good reviews. I just made this trying to find a good dessert for my dad and brother for Christmas (they are both diabetic)
Thank God I tried the cookies a few weeks before I made them at Christmas because they were so dang dry and bland.
I followed the recipie to a T. Using the swerve and coconut flour. Even went out and bought the necessary ingredients because I didn’t have them on hand.
Would not recommend. 😭😭
What brand of peanut butter did you use? Is it the natural kind (just peanuts and salt)?
Oh my!! Been craving peanut butter cookies. Tried several keto recipes an they were awful, but these are Amazing! After seeing 30 plus high ratings I figured I would give them a try. Quick easy but most of all DELICIOUS! My son said these are a keeper. Thanks for sharing your recipe!
Made these today and they are delicious . . . Thank you!
These cookies are delish, but unfortunately, the erythritol gave my husband and I severe GI issues. Would pure Monk-fruit drops work in this recipe? Since it would be missing substance, wasn’t sure if I should add something in its place. Any feedback would be much appreciated. Thanks.
If you use pure Monk Fruit drops, I would add more (about 6 tablespoons) dry ingredients to make up for the lack of dry sweetener bulk. I’m thinking ground flaxseed, unflavored protein powder, ground pecans, or extra almond flour. Or a mixture of the aforementioned; my only concern is that they will add an unwanted taste or texture to the final cookies (e.g., the cookies may taste too strongly of flaxseed or almond). Also, keep in mind that the nutritional makeup of these cookies will be impacted, if that’s of concern to you.
Another option is using a dry sweetener that isn’t erythritol-based, possibly Monk Fruit In The Raw, which is a dry sweetener that measures the same as sugar and Swerve. You can find more information about it here: https://www.amazon.com/Monk-Fruit-Raw-Sweetener-Ounce/dp/B00BMAGFCO
Thanks, Julia. Unfortunately, the Monk Fruit in the Raw has Maltodextrin in it, which also causes GI issues for us. I think I’ll try adding flax-seed or ground walnuts or extra almond flour. Thanks so much for your response.
I don’t have POWDERED erythritol… Can regular erythritol be used instead? When I was baking non-keto PB cookies before, I always used regular sugar over powdered sugar.
Regular erythritol can have rather large granules, which don’t incorporate as well in dough, which can crystallize later and produce a “cooling effect” when eating them. To avoid these potential side effects, I recommend powdering regular erythritol using a small blender like a nutribullet.
I made these excellent; only I used almond creamy peanut butter and used 1/4 cup sugar in the raw, I don’t like using artifical sweeteners, and I added 1 cup all natural chocolate chips! Delicious! A keeper.