2-Ingredient Keto Cookies (Flourless, No Sweetener)
By Carine Claudepierre
Published on 03/21/2022 - Last updated on 06/28/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These easy soft, crumbly, 2-Ingredients Keto Cookies with no sweetener added have only 3.8 grams of net carbs per cookie.
Plus, this 2-ingredient peanut butter cookie recipe is also gluten-free and dairy-free.
I am very often asked for keto recipes with no sweeteners added.
These 2-ingredient keto cookies are easy peanut butter cookies made with no keto sweetener at all, but they still taste delicious.
What Are 2-Ingredient Peanut Butter Cookies?
As their name suggests, these 2-ingredient keto cookies are probably the simplest recipe to make a keto snack.
All it takes is two very basic ingredients and 10 minutes of preparation to make a delicious hunger-buster.
How To Make 2-Ingredient Keto Cookies
Making these keto peanut butter cookies is really straightforward. First, let’s see how to pick the ingredients.
Ingredients
- Creamy Natural Peanut Butter: you have to use natural peanut butter. Buy a jar that has only peanuts as an ingredient, and make sure it doesn’t have added sugar or vegetable oils as many commercial brands do. Alternatively, you can also make your own peanut butter in a few minutes! Use a fresh jar as peanut butter tends to dry up a week after opening.
- Eggs – I prefer free-range eggs, they tend to taste better. Make sure to take your egg straight out of the fridge – no need to let it reach room temperature. If your egg has been out for more than 15 minutes, then pop the batter in the fridge for 20 minutes before shaping the cookies.
Instructions
Combine the fresh peanut butter with the cold egg in a medium mixing bowl in any particular order. Just make sure the egg is cold, or the recipe might fail.
Stir the 2-ingredient peanut butter cookie batter with a silicone spatula and incorporate any of the optional flavors (see below).
Divide the dough into 11 or 12 dough balls of about the same size.
Place the dough balls on a baking sheet lined with parchment paper and form the 2-ingredient peanut butter cookies.
To make the typical Peanut Butter Cookie marking, press a fork in a criss-cross pattern on the top of the cookies.
Bake the keto cookies for 12 to 15 minutes in an oven preheated to 350°F (180°C).
The cookies are ready when their edges are golden brown. If the color hasn’t changed, leave them in the oven. If they start to darken more, they are slightly overcooked.
Let the 2-ingredient keto cookies cool down on the cookie sheet without touching them for at least 15 minutes before transferring them to a cooling rack.
These cookies are very crumbly when the baking is done. However, they firm up and get their true consistency when they cool down.
Texture
2-Ingredient Peanut Butter Cookies are not crunchy cookies. They are soft and crumbly with a lovely peanut butter flavor.
You can firm up these cookies by adding almond flour to the batter. Add ½ cup while mixing the peanut butter to make them less crumbly.
Spice Them Up!
You don’t need any keto sweetener to boost the flavor and sweetness of your peanut butter cookies.
But to vary the flavors, you can try some of the below, adding from ¼ teaspoon to 1 teaspoon of:
- Vanilla extract
- Cinnamon
- Sugar-free chocolate chips – white, dark, or milk chocolate works well.
- A pinch of salt
You can also spread some of my Keto Chocolate Frosting to decorate them.
Storage
You can store these cookies for up to 4 days in an airtight container in the fridge. Don’t leave them at room temperature, as the egg would turn bad.
It’s also possible to freeze the cookies in zip lock bags, but you’d have to thaw them in the fridge for about 8 hours.
Frequently Asked Questions
Can I Make Keto Chocolate Peanut Butter Cookies With The Recipe?
Yes, swap the peanut butter for a keto chocolate spread!
Some brands like Lakanto make delicious sunflower chocolate spread that works really well in this recipe.
It’s also a great nut-free option.
Can I Swap Peanut Butter With Something Else?
Absolutely, you can use any seed butter or nut butter you love in this easy keto cookie recipe, such as almond butter, cashew butter, sunflower seed butter, etc.
More Keto Cookie Recipes
If you like these keto cookies, you’ll love these other easy cookie recipes!
Don’t forget to rate the recipe if you’ve made these low-carb cookies! And drop a comment or question if you need any advice or want to give your own tips!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
2-Ingredient Keto Cookies
Ingredients
- 1 cup Natural Peanut Butter
- 1 Large Egg cold, straight out from the fridge
Optional
- ½ teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside
- In a mixing bowl, add the peanut butter and cold egg straight out of the fridge.
- Stir until the batter is thick and well combined. Fold in any flavoring like cinnamon, vanilla extract, or stevia drops for natural sweetness.
- Divide the dough into 11 balls of the same size – about 1 ½ tablespoon.
- Roll and place each ball onto the prepared baking sheet.
- Use the slightly oiled back of a fork to flatten down the cookie and form a cross on top of the cookies.
- Bake in the center rack for 12-15 minutes or until the cookies are golden brown – they stay soft on top and that's normal.
- Remove the baking sheet from the oven and cool down for 15 minutes on the baking sheet – don't touch your cookies at all! They are fragile and need time to firm up.
- After that time, slide a flat tool under each cookie to transfer to a cooling rack. Let them cool for 20 extra minutes before enjoying.
Storage
- Store in an airtight container in the fridge or freeze and thaw the day before.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Fab recipe.
Easy hack to move cookies from pan to cooling rack: put the rack right up next to the pan. Grasp the parchment paper gently and pull the parchment paper onto the cooling rack, keeping a close eye on the cookies, that they’re not getting bumped or moved much. Let cool 😎.
these were really good! I added 4 thin, dark chocolate chips on top.
I’m a little at a loss as to why cooked cookies would go bad at room temperature when regular cookies made with eggs do not. Have you left them out and they went bad? Thanks.
Any baked goods with eggs should be kept in the fridge to last longer, it doesn’t mean you can’t keep them few days at room temperature. I personally prefer to refrigerate them for texture too