3-Ingredient Keto Peanut Butter Cookies
By Carine Claudepierre
Published on 10/20/2022 - Last updated on 03/31/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These 3-ingredient Keto Peanut Butter Cookies are the easiest keto cookies you will ever make with only 2.8 grams of net carbs.
They are crunchy, slightly sweet, and filled with peanut butter flavor. Plus, these peanut butter cookies are also dairy-free and gluten-free.
Luckily, peanut butter is a keto-friendly ingredient, so you can enjoy a delicious peanut butter cookie on your low-carb keto diet.
Of course, ensure you screen your peanut butter’s ingredient list to pick a natural peanut butter made without added sugar or added vegetable oil.
It’s OK to use salted peanut butter if you like your baked foods a bit salty, overwise pick unsalted peanut butter.
Let me show you how easy you can whip a batch of these low-carb cookies with just a few wholesome ingredients
How To Make 3-Ingredient Keto Peanut Butter Cookies
All you need to make a batch of quick and easy keto cookies are:
Ingredients
- Large Egg – Cold straight out of the fridge is the best.
- Natural Peanut Butter – Without added sugar or added oil. You can also use crunchy natural peanut butter to add crunchy pieces of peanuts to your cookies. You can also make your own with my peanut butter recipe.
- Sugar-Free Granulated Sweetener – I like erythritol Monk fruit blend, but you can also use allulose or xylitol. Check my keto-friendly sweetener list if needed.
Making Peanut Butter Cookie Dough
Add fresh drippy peanut butter, egg, and granulated sweetener in a mixing bowl. Use a silicone spatula to combine all the ingredients.
The mixture is very smooth and liquid at first and firms up as you stir, becoming a soft cookie dough. Form a cookie dough ball and set it aside in the bowl.
Meanwhile, cover a large cookie sheet with parchment paper and lightly oil the paper with oil spray.
Preheat the oven to 350°F (180°C).
Forming Peanut Butter Cookies
Scoop one tablespoon of cookie dough, roll it between your hands to form a smooth ball and place it on the baking sheet.
Repeat until all the peanut butter cookie dough is formed into 16 cookie dough balls. Make sure you leave half a thumb of space between each cookie dough ball.
Even if the keto peanut butter cookies won’t spread in the oven, it’s easier to take them off the cookie sheet if they are spread apart.
Now, use the back of a fork to press down the cookie dough balls twice, forming a crisscross pattern on top of the low-carb peanut butter cookies.
Baking Low-Carb Peanut Butter Cookies
Bake the cookies in the center rack of the oven for 12 to 15 minutes or until golden brown on the sides and top.
These sugar-free peanut butter cookies are pretty soft just after baking. That’s why you must cool down the cookies on the cookie sheet for 10 minutes before transferring them to a cooling rack.
Be patient, don’t touch your cookies, and give them time to firm up and cool on the cookie sheet. Then, slide a spatula under each cookie to gently transfer them on a wire rack.
Let the cookies cool down at room temperature for 30 minutes to enjoy their best flavor and texture.
Add-Ons
Of course you can tweak this recipe and add some flavors to the dough by stirring in:
- 1 teaspoon of vanilla extract.
- 1/2 teaspoon of cinnamon.
- 1 pinch of sea salt – only if your peanut butter is unsalted or the salty flavors will be too strong.
- 1/3 cup of sugar-free of dark chocolate chips
Storage Instructions
This recipe makes 16 peanut butter cookies, and I like to store mine in a glass mason jar or airtight cookie box at room temperature for up to 4 days.
If you have too many cookies to eat in this timeframe, you can freeze keto cookies in zip-lock bags or airtight containers.
Thaw the cookies at room temperature the day before eating.
Allergy Swaps
Below are some options to make this keto cookie recipe, even if you are allergic to some of the ingredients listed below.
- Nut-Free – You can use this recipe to make delicious low-carb nut-free cookies using sunflower seed butter as a swap for peanut butter.
- Egg-Free – Use my keto almond flour peanut butter cookie recipe for an egg-free, low-carb peanut butter cookie recipe.
- Sweetener-Free – Follow my 2-ingredient keto cookie recipe to skip the sweetener.
Frequently Asked Questions
I answered your most frequent questions below. If you can’t find an answer, please leave a comment below.
Can I Add Chocolate Chips?
Absolutely, you can add 1/3 cup of sugar-free chocolate chips to your cookie dough.
Can I Use Almond Butter?
Yes, you can replace the peanut butter with almond butter.
It’s a great low-carb alternative to peanuts and it add a delicious crunchy texture to the cookies.
Can I Cover The Cookies With Chocolate?
Sure, you can melt 1/3 cup of sugar free chocolate with 1 teaspoon coconut oil.
Then dip half of the cookies in the melted chocolate mixture.
Cool down cookie on a rack and pop them in the fridge to set the chocolate shell fast.
Can I Add Coconut Flour Or Almond Flour?
You don’t need to add any flour in these cookies.
Try my keto coconut flour peanut butter cookies if you want a recipe using some coconut flour.
More Keto Peanut Butter Recipes
If you love peanut butter, I have plenty of low carb peanut butter recipes for you to try and fix your sweet cravings.
Did you try these easy peanut butter cookies ? Share a review below !
Did You Like This Recipe?
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3-Ingredient Keto Peanut Butter Cookies
Ingredients
- 1 cup Natural Peanut Butter
- ½ cup Granulated Sweetener
- 1 Large Egg cold, straight out from the fridge
Optional
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside.
- In a mixing bowl, add the peanut butter, egg, and erythritol.
- Stir with a silicone spatula, it's soft and runny at first and thickened within a minute. The batter should be soft and form into a cookie dough ball easily. Fold in any flavoring like cinnamon or vanilla extract, if desired.
- Divide the dough into 16 balls of the same size – about one 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 on the center rack for 12-15 minutes or until the cookies are golden brown – they stay soft straight out of the oven, 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! They are fragile and need time to firm up.
- After that time, slide a flat tool under the cookies to transfer them to a cooling rack. Let them cool for 20 extra minutes before enjoying them.
Storage
- Store in an airtight container in the fridge or freeze and thaw the day before.
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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!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. 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.
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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As good as these cookies are, they taste even better straight from the freezer. I used Swerve brown sugar replacement.
The keto lifestyle is definitely about discovering alternative recipes. These cookies are amazing.
Thank you 🥰
Amazing… Easy and tasty. Highly recommend
Can I use Splenda instead of Erythritol
It depends!
Splenda, as a brand, sells many different types of sweeteners, some that you can use in replacement of erythritol, some that you can’t.
These ones, you can use in this recipe: Splenda Allulose, Splenda Stevia Sweetener (this one is actually erythritol), Splenda Monk Fruit Sweetener (also mostly erythritol), Splenda Magic Baker (which is allulose and erythritol)
And some that you can’t use at all: Classic Splenda, Splenda Granulated Sweetener, Splenda Sugar Blend, all Splenda Liquid sweeteners, Splenda Stevia Granulated (because it contains maltodextrin)
This is my go to recipie. I love them. I bake them in my toaster oven.
I didn’t bake this yet but I like the simplicity of it.
This was wonderful!!! These cookies turned out absolutely beautiful and delicious