These low carb almond flour peanut butter cookies are crunchy ketogenic peanut butter cookies perfect for a keto vegan diet.
Bonus, these sugar-free peanut butter cookies contain only 7 ingredients. So they are the easiest peanut butter cookies to fix a sweet craving in no time.
Keto peanut butter cookies with almond flour
You know how much I am passionate about low-carb cookies right? I am not having a single week without eating a cookie. I also have an obsession with nut butter cookies especially peanut butter cookies! They are the BEST cookies.
My fudgy chocolate avocado cookies with peanut butter are definitely one of my favorites. But today I am sharing something different. No chocolate, no avocado. A keto vegan cookies, yes there are no eggs or dairy in this recipe.
Are peanut butter cookies keto?
Yes, they are! These peanut butter almond flour cookies are made with only keto-friendly ingredients. But remember, stick to the serving size on the keto diet! What makes a lot of food not keto is the quantity eaten!
How to make these ketogenic peanut butter cookies?
These low-carb peanut butter cookies are very easy to make, one of the easiest almond flour keto recipes I have! All you need are 7 simple ingredients for the most delicious crunchy vanilla peanut butter cookies.
GET 10 FREE KETO BAKING PRINTABLES!Become one of my VIP newsletter subscribers and gain access to my all my printables to become a Keto Baking star!
Almond flour is preferred to use blanched almond flour instead of almond meal. It has a finer texture and it works better in this recipe. Are almond flour recipes keto? If used with other keto-friendly ingredients, absolutely!
Natural Peanut butter – Yes, peanut butter is keto-friendly! Always make sure you use unsweetened and fresh peanut butter. An old peanut butter jar tends to dry out and would not make as delicious cookies. You can either used salted peanut butter or unsalted peanut butter. If you use salted peanut butter don’t add the extra salt in this recipe.
Coconut oil – I use unrefined coconut oil, feel free to use refined coconut oil if you don’t like coconut flavor.
Salt – optional, only if your peanut butter is unsalted
Sugar-free crystal sweetener – I used erythritol in this recipe, feel free to replace with monk fruit sugar if preferred. Both options are 100% sugar-free and no carbs. If you are paleo, coconut sugar will works too – careful the recipe won’t be low carb anymore!
Xantham gum – optional but recommended to make sure the cookies hold any time!
Easy eggless almond flour peanut butter cookies
I know you have been used to adding eggs into your peanut butter cookie recipe. Eggs do make tasty cookies. But, my husband is vegan and I love to share my food with him. What is the point of baking if you can’t share what you make, right?
So these are eggless almond flour peanut butter cookies. Since they are also dairy-free, they fit both of our diets. Vegan and Low Carb, because sharing food with people I love makes me happy!
This recipe does not use all-purpose flour or wheat flour, it is completely gluten-free.
Magic sugar-free peanut butter cookies with almond flour
So now you wonder what makes these almond flour peanut butter cookies so special? Well, compared to regular cookies they will be super SOFT when out of the oven.
Like really soft! You might even think that they are undercooked. And you will think there is NO way this recipe will harden and works! But it does.
These cookies are simply egg-free and need more cooling time than baking time to become crunchy and delicious.
Tip: Let them cool down!
Following are my tips to make the most delicious sugar-free peanut butter cookies:
Follow the baking time, it is 10 minutes, not more. The cookies will be very soft and will look undercooked and that is what you want!
Cooldown 10 minutes on the cooking tray. Don’t touch them, start your timer and wait 10 full minutes. Now they are half hard.
Cooldown 10 minutes on the cooling rack. Transfer gently each cookie on a cooling rack by sliding a spatula under the cookie. Wait for another 10 minutes and let the magic happens!
Tada! Your keto peanut butter cookies with almond flour are now crunchy, buttery, and delicious!
So now, let me know what you think of these easy low carb peanut butter cookies?
More keto almond flour cookies
If you like keto recipes with almond flour, check out these other keto almond flour recipes that make cookies just as delicious as this one!
1/8teaspoonsaltoptional use only if your peanut butter unsalted
1/2teaspoonXanthan gumoptional but highly recommended to avoid the cookies to fall apart
Lose weight with me!Join my Keto Weight-loss Program now!
Preheat oven to fan-bake 350°F (180°C).
Line a cookie sheet with a piece of parchment paper. Set aside.
Make the cookie dough
In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol, almond meal, baking soda, salt, xanthan gum, and vanilla essence.
Combine with a spatula until it forms a consistent cookie dough.
Divide dough into 8 large cookies (or 12 smaller cookies).
Bake the cookies
Place each cookie ball on the prepared cookie sheet. Flatten slightly with your hand palm, then use a fork to flatten more and create a lovely fork print on top of your peanut butter cookies. Those cookies won't expand while baking so no need to leave more than half thumb space between each cookie.
Bake 10 minutes or until sides are golden. The cookies look uncooked, they are VERY soft after baking and that is what you want!
Cooldown 10 minutes on the cookie tray
Remove the tray from the oven and let cool down for at least 10 minutes on the tray, at room temperature. I know this is difficult to believe they will harden but they will! Don't touch, let the magic happens.
Cooldown 10 minutes on the cookie rack
Now, the cookies are a bit harder, still soft so carefully slide a spatula under each cookie and transfer them one by one, onto a cookie rack to cool down 10 more minutes. Trust me, it is worth waiting! I know it smells good, but wait for the magic to happen.
After 20 minutes, the cookies are ready to eat but if you love them crunchy wait until they reach room temperature - should not take more than 20 more minutes. They will end up very crunchy, hard, and buttery.
Store in a cookie jar - glass or metal - for up to 2 weeks.
Cooldown: These almond flour peanut butter cookies are mainly made of healthy fat, they don't contain eggs and they need the 2 steps of cool down to get hard and crunchy. Don't skip those steps!Sugar-free sweetener: you can use erythritol or monk fruit sugar in this recipe.Paleo sweetener: coconut sugar will be a great alternative (not sugar-free), use the same amount as erythritol.