Keto Peanut Butter Cookies with Almond Flour
These keto peanut butter cookies with almond flour are crunchy cookies perfect for a vegan keto diet because they don’t have any eggs or dairy!
Bonus, these cookies contain only 7 ingredients. So they are the easiest peanut butter cookies to fix a sweet craving in no time.
Why These Cookies Are Delicious
Everybody agrees that low-carb cookies are the absolute best snack on a keto diet, it’s easy to make, and delicious to eat. Not a single week should go by without eating a cookie. Nut butter cookies are delicious, in particular any cookie with peanut butter!
This particular Keto Peanut Butter Cookie recipe makes 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 cookie recipe, yes, there are no eggs or dairy in this recipe.
How many carbs in keto peanut butter cookies?
These peanut butter cookies are made with only keto-friendly ingredients.
Peanut butter is a good keto-friendly ingredient as it contains only 1.4 grams of net carbs per serving of two tablespoons! However, store-bought peanut butter is not always made with only peanuts. In doubt, you can always make your own peanut butter. It’s effortless and rapid!
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This recipe is also made with Almond Flour, and it is one of my favorite keto-friendly flours with only 10.6 grams of net carbs per 100 grams. Compare this with regular wheat flour that tops up at 75 grams of net carbs per 100 grams!
All this makes these Peanut Butter Cookies a great keto-friendly snack!
How to make this recipe
These low-carb peanut butter cookies are straightforward to make, one of the easiest keto cookie recipes I have! All you need are 7 simple ingredients for the most delicious crunchy vanilla peanut butter cookies.
Ingredients
- Almond flour – I prefer using 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.
- Baking soda
- Salt – optional, only if your peanut butter is unsalted.
- Sugar-free crystal sweetener – I used erythritol in this recipe. Feel free to replace it with monk fruit sugar if preferred. Both options are 100% sugar-free and have no carbs. If you are paleo, coconut sugar will work but the recipe won’t be low carb anymore!
- Xanthan gum – optional but recommended to make sure the cookies hold any time!
Instructions
These cookies are very simple to make.
- Preheat the oven to 350°F (180°C)
- Combine all the ingredients in a bowl.
- Combine them with a spatula.
- Divide the dough into 8 cookie dough balls that you flatten with forks by making a criss-cross pattern on a piece of parchment paper.
- Bake the cookies for 10 minutes on a cookie tray.
- Cool them down for another 10 minutes on a cookie sheet and another 10 minutes on a cooling rack.
Frequently asked question
How do they taste?
So now you wonder what makes these keto 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 egg-free and need more cooling time than baking time to become crunchy and delicious.
Can I substitute the almond flour for another flour?
Not really, the only substitutes are not keto-friendly. You can use oatmeal but the cookies would be much higher in carbs. Read about keto flour swaps.
You cannot use the following flours as swaps:
- Peanut flour
- Coconut flour
- Flaxseed meal
Can I replace the erythritol with another sweetener?
Yes, you can – in fact, read my article on how to swap sweeteners to find out which sugar substitutes I prefer.
What you need though is a crystal sweetener. Here are the sweeteners you can use:
- Erythritol Blends (erythritol + monk fruit or erythritol + stevia) – use my sweetener converter to calculate the quantity.
- Sugar, Coconut Sugar (but of course it won’t be keto-friendly)
Do not use:
- Monk fruit extract
- Stevia extract
- Any liquid sweetener
Can I substitute the peanut butter for another nut butter?
Yes, you can use any natural nut butter (no additives) that is naturally rich in oil as long as you use a fresh, oily jar.
- Almond Butter
- Sunflower Seed Butter
- Cashew butter
Do not use
- Crunchy Peanut Butter: it’s often much dryer than the smooth alternative and will make dry cookies.
Can I substitute the xanthan gum for another thickener?
Xanthan gum is optional in this recipe. It helps make the cookie hold together, but you can do without.
Do not use a flaxseed egg instead, it would make the dough too wet.
Can I substitute the coconut oil?
Yes, you can pick any other oil with a high-enough smoke point, like avocado oil but the cookies will taste different (a bit like avocado).
Can I make different flavors?
The best way to tune the flavor of these cookies is to add sugar-free chocolate chips to make perfect peanut butter chocolate chip cookies.
You can also use some vanilla essence of vanilla extract for a delicious vanilla taste.
Are these cookies gluten-free?
Yes, these cookies are 100% gluten-free, made with only low-carb ingredients.
How to store these cookies
These cookies can store really well as long as you follow some basic principles.
You can keep them for at least 3 weeks in a sealed jar, kept in a cool, dry place, away from direct sunlight.
Heat, moisture, and air would oxidize and degrade the taste of these cookies. But if you store them sealed, they will taste delicious for longer.
You can also freeze them for up to 3 months in individual ziplock bags or in small airtight containers. Again, try to remove as much air as possible to reduce the moisture. Thaw them in the fridge, or pop them in a toaster or oven to reheat.
Expert Tip
Following are my tips to make the most delicious sugar-free peanut butter cookies:
- Follow the baking time. It takes 10 minutes, not more. The cookies will be very soft and will look undercooked, and that is what you want!
- Cool them down for 10 minutes on the cooking tray. Please don’t touch them. Start your timer and wait 10 full minutes. Now they are half hard.
- Cool them down for 10 minutes on the cooling rack. Transfer each cookie gently on a cooling rack by sliding a spatula under the cookie. Wait for another 10 minutes and let the magic happens!
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!
xoxo Carine
Recipe Card
Keto Peanut Butter Cookies with Almond Flour
Ingredients
- ½ cup Natural Peanut butter unsweetened
- 1 tablespoon Coconut Oil melted
- ⅓ cup Erythritol no Xylitol, they won't firm up!
- 1 cup Almond Flour I used blanched fine almond flour
- ¾ teaspoon Baking soda
- ½ teaspoon Vanilla essence
- ⅛ teaspoon salt optional. Use only if your peanut butter is unsalted
- ½ teaspoon Xanthan gum optional but highly recommended to prevent the cookies from falling apart
Instructions
- 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 thick 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 there is no need to leave more than half a 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 isn't easy to believe they will harden, but they will! Don't touch them. Just 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 for! 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.
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Disclaimer
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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Delicious! Made these today and they are so good. Easy recipe. Thank you.
Thank you so much for the lovely comment!
Wow… a Keto recipe that actually worked! 😀 I made these exactly as written and they turned out perfectly. Thank you for the great recipe.
P.S. Why are the majority of comments always from people who DIDN’T follow the recipe reporting what they did differently? I don’t get that…
I special-ordered the monk fruit sweetener and xantham gum from Amazon and followed the recipe to a T, except that I decreased the sweetener by a couple of tablespoons. The cookies came out perfectly soft in the middle and a little crispy on the outside. This was my first time trying a keto baking recipe and I can’t believe it tastes as good as a traditional PB cookies.
It fees like such a treat to finally find a recipe for a low carb cookie that has crunch! These are amazing, thank you for the wonderful recipe and the care in detailing the magic to achieving the crunch! Unlike others I didn’t have any issue forming the cookies, however, I managed to find a superfine almond flour/meal (in Melbourne, Australia) so perhaps that made the difference. Love your recipes!
Well, this was my first foray into baking biscuits and into Keto. All would have been better had I included the Baking Soda which I even ticked then left it on the side!! Also learnt to look at what I was doing when setting the timer! 1st ten minutes extended cooking to 15-20 minutes resulted in somewhat chard but scrumptious cookies. I promise to do better next time.
Like others, I had difficulty prepping the balls for the cookies it crumbled very easily – possibly due to the quality of the Almond Flour we have. However, I will cook them again once we’ve sharpened our teeth on the sad charcoaled edged results of this time. Thanks for all your posts and recipes. J
Made this today and they worked out! My erythritol hasn’t arrived yet so I used around 2 tablespoons of liquid saccharine, which is diabetic-friendly. I dislike peanut butter (funny, I know!) but these were so lovely. I really kicked cravings to the curb with a couple mini cookies. Will use almond butter next time! ♪
These are so good! Best dietary requirement biscuits I’ve tried to date. I wonder if they would work with coconut added??
Hi..can we substitute oatmeal instead of almond meal?
Probably, oatmeal is not keto so I don’t use it in my recipes
I actually tried it with the peanut flour and by adding more coconut oil and cooked for a shorter time (kept eye on them), they come out mighty fine. Thank you for your recipe and stay safe, happy and healthy
Made these tonight and they were absolutely delicious, and let me tell you, I’ve been trying all kinds of recipes to satisfy my type 1 diabetic grandson and he gave this recipe the thumbs up, that’s AWESOME.. so thank you for sharing
Thank you for the reply. Love your recipes. Stay safe, happy and healthy in these difficult times
Hello. Can i use peanut flour instead of almond meal
Unfortunately you can’t swap almond flour by peanut flour, peanut flour is much higher in fiber and it dries food quickly. It will be a new recipe to create, Enjoy the recipes on the blog, XOXO Carine
I have made this many times. Gave to friends too and they loved it. Thank you for all the wonderful recipe. You site is always in my favorite tab.
Thank you ! I am so glad to have you here with me. Enjoy all the recipes around here, XOXO Carine
Hi Carine — I don’t like erythritol. I have pure monk fruit sweetener (no other sweetener additives), but don’t know how much of the pure monk fruit to use in the peanut butter cookie recipe. Can you educate me on this? Thanks
The cookies won’t hold at all with pure Mon fruit. Erythritol melt, crystallised and solidify the cookies. I only use pure monk fruit in drinks, never in baking as it doesn’t add texture. Enjoy the recipes on the blog, XOXO Carine
Can you substitute other nut butters for the peanut butter?
Sure, as soon as you are using natural nut butter with no added oil or sugar and a fresh jar, it will work. XOXO Carine
Fantastic recipe! Loved it so much more than the one with eggs that I’d earlier made.
Can I substitute a chia-egg for the gum? Thanks
The cookies don’t need the gum, it works without they can simply be more fragile. However a flax egg will add too much liquid and they won’t work. Enjoy, XOXO Carine
Amazing! I loved this recipe!
I tried the recipe with crunchy peanut butter, because that is how my husband likes his peanut butter cookies, and found that it is way to dry to use, so I ended up adding in creamy peanut butter to help it come together. I was making a double batch and used about 3/4 cup crunchy to 1/4 cup creamy, but needed about another half cup of creamy. Took about 2 minutes longer to bake and they turned out softer with all the extra peanut butter, but they are delicious.
I am glad you find a way to fix them! However, that is the reason why I always recommend fresh, runny peanut butter in my recipe with no added oil or added sugar. That is the best product to avoid a too dry or too soft cookie. I am sure it wil get even better next time you make them ! Enjoy the recipe here, XOXO Carine.
These are great thank you, and even better with 45g of sugar free chocolate drops chopped up and mixed in.
That sounds fabulous ! Enjoy the recipes on the blog, XOXO Carine
Made these peanut butter cookies. Found them to be a little to sweet, will use less monkfruit next time, but a good texture and a nice cookie. Thank you for this recipe.