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Keto Peanut Butter Cookies with Almond Flour

4.81 from 162 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

What Are Keto Peanut Butter Cookies?

Keto Peanut Butter Cookies are low-carb cookies made with 3 main ingredients: Peanut Butter, Almond Flour, and a sugar-free sweetener.

They are low in carbs with less than 4.4 grams of net carbs per large cookie and are easy to store.

Why You’ll Love These Cookies

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.

They are:

  • Keto
  • Dairy-Free
  • Egg-Free
  • Vegan
  • Gluten-Free
Keto Peanut Butter Cookies

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How To Make Keto Peanut Butter Cookies

These peanut butter cookies are straightforward to make, and 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. 


  • Almond Flour – I prefer using blanched ultra-fine 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 use salted peanut butter or unsalted peanut butter. If you use salted peanut butter, don’t add extra salt to 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!
low carb peanut butter cookies almond flour


These cookies are very simple to make.

  1. Preheat the oven to 350°F (180°C)
  2. Combine all the ingredients in a bowl.
  3. Combine them with a spatula.
  4. 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.
  5. Bake the cookies for 10 minutes on a cookie tray.
  6. Cool them down for another 10 minutes on a cookie sheet and another 10 minutes on a cooling rack.

Expert Tips

Following are my tips to make the most delicious sugar-free peanut butter cookies:

  1. 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!
  2. 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.
  3. Cool them down for 10 minutes on the cooling rack. Transfer each cookie gently to 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?

You can also use some vanilla essence or vanilla extract for a delicious vanilla taste.

Storage Instructions

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.

Allergy Swaps

If you are allergic to any of the ingredients, you can do the following swaps.

  • Almond Flour: you can substitute almond flour for oatmeal or sunflower seed flour. Do not use coconut flour or flaxseed meal, they are too moisture-absorbent due to their higher fiber content.
  • Erythritol: you can replace the erythritol with any other crystal sweetener such as allulose, tagatose, or coconut sugar (if not keto). Do not use Monk fruit extract, Stevia extract, or any liquid sweetener.
  • Peanut Butter: if you are allergic to peanuts, you can swap the peanut butter for any other seed butter or nut butter such as Almond Butter, Sunflower Seed Butter, or Cashew butter. Make sure to use a fresh jar of natural nut or seed butter so it’s runny. Do not use Crunchy Peanut Butter or any peanut butter that has sugar as an ingredient.
  • Xanthan Gum: Xanthan gum is optional in this recipe. It helps make the cookie hold together, but you can do without it. Do not use a flaxseed egg instead, it would make the dough too wet.
  • Coconut Oil: 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).
Keto Peanut Butter Cookies

Frequently Asked Questions

How Many Carbs Are In Keto Peanut Butter Cookies?

These peanut butter cookies are made with only keto-friendly ingredients and come at 4.3 grams of net carbs each.

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!

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 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 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.

Are these cookies gluten-free?

Yes, these cookies are 100% gluten-free, made with only low-carb ingredients.

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies

Keto Peanut Butter Cookies with Almond Flour

4.4gNet Carbs
These Keto Peanut Butter Cookies are made with almond flour, peanut butter, and coconut oil for a sugar-free, 100% easy, keto, gluten-free, vegan cookie recipe with no eggs.
Prep: 10 minutes
Cook: 10 minutes
Cool down 20 minutes
Total: 40 minutes
Yield: 8 large cookies
Serving Size: 1 cookie
4.81 from 162 votes


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven using the fan-bake mode to 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 the 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 for 10 minutes or until the 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 cooling rack

  • Now, the cookies are a bit harder but still soft, so carefully slide a spatula under each cookie and transfer them one by one onto a cookie rack to cool down for 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. 


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 these steps!
Sugar-free sweetener: you can use erythritol or monk fruit sugar in this recipe.
Paleo sweetener: Coconut sugar would be a good alternative (but it is not sugar-free). Use the same amount as erythritol. This would make this recipe not suitable for a keto diet!
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 cookie
Yield: 8 large cookies


Serving: 1 cookieCalories: 191.3 kcal (10%)Carbohydrates: 6.8 g (2%)Fiber: 2.4 g (10%)Net Carbs: 4.4 gProtein: 6.6 g (13%)Fat: 16.9 g (26%)Saturated Fat: 3.6 g (23%)Polyunsaturated Fat: 2 gMonounsaturated Fat: 4.2 gSodium: 213.6 mg (9%)Potassium: 91.9 mg (3%)Sugar: 2.2 g (2%)Calcium: 37.4 mg (4%)Iron: 0.8 mg (4%)Magnesium: 27.3 mg (7%)Zinc: 0.4 mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

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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    187 Thoughts On Keto Peanut Butter Cookies with Almond Flour
    1 2 3 4 5
  1. 5 stars
    Excellent recipe! I’ve tried a few keto baking recipes in the last few months and this will now be my go to. Only change was using butter in place of coconut oil. Great texture and so easy. They came out looking like a magazine cover cookie. I did roll the dough out in cling wrap to make a log which makes it easy to cut into equal portions. I’m down almost 70 lbs on keto OMAD so far and a little treat like two of these cookies while still sticking to 20g carbs a day makes it very easy! Thanks!

    • Great idea for the cling wrap method, thanks so much for sharing with all of us ! 70lb is truly AMAZING, keep up the good work and don’t forget to come here with me to enjoy a keto cookei once in a while 🙂 XOXO Carine.

  2. 5 stars
    These were perfect! Exactly what I wanted. I followed the recipe exactly and used Lakanto Golden monkfruit swetterner and crunchy peanut butter. Thanks so much for sharing!

  3. 5 stars
    I have always loved peanut butter cookies, but being vegan and not eating a lot of sugar, it has been a struggle finding cookies I can eat. I gave these cookies a try and they are absolutely perfect! I followed the directions and made sure I allowed the 20 minutes of cool down time and everything came out great. The taste is incredible and I will definitely continue to make these from now on. Thank you!

    • Thanks so much for the beautiful feedback! I am so glad you found my blog, I have plenty of sugar free vegan recipes around here. Enjoy, XOXO Carine

  4. 5 stars
    These were delicious! My hubby enjoyed them with his morning coffee. I used a peanut only peanut butter and had to really stir it to get it to a PB consistency before I used it (the oil separates from the meat). So, I stirred and stirred and eventually got a good consistency, then measured it out and stuck it in the fridge for a bit. When I mixed everything together, I just wasn’t getting that good dough consistency as pictured; it was too crumbly. Not sure if it was bc of the PB that I used. Anyway, I added just a bit more coconut oil until I got the right consistency and went from there. Turned out GREAT!!! Thanks for this simple and tasty recipe!!!

    • Hi, if your peanut butter ‘meat’ separate from oil and gets hard to combine it means the peanut butter is too old, even in fresh jar, it can be sitting on shelve for long and get hard because oil get separated from ‘meat’. I recommend you try a different brand. Here in New Zealand I am using an amazing pure creamy peanut butter, you can find it here (affiliate link) as they ship worldwide. It was a great idea to add some coconut oil to get your peanut butter to the right consistency. Thanks for making my recipes. I can’t wait to see what you will be making next time! XOXO Carine.

  5. Hi lovely! You wrote on the comments almond flour, but on the actual recepie you wrote almond meal. Which one should I use?
    Thanks! <3

    • I used almond flour, you can use almond meal too as soon as yours is a thin ground ! Enjoy and thanks for pointing out my mistake, I updated the recipe card to be clear. XOXO Carine.

    • I am sorry to hear that. As you can see in the comment section we are many to make this all the time with great success and we are happy to help you out! It might be some sort of ingredient that you use that wasn’t the same as the recipe is pretty straight forward. Also, you must cool the cookies for 20 minutes at least or they are very fragile as I noted in the recipe. Let me know if I can help! XOXO Carine.

  6. Hi, I made these however it was too dry to bind together so I added an egg. The taste of these were amazing however mine did not become crispy? I left them for longer outside to cool down. They were of a soft chewy cookie so still great but I wonder why they didn’t crisp up?

    • I guess adding an egg is reason why they didn’t crisp. I never had to add an egg it is strne that the texture wasn’t comin together. May be you use almond meal instead of flour, it is thicker and dry out baking quickly. That’s the only thing I see. Enjoy the recipe around here, XOXO Carine.

    • Thank you ! Cookie scoop are the best to make even size cookies, great ideas! Enjoy the recipes around here, XOXO Carine.

  7. 5 stars
    Amazing cookies! Here are the chanegds I made:
    1. Replaced sweetener with 1/2 cup of regular sugar instead
    2. Added one egg
    3. Added 1/4 teaspoon of cinnamon , pinch of nutmeg, clove, cardamom powder
    4. Made 10 cookies

  8. 5 stars
    These came out amazing! Just how I wanted and have been looking for! Used home made almond butter and added keto chocolate chips! Entire family is obsessed and so am I! Making again ASAP!

  9. 5 stars
    So much tastier than I thought they would be. Very good recipe. I love them. I’m still trying to get accustomed to the texture of Almond flour. LOL. But these turned out Great. Thanks for the recipe. ????

    • That is what I love to read :)I take a while to enjoy the new flours on keto diet but you will get there and then never turn back! Enjoy the keto baking recipes on the blog. XOXO Carine.

  10. I have used Monk Sugar and Erythritol and recently bought a bag of Stevia that I used. I followed the directions but the cookies were very soft and crumbly. Couldn’t even pick them up without falling apart. So, I may try it with the other sweeteners but the Stevia didn’t work and there are other PB cookie recipes I’ve tried that work.

    • The recipe doesn’t use stevia that is why it didn’t work. Stevia is too light and doesn’t melt as erythritol or monk fruit crystal or xylitol. Those 3 are the options I recommend to succeed with this cookie recipe. Enjoy, XOXO Carine.

  11. 5 stars
    I made these cookies last night and I found 1/3 cup of Erythritol is a bit too sweet for me so I will cut back on it next time, but overall it’s delicious 🙂

    • Same. Way too sweet for me. I’m gonna try about half that amount next time because 1/3C of monk fruit sweetener was extremely sweet.

      • All sweetener are different maybe try an allulose based sweetener they re less sweet thn erythritol. Enjoy the cookies, XOXO Carine.

    • It is funny how sweetness can differ from one person to another! You can definitely cut back on sweetener and get a lovely result with thi recipe. Enjoy, XOXO Carine.

  12. Hi just curious are the carbs per cookie based on the larger 8 or smaller 12 batch? Making these right now ????

  13. 5 stars
    Ok, so I haven’t baked them yet, so can’t comment on finished product. But I bake a lot and cookie dough is my downfall, lol, and this dough is awesome!!! Took care of my Pb cookie dough craving!!! Will bake the rest, or maybe keep the dough in the fridge.

    • That is the good part about this recipe, it is safe to be eaten raw has there is no eggs ! Great idea to keep some for an upcoming cookie dough craving 🙂 Enjoy ! Carine.

  14. 5 stars
    Made these yesterday … instead of using vanilla I used almond extract. I also used crunchy peanut butter as that’s what I had. I ended up making 4 batches!! They are delicious and so healthy! The whole family have fallen in love with these so this will become a staple I’m sure! Thanks so much for your lovely yet easy to make creations ????

    • Oh thank you so much for that beautiful feedback on my cookie recipe ! I love when the whole family enjoy my recipes, it makes me so happy. Enjoy the blog recipes, XOXO Carine.

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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.