Keto Peanut Butter Cookies with Almond Flour
By Carine Claudepierre
Published on 08/13/2018 - Last updated on 05/15/2023
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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
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.
Ingredients
- 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!
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.
Expert Tips
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 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).
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.
More Keto Almond Flour Cookies
If you like keto recipes with almond flour like these peanut butter cookies, check out these other keto almond flour recipes that make cookies just as delicious as this one!
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!
Keto Peanut Butter Cookies with Almond Flour
Ingredients
- ½ cup Natural Peanut Butter unsweetened
- 1 tablespoon Coconut Oil melted
- ⅓ cup Granulated Sweetener no Xylitol, they won't firm up!
- 1 cup Almond Flour I used blanched fine almond flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Vanilla Extract
- 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 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.
Notes
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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CookiesDisclaimer
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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Tried this recipe and love it. I added a little extra peanut butter(2/3 vs 1/2) and added 2 tablespoons of PB Fit(could also use PB2) to kick the peanut butter flavour up a notch. I cannot figure out how you are calculating carbs because when I do it by ingredient and add them up I get 2-3 net carbs, not the 4.4 that you show.
I am glad you loved the peanut butter cookies! Carb calculation vary a lot based on the brand of ingredients you used. It is always great that you double check your carbs count based on the brand you used especially if you count macro closely. I am happy to hear that the carbs count you get is even lower than mine ! Great news. Enjoy the recipe. XOXO Carine.
I have tried so many low carb cookie recipes which are okbut wanted something more like an English biscuit with crunch rather than chewy. Went to make a batch of these, oh no, the peanut butter I had bought was full of sugar but I had a jar of almond butter so thought i would give it a try. Added some almond essence but otherwise stuck exactly to your recipe. So easy and Yummy. Thank you
Thanks for the lovely story. That is amazing how many peanut butter brands had sugar in their mix right? So disappointed but great call on replacing by almond butter, such an healthy swap! Thanks again for trying my recipes. Enjoy the blog XOXO Carine.
Tried your recipe today and they came out great!! Used ground almond paste, would recommend a little less salt for that.
Texture is perfect.
love your site!
many greetings from Germany,
Nils
Guten Morgen! Thanks for trying my recipes from Germany and for the awesome feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
Tried your recipe today and they came out great, thank you so much! Used ground almond paste and would reduce the salt a bit.
Texture is perfect ????
I had to come back to say YUM! I made the PB Cookies with chunky PB and they were great. Then i made some with almond butter, almond extract and chopped up almonds ( great tea cookie). Then I made some ginger spice ones with minced up raw ginger, cardamon, nutmeg, cinnamon, clove and ginger powder. ( another great tea cookie). Then I made crunchy peanut butter and blackberry/huckleberry jam thumbprints. Then i made chocolate almond ones with cocao powder, almonds and a chopped up dark chocolate bar I made with almond extract. The possibilities are endless! This was my first keto cookie recipe and it’s a keeper!!! Thanks again! ???? lol and then I made a pie crust! Lol just kidding…. Or am I? Muhahaha
OMG! You are so creative I love what you made with this simple recipe and hey! why not trying that pie crust afterall, great idea 🙂 Thanks SO much for sharing your ideas and your lovely feedback. Enjoy the low carb recipes on the blog. XOXO Carine.
Bravo! This is THE BEST low-carb PB cookie recipe I’ve found! Thank you and I’ll be making these again soon.
Oh thank you SO much for this lovely comment! I am glad you like them. Enjoy the blog recipes. XOXO Carine.
These turned out really good. I used crunchy natural unsalted PB and added salt. Followed the recipe to a T and they are crunchy, crisp and light. I will make again because I made 10 cookies and my boyfriend ate half of them within several hours! Thanks so much for the recipe, very simple and I like that it was a small batch so I could see if I liked them as most recipes are double these ingredients. Next I will try an almond butter version with almonds and almond extract. I ate one for desert and it hit the apot! Sweet, salty and nutty! Honestly I’ve never been a PB cookie person but I’m exerting all my will power to not have seconds! Lol
I am so happy to read your comment! Enjoy the low carb recipes on the blog. XOXO Carine.
I have to to say these are my fave low-carb pb cookies. It’s hot in my kitchen (presently making 3 batches for a bake sae at my daughter’s school!) so they didn’t cool enough and were a crumbly if I held them wrong (they are indeed delicate). But the flavor is amazing, nice buttery flavor like regular pb cookies, and they look great. I’m going to pop the next batch in the fridge a few minutes since my oven makes my kitchen feel luke summer! I also used powdered Stevia instead and only used 1/4 cup, and I like the flavor just fine (if anyone is interested in a stevia substitute; it’s hard to find any other substitutes in my area). All in all, thank you for putting this recipe out for the world! I’ve been trying gluten-free and sugar-free recipes ALL day, and all were flops except this one! <3 Thank you so much!
Thank you for the lovely comment! I am so glad you enjoy the cookie too. XOXO Carine.
Hello,
Thank you for the recipe. I wish to try it, but I do not have a convection oven/fan oven. Do you know what temperature and cooking time I would use for a regular oven?
Thanks for any advice.
Simone
Any oven is perfect, convection or not the recipe will work well. Enjoy Simone. XOXO Carine.
OMG!
Just made a batch. I have a very sweet tooth and my problem with keto is falling down the wagon when my period comes. I am ready now! They smell awesome and I am sure they turned up delicious!!!!
I am so glad you love them too! Enjoy the low carb recipes on the blog, XOXO Carine.
Can I substitute coconut oil please i am allergic to it ?
I didn’t try a different oil in this recipe so I am not sure how it will work, may be butter or dairy free butter but I am worried that the cookies won’t hold and stay crumbly. Let me know if you try something. Enjoy the recipes on the blog, XOXO Carine.
These are delicious, lightly sweetened crunchy peanut buttery cookies. Made exactly according to recipe recommendations, with the exception of a little erthrytol-cinnamon sprinkle immediately after baking. So very easy with healthy ingredients, too. I definitely see and taste the magic. Thank you. ????
Best Keto PB cookies. The mixture was a little dry
So I added a bit of extra melted coconut oil and some
Melted peanut butter. Also added Lilly’s chocolate
chips. I used golden monk fruit because I like
Things pretty sweet. Yum!!!
I am so glad to hear that! The choc chips addition sounds amazing! Enjoy the recipes on the blog. XOXO Carine.
These cookies are terrible -practically powder had to add egg to bind it – not enough sweetner, salt or peanut butter to distinguish any taste at all – texture was the only thing decent if I was looking for flavorless cookies
Hello !
I am very sorry to read your comment about the peanut butter cookie. They hold perfectly together if you don’t swap any ingredients and don’t touch them after being baked. Follow the two cooling steps and it will work like magic. That is the secret of this recipe. You should bot had an egg at any time. If the dough was too powder like, you may have miss some liquid or did not properly measure them explaining why the batter was dry. I made this recipe more than 10 times and if you read all the comments it is a great success. The cooling time is what makes them hold as stated in the recipe. I hope you take some time to try it again. Enjoy the blog recipes. XOXO Carine.
Just made these and they are perfection! Wish I could post a picture. I don’t miss the egg at all, the texture was exactly like a regular peanut butter cookie. Thank you! ????
I used coconut sugar. The texture was crumbly but the taste was delish. Should I add more peanut butter or coconut oil to get a less crumbly texture? Also, what’s the net carbs with the coco sugar please. Thanks for the recipe.
I gues coconut sugar change the texture a lot. I am not using it in my recipe as it is high in carbs. You should use a macro tracking app using to track carbs with coconut sugar, this will be the best way to get a precise number based on the brand you are using. Enjoy the recipes on the blog.
Thank you very much for this lovely comment, that is all I love to read. Enjoy the blog recipes, XOXO Carine.
I have been doing a low carb lifestyle off and on for about 5 years and these are HANDS DOWN the BEST low carb cookies I have ever made. Thank you so much. I am looking forward to trying more of your recipes. I found you today because I am going to try to cut back on animal fats due and use more vegetable fats in my low carb/keto plan because I think that I am getting too much protein and it is causing me to stall. I dont want to go full-on vegan, but I will cut out where I can. Thanks again!
I am SO glad you find me ! I am passionate with low carb baking and with a vegan husband at home I am inspired to create more and more keto friendly recipes with no animal fat or eggs. Enjoy the blog recipes and thank YOU for trying my recipes. XOXO Carine.
I can’t wait to try these! PB cookies are one of my favs! Question about the nutrition info. Are the 2 sugars shown in the nutrition box because of the sweetener? Or are they from another ingredient?
The sugar simply comes from the almond meal. Almond has 3.9 g of natural sugar per 100 g. Most food even the lowest carb vegetable have tiny bit of sugar it does not means this is not keto friendly! Almond meal is one of the lowest carb flour to bake so you are safe here! Enjoy the cookies, XOXO Carine.
I am bad at math and trying to figure out the net carbs when you make 12 cookies instead of 8 (as you said was an option). Can anyone help me with the math – is how many net carbs in each cookie if you make 12? Thanks and can I just say, YUM!!
That is no problem! If you make 12 cookies the net carbs per cookie using the similar ingredient will be 2.9 g. Enjoy the recipe. XOXO Carine.
If you were going to use regular sugar, how much would you put in? Same amount?
I never use regular sugar, I guess the same amount will work but the cookie will be crispier as regular sugar melt into a caramel in baking. Enjoy the cookies, XOXO Carine.
Can I use almond butter instead?
I should work yes! Enjoy the recipe. XOXO Carine.