One of the best things about this easy keto peanut butter cookie recipe is that it only requires 5 ingredients, a large bowl, a cookie sheet and 8 minutes in the oven!
And with only 2 net grams of carbs and 4 grams of protein per cookie, your keto loving heart will be so happy!
Perfect Keto Peanut Butter Cookies
As with most worthwhile things in life, following a low carb or ketogenic diet has it’s pros and cons.
Yes, it’s a very effective way to lose weight and keep it off.
However, living a keto lifestyle can, at times, be extremely difficult to maintain day in and day out.
Needless to say, I’ve been doing this for over 2 years now and I still crave rice, fries, crackers, and chips.
Additionally, because I have a sweet tooth, I truly miss cookies and other desserts.
I mean, seriously, everybody deserves a sweet treat every once in a while, right?
So when I saw that there is such a thing as keto friendly, flourless peanut butter cookies, I jumped for joy!
How To Make This Keto Peanut Butter Cookie Recipe
Keep in mind, this keto cookie recipe makes soft peanut butter cookies.
Unlike other recipes out there, these keto cookies aren’t dry or hard to bite into.
On the contrary, they almost melt in your mouth, they’re so moist and yummy!
Without a doubt, for a low carb recipe, this one is amazing!
I have to admit that the first time I made a batch of them, I hoarded them and was very territorial!
However, the 2nd time I made them, I decided to share them with my non-keto following husband and son.
Needless to say, they absolutely loved them too.
I also LOVE the fact that there is no coconut oil in sight in this recipe.
Don’t get me wrong, I’m happy about the fact that there are a lot of keto and low carb options out there these days.
But I get tired of tasting coconut in everything.
For this reason, this recipe is a refreshing change from that.
And now, without further ado, here are the simple ingredients and super easy steps for making this Keto Peanut Butter Cookie Recipe.
- Egg Yolks – yes you need to figure out how to separate eggs OR use an egg separator.
- 2/3 Cup Peanut Butter – to keep the net carbs down, use a no added sugar peanut butter like Crazy Richard’s All Natural Peanut Butter or Peanut Butter & Co. I prefer crunchy peanut butter because it gives the cookies more texture and crunch. But you can use a no sugar added creamy peanut butter if you prefer.
- No-Sugar Sweetener – I did some research and Lakanto Golden Monk Fruit Sweetener (8g of sugar alcohols per serving) gets a lot of accolades for being the perfect all natural alternative to sugar. It’s also great for cooking and baking. *Important Note: I used Truvia Baking Blend in my recipe photos because I already had it in my pantry. Truvia Baking Blend does not measure up 1:1 with regular sugar measurements. However, I have adjusted the recipe to use a sugar-free sweetener that has a 1:1 ratio with real sugar.
- Almond Flour – I prefer almond flour vs. coconut flour mainly because I just don’t want to taste coconut in my peanut butter cookies. Blue Diamond Finely Sifted Almond Flour only has 2 net carbs per serving and is a popular brand to use.
- Vanilla Extract – because everything is better with vanilla extract.
Keto Peanut Butter Cookie Step by Step Instructions
Step 1: Mix Together Wet and Dry Ingredients
You don’t need an electric mixer or a food processor.
Just use a good, sturdy large spoon and mix the ingredients in a mixing bowl until completely combined.
The mixed batter will look like the picture below.
Step 2: Drop By Tablespoon Size Amounts Onto Prepared Baking Sheet
Use a tablespoon to measure out the batter into cookie dough balls and drop onto a lightly sprayed (with cooking spray) cookie sheet.
Or you can skip the cooking spray and instead line the cookie sheet with parchment paper.
One batch of this recipe makes approximately 15 cookies.
Step 3: Use a Fork To Form a Criss-Cross on Each Cookie
This recipe requires just a little bit of extra TLC to make the criss-cross pattern using a fork.
Because the batter is a tad stickier than traditional cookie batter, just be gentle when lifting up the fork after pressing down into each cookie.
To help with this, spray the back of the fork with cooking spray so it doesn’t stick as easily into the batter.
As you can see, the cookies aren’t the perfect round shape, but in the end, who cares?
The asymmetry gives them more character, which somehow makes them taste even better!
Step 4: Bake in the Oven For 8 Minutes
Yes, it only takes 8 minutes to bake these delectable beauties once you’ve preheated your oven temperature to 350 degrees Fahrenheit.
Once you remove the cookie sheet from the oven, allow the cookies to cool to room temperature.
This will give them time to harden a little bit and will be easier to lift them up off of the pan.
How Many Keto Peanut Butter Cookies Can I Eat?
So the big question is, how many keto peanut butter cookies can I eat?
Well, that’s a loaded question because the number of cookies I CAN eat are different than the number of cookies I SHOULD eat.
Let’s just say because these happen to be my new favorite cookies, these bad boys went quickly.
However, for moderation purposes, I’d say to eat a max of 3 cookies at a time.
The recipe makes around 15 cookies and they were gone in 2 days.
Keep in mind, my husband and son had at least a few of that 15, but I have to admit that I ate most of them.
BUT, because they’re keto, I didn’t feel the least bit guilty!
Can You Freeze Keto Peanut Butter Cookies?
Yes, you can absolutely freeze these cookies.
That is, if you have any leftover to freeze!
As a matter of fact, just make 2 to 3 batches at a time so you can have extras to freeze for when you’ve got a hankerin for more cookies!
Just put whatever you’re not going to eat in an airtight container or freezer bag and store in the freezer for up to 4 months.
Then, when you’re ready to eat some, just remove them from the freezer and allow them to thaw either in the refrigerator or on your kitchen counter.
Tips, Tricks, & Substitutions
- You can substitute creamy peanut butter for crunchy peanut butter based on your preference.
- For the criss-cross pattern, spray the back of the fork with cooking spray to prevent the batter from pulling up.
- Use parchment paper or lightly spray your cookie sheet before placing the cookies on the pan.
- Make multiple batches and freeze some so you can enjoy them over a longer period of time.
- For an amazing 1:1 sugar replacement rundown, bookmark this article from WhatSugar Blog.
Keto Peanut Butter Cookie Recipe
Keto Peanut Butter Cookie Recipe
- 4 Egg Yolks
- 2/3 cup Peanut Butter, Use a no added sugar peanut butter like Crazy Richard's or Peanut Butter & Co.
- 9 tbsp No Sugar Sweetener, Use a no sugar sweetener that has a 1:1 ratio to real sugar such as Lakanto Golden Monk Fruit Sweetener
- 1/4 cup Almond Flour
- 1 tsp Vanilla Extract
- Combine all ingredients in a large bowl and mix well with a large sturdy spoon until well combined.
- Drop by tablespoon full onto cookie sheet that's been lightly sprayed with cooking spray or is lined with parchment paper.
- Use a fork to press a criss-cross pattern into each cookie. Be sure to spray the back of the fork with cooking spray to prevent the batter from pulling up with the fork.
- Bake cookies in a 350 degrees Fahrenheit oven for 8 minutes.
- Remove from oven and allow to cool completely.
- Serving Size = 1 cookie
- 2 net carbs & 4 grams of protein per serving
For more keto recipes, click on over to:
Almond Four Mug Cake with Sugar Free Chocolate Chips – like chocolate chip cookies in a mug!
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