Keto Peanut Butter Cookies

3-Ingredient Keto Peanut Butter Cookies:

• Peanut Butter – I recommend a thick, creamy peanut butter without added sugar. I use and recommend this brand. Many brands of natural peanut butter are too oily or runny. If you want to substitute almond butter, follow my recipe for almond butter cookies.
• Eggs – You’ll need whole, large eggs. Flax eggs would work as an egg substitute if you need one.
• Besti Monk Fruit Allulose Blend – This is my go-to sugar substitute for chewy, soft keto cookies without any aftertaste! My notes on alternatives:
  • Plain Allulose – This works great, but you’ll need more (increase to 1/2 cup).
  • Besti Brown – Replace half of the Besti with this if you like a brown sugar flavor.
  • Erythritol & Other Blends – I used to make these with erythritol, but don’t recommend it anymore. It makes the cookies more dry and hard, and gives a cooling effect. The same goes for Lakanto, Swerve, and most brands of stevia and monk fruit sweetener — they are typically over 99% erythritol.
  • Concentrated Or Liquid – These won’t work at all, sorry. Pure monk fruit or stevia (drops or powder) don’t add the bulk that a regular granulated sweetener does, while liquid sweeteners will make the cookie dough too runny. I do have a recipe for healthy peanut butter cookies using maple syrup (and you can use my sugar-free one)!

Optional Add-Ins:

• Vanilla Extract – I like this brand for flavor.
• Sea Salt – If you’re using salted peanut butter or peanuts, you don’t really need it, but I still add 1/4 teaspoon to balance out the sweetness.
• Peanuts – I love adding these for extra crunch, but skip them if you want a smoother texture.
• Sugar-Free Chocolate Chips – They’re not in my keto peanut butter cookies here, but I like this brand when I add them. Sprinkle them on top instead of mixing them in (like I do for my protein cookies), because they stay intact better that way.

1. Combine the peanut butter, eggs, and Besti in a food processor. If you’re adding the optional vanilla and salt, add them at the same time. Blend well until uniform.
2. Optional: pulse in the peanuts. If you’re adding them, pulse a few times until they’re mixed in but still chunky. Scrape down the sides every few pulses.

3. Scoop and flatten. Grab a cookie scoop (I use this one that’s the perfect size) to portion the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down with the back of a fork in a criss-cross pattern.

4. Bake until golden. Pop your keto peanut butter cookies in the oven. When they’re done, let them cool completely on the pan for 15 minutes, then transfer to a cooling rack.

My Recipe Tips

• Don’t have a food processor? You can stir the ingredients by hand or with an electric mixer in a mixing bowl instead. I just find the food processor easier (I have and love this food processor). If you use a bowl and want to add the peanuts, just chop them by hand before stirring in.
• Pulse when processing the peanuts. This lets you control the texture, so you can more easily stop when they are chopped. I use this same trick for my keto energy balls, too.
• Press the dough firmly into the scoop. This makes it release cleanly onto the pan and keeps the cookies from falling apart.
• Flatten with a fork, and to the final thickness you want. My keto peanut butter cookies won’t spread on their own, so you want them the right thickness before baking. And why a fork instead of just flattening with your hands? It’s not just for looks — it helps the cookies bake more evenly.
• Wet your fork if it sticks. Sometimes I need to do this and sometimes I don’t. If yours is sticking, you can dip the fork tines in water or just wipe with a damp paper towel between presses.
• Baking time depends on thickness. The thinner you flatten your cookies, the faster they will bake. I recommend checking on them after 8 minutes, and every couple minutes after that.
• Don’t overbake. Low carb peanut butter cookies taste best when they are slightly underbaked. This keeps them from tasting dry.
• Cool completely. The texture of these cookies is very soft right out of the oven and they can fall apart. I’m obsessed with this thin cookie spatula for transferring them easily. Don’t worry, they’ll firm up as they cool!

More Keto Cookie Recipes

If you like my low carb peanut butter cookies, try some of my others:

Keto Oatmeal Cookies

Keto Cream Cheese Cookies

Keto Chocolate Chip Cookies

Keto No Bake Cookies