These keto peanut butter cookies with almond flour and swerve are easy and only 2 net carbs per cookie! The perfect keto treat the whole family will love. They are more than 3 ingredients, but the flavor is so much better!
Classic peanut butter cookies are the best, am I right? These are just as easy as traditional cookies…we just swap a couple of ingredients to make them keto!
This recipe is easy to mix and not dry. They get a nice crispy edge and are soft in the center. I hope you love them!
The ingredients we need for these cookies are almond flour, baking soda, softened butter, unsweetened peanut butter, keto friendly brown sugar sweetener, egg, and vanilla. A few more ingredients than the 3 ingredient cookies, but so much better!
Once the dough is all mixed together, we need to refrigerate it for about 20 minutes to let it firm up. Here is how the dough should look after being refrigerated.
Line 2 9×13 cookie sheets with parchment paper or a silicone baking mat. Scoop 2 tablespoon size cookies evenly spaced on the baking sheets.
I used a ⅛ cup measuring spoon to keep the cookies even.
There is no need to roll these in balls, but you can if you like the cookies to be a little prettier. I just scoop them on the baking sheet and bake them as is.
This recipe makes 15 cookies and they bake in a 350F oven for about 15 minutes.
If you want them to be less calorie dense, you can divide them into smaller cookies.
They will spread into nice rounds and the edges will get crispy. The texture is so good! These remind me of nice big bakery style peanut butter cookies.
Can I use coconut flour instead of almond flour?
I have not tested these with coconut flour so I cannot say. Coconut flour is more absorbent than almond flour so I know that the measurement would be much less.
Some other delicious cookie recipes on my blog:
- Keto Chocolate chip cookies
- Keto soft sugar cookies
- Keto breakfast cookies
- Keto snowball Christmas cookies
Keto Peanut Butter Cookies - 2 Net Carb
INGREDIENTS
- ⅔ Cup Almond flour (click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- ½ Cup Unsalted butter, softened
- 1 Cup Creamy peanut butter-unsweetened
- 1 Cup Brown Sugar sweetener (Click here to see my favorite) Unpacked
- 1 Large Egg, beaten
- 1 teaspoon Vanilla Extract
INSTRUCTIONS
- line 2, 9x13 baking sheets with a baking mat or parchment paper.
- Mix almond flour and baking soda in a medium mixing bowl and set aside.
- Add the butter, peanut butter and brown sweetener to the medium mixing bowl with the almond flour and baking soda, mix until smooth. Add the beaten egg and vanilla and mix again until smooth. You can use an electric mixer or a stand mixer.
- Cover dough and let refrigerate for about 20 minutes.
- Preheat the oven to 350F.
- Scoop the batter into 15 cookies evenly spaced on the baking sheets. Bake for 15 minutes.
- Remove from the oven and let stand for about 20 minutes. Serve.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- I used a room temperature container of natural peanut butter. If your peanut butter has been sitting in the refrigerator, you will need to leave it out to soften for a bit where it is more pourable.
- Almond butter can be used in place of the peanut butter
- If you do not have the brown sweetener, you can use regular granular but the texture may be a little different.
- If you would like cookies that are less calories dense, you can make them smaller.
Jill Gonzales says
I just made these with cashew flour, and swapped half of the butter for cream cheese. They smell delicious while Baking! Topped them with chocolate chips. Baked for 13 minutes. Soooo gooood!!!!
Sl says
Sounds so yummy! My diabetic daughter would love them. Is the nutrition info for total carbs or net carbs? She has to give insulin for total carbs. Thanks you for your help. Love your recipes.
Jenn Davis says
Jennifer, Which sweetener Do You (and your FamJam) prefer? Your link takes me to several, likely becuz Amazon.com is in the US and I’m in Canada. Due to filters that instead show me what is available for Canada, could you state the sweetener that you like best? I know it comes down to personal tastes, but I would like to know Your Pref. TIA!
Jenn Davis, in Canada!
jenniferbanz says
I use Lakanto or Swerve
Rhonda James says
So Yummy! And so filling that I found myself not feeling like I wanted more than 1 cookie for dessert! Thank you Jennifer!
NL says
Easy to make and delicious!
Gabriel says
Please clarify. How many net carbs for one cookie? Your title says 2 net carbs. Then you state “1 net carb per cookie!” But your NUTRITION shows 2 carbs.
Serving: 1cookie | Carbohydrates: 4g |Fiber: 2g. That equals 2 net carbs.
PLEASE EMAIL ME. YOUR RECIPE LOOLS GREAT. I just want to make sure my numbers are right. Thank you
jenniferbanz says
Sorry about that…they are 2 net carbs
Isabel says
Are you saying NOT to use Lakanto Golden for this recipe?
Julie says
I used Swerve brown “sugar” sweetener. This overpowered the peanut butter. I packed it like real brown sugar when measuring. Is that the correct way to measure brown sugar substitutes?
Is Lakanto less sweet than Swerve? I need to try a different brown sugar substitute although the cookies baked up well.
jenniferbanz says
I didn’t pack the sweetener. I made these with Lakanto and the cooling was really bad.
Julie says
“The cooling was really bad.”…..?????