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 and have amazing peanut butter flavor...we just swap a couple of ingredients to make them keto!

This keto peanut butter cookie recipe is easy to mix and not dry. They taste amazing and no need to make any fork marks! They get a nice crispy edge and are soft and chewy in the center. They are perfect for the keto diet...I hope you love them!

Ingredients needed

This section explains how to choose the best ingredients for this low carb peanut butter cookie recipe, what each one does in the recipe, and substitution options. For a printable recipe, see the recipe card below.

The ingredients we need for these keto peanut butter 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!

⅔ Cup Almond flour - for coconut flour, use ⅓ cup

1 teaspoon Baking soda

½ Cup Unsalted butter, softened

1 Cup Creamy peanut butter-unsweetened - feel free to use any nut butter you like. Almond butter works well.

1 Cup Brown Sugar sweetener - I like to use Swerve which is n erythritol based keto friendly sweetener.

1 Large Egg, beaten

1 teaspoon Vanilla Extract

How to make keto peanut butter cookies

This section explains how to make this keto peanut butter cookie recipe, step by step. For a full printable recipe, see the recipe card below.

line 2, 9x13 cookie sheets with a silicone 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.

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 peanut butter keto cookie dough should look after being refrigerated.

peanut butter cookie dough in a glass bowl

Scoop 2 tablespoon size cookies evenly spaced on the baking sheets.

I used a ⅛ cup measuring spoon to keep the cookies even. You can also use a 2 tablespoon cookie scoop.

There is no need to roll this into cookie dough 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.

peanut butter cookie balls on a baking sheet.

These perfect keto peanut butter cookies 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.

Pro tip:

Use whatever nut butter you like. Almond butter works well in this recipe. Just be aware that sunflower seed butter will turn the cookies green due to a chemical reaction.

Can I use coconut flour instead of almond flour?

Yes! You would use ⅓ of a cup of coconut flour in place of the almond flour for these low carb peanut butter cookies.

Some other delicious keto cookie recipes on my blog:

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Keto Peanut Butter Cookies - 2 Net Carb

5 from 2 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: 15 Cookies

Calories: 211

Author: Jennifer Banz

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.

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.

Servings: 15 Cookies

Nutrition per serving

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :gluten free, recipe for keto peanut butter cookies

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