This keto peanut butter cookies recipe with coconut flour or almond flour are easy and only 3g net carbs per cookie! They are the perfect keto peanut butter treat the whole family will love. They are more than 3 ingredients, but the flavor is so much better!
Keto Peanut Butter Cookies
Classic peanut butter cookies are the best, am I right? These keto peanut butter cookies 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 uses simple ingredients, 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. I wanted a peanut butter cookie that was big like you would find in a bakery. Enjoy!
Ingredients needed
This section explains how to choose the best ingredients for this low carb peanut butter cookie recipe and substitution options. For a printable recipe, see the recipe card toward the borrow of the page.
The ingredients we need for these sugar-free 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!
â…” Cup (75g) Almond flour - For the best texture in all of my keto baked goods, I use a very finely ground almond flour. For coconut flour, use â…“ cup (38g).
1 teaspoon (5g) Baking soda
½ Cup (114g) Unsalted butter, melted - you could also use coconut oil for dairy free cookies.
1 Cup (256g) peanut butter (unsweetened) - feel free to use any nut butter you like. Almond butter works well. You can use creamy or crunchy peanut butter!
1 Cup (170g) Brown Sugar sweetener - I like to use Swerve which is an erythritol based keto friendly brown sugar substitute. You could use your favorite 1 for 1 sugar substitute that you have on hand as well but the texture may be a little different.
1 Large Egg, beaten and 1 teaspoon (4g) Vanilla Extract
How to make the best keto peanut butter cookies
This section explains how to make these east keto peanut butter cookies, step by step. For a full printable recipe, see the recipe card below.
- line an 18x13 inch (46cm x 33cm) cookie sheet with a silicone baking mat or parchment paper. Mix the almond flour and baking soda in a large mixing bowl.
- Add in the softened butter, peanut butter, and brown sweetener to the large bowl with the almond flour and baking soda, mix until smooth (an electric mixer works well here). Add the beaten egg and vanilla and mix again until smooth.
- 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.
4. Preheat the oven to 350F (175C). Scoop cookies evenly spaced on the prepared baking sheet, approximately 12 cookies (I like to use a 2.8 tablespoon (42ML capacity) cookie scoop).
5. There is no need to roll these into cookie dough balls, but you can roll them into 2 inch balls of dough if you like the cookies to be a little prettier, like I did in the photo below.
6. Bake at 350F (175C) for 12 minutes, or until the edges turn a deep golden brown. They will spread into nice round cookies. These remind me of traditional peanut butter cookies from a bakery.
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 â…“ cup (38g) 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:
- Keto Chocolate chip cookies
- Soft Keto sugar cookies
- Keto breakfast cookies
- Snowball Christmas cookies
- Keto Peanut Butter Bars Recipe - 3 Net Carbs
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Keto Peanut Butter Cookies - Bakery Style
Ingredients
- â…” Cup Almond flour (click here to see my favorite on Amazon) or â…“ cup (38g) coconut flour (note 1)
- 1 teaspoon Baking soda
- ½ Cup unsalted butter, melted
- 1 Cup creamy peanut butter-unsweetened room temperature (note 2)
- 1 Cup Brown Sugar sweetener (Click here to see my favorite) Unpacked (note 4)
- 1 Large egg, beaten
- 1 teaspoon vanilla Extract
Equipment
- 3 tablespoon cookie scoop
Instructions
- line an 18x13 inch (46cm x 33cm) half sheet pan or cookie sheet with a baking mat or parchment paper.
- Mix almond flour and baking soda in a large mixing bowl.
- Add the butter, peanut butter and brown sweetener to the large 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 hand mixer, stand mixer or just a spatula.
- Cover the dough and refrigerate for about 20 minutes.
- Preheat the oven to 350F (176C).
- Scoop the batter into 12 cookies evenly spaced on the baking sheet (roughly 3 tablespoons each). I like to use a scoop to distribute the cookie batter evenly. Roll each into a ball, if desired. Bake cookies for 12 minutes, or until the edges turn golden brown.
- Remove from the oven and let stand for about 20 minutes. Serve.
Jennifer's tips
- Coconut flour: I give measurements for coconut flour in cups and grams, but I highly recommend you measure it with grams for more accuracy.
- Peanut butter: I used a room temperature container of natural peanut butter with only 2 ingredients, peanuts and salt. 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.
- Other nut butters: Almond butter or cashew butter can be used in place of the peanut butter. You can use creamy or crunchy.
- Sweetener: If you do not have the brown sweetener, you can use a sugar free granular that is a 1 for 1 substitute for sugar, but the texture may be a little different.
- Mix-ins: For some one with a sweet tooth, you can stir in ½ cup of chocolate chips into the batter before baking.
- Storage and freezing: Store leftover cookies in an airtight container for up to 1 week. You can also freeze them on the baking sheet, then put them in a freezer container and freeze for up to 3 months.
- Nutrition with coconut flour: 229 calories, 19g fat, 6g carbs, 3g fiber, 6g protein
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.
Karen says
Just curious what brand of peanut butter do you use?
Jennifer Banz says
I really am not loyal to any brand. I just make sure the peanut butter is unsweetened and the ingredients are just peanuts and salt. I have used Smuckers natural peanut butter as well as others with the same results.
Christine says
Are these a soft or hard cookie I like a soft on cookie?
jenniferbanz says
They will be soft with a crisp edge
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!!!!
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
When using brown sugar substitute, I prefer Swerve. The Lakanto golden has a weird aftertaste that I really do not care for.
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!