🥜 Keto Peanut Butter Cookies (Soft, Chewy & Only 3g Net Carbs!)
If you’re craving something sweet but want to stay low-carb, these Keto Peanut Butter Cookies are about to become your go-to treat. They’re rich, buttery, perfectly chewy in the center, lightly crisp on the edges, and incredibly easy to make with simple pantry ingredients.
Best part? No flour, no refined sugar, and no complicated steps.
⭐ Why You’ll Love This Recipe
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Only 3g net carbs per cookie
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Naturally gluten-free
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Ready in under 20 minutes
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Soft-baked texture with classic crisscross pattern
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Perfect for keto, low-carb, and sugar-free diets
🛒 Ingredients (Makes 16 Cookies)
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1 cup natural creamy peanut butter (unsweetened, no added sugar)
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½ cup powdered keto sweetener (erythritol or monk fruit blend)
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1 large egg (room temperature)
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1 tsp vanilla extract
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½ tsp baking soda
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Pinch of salt (optional, if peanut butter isn’t salted)
🥄 Ingredient Notes & Tips
Peanut Butter:
Use natural peanut butter with only peanuts (and salt). Avoid brands with added sugar or hydrogenated oils.
Sweetener:
Powdered sweetener works best for smooth texture. If using granulated, pulse it in a blender first to prevent graininess.
Egg:
Room temperature eggs blend better and create a smoother dough.
🔥 Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dough
In a medium mixing bowl:
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Add peanut butter and sweetener.
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Mix until smooth and creamy.
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Add egg, vanilla extract, baking soda, and salt.
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Stir until a thick cookie dough forms.
The dough will be slightly sticky but easy to scoop.
Step 3: Shape the Cookies
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Scoop about 1 tablespoon of dough per cookie.
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Roll into balls and place on the lined baking sheet.
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Flatten gently with a fork to create the classic crisscross pattern.
Leave about 1–2 inches between cookies.
Step 4: Bake
Bake for 10–12 minutes, or until the edges are lightly golden.
The centers may look slightly soft — that’s perfect. They will firm up as they cool.
Step 5: Cool Completely
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
They will become perfectly chewy as they set.
🧈 Texture Guide
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8–9 minutes: Softer, ultra-chewy center
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10–12 minutes: Slightly crisp edges, soft center
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13+ minutes: More crunchy style
🍫 Optional Add-Ins
Want to level them up?
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Sugar-free chocolate chips
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Chopped pecans or walnuts
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Dash of cinnamon
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Drizzle of melted sugar-free chocolate
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Sprinkle of flaky sea salt on top
🥶 Storage Instructions
Room Temperature:
Store in an airtight container for up to 5 days.
Refrigerator:
Keeps fresh for up to 10 days.
Freezer:
Freeze baked cookies for up to 3 months. Thaw at room temp.
You can also freeze the raw dough balls and bake fresh when needed.
📊 Nutrition (Per Cookie – Approximate)
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Calories: 110
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Fat: 9g
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Protein: 4g
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Total Carbs: 5g
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Fiber: 2g
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Net Carbs: 3g
(Values vary based on peanut butter and sweetener used.)
🔄 Variations
🥥 Keto Peanut Butter Coconut Cookies
Add 2 tbsp unsweetened shredded coconut.
🍪 4-Ingredient Version
Skip vanilla and baking soda for an even simpler recipe.
🥜 Crunchy Style
Use crunchy peanut butter for extra texture.
❓ Frequently Asked Questions
Why are my cookies crumbly?
Too much sweetener or overbaking can dry them out.
Why are they too soft?
They need more cooling time. Keto cookies firm up as they cool.
Can I make them dairy-free?
Yes! This recipe is naturally dairy-free.
💡 Pro Baking Tips
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Don’t overbake — keto cookies continue cooking on the tray.
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Use parchment paper to prevent sticking.
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For thicker cookies, chill dough for 20 minutes before baking.
