These keto peanut butter cookies are just like the real thing - only low carb, gluten free, and with a hit of protein. Super satisfying, too!
I’ve already posted some of the holiday cookie heavy hitters - like the Keto Rolled Sugar Cookies and the Keto Gingerbread Cookies - so I think it’s time to post one of the more basic recipes - my low carb peanut butter cookies!
My keto peanut butter cookie recipe is based on traditional peanut butter cookies.
While I think there’s definitely a place for “easy keto peanut butter cookies” - the ones that are just peanut butter, sweetener, and an egg - I prefer traditional style, dough based.
That’s not to say these aren’t easy peanut butter cookies in general - they take only a couple more steps than the “easy” ones, and it’s not difficult at all to make.
You’ll have your dough chilling just a few minutes after getting started!
They may be sugar free AND gluten free cookies, but they even look like my original recipe for regular peanut butter cookies - pillowy, with the traditional crisscross marks on top.
It all makes for a delicious treat, and some of the best keto peanut butter cookies you’ll have!
Anyway, let’s get to this easy keto cookie recipe...
The Nutritional Data
IMHO the best way to stick to a keto diet is to be able to indulge your sweet tooth ... just in a way that won’t screw with your blood sugar.
The ketogenic diet is supposed to be a keto lifestyle, after all - and lifestyles should be enjoyable!
This sugar-free peanut butter cookies recipe fits the bill for most keto dieters.
Of the total carbs, 6 grams of carbs per cookie come from sugar alcohols. Add the 1 gram of fiber, and you're left with 3 grams of net carbs per cookie!
... and that’s if you’re using regular smooth peanut butter!
The recipe software doesn’t have “no sugar added” peanut butter as an option, so if that’s what you’re using, it’s probably more like 2 g net carbs each.
Ingredients
If you’ve done any of my other keto recipes for cookies, you’ll find that this easy recipe uses some pretty simple ingredients.
If you don’t already have them on hand, they should be easy enough to find in any larger grocery store.
A few notes for you:
The “Flour” Mixture
Rather than using straight almond meal to make almond flour peanut butter cookies - or make those flourless peanut butter cookies - I apply the same concepts I learned in making gluten-free cookies, to baking keto cookie recipes.
So, I use a few different “flour” type ingredients - balancing out their flavours and properties - to get the best possible result, and one that mimics regular flour as much as possible.
Vanilla Flavored Whey Protein Powder
Super Fine Almond Flour
Coconut Flour
Xanthan Gum
Each of these ingredients plays an important role in these easy keto peanut butter cookies, so I do not recommend swapping them out.
In terms of the protein powder, I love Revolution Nutrition's High Whey in Vanilla Cake, and use it in everything.
10/10, highly recommend it!
If you can’t get that one, just be sure to use a vanilla protein powder that suits your macros and tastes good!
If you need gluten free peanut butter cookies, make sure to check the allergen list on your protein powder.
Smooth Peanut Butter
When making these easy keto cookies, know that the type of peanut butter you use will impact the final cookies.
This peanut butter cookie recipe was developed using creamy peanut butter, which gives the best texture.
If you swap it out for crunchy peanut butter, you may need to add a little more, for there to be enough moisture/fat from it.
To keep it keto, you’ll want to use peanut butter without added sugars.
You’ll usually find the best peanut butter options in the “natural peanut butter” section, or you can make your own peanut butter at home.
Finally, if you’re allergic to peanuts, feel free to swap it out for almond butter, sunflower butter, or cashew butter.
Keto Sweeteners
I use two different kinds of sugar substitute in this recipe, to give the most authentic cookie taste and texture.
As far as the white sugar sub, I started out with using an Erythritol / Monk Fruit Sweetener - usually Swerve Granular Sweetener.
(Be sure you’re using granulated rather than powdered sweetener!)
Recently, I’ve been using Allulose as my sugar-free sweetener of choice.
A very keto friendly sweetener, it tastes more like regular sugar, and doesn’t raise blood sugar like some other sugar alcohols do (other = not erythritol or monkfruit, to be clear!).
As for the brown sugar sweetener, I tend to use Brown Sugar Swerve, as it’s the most readily available brown low carb sweetener, where I live.
That said, I recently ordered some Brown Allulose, so I’ve had fun playing around with that.
I find allulose to be the best option, and worth the effort to procure it. Much more like real sugar!
That said, you do need to use a little more of it, than you do with erythritol.
This recipe uses ¼ cup each, if using an erythritol blend, and ⅓ cup each if using allulose.
Almond Milk
I use a small amount of Unsweetened Almond Milk in these low carb peanut butter cookies, as that’s what I have around.
Coconut Milk, Cashew Milk, Flax Milk, and Macadamia Milk are other great options, taste and performance wise - just be sure they fit your macros.
That said, regular milk will work, if you don’t tend to use the dairy free milks, like we do!
Everything Else
Rounding out this recipe, you will need:
Unsalted butter
Large eggs
Pure Vanilla Extract
Baking powder
Baking soda
Salt
... I just don’t have anything to add, as far as these last few ingredients go!
How to Make Keto Peanut Butter Cookies
The full recipe is in the recipe card at the end of this post. Here is the pictorial walk through of the basic steps involved with this recipe:
Mix together the dry ingredients - except the sugar substitutes. Set aside.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
Cover peanut butter cookie dough with plastic wrap, chill for 1 hour.
Roll 1 inch balls out of the cookie dough, or use a cookie scoop. You want to get 16 balls of dough from the batch.
Arrange cookie dough balls on prepared baking sheet leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the top of each cookie slightly - flatten JUST enough to prevent the dough from rolling.
Gently press the tops of each cookie lightly with a fork, then again in the opposite direction, forming a criss-cross pattern.
Cookies will look puffy, but flatten out as they cool. Do not over bake!
Allow cookies to cool for 2 minutes before removing from baking sheet.
Leftover Cookies
Leftover cookies will keep for several days at room temperature, or a couple of weeks in the fridge.
Best served room temperature or warmer.
More Keto Cookie Recipes
Looking to indulge your sweet tooth in a way that won’t spike your blood sugar? Here are some delicious recipes for low carb cookies to try!
Apple Pie Cookies
Biscotti
Candy Cane Cookies
Chewy Chocolate Peanut Butter Cookies
Chocolate Chip Cookies
Chocolate Protein Cookies
Gingerbread Cookies
Ladyfingers
Lemon Cookies
Peanut Butter Chocolate Chip Cookies
Peanut Butter Pecan Chocolate Chip Cookies
Pecan Pie Cookies
Pumpkin Spice Cookies
Raspberry Chocolate Thumbprint Cookies
Red Velvet Cookies
Rolled Sugar Cookies
Snickerdoodles
Sugar Free Royal Icing
Triple Chocolate Cookies
Witch Finger Cookies
... but wait, there's more! We have a whole keto desserts section: Keto Dessert Recipes! Check it out!
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
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... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)
Soft Keto Peanut Butter Cookies [Low Carb & Gluten Free]
Equipment
- 2 large baking sheets
- Parchment paper
Ingredients
- ¼ cup Butter softened
- ⅓ cup Smooth peanut butter
- ¼ cup Brown Sugar Substitute
- ¼ cup Granulated Sugar Substitute
- 2 Large eggs
- 1 tablespoon Unsweetened Almond Milk
- 2 teaspoon Vanilla extract
- ½ cup Superfine Almond Flour
- ½ cup Vanilla Whey Protein Powder
- ¼ cup Coconut flour
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ teaspoon Xanthan gum
- ¼ teaspoon Baking soda
Instructions
- In stand mixer - or in a large bowl if using an electric mixer - cream butter, peanut butter, and sugar substitutes until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a separate, large bowl, mix together remaining ingredients.
- Slowly add this dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Cover dough with plastic wrap, chill for 1 hour.
- Preheat the oven to 350 F, line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 16 cookies from the batch.
- Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Gently press the tops of each cookie lightly with a fork, forming a crisscross pattern.
- Bake peanut butter cookies for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
- Allow cookies to cool for 2 minutes before removing from cookie sheet. Cool completely before storing in an airtight container.
Notes
Nutrition
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