Name: Keto Peanut Butter Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ¾ cup creamy salted peanut butter; ½ cup erythritol; ¼ cup almond flour; 1 large egg; ½ tsp baking powder; 1 tsp vanilla extract

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Decadent and crumbly peanut butter cookies that just so happen to be totally keto friendly! These low carb treats are packed with healthy fats and protein from the peanut butter, and they’re ready in just 20 minutes with simple store cupboard ingredients. If you’re craving cookies but you’re trying to stick to the low carb lifestyle, this recipe is a total winner. And there’s just 115 calories and 3g of carbs per cookie!

(If you love a keto friendly treat, I think you’ll also enjoy my keto chocolate brownies – give them a try and let me know what you think!)

Ingredients

I’ve included a printable recipe card for you at the bottom of this post, and it covers everything you need to know including ingredients, measurements, and instructions! Here I’m sharing some notes on the ingredients used, as well as some handy photos to demonstrate the process…

Creamy salted peanut butter: Go for a no-sugar-added, creamy variety—salted helps round out the sweetness. If yours is unsalted, just add a tiny pinch of salt to the dough.
Erythritol: Keeps the cookies sweet without the carbs. Feel free to swap in monk fruit or a preferred granulated keto sweetener at a 1:1 ratio.
Almond flour: Adds structure while keeping things keto-friendly. Use finely-ground, blanched almond flour for the best cookie texture.
Egg: Acts as the binder and gives the cookies a bit of lift. Room-temperature eggs incorporate more evenly, but straight-from-the-fridge works in a pinch.
Baking powder: A touch of leavening so the cookies don’t end up overly dense.
Vanilla extract: Rounds out the nutty flavor and makes the kitchen smell amazing—don’t skip it unless you absolutely have to.

How To Make Keto Peanut Butter Cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper—this makes cleanup a breeze, so don’t skip it.
In a medium bowl, mix all the ingredients together until the dough is thick and holds its shape. It’ll feel a little dense, and that’s exactly what you want.

Roll the dough into small balls and place them on your prepared baking sheet, leaving about an inch between each one.

Use a fork to gently press down and make that classic criss-cross pattern.

Bake for 12 to 15 minutes, or until the edges are just starting to brown. Let them cool before diving in—they firm up as they cool and taste even better.

Storage Notes

Store your keto peanut butter cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, pop them in the fridge for up to a week—they’ll stay chewy and delicious. For even longer storage, freeze them in a zip-top bag for up to 2 months. Just let them thaw at room temp or warm one up in the microwave for a fresh-from-the-oven vibe.

Serving Ideas

Enjoy them with a hot cup of coffee or tea for an easy afternoon pick-me-up.
Crumble one over some Greek yogurt or keto-friendly ice cream for a high-protein dessert.
Sandwich two cookies together with a smear of almond butter or keto chocolate spread for an indulgent treat.
Pack them into lunchboxes or snack containers for a grab-and-go option that feels like a treat but fits your macros.
For something a little extra, dip half the cookie in melted dark chocolate (sugar-free if you’re strict keto) and sprinkle with chopped peanuts or sea salt.

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