These 3 Ingredient Keto Peanut Butter Cookies are soft, flourless, and filled with peanut butter flavor. The dough is made in one bowl with peanut butter, a keto-friendly sweetener, and one egg. There is no almond flour or coconut flour needed.
They take about five minutes to mix and 10 to 12 minutes to bake. The important part comes after baking because the cookies need to cool on the pan before you move them. They are very delicate while warm but become firmer as they cool.
- Why You’ll Love These Keto Peanut Butter Cookies
- Ingredients for Keto Peanut Butter Cookies
- What Is the Best Sweetener for Keto Peanut Butter Cookies?
- How to Make 3 Ingredient Keto Peanut Butter Cookies
- Tips for the Best Flourless Peanut Butter Cookies
- Easy Variations
- Troubleshooting
- How Many Carbs Are in Keto Peanut Butter Cookies?
- Is Peanut Butter Keto?
- How to Store and Freeze Peanut Butter Cookies
- More Keto Peanut Butter Recipes You’ll Love
- Easy 3 Ingredient Keto Peanut Butter Cookies
I like making a batch and keeping some in the freezer. They thaw quickly when I want one cookie without preparing an entire dessert. Each cookie has approximately 3 grams of net carbs, although the exact amount will depend on your peanut butter and sweetener.
If you need an option that does not require turning on the oven, try my 5-minute no-bake keto cookies.
Why You’ll Love These Keto Peanut Butter Cookies
- Only 3 ingredients: You need peanut butter, sweetener, and one egg.
- No flour needed: They contain no almond flour, coconut flour, or regular flour.
- Quick to prepare: The dough takes about five minutes to mix.
- No mixer required: Everything comes together in one bowl with a spatula.
- Easy to freeze: You can keep a batch in the freezer and thaw individual cookies when needed.
- Only 3g net carbs: The exact amount may vary depending on the peanut butter and sweetener used
Are Peanut Butter Cookies Keto?
Traditional peanut butter cookies are usually made with flour and sugar, so they can be high in carbohydrates.
This version does not contain flour and replaces regular sugar with a keto-friendly sweetener. Each cookie has approximately 3 grams of net carbs when the recipe is divided into 12 cookies.
When choosing peanut butter, check the ingredient list for added sugar. I use creamy peanut butter made with peanuts or peanuts and salt. Natural peanut butter also works, but it needs to be stirred thoroughly before measuring so the oil is evenly incorporated.
Ingredients for Keto Peanut Butter Cookies
You only need 3 ingredients for the base recipe. Vanilla, salt, and chocolate chips can be added, but they are completely optional.
Peanut butter: Use creamy peanut butter without added sugar. If you are using natural peanut butter, stir it thoroughly before measuring. The oil should be completely mixed back into the peanut butter, or the cookie dough may become greasy.
Sweetener: Use a granulated 1:1 sugar replacement suitable for baking. Measure it before grinding it into a powder. Powdering the sweetener helps it dissolve more easily and gives the cookies a smoother texture.
Egg: One large, room-temperature egg binds the dough. You can lightly beat it before mixing to help it incorporate evenly.
Optional Additions
These are not necessary, but you can add:
- ½ teaspoon vanilla extract
- A pinch of salt if the peanut butter is unsalted
- Sugar-free chocolate chips
- Flaky salt for the tops
- ½ teaspoon cinnamon
If you add any of these, the cookies will technically have more than three ingredients, but the base recipe remains the same.
I have another fantastic recipe for double chocolate flourless cookies that I think you’ll love to try!
What Is the Best Sweetener for Keto Peanut Butter Cookies?
A granulated 1:1 sugar replacement that can be powdered works best for this recipe.
Measure ½ cup of granulated sweetener first, then process it in a coffee grinder, blender, or small food processor until powdery. If you are using an already-powdered sweetener, use the equivalent weight recommended by that brand.
ifferent sweeteners can change the final texture:
- Allulose: Produces softer cookies, encourages browning, and may cause slightly more spreading.
- Erythritol blends: Usually create a firmer texture but may have a cooling sensation.
- Monk-fruit blends: Can work if the product measures like sugar.
- Pure monk fruit or concentrated stevia: These cannot replace the sweetener in equal amounts because they do not provide enough volume.
Avoid liquid sweeteners because they can make the dough too soft.
How to Make 3 Ingredient Keto Peanut Butter Cookies
These flourless peanut butter cookies are easy to prepare, but they need time to set after baking. Line the baking sheet before mixing the dough so you can shape the cookies as soon as it is ready.
Prepare the sweetener
Measure the granulated sweetener, then process it in a coffee grinder, blender, or small food processor until it has a powdery consistency.
You can skip this step if you are using the equivalent weight of an already-powdered sweetener.
Add the peanut butter, powdered sweetener, and egg to a medium mixing bowl. Stir until a thick, uniform dough forms and no visible streaks of egg remain.
If the dough is too soft or sticky to roll, refrigerate it for 10 to 15 minutes.
Divide the dough into 12 portions using approximately 1½ tablespoons for each cookie.
Roll the portions into balls and arrange them on a baking sheet lined with parchment paper. Leave about two inches between the cookies.
Use a fork to flatten each ball gently, creating a crisscross pattern on top.
Bake and cool
Bake the cookies at 350°F or 175°C for 10 to 12 minutes. The edges should look set, but the centers may still appear slightly soft.
Leave the cookies on the baking sheet for at least 15 minutes. Do not try to move them immediately because they will be very delicate while warm.
Once they have firmed up, transfer them to a wire rack to finish cooling.
Tips for the Best Flourless Peanut Butter Cookies
- Stir natural peanut butter thoroughly before measuring it.
- Measure the granulated sweetener before grinding it.
- Use a 1:1 sugar replacement intended for baking.
- Divide the dough evenly so the cookies finish baking at the same time.
- Chill the dough if it is too sticky to shape.
- Do not overbake the cookies. They will continue to set on the hot baking sheet.
- Leave them on the pan for at least 15 minutes before moving them.
- Use parchment paper or a silicone baking mat to prevent sticking.
Easy Variations
Fold â…“ cup of sugar-free chocolate chips into the dough before shaping the cookies.
Sprinkle a small amount of flaky salt over the cookies before or immediately after baking.
Creamy almond butter can be used instead of peanut butter, but the dough and finished texture may be slightly different. Check the label because the carbohydrate content will also vary.
Use crunchy peanut butter for more texture. Stir it well before measuring and make sure it does not contain added sugar.
Allow the cookies to cool completely, then sandwich two together with a small amount of sugar-free peanut butter frosting.
Troubleshooting
Natural peanut butter can be softer and oilier than no-stir peanut butter. Make sure it was mixed thoroughly before measuring, then refrigerate the prepared dough for 10 to 15 minutes.
The cookies are delicate while warm. Leave them on the baking sheet for at least 15 minutes before moving them.
Overbaking can also make flourless peanut butter cookies dry and crumbly. Remove them when the edges are set but the centers still look slightly soft.
The peanut butter may have been too warm or oily. Chill the dough before shaping it and make sure the oil in natural peanut butter is fully incorporated.
Allulose can also cause more spreading than erythritol-based sweeteners.
These cookies do not spread much on their own. Press the dough balls with a fork before baking to flatten them into the correct shape.
Can I use crunchy peanut butter?
Yes. Crunchy peanut butter creates a more textured cookie. Choose one without added sugar and stir it well before measuring.
Can I use a different nut butter?
Creamy almond butter can work, but the texture may be different. Cashew butter contains more carbohydrates, so the cookies may no longer have the same net-carb count.
Can I make the dough ahead?
Yes. Cover the prepared dough and refrigerate it for up to two days. Let it sit at room temperature briefly if it becomes too firm to scoop.
How Many Carbs Are in Keto Peanut Butter Cookies?
One cookie has approximately 3 grams of net carbs when the recipe is divided into 12 cookies.
The exact amount depends on the peanut butter and sweetener you use. Some peanut butter brands contain added sugar and more carbohydrates than products made with only peanuts and salt.
Although these cookies are described as sugar-free, peanuts naturally contain a small amount of sugar. The recipe contains no added regular sugar.
Is Peanut Butter Keto?
Yes, peanut butter is keto-friendly and can be used in moderation. However, you have to pay attention that not all peanut butter brands are completely sugar-free, so I recommend checking the labels.
Once you’ve found a peanut butter jar that contains only one ingredient – peanuts, you can make tons of keto peanut butter recipes.
How to Store and Freeze Peanut Butter Cookies
Allow the cookies to cool completely before storing them.
- Room temperature: Store in an airtight container for up to five days.
- Refrigerator: Refrigerate for up to 10 days.
- Freezer: Freeze in a freezer-safe container for up to three months. Place parchment paper between the layers to prevent them from sticking together.
Thaw frozen cookies at room temperature. You can also warm an individual cookie in the microwave for a few seconds.
More Keto Peanut Butter Recipes You’ll Love
- Easy No Bake Keto Peanut Butter Pie
- Keto Peanut Butter Brownies
- Keto Chocolate Peanut Butter Smoothie
- Low Carb Keto Peanut Butter Cups
Easy 3 Ingredient Keto Peanut Butter Cookies
Description
Ingredients
- 1 cup peanut butter
- 1/2 cup granulated sweetener
- 1 large egg room temperature
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or with a silicone baking mat and set aside.
- Using a coffee grinder, turn the sweetener into powder.
- In a large bowl combine the peanut butter, the sweetener, and egg until all incorporated.
- Using your hands roll the dough into 1 inch balls. Place each ball of cookie dough on the baking sheet. Gently press down on the top of each cookie, with a fork to make a small criss-cross pattern.
- Bake for 10-12 minutes or until the tops look set. Let them cool down for at least 10 minutes before serving.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Looking forward to trying thus recipe. I have monkfruit/erythritol blended sugar. Will this work? There are some words missing in your Comments about using monk frUit instead of erythritol.
That blend will work, but make sure it’s powdered.
5 star recipe