If there is anything better than just a spoonful of peanut butter – it is a peanut butter cookie – which is why these keto peanut butter cookies have gotten a permanent place in my heart – and my weekly meal prep!
This post may contain affiliate links which means we receive a small commission at
no cost to you when you make a purchase. As an Amazon Associate, I may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.
These low carb cookies can be made with any low carb sweetener you choose.
I have used everything from monk fruit to Swerve and they all taste great to me.
You can even use a powdered sweetener for an even smoother cookie. So delish!
These keto cookies are flourless too – so they are also gluten-free! You can even make them with different nut butters to your liking.
My all-time favorite nut butter next to peanut butter is cashew butter… and trust me when I say keto cashew cookies dunked in cashew milk are highly addicting.
For a bit of a different flavor, Perfect Keto has a great low carb nut butter that uses a blend of macadamia nuts, cashews, and coconut butter mixed with MCT oil and real vanilla beans. (Save 15% using promo code MOSCATOMOM)
Related Article: 15 Best Keto Cookies Recipes
Start by mixing up the ingredients until well combined in a large bowl.
You can do this by hand – you do not need a mixer
Looking For More Keto Recipes? Check out my entire Library Here.
Then using a spoon, scoop out a bit of the mixture and roll into about a 1″ ball using your hands.
You can use a bit of oil to make sure it does not stick to your hands.
Place each little ball on a parchment paper lined cookie sheet at least 2″ apart.
Then, using a fork, gently press down in the center of each cookie from two different directions to make a
Be careful not to make the cookie too thin.
Bake cookies for about 12 minutes and let cool at least 5 minutes before serving.
When you are doing the ketogenic diet you want to make sure that you use an app like MyFitnessPal or Carb Manager to scan every ingredient and make sure you are staying within your macros.
Depending on the brand ingredients you use, the carb count especially may vary.
For this recipe, I used this peanut butter and Stevia in the Raw – which brings each cookie to 134 calories, 2 net carbs, 6g protein
- 1 Cup Natural Peanut Butter
- ½ Cup of granulated sweetener
- 1 Egg
- Preheat your oven to 350 degrees.
- In a bowl, mix all ingredients together until well combined.
- Using a small spoon, scoop enough dough to roll a 1 inch ball in your hands.
- Place balls of dough on a parchment lined cookie sheet. Press each ball down with a fork, twice, creating a criss cross pattern on each cookie.
- Bake for about 12 min or until cookies are cooked through - they will feel soft to the touch.
- Let cool for 5 mins before serving. Store in air tight container.
Cookies are best when given a few minutes to cool. Different peanut butter brands will change the consistency of the cookies. I have found Smuckers Natural Creamy Peanut Butter to be one of the best for solid cookies with low carbs.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 134 Total Fat: 11g Carbohydrates: 2 netg Protein: 6g