Easy Keto Peanut Butter Cookies Recipe

Hey buddy, picture this: You’re hit with that classic peanut butter craving at 8 PM, but carbs are basically the enemy right now. You don’t want some sad, dry keto “treat” that tastes like cardboard. Nah, you want something soft, chewy, ridiculously peanut-buttery that feels like cheating… but isn’t. Enter these easy keto peanut butter cookies—literally foolproof, minimal cleanup, and they hit that sweet spot without derailing your macros. I’ve made these when I was hangry and half-asleep, and they still turned out amazing. You’re gonna love ’em.

Why This Recipe is Awesome

Okay, let’s be real: Most keto desserts require a PhD in mixing weird flours and waiting forever for stuff to set. Not this one. We’re talking 3-4 basic ingredients, no fancy equipment (just a bowl and spoon), and done in under 30 minutes.

These babies are soft and chewy with that perfect peanut butter punch—none of that crumbly nonsense. Super low-carb (around 2g net per cookie depending on your sweetener), gluten-free by nature, and honestly taste better than regular PB cookies IMO. Plus, they’re idiot-proof—even if you forget to preheat the oven (guilty), they forgive you. Great for meal prep, late-night snacks, or impressing your non-keto friends who’ll never guess they’re low-carb. Win-win-win.

Ingredients You’ll Need

Grab these bad boys—keep it simple, no 20-item shopping list drama:

• 1 cup natural peanut butter (the no-sugar-added kind—check the label, don’t grab the super sugary stuff hiding in plain sight)
• ½ to ¾ cup keto-friendly sweetener (I love erythritol, monk fruit, or allulose—start with ½ cup if you don’t like mega-sweet; golden versions give that brown sugar vibe)
• 1 large egg (room temp is nice, but cold works too—life happens)
• 1 teaspoon vanilla extract (optional but highly recommended—it makes them taste way more legit)
• Pinch of salt (if your PB is unsalted—totally optional for extra flavor pop)

That’s it. Four ingredients max. You’re basically already halfway there.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper (or grease it if you’re feeling rebellious). Don’t skip this—sticky cookies are sad cookies.
2. Dump everything in a bowl. Peanut butter, sweetener, egg, vanilla, salt if using. Mix like your life depends on it—use a fork, spoon, or stand mixer if you’re fancy. It starts stiff but comes together into a thick dough in about a minute. Pro tip: If it’s too dry, add a tiny splash of almond milk or water. Too sticky? No biggie, just chill it for 5 mins.
3. Scoop and shape. Grab about 1-2 tablespoons of dough per cookie (makes around 12-15). Roll into balls, plop on the sheet about 2 inches apart—they spread a little. Flatten each one slightly with a fork in that classic criss-cross pattern. Makes ’em look pro without effort.
4. Bake for 10-12 minutes. Edges should be golden, centers still soft—they firm up as they cool. Don’t overbake or they’ll turn crunchy (unless you want crunchy, then go 13-15 mins).
5. Cool completely on the sheet for 5-10 minutes, then transfer to a rack. They might look underdone at first—trust the process. They set up perfectly.

Boom. Fresh, warm keto cookies in your face. Eat one (or five) guilt-free.

Common Mistakes to Avoid

Listen, we’ve all been there. Here’s how not to sabotage your cookie dreams:

• Using sweetened peanut butter — Rookie move. It adds sneaky carbs and weird aftertaste. Stick to natural, unsweetened.
• Skipping the flatten step — Balls bake into weird domes. Fork criss-cross is non-negotiable for even cooking and classic looks.
• Overbaking — These go from perfect to hockey pucks fast. Pull ’em when edges are just golden—they’ll keep cooking on the hot sheet.
• Not measuring sweetener right — Too much = weird cooling mouthfeel (especially erythritol). Too little = bland. Taste the dough (raw egg? Live a little).
• Eating them piping hot — Patience, grasshopper. They need to cool to get that chewy magic.

Avoid these, and you’re golden.

Alternatives & Substitutions

Want to switch it up? Easy peasy:

• No egg? Some folks use a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan version—works decently, though slightly denser.
• Nut allergy? Swap peanut butter for sunflower seed butter or almond butter—still keto, different vibe but tasty.
• Sweetener swap — Allulose for softer texture (no cooling effect), monk fruit blend for zero aftertaste. Powdered versions mix smoother.
• Add-ins for fun — Sugar-free chocolate chips, chopped peanuts, or a sprinkle of sea salt on top before baking. Cinnamon or a dash of cocoa powder in the dough? Chef’s kiss.
• Crunchy version — Bake longer or add a bit of almond flour (¼ cup) for texture.

Play around—these are forgiving. My fave tweak: extra vanilla + flaky salt on top. Pure heaven.

FAQ’s

Can I make these without an egg?

Yeah, but it’s not quite the same. Flax or chia egg subs work okay for binding, but expect a bit more crumbly texture. Or hunt for egg-free recipes if you’re strict vegan-keto.

Are these really only 3 ingredients?

Core version: peanut butter, sweetener, egg. Vanilla makes 4, but it’s optional. Super minimalist, right? That’s why they’re legendary.

How many net carbs per cookie?

Around 1.5-2.5g net carbs each (depends on sweetener and exact portions). Divide total carbs by servings, subtract fiber. Way better than regular cookies!

Why did my cookies spread too much / not spread at all?

Too much spread: warm dough or oily PB. Chill dough 10-15 mins next time. No spread: overmixed or too much sweetener absorbing moisture. Adjust and conquer.

Can I freeze these?

Totally! Bake, cool, freeze in a bag up to 3 months. Thaw at room temp or microwave 10 secs for that fresh-baked feel.

Do they taste like real peanut butter cookies?

Yes—seriously. Non-keto folks devour them and ask for the recipe. The sweetener does its job, and peanut butter shines.

My dough is too crumbly—what now?

Add a teaspoon of milk (almond, heavy cream) or melted butter. Mix well. Or chill it—sometimes it firms up nicely.

Related Recipe:

• Homemade Jammie Dodgers Recipe
• Apricot Cream Cheese Cookies Recipe
• Cherry Almond Shortbread Cookies Recipe

Final Thoughts

There you have it—your new go-to when that peanut butter monster strikes. These easy keto peanut butter cookies are proof that low-carb doesn’t mean boring or complicated. Whip ’em up, share with your keto crew (or hoard them all, no judgment), and pat yourself on the back for adulting like a champ.

Now go turn on the oven and make some magic happen. You’ve got this. And if they disappear in one sitting… well, that’s just proof they’re that good. Enjoy, friend—drop me a comment if you add chocolate chips or something wild! 🍪🥜