Keto Peanut Butter Cookies
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My Keto Peanut Butter Cookies are just as good as traditional peanut butter cookie recipes… if not better! Double the nutty flavor thanks to the almond flour, they are also low carb friendly. Made with zero sugar, they also happen to be naturally gluten free!
Keto Peanut Butter Cookies
It’s no secret how much I love peanut butter! Whether it’s my luscious no bake Oreo chocolate peanut butter pie, Reese’s peanut butter cheesecake salad, Buckeye Brownies, or a simple peanut butter cheesecake, it’s safe to say I’m obsessed.
I already have a few peanut butter cookie recipes up on the site, including a very straightforward 3-ingredient PB cookie, plus one that’s gluten-free.
Next up? One for all of my keto people. What’s more, these keto peanut butter cookies happen to be GF and sugar-free too!!
Recently I’ve been finding that with the right ingredients, you can make almost anything low carb!
These are made with almond flour to keep the carb count down, plus some monk fruit sugar as a sweetener.
So, if you’ve been looking for a gluten-free, sugar-free, and low carb cookie recipe, look no further than these peanut butter keto cookies!
Ingredient Notes and Substitutions
- Almond Flour – It’s important to use unprocessed almond flour here to prevent the cookies from becoming too dry and crumbly. Look for brands with zero “enriched” ingredients too.
As a note, we want almond flour here, not almond meal, which is slightly coarser! - Baking Powder & Baking Soda – Both act as leavening agents to help your keto peanut butter cookies rise!
You need both here as there isn’t enough acidity to use baking soda on its own. A little bit of cooking science for ya! - Butter – I like unsalted butter here — make sure it’s softened before you get started to make mixing easier.
- Monk Fruit Sugar – I’m using two types of monk fruit sugar sweeteners I knew I wanted to make this totally sugar-free!
You’ll need brown monk fruit sugar as well as golden granulated monk fruit sugar. I like Lakanto best. - Peanut Butter – Make sure to grab your favorite no-sugar brand of peanut butter! Keep in mind that all-natural may be a bit oily… I usually reach for Jif or Skippy with no sugar added.
Tips and Tricks to Make Perfect Peanut Butter Keto Cookies
- Use an electric stand mixer if you can.
Your keto peanut butter cookie dough will come together a lot more easily with an electric stand mixer like a KitchenAid.
If you don’t have one, you can definitely use a handheld mixer with a large bowl, but it may take longer to combine everything, just FYI.
And, if you don’t have either… you can still make these cookies, but you’ll have to put some elbow grease into it!
- Consider a quick chill.
The peanut butter can make your dough a bit on the greasy side. If you have the time, chill the cookie dough for about 30 minutes once everything is combined.
This will make the dough easier to handle and shape, plus it will help the cookies themselves stay together as they bake. A chilled dough is less likely to spread in the oven.
- Watch that baking time!
Since we’re using almond flour to make these low carb peanut butter cookies, they might brown a little faster than ones made with traditional all-purpose flour.
Keep an eye on them and start checking for doneness around the 10-minute mark — take them out as soon as the edges start to brown.
- Slightly underbaked is best.
Along the same lines, it’s very important to remove your almond flour peanut butter cookies from the oven when they are just a tad underbaked.
Then, leave them on the cookie sheet for about 10 minutes so they continue to bake a bit. After they firm up a little, transfer them to a wire rack to finish cooling.
Prep Ahead
- Soften butter
- Preheat your oven to 350°F
- Line two half-sheet baking sheets with parchment paper or Silpat pads
Kitchen Tools You Will Need
- Small Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- KitchenAid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Once your peanut butter keto cookies are cool, feel free to dig right in! I love these on their own (or with a glass of ice cold milk) as an afternoon or after-dinner snack.
You could also use them to make my famous Peanut Butter Sandwich Cookies or ice cream cookie sandwiches too!
Vanilla is a classic choice, or you could go for something a little more decadent, like chocolate peanut butter or chocolate banana.
I even think strawberry ice cream would be tasty, kind of like a frozen PB&J!!
Storing Almond Flour Peanut Butter Cookies
Once the cookies are cooled, place them in an airtight container and store at room temperature for up to 2 weeks.
Keto peanut butter cookies will last for even longer in the fridge.
You could freeze your peanut butter keto cookies too. Place in a freezer-safe bag, and they’ll keep in the freezer for up to 3 months.
Let them thaw in the refrigerator overnight before enjoying or gently reheating in the microwave.
Low Carb Peanut Butter Cookies FAQ
Yes, peanut butter is keto friendly. That said, like with anything else, it’s important to enjoy it in moderation.
There could be a few reasons for crumbly and dry cookies! Overbaking, using too much flour, and/or using processed flour are common culprits.
Make sure to use organic almond flour that isn’t processed. Remember my tip on avoiding those with any “enriched” ingredients!
Flattening your low carb peanut butter cookies before you pop them in the oven helps them bake up evenly. It isn’t 100% necessary, but it also makes for a pretty presentation!
Enjoy!
With love, from our simple kitchen to yours.
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Keto Peanut Butter Cookies
Ingredients
- 2 cups organic almond flour, see Notes
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown monk fruit sugar, Lakanto
- 1/4 cup golden granulated sugar, Lakanto
- 3/4 cup no sugar peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line two half sheet pans with parchment paper or silpat baking mats and set aside.
- In a medium bowl, whisk together all dry ingredients: almond flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer with a paddle attachment (Alternatively, you can use a large mixing bowl with a handheld mixer), add all remaining ingredients. Mix on low until just combined. Slowly add in the dry ingredients mixture until cookie dough forms.
- Divide the dough in half. Evenly divide each half into 12 pieces on your baking sheets. Roll each dough piece into a ball (dough may seem a bit greasy) and place back on the sheet, spaced a couple of inches apart.
- Press a fork down on the top of each cookie. Lift the fork, turn it 90 degrees, then press into the cookie again to form a criss-cross pattern.
- Place pans in the oven and bake for 11-12 minutes. Remove from the oven and allow the cookies to continue baking on the sheets for an additional 10 minutes. Once cookies have begun to firm up, use a spatula to transfer them to a wire rack to cool completely.
Donna’s Notes
transfer them to a wire rack to finish cooling.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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