Name: Keto Peanut Butter Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup natural creamy peanut butter (unsweetened, no sugar added); ⅔ cup granulated erythritol (or preferred keto sweetener); 1 large egg; 1 tsp vanilla extract; ½ tsp baking soda; ¼ tsp salt; 2 Tbsp coconut flour; 1 Tbsp unsalted butter, melted

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Short description

These Keto Peanut Butter Cookies are deliciously soft and chewy, made with natural peanut butter and sweetened without sugar, perfect for those following a low-carb or ketogenic diet.

Why You’ll Love This Recipe

Low-carb and satisfying: great for keto lifestyles
Simple ingredients: just pantry staples, no flour or sugar
Quick and easy: mixed in one bowl and baked in minutes
Kid-friendly and versatile: add sugar-free chocolate chips or nuts if desired

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 cup natural creamy peanut butter (unsweetened, no sugar added)
⅔ cup granulated erythritol (or preferred keto sweetener)
1 large egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
2 Tbsp coconut flour
1 Tbsp unsalted butter, melted

Directions

Preheat & prep
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
Mix wet ingredients
In a large bowl, combine peanut butter, erythritol, egg, vanilla, and melted butter. Mix until smooth.
Add dry ingredients
Stir in coconut flour, baking soda, and salt until a thick dough forms.
Shape cookies
Scoop tablespoon-sized portions onto the prepared baking sheet. Press each cookie gently with a fork to make a crisscross pattern.
Bake
Bake for 10–12 minutes, or until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes: about 16 cookies (depending on size)
Prep time: 5 minutes
Bake time: 10–12 minutes
Total time: ~20 minutes

Variations

Chocolate-chip twist: Gently fold in ¼ cup sugar-free chocolate chips before baking.
Nuttier texture: Add ¼ cup chopped pecans or almonds to the dough.
Salted edge: Press a few coarse salt flakes on top before baking for a sweet-salty finish.
Spiced flavor: Add a pinch of cinnamon or nutmeg to the dough.
Vegan option: Use flax egg (1 Tbsp ground flax + 3 Tbsp water) in place of the egg.

Storage/reheating

Store: Room temperature in an airtight container for up to 5 days.
Freeze: Freeze in a sealed bag for up to 3 months. Thaw at room temperature.
Reheat: Warm in a toaster oven or microwave for a few seconds to soften.

FAQs

1. Can I use crunchy peanut butter?

Yes—just expect a bit more texture in the cookies from the nut pieces.

2. What sweetener can I use instead of erythritol?

Monk fruit sweetener or stevia blends work well; adjust the sweetness to your taste.

3. Why use coconut flour?

It absorbs moisture and helps the cookies hold their shape while keeping carbs low.

4. Can I omit the butter?

You can, but melted butter adds richness and improves texture.

5. Are these cookies keto-friendly?

Yes—with no sugar and low net carbs, they fit well into a keto diet.

6. Can I make them smaller or larger?

Yes—just adjust the baking time slightly (less time for smaller cookies, more for larger).

7. Should I chill the dough?

Not necessary—the dough holds shape well and bakes evenly without chilling.

8. How do I prevent cookies from burning?

Bake until the edges are just turning golden and keep an eye near the end of bake time.

9. Can I double the recipe?

Absolutely—use two baking sheets or bake in separate batches.

10. How can I make them more moist?

Add 1 Tbsp of plain Greek yogurt or cream cheese to the dough for extra moisture.

Conclusion

These Keto Peanut Butter Cookies are a quick, great-tasting low-carb treat that delivers classic peanut butter flavor without the sugar. With just a few wholesome ingredients, you can whip up perfectly textured, chewy cookies in under 20 minutes. Enjoy them warm or cooled—either way, they satisfy both sweet cravings and keto goals!