Keto Peanut Butter Cookies!
I’m surprised it took this long to post low carb peanut butter cookies, I guess because they’re gone so quickly once they’ve baked!
Peanut butter cookies hold a special place in my heart because they’re the first dessert recipe I ever made at the young age of 10. And it figures, there are only three ingredients needed for them! Traditionally, they are sugar, peanut butter and an egg. Simple enough for kids and delicious enough to enjoy at any age.
Luckily, it is easy to create a low carb version of peanut butter cookies and still keep the recipe extremely simple. To make these low carb and keto-friendly, the only thing needed is to swap out sugar for erythritol! Even my 10-year-old baking self could still make them!
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The brand of erythritol we use is Swerve or Sukrin. They’re found in a lot of grocery stores near us and fit our budget when we need to stock up on low carb sweeteners! Swerves erythritol is ground much finer than most erythritols which makes baking a lot simpler because erythritol is a bit more difficult to dissolve in water than regular table sugar. The finer grind of the sweetener makes it blend into the keto peanut butter cookie batter well. You can also get a confectioners’ version of erythritol which helps in baking even more- especially for frosting!
After you make the cookie dough for these keto peanut butter cookies, you can scoop the dough into balls and then roll them in some extra granulated erythritol. This will add a little sweetness and it is also a classic touch that is added to many peanut butter cookies. That sparkly sweetener on the outside is hard to resist!
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The original recipe that’s been posted countless times all over the internet calls for a cup of sugar for about 12-15 cookies. Based on my experience, I decided to add in half a cup of erythritol. Being keto-adapted, my tolerance for sweets has decreased drastically. And experimenting with keto desserts has taught me to cut the sweetness! Even though erythritol is only about 70% as sweet as sugar, I still used a small amount and the low carb peanut butter cookies still turned out sweet and perfect! You won’t even notice that the sugar content has been reduced!
I suggest starting off with this small amount of sweetener and doing a taste-test. I figured since peanut butter is a treat to me to begin with, adding a whole ton of sweetener wouldn’t really be necessary. Let that natural sweetness of the peanut butter shine through!
Here are our keto-fied low carb peanut butter cookies!
| Servings: cookies |
- 1 cup peanut butter (no sugar added)
- 1/2 cup So Nourished erythritol sweetener
- 1 large egg
- Preheat your oven to 350°F and gather your ingredients! Place half a cup of granular erythritol into a Nutribullet and blend for a few seconds. You should end up with a fine, powdered sweetener!
- Combine the peanut butter, powdered erythritol and the egg and mix very well.
- Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.
- Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.
- Let them cool on a wire rack and enjoy with a yummy glass of nut milk!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals! Enjoy the cookies!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Made these and the texture was very brittle – not held together much. Did I use too much peanut butter or is this how they are?
Did you let them cool all the way before eating?
I downloaded the free 3 day start program with food recipes. I absolutely love the turkey roll ups & mozzarella pizza. Thank you for sharing.
The pizza is one of our favorites as well! Enjoy, Toni!
I made these tonight. They were good but a little dry. The only difference is that used trader joe’s creamy peanut butter which is just peanuts and salt. Any idea what to do to make them less dry?
Maybe the peanut butter made the difference! Some people have added butter or coconut oil to their cookie batter, try that next time. Otherwise, dip them into a glass of almond milk, that sounds heavenly!
Hi have you ever tried these cookies with almond butter or any other nut butter? I made them the other day and they were delish! Used 1/2 cup of Swerve and they were plenty sweet. Will def use parchment paper next time as the bottoms burned a little…but delicious none the less. The texture got even better as they cooled. Nice and crispy like a “regular” peanut butter cookie. I was amazed that they came out this good with only 3 ingredients!
Cooling is key! I’m glad you liked them 🙂 as for different nut butters, I’m pretty sure I’ve heard almond butter working well and I’m sure others will too! Let us know if you try it 🙂
Can I use stevia in the raw?
If you mean raw stevia extract, yes, though not as much since it’s much sweeter. If you mean the brand Stevia In The Raw, then no. If I’m not mistaken, the first ingredient is dextrose, which is not low carb or keto friendly.
I have made these cookies many times and they are always wonderful! Today I am making a small change…added a dash of vanilla extract and a scoop of chocolate low carb protein powder just to see how it works! They’re baking right now!
Awesome! Let us know how they turn out 🙂
Hi, Can this be done without baking? Thanks
These pretty much need to be baked to crisp up and hold their shape. Plus many people are uncomfortable eating raw eggs!
I’ve eaten a lot of raw eggs so i don’t mind having one more 🙂
I don’t have an oven to bake the cookies in. I was wondering if this can be done ovenless.
You can eat the batter if you like! We definitely sneak some bites in before baking. You can experiment with microwaving the cookies but I can’t vouch for how they’ll taste. Microwaves don’t cook as evenly and can vary widely brand to brand.
Hiya, Great reciepe, trying the first batch now, didnt have enough PB so tried PB + Almond Butter together. Do you think Xylitol will work just the same – http://www.dolphinfitness.co.uk/en/xylitol-1000g/35096/?ladid=uk – I think they end up the same.
Xylitol will work though I think it is a bit sweetener than erythritol.
Lovely – fab recipe 🙂 Thank you 🙂
Steer clear of this peanut butter. No need to stir because its not fully natural (ie – just peanuts). This version has added sugar and palm oil. Would be a much better choice, especially if youre eating Keto, to avoid added sugar at least. Most creamy peanut butters have some form of hydrogenated oil which is not healthy oil/fat.
Feel free to use any peanut butter you have on hand! The healthier the better, of course. This brand uses palm oil, which is fine on the ketogenic diet as it’s a saturated fat.
Ok…maybe to the palm oil. But added sugar? No way. Just wasted carbs. Otherwise, these are great. I love finding recipes that use Eyrthritol instead of Stevia.
For sure, avoid added sugar when you can. I believe Trader Joe’s sells good peanut butter with just peanuts and salt.
Can I use ALMOND BUTTER ?
I’m sure that would work too plus please let us know if you try it out 🙂
Thanks, I will !
How do you only get 2net carbs out of these cookies?
We subtract the fiber and sugar alcohols (erythritol) from the total carbs to get 2 net carbs each.
Can I use my Granulated stevia. How much??
If your stevia is a baker’s blend, then you can use the same amount as the erythritol listed. If it’s stevia powder or liquid stevia, you would need to use very little to achieve the same sweetness!
I’m about two weeks into eating keto and have really been craving something sweet. I decided to try this recipe out (I am a huuuge fan of simple recipes with very few ingredients!) and was really pleased with how these cookies came out. They taste a little different than typical PB cookies but not in a bad way – I felt the PB taste was more pronounced and it actually wasn’t too sweet which was great. I only let them cool for about 10 minutes and couldn’t wait to try one until they were completely cool but I did not have a problem with the cookie crumbling on me. I plan on taking these to work with me, these cookies will make a great afternoon snack! Thanks so much.
You’ll be the envy of your coworkers! Enjoy!
I love these! They came out perfect. I used Adams no stir creamy pb. I noticed the cooling effect but after a day or two it seems to be less noticeable. Thank you!
This recipe ROCKS..I have made it several times in the last few weeks…and it is always a big hit…Thanks for sharing
Do you recommend freezing these for long-term, or would they be okay in the fridge?
How long term are we talking? I would think they keep for about week or two in the fridge (they never last in our house so we’re not sure!). Never tried freezing them!
These were fantastic! I had to alter them a bit. I used about 1/4 of a cup of xylitol and since I ran out, I used about 1/4 of a cup of granulated splenda, as it is what I had on hand. I also added some sugar free chocolate chips and a bit of shredded coconut. These cookies are delicious and I’m sort of obsessed with them. You should definitely wait to handle the cookies until they are completely cooled. I also found that dipping a fork in water before pressing it on the cookies kept the fork from sticking to the cookie.