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!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
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!
You’ll love these cookie recipes, too:
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.
- EPIC Keto Krate Haul! - February 13, 2020
- 30+ Low Carb Snacks (Keto Snacks) with Little to No Prep - January 1, 2019
- Keto Browned Butter Pumpkin Spice Latte [VIDEO] - November 13, 2018
Do these freeze well? Trying to put aside portions ahead of time.
I’m sure they would freeze well!
Made these today……delicious!! So easy to make and so ready for something sweet since I’ve been doing my low carb thing for two weeks now.
Thank you so much for sharing this recipe! ?
Is eating the peanut butter you used okay for the keto diet? I thought we can’t use the ones with added sugar. I’m on day 5 of keto. Haven’t used any sugar products at all and down 5 pounds but I’m starting to get cravings for sweets. Gonna give this recipe a try.
Feel free to use any peanut butter you have on hand as long as it is sugar-free or low in sugar.
Can you make these with Adams Peanut Butter (natural)?
I don’t see why not 🙂
Thanks for this recipe my sister in law loved it for her family
Just tried this recipe tonight. My husband and I both loved them. I’m new to Keto but one month in and down 9 lbs. only 64 more to go. I purchased your 3 cookbooks- they are awesome! Thank you for being part of my journey to healthy eating.
That’s great to hear, Traci! Thanks so much for your nice comment. It made our day <3
Can you use stevia
Definitely, just make sure to add less and taste test. Stevia is much sweeter than erythritol.
Does it have to be powdered? I only have granular and I don’t have a bullet or anything that would do that.
You can use 1 cup of granulated erythritol 🙂
Hi Vicky, I made my 2nd batch of this cookies, they are divine! I added a bit of cocoa powder in my second and it tastes sooo good too! Thanks for the recipe. If I make a big batch, how long do you think they will keep in an airtight container? A couple of weeks? Would they keep alright in the cabinet or do you recommend to keep them in the fridge? Thank you!
Thanks for letting us know, Flavs! Glad you enjoyed them 🙂 if you’re storing them long term, consider freezing them. Generally, we keep everything in the fridge, since there are no preservatives in home-baked goods.
Can I use Pyure? And if so, how much?
What type of Pyure do you have? Depending on the ingredients, you may need to use less in this recipe since stevia is much sweeter than erythritol.
Can I use liquid Stevia in this recipe?
Definitely! Just know to use a lot less (since it’s so much sweeter) and that you may end up with fewer or smaller cookies.
mine came out too chewy but the kids loved them. so i guess thats what matters!
I used organic “peanut and salt only” type peanut butter and swerve and a large egg. They are dry and crumbly. Think it is the peanut butter at fault? Should I add oil since the peanut butter has no added oil?
No that shouldn’t be the reason since even natural peanut butter has naturally occurring oils that you might notice rise to the top. Do you let the cookies cool all the way before eating?
I really loved this recipe! I had Anthony’s erythritol, and generic brand peanut butter, and they came out great!! The only thing I did differently was butter the baking sheet instead of using parchment paper, and at about 13-14 mins in the oven, I got a PERFECT golden brown crisp on the bottom of the cookies.
I also had enough leftover dough for about 3 cookies, so instead, I put the balls of dough into silicone baking cups, and let them cook the regular amount of time. When they came out and sat on the cooling rack, I took a square of Choc Zero 50% dark chocolate, cut it into quarters, and pushed one quarter in the middle of each cookie in the baking cup! It came out the size of a mini-muffin, and it tasted like the Hershey’s Kiss peanut butter cookies. Each chocolate square was only 1g net carb (4g total, 3g fiber), and it was the perfect add to make them just a little more indulgent! Definitely recommend trying it!!
Oooh melted ChocZero! That’s sounds amazing 😀 we’ll have to try that out very soon!
Ok. Stuck them in the oven and I am pretty sure I only put in a half cup of peanut butter ?. Late night brain fog has kicked in. Thinking they are gonna be a big failure ðŸ™
I’m sure they’ll turn out delicious!
Seconding that almond butter worked really well in this recipe. I actually used it accidentally. I wasn’t paying attention and didn’t realize it until I had started mixing. Instead of wasting good almond butter I went with it. The taste was a bit unusual. Different but good. Sweet without being overwhelming. I happen to have a terrible sweet tooth even with doing low carb but these didn’t trigger any cravings so I may continue to use the almond butter.
How can you do these without sweetner, taste of peanut butter is good enough.
You can use sugar peanut butter and egg, but you may end up with smaller cookies or fewer of them. Erythritol gives this recipe some bulk. I think they’ll taste delicious with or without sweetener 🙂