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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I live in a country where I cannot find erythritol. Not too sure about the stevia here either. Any other suggestions for sweetener when baking? Thank you!
Are you sure you’re looking for the right product? Erythritol can come by many names – Swerve, Sukrin, Truvia, So Nourished (check the label, erythritol should be the main or only ingredient).
I do not have a nutrabullet is there another way to make the sweetner into powder?
Any blender would work 🙂
Thank You!?
Nope….Do 1/2 and 1/2 of the regular end brown sugar erythritol….Add two to three tablespoons of softened butter and maybe at 1/4-1/2 teaspoon of vanilla!!
Would this taste good without the erythritol? I’m not a fan of artificial sweeteners, but I’d like to try & make these. Has anyone made them without the sweetener?
Erythritol is a natural sweetener. ☺
Made these last night for the first time. I used Spenda brown sugar in place of the erythritol and they came out great!!! This will be the only recipe I used for peanut butter cookies. If you let them bake a bit more they will be more crispy but watch so they don’t burn. Been learning to eat peanut butter something to help curb hunger. Hard not to eat too many ?
I’m assuming mine didn’t turn out right bc I used regular splenda, it’s all i had. ðŸ™
Started Keto about 2 months ago. I’ve always had a sweet tooth so was worried about losing my happy place! Lol! Started Googling Keto desserts &found yours. All I can say is YUM! Satisfies my sweet tooth & fills me up with rich taste (just need 1) We also have a small baking business (Sp Ed Transition teacher) Made these & EVERYONE loved them! ???? Thanks!
That’s so great to hear! Thanks for the feedback, Tracy 🙂
Just made these, they are so good & filling.
Please, top these with reddi wip for an amazing treat.
Do these need to be refrigerated after baking? Also, I used the exact brands of ingredients in your photo and my fitness pal calculated 6.9 net carbs per cookie, same amount of servings. Should I subtract anything else besides the fiber?
You should subtract the erythritol too – it’s not digested by the body, much like fiber. We refrigerated them 🙂
I have that brand of peanut butter and the second ingredient is sugar. Will this recipe work with sugar-free peanut butter?
Absolutely. Use whatever peanut butter you have on hand. We just happened to have Skippy at the time, but no longer use it.
Are they soft? I want to try them but like soft cookies.
We think they’re pretty soft. They can be crunchy if you eat them refrigerated, but out of the oven, they’re soft.
Hi, can use powdered xyilitol? Thanks.
Sure!
Can I make them with Stevia? Haven’t tried erythridol yet.
I think so! You may end up with smaller cookies though.
Made these for my daughter today. I used almond butter instead of peanut butter and they came out great!
We love these! I add a square piece of sugar free hershey in the middle. Tastes like peanut butter blossom
We used 1 tsp of chocolates peanut butter whip on top. Delicious!
Does erythridol have the aftertaste, that stevia does?
Its aftertaste is a bit more cooling than an actual taste. Many people find that mixing erythritol and stevia lends to a more sugar-like taste and less aftertaste.
I made a very similar recipe using Swerve. The cooling effect was very evident and bothersome. I used the granulated product, not the powdered, though I doubt it would have changed the results.
I just made these for the 4th time and I threw in some melted Lilly’s chocolate chips and it ended up tasting like “No Bake Cookies:…which are one of my favorite cookie. put them in fridge and they kept really well.
Can I use honey instead of the artificial sweetener?
Not if you want these cookies to be sugar-free!
How many peanut butter cookies coukd we eat if we are doing the keto diet
That’s just a math problem.
How many carbs can you still eat
without going over your daily limit?
Example:
If you are trying to keep it under 30 carbs per day,
and your entire day’s food (not including the cookies) only came to 20,
then you have 10 carbs left that you can eat.
if the carbs are 2 per cookie,
then you could have 5 cookies.
Just made this and they were super quick, and delicious.
I used Natvia and only about 1/3 cup instead.
Quick, easy and can’t complain.
love it!