Keto almond flour peanut butter cookies are incredibly easy to make and just so delicious! Soft and moist, these dairy free, sugar free cookies are a hit with the whole family, whether they are on a low carb diet or not. Only 6 ingredients and ready in 15 minutes.
If you've been following this blog, you know that I LOVE cookies. I love them so much that I have written a whole book about them! (It's called the Keto Cookies Cookbook if you'd like to check it out).
These keto almond flour cookies are the latest addition to my long list of favourite cookies. They are everything I want in a keto friendly sweet: They are
- easy
- quick to make
- gluten-free
- low in net carbs (1.4g per cookie!)
- and totally scrumptious!
I tweaked my keto peanut butter cookies recipe which uses just 4 ingredients - peanut butter, sweetener, egg and cinnamon.
As a food blogger, I always try new variations of trusted favourites. And that's how this recipe came about. They taste lighter than the original because of the additional almond flour, and I've also added baking powder to fluff them up more.
I served these cookies to my daughter and her teenage girlfriends and they were gone so quickly that I vowed to make a double portion next time!
Ingredients
- Almond flour - I'm using blanched ground almonds in this recipe. This is equivalent to regular almond flour in the US. Almond meal will also work. For super fine almond flour reduce the amount to ¾ cup plus 2 tablespoon as it absorbs more moisture.
- Peanut butter - It should only contain one single ingredient - peanuts. Check the label when you shop for it, not all brands are keto. Some sneak in sugar and other nasties. Or simply make your own!
- Granulated sweetener - I used a granulated erythritol / monk fruit sweetener which is a 1:1 sugar replacement. The great thing about erythritol is that it helps cookies become crunchy around the edges
- Baking powder - can be replaced with ¼ teaspoon baking soda
- Vanilla extract and sea salt.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
It's so simple! You just put all ingredients in a bowl...
...and stir until you have a sticky cookie dough.
Then you form a ball...
...and cut it into 8 slices.
Roll 2 balls out of each slice and place them onto a baking sheet lined with parchment paper.
Then flatten each cookie ball into a fat disc shape using a fork. This also makes a pretty criss cross pattern onto the tops.
If the sides break open too much for your liking, simply press them together a little with your fingers. Sprinkle with sea salt and off into the oven they go!
Top tips
Stir the peanut butter well before you use it. It's important that it is soft and runny. Don't use the last hard dregs from the bottom of the tin, they don't work for this recipe. If your peanut butter is quite firm and you still want to make the cookies, I suggest that you add 1 tablespoon melted coconut oil or butter to make the sough smoother.
Don't touch the cookies until they are fully cooled. All keto almond flour cookies are super soft and fragile when they are hot. They firm up as they cool.
FAQ
For soft cookies, bake 8-10 minutes. Thicker cookies stay softer. I love these nice and moist in the middle, so my advice would be - keep them thick and don't be tempted to over-bake!
For crunchy cookies, keep in the oven for about 12 minutes (or until the tops are golden brown). As a rule of thumb, the thinner you make your cookies, the crunchier they will become.
The egg helps to bind the cookies. However, it is possible to leave it out and make them egg free. I recommend that you add ½ tsp xanthan gum as they will be a lot more fragile and brittle.
This recipe will work with any other nut butter or seed butter as well, for example almond butter.
Xylitol or allulose would work as well, but you will lose that crunch on the outside of the peanut butter cookies. They will be much softer all over.
You could also make low carb peanut butter cookies with almond flour and stevia - I would use about 16 stevia drops. Make sure you mix them in well!
Variations
Coconut flour cookies - Use ¼ cup coconut flour / 30g coconut flour instead of almond flour.
Chocolate chips - Add my sugar free chocolate chips to the recipe and make almond flour peanut butter chocolate chip cookies!
Spices - Instead of the vanilla extract, add 1 teaspoon cinnamon. Or how about giving them a wintery note by adding 1 teaspoon pumpkin spice mix?
Chocolate - For a chocolate version, reduce the amount of almond flour to ¾ cup / 75g and add 2-3 tablespoons unsweetened cocoa powder.
Storage
You can keep these cookies on the counter in a cookie jar. They are good for about 1 week.
If you want better portion control you can also freeze these cookies for up to 3 months.
Related recipes
Here are more keto almond flour cookies to try:
Tried this recipe? Give it a star rating below!
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Recipe
Almond Flour Peanut Butter Cookies (Keto)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup / 100g almond flour or ground almonds
- ½ cup / 130g peanut butter smooth, soft
- 1 egg
- ¼ cup / 50g granulated sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- sea salt, for sprinkling on top
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Put all ingredients in a bowl and stir together with a fork until a dough forms.
- Form a large ball and cut into 8 slices.
- Make 2 dough balls from each slice (20 grams each) and put on a baking sheet lined with parchment paper.
- Flatten each cookie dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern. Sprinkle with sea salt.
- Bake for 8-10 minutes (I baked for 9). Remove from the oven and let cool completely before touching.
Notes
Nutrition
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DianaLovesRon
Sigh…. My husband said they’re dry and needed something. They were crumbly, smelled very good yet he sad they had very little peanut butter taste. I omitted the sea salt, it’s the only change I made. What could I have done wrong. I baked only nine minutes.
Katrin Nürnberger
Is it possible that your peanut butter was quite firm? That could lead to a dry cookie. If your husband thought there was not enough peanut butter, taste, perhaps he'd enjoy these keto peanut butter cookies. They are made with JUST peanut butter. Hope this helps!
Carrion
Just made these cookies and they turned out great. Just gave my neighbour one to taste and now she wants the recipe.
I took a picture, but doesn’t seem to want to post. Highly recommend.
Kari
Love Love Love these cookies!! Followed directions and ended up with a soft, delicious, keto friendly, peanut butter cookie!!
Will definitely check out more keto recipes you!!!
Far
Made it with almond butter and Monkfruit sweetener… OMG So Good!! Seriously the best!!! And so quick and easy to make! Thank you for sharing 🙂
Katrin Nürnberger
My pleasure! Glad you liked the cookies.
Elle
JUST made these and omg they’re delicious (fyi I do NOT like peanut butter cookies sooo…!!!) I used powdered erythritol even though the recipe calls for a granulated sweetener, but it still turned out perfect. This recipe is a keeper!
Pip
I've made these loads, double the batch, 1 tray isn't enough. I add a good few handfuls of chopped nuts (anything I have in), some cocoa powder and dark chocolate chips for the top. I use 50% erythritol 50% Stevia. Don't forget the sea salt, makes all the difference.
Tammy
The cookies were delicious! However any tips to make them less crumbly?
Katrin Nürnberger
Maybe your peanut butter was firmer than mine. To make the mix less crumbly, you'd need more fat - or less almond flour.
DomLou
I used Almond butter (natural without added oils, sugar, or salt, and it was pretty oily. They came out perfect. What I did differently was sprinkle them with powdered erythritol and just added a 1/4 teaspoon of salt to the ingredients at the beginning
Tammy Bishop
Hi, can't wait to try these. I'm new to keto and was wondering if these are freezer friendly. TIA
Katrin Nürnberger
Yes, you can freeze these.
Gina
Katrin, you are such an inspiration to me. I've been following you for a long time but just recently started trying your recipes. I want to thank you for creating recipes that are both healthy and delicious. I made the almond flour peanut butter cookies and I love them! Thank you for all that you do for the rest of us. You are very much appreciated 🙂
Katrin Nürnberger
Thank yo so much for your kind words and support! I'm so happy you're enjoying the cookies.
Bob
Katrin your recipes are foolproof and delicious! I've made these many times exactly as written, the chocolate variation too, 100% delicious. Thanks for the "go-to" website for keto cooking!
Chris
I Love the recipes
linda m thatcher
My peanut butter cookies turned out dry. Where is the butter or oil or shortening in the recipe?
Katrin Nürnberger
The peanut butter is the fat. You need to use soft peanut butter, not the hard dregs from the bottom of the jar.
Cait
Me and my partner LOVED these! I used maple syrup instead of granulated sugar and it worked great. These are delishhhh. Thank you so much for the recipe!
Jane
Tried almond cookies using their keto recipe for the first time and they’re so yummy! …so quick and easy to make (made mine with crunchy peanut butter!) and just hits the spot when you want something sweet and a bit ‘naughty’!
Corrine Davidson
Did you change anything other than using g chunky PB? That’s what I’ve got and want to bake into something.
Marianne Barnard
Omg!
They are delicious!
Be prepared to eat too many straight out of the oven.
charmaine lobo
The most delicious Keto cookie I have eaten! I used the chunky peanut butter with little pieces of peanuts and it gave the cookies a lovely texture. Loved the sea salt sprinkle on top! These will be my favorite cookie to go and I will try them with almond butter next time.
Linda Fantillo
Absolutely loved these cookies. Easy to make and I feel like I am not eating white flour “junk”!
maria Mouhtad
These Almond Flour Peanut Butter cookies are the perfect and healthy peanut cookies I have been trying to find for so long. Thank you Katrin. They are very low in sugar and gluten Free. Good combination. Bravo !!!!
Katrin Nürnberger
Thank you for your comment Maria - I am happy you like the cookies!
F A
Delicious. Soft and great texture
Stephanie
I was definitely needing something sweet and satisfying and these did the trick, SO easy to make, thank you!!
Katrin Nürnberger
So glad you like the cookies!
Patricia
Best cookies I've made during the pandemic. My husband has diabetes and this works for him. Thanks for sharing.
Diana
I followed the recipe exactly, (I used super fine almond flour) and used 3/4 cup + 2 Tbps. The flavor was there but the texture was not really. My dough was sticky but runny (it did not look or feel cohesive like yours) and I couldn’t roll it into a ball at all so I just slopped it on the sheet pan, idk maybe there’s something missing?
Katrin Nürnberger
Maybe your peanut butter was extremely soft and runny? As it's the main ingredient, this could affect the texture of your dough. Next time, just use a little more almond flour so you're getting a texture that's easy to work with.
Diana
Thanks I bought new peanut butter and they turned out perfect this time!
Russell A Milton
Made these the other day and they are so good, satisfies the sweet tooth, and simple to make
Debbie
Can you use coconut sugar for the sweetener if so how many grams
Katrin Nürnberger
I would use the same amount.
Nihaad Wilkinson
The best PB cookie recipe ever. keto or not.
Sienna Pascarella
These are everything I could hope for in a PB cookie: big peanut taste, wonderful texture and, best of all, perfectly healthy! Eating these truly made me feel like I was indulging in something that wasn’t healthy. I even had TWO!! Sugar free, low carb, good protein...the perfect treat! Thank you for this gift!! LOOOOOVE!!!!!
Joe Chiarelli
Best Keto peanut butter cookie recipe yet!
Katrin Nürnberger
I'm so glad you like it!!
Lyn
I added Lily’s sugar free chocolate chips to the mixture and they were absolutely delicious!
Michelle
Super delicious! I’m obsessed with peanut butter and to me these taste like the full carb/sugar version! I used a cookie scoop instead of cutting the dough and it worked just fine. Will be making these again for sure. Love the simple ness of the recipe and the texture of the cookies.
Ilene
Make with leftover cashew butter and added the cinnamon to the bowl. Found it much easier to "eyeball" the amount of dough I drew out of the bowl and then counted how many dough balls I had (15) and then pinched off the bigger ones to make the 16th... I was a little leary of sprinkling with sea salt, but will try it next time, since hubby took one then came back for another!!!!!
Thank you Thank you...
GrammyG
Katrin Nürnberger
That sounds delicious, thank you for sharing!
littleleftie
How did you know???? hahahaha Just yesterday my husband said he craved peanut butter cookies and so I hunted on your site and found this recipe...and yes, they are delicious!
I enjoy all of the recipes you post, but what I love is the bread recipes. Nothing makes me yearn for bread more than driving near my home past a large bakery and smelling the fresh-bread-smell in the air. Your bread using chia has been a life-saver, as I don't care for those other recipes loaded with eggs.
Thanks!!
Katrin Nürnberger
It's that time of year when you just need a good keto peanut butter cookie!