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.
Table of contents
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 peanut butter almond flour cookies is the latest addition to my long list of favourite cookies. They are everything I want in a keto friendly sweet: They are
- quick to make
- gluten free
- low in net carbs (1.4g per cookie!)
- and totally scrumptious!
I have a great keto peanut butter cookies recipe on the website that uses just 4 ingredients – peanut butter, sweetener, egg and cinnamon.
As a food blogger, I always itch to tweak recipes and try new variations of trusted favourites. And that’s how this gluten free keto cookie 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’m so pleased with this low carb peanut butter cookie recipe!
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!
How to make almond flour peanut butter cookies
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!
Important: DON’T touch the cookies until they are fully cooled. All almond flour cookies are super soft ad fragile when they are hot. They firm up as they cool.
How long to bake peanut butter almond flour cookies
It depends on your oven and whether you like your cookies soft and moist in the middle or crunchy all the way through!
For soft cookies, bake 8-10 minutes.
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. 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!
Recipe tips and variations
Low carb 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.
If you’re using super fine almond flour, I recommend that you reduce the amount to 3/4 cup plus 2 tbsp as it absorbs more moisture.
You can also substitute the almond flour with coconut flour. In this case, use about 1/4 cup coconut flour / 30g coconut flour. You’d have to rename them, but they would still taste great!
Note – To substitute the baking powder, use 1/4 tsp baking soda instead.
Sugar free 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.
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!
The star ingredient! Good natural peanut butter 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!
If you love peanut butter like me and buy it in 1 litre pots, make sure that you stir it well before you use it. It’s important that the peanut butter 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 tbsp melted coconut oil or butter to make the sough smoother.
This recipe will work with any other nut butter or seed butter as well, for example almond butter.
Can I make egg free peanut butter cookies?
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 1/2 tsp xanthan gum as they will be a lot more fragile and brittle.
And do not, under no circumstances, touch you egg free cookies before they have cooled fully and firmed up!
Next time, I will add my sugar free chocolate chips to the recipe and make almond flour peanut butter chocolate chip cookies!
Instead of the vanilla extract, you can also add 1 tsp cinnamon. Or how about giving them a wintery note by adding 1 tsp pumpkin spice mix?
If you want to make a chocolate version, reduce the amount of almond flour to 3/4 cup / 75g and add 2-3 tbsp unsweetened cocoa powder instead!
Storing keto cookies
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.
More sugar free almond flour cookies:
Keto Sugar Free Oatmeal Cookies – same great texture, none of the carbs!
Healthy Banana Cookies (Sugar Free, Keto) – with real banana and still keto.
Soul-Satisfying Keto Chocolate Cookies – moist, rich almond flour chocolate cookies with oodles of deep chocolate flavour.
Tried this recipe? Give it a star rating below!
Almond Flour Peanut Butter Cookies (Keto)
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- 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.
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