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!
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Why Almond Flour Makes The Best Keto Cookies
Almond flour creates a soft and chewy texture while keeping the cookies low carb and gluten free.
Unlike coconut flour, almond flour contains natural fats that make the cookies stay tender and moist for days.
I recommend using blanched almond flour for the best texture.
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, but the result may be more dense and crumbly. For super fine almond flour reduce the amount to ¾ cup plus 2 tablespoons 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 - This 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. See the recipe card for full information on ingredients and quantities
It's so simple to make keto cookies with almond flour and peanut butter!
STEP 1
Put all ingredients in a large mixing bowl and stir with a fork until you have a sticky cookie dough.
STEP 2
Then you form a ball...
STEP 3
...and cut it into 8 slices.
STEP 4
Roll 2 balls out of each slice and place them onto a baking sheet lined with parchment paper.
STEP 5
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 of melted coconut oil or butter to soften the dough.
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.
Recipe FAQs
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 / 30 grams of 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! It's a nice variation on my classic keto 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 of pumpkin spice mix?
Chocolate - For a chocolate version, reduce the amount of almond flour to ¾ cup / 75g and add 2-3 tablespoons of unsweetened cocoa powder.
Storage
You can keep low carb almond flour 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 them for up to 3 months.
Keto Cookie Recipes With Almond Flour
Here are more keto almond flour cookies to try:
Tried this recipe? Give it a star rating below!
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Recipe
Keto Almond Flour Cookies (With Peanut Butter)
Ingredients
- 1 cup / 100g almond flour or ground almonds ***
- ½ cup / 130g peanut butter smooth, MUST be soft and runny
- 1 egg large
- 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.
Sharon
Amazing! Within 24 hours I have made these 3 times! My spouse is freaking out over these! He just keeps going back to the kitchen to grab another one! So freaking good with my hot tea in the morning!
Linda
Just made them tonight -- so quick and easy to mix and bake, and really delicious. Loved that they are made with just a few simple ingredients that are always in the pantry.
KR
These are my new favorite cookie! I made these with peanut butter and hazelnut butter. SO EASY and they have the nicest puffy texture and are so yummy! Freeze great!
Ildiko
Everyone really enjoyed these. We ate them with some vanilla ice cream and they were fab!!
Cherry
This recipe is a wonderful discovery. It's on the regular rotation in my baking repotoire!
Adriana
I made these twice, the first time I followed the exact recipe and it was so good!!!For the second batch I used sunbutter because I ran out of tahini but still used about 1/4 c of tahini. I added added macadamia nuts, coconut flakes & cranberries. I forgot to use baking powder, and they were still good!!! And the sea salt is a perfect touch!!! Thanks so much!
Cathy
I did not believe that the total recipe time was accurate until I tried making these. Preparing and baking this recipe was so easy and quick. The finished product is delicious!
Ocean
So simple and easy to make, and so delicious! This recipe is a great alternative to traditional peanut butter cookies. Note: I substituted almond butter for the peanut butter and it worked out very well.
Karen Stanley
Hello Katrin - i've been making these cookies regularly for over a year becuase they give me a protein boost first thing in the morning with my coffee and before my workout! But now I think I'm allergic to peanut butter! Can you suggest an alternative? would cashew or almond butter work? Many thanks - any other ideas for protein boost cookies?
Katrin Nürnberger
Yes, you can use any nut or seed butter for the recipe!
Carmen
Hello. I am ready to try this recipe, but I wanted to know if Stevia extract powder would work as a sweetener. I do not have available the suggestions in your link for the granulated sweetener. Thanks!
Katrin Nürnberger
Yes, I think that would work as well.