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!
Jump to:
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 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 / 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 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 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.
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)
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.
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.
Kathryn
I just made these and they are lovely!
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 🙂
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!