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.
Lori
When I was first diagnosed with diabetes I thought I would never taste a peanut butter cookie again. Now I have my peanut butter cookies back! This recipe is outstanding. I made mine using an allulose/monk fruit blend. Very good, but not quite as sweet as I’m used to, so I added a bit of sucralose to the mix until I got the sweetness I’m used to. If you don’t like artificial sweeteners you can use a bit more monk fruit powder. Thank you so SO much for this recipe. Now I can have my peanut butter cookie after lunch again.
Maria
I love these cookies! Easy to prepare and easy to calculate my daily carbs, calories, etc. There are plenty of keto snacks out there, including some pretty good ice cream bars, but I am more of a cookie person and these take the cake (pun intended)! Thank you for this easy and satisfying treat!
Katrin Nürnberger
Really happy you are enjoying the recipe!
Robin
Made two versions: peanut butter with sea salt and the chocolate peanut butter cookies. For both varieties I reduced the amount of sweetener by 1 tablespoon. (I used monk fruit/erythritol). For the chocolate pb cookies I reduced the almond flour by 1/4 cup and added 3 tablespoons of cocoa powder. This made a drier cookie as well as tasting less sweet than the pb with sea salt. Even so, both types are delicious. This recipe makes cookies that don't crumble like almond flour cookies tend to do. This is a great recipe. Next time I make the chocolate pb cookies, I'll only use 2 tablespoons of cocoa powder and use the full 1/4 cup sweetener...and there most certainly will be a "next time". I'm eager to make more of these clearly written recipes!
Katrin Nürnberger
Hi Robin, thank you for your comment and for detailing all of your tweaks. So happy that you enjoyed the cookies!
Mari
New to Keto. These are a MUST!
Allison
Omg amazing. I used powdered monk fruit. My fav new recipe!! Thank you.
Lez
I make these weekly now as a daily treat.
I made a batch and took it to work, they lasted about 3 seconds and everyone rated them 10/10.
I pushed 3 dark chocolate drops on top of each one. I wasn't sure about the sprinkle. of salt but followed your recipe to the letter. Genius, I love them, thank you for sharing this recipe 🙂
Rebecca
Absolutely delicious! Made these yesterday and they were incredible and SO filling! I substituted 75g flour for raw cacao powder! Thank you 🙂
Angela Miller
I followed the recipe exactly, and these turned out AMAZING. They are addictive!
I love your efficient recipe instructions also (like creating a large dough ball and then slicing it into 8).
Thank you for this AWESOME recipe! It is definitely a keeper!
Deb Bellemore
You say 1.4 g carb per cookie, but then 2.6 per serving?? Is that a serving of 1 1/2 cookies?
Katrin Nürnberger
It is 2.6g total carbs minus the fiber = 1.4g net carbs per cookie.
Kathy Okelleher
Hi Kathy from The Bahamas I just made I use 1/4 cup of agave add walnuts came out fantastic not crumble and fall apart like the ones I made before I would mark this 100%thank you