Flourless low carb peanut butter cookies – easy, quick and only 4 ingredients needed. Perfect for low carb and keto diets. Gluten free and sugar free!
We’re all about back to basics today with this fabulous 4 ingredient low carb peanut butter cookies recipe!
There are a number of reasons why you’ve got to try these cookies ASAP:
NO SPECIAL EQUIPMENT
To make keto peanut butter cookies, you need NO SPECIAL EQUIPMENT. In fact, you can mix the dough in a bowl with a fork. And then lick it (the fork). See? No labour-intensive cleaning of blenders/food processors = more fun!
QUICK ASSEMBLY
All ingredients go in as-is, and in any order you like. Some cookie recipes require that you beat egg whites stiff, or that you mix your dry ingredients before adding the wet and if you don’t – you might as well start again. Here, you throw in your 4 ingredients (or 5, if you want to add cinnamon) in any order you like. YOU JUST CAN’T GO WRONG. Guys, this recipe is easy on the brain.
SUPER SATISFYING TASTE
You’ll love these absolutely delicious, chewy-crunchy Keto peanut butter cookies – and your family will never guess they’re low carb and sugar free!
The ONLY ever-so-slightly challenging part of this recipe is the creation of those pretty criss-cross markings on top of the cookie. Naturally they are not essential at all, so if you cannot be bothered, by all means, don’t. But if you want to post your cookies on Instagram, wow your crowd or just feel up to it, wet your fork before you get going and clean/wet again as you work your way through the batch. This prevents the cookie dough from sticking to the fork.
BAKER’S TOP TIP: If you want a cookie that’s soft in the centre, bake for around 8 minutes. If you prefer a crunchy one, leave it in the oven for 10 minutes. The cookies will be soft when freshly out of the oven. Patience!!!!!!!! They firm up as they cool down.
What to look out for when buying peanut butter:
Always check the label! Often, brands add palm oil and sugar. Here in the UK there are several brands that sell peanut butter that contain only one ingredient – peanuts. Try the Meridian brand in the UK or Whole Earth in the US.
If you have a food processor, you could even make your own peanut butter. Simply blend the peanuts for a few minutes on high speed until the peanuts release their natural oils and you have a smooth butter. Add in some crushed peanuts for crunchy peanut butter.
This keto peanut butter cookies recipe is easily customisable. You could add sugar free chocolate chips, for example. Dip one half in melted chocolate. Or use smooth peanut butter instead of crunchy.
If you love peanut butter as much as I do, you should definitely also check out this chocolate peanut butter freezer fudge or these yummy Low Carb Peanut Butter Protein Bars. Equally simple and equally delicious.
Here are some of my other Keto cookie recipes:
- Italian Walnut Kisses
- Low Carb Coconut Shortbread Cookies
- Keto Almond Butter Brownie Cookies
- Low Carb Sugar Free Raspberry Thumbprint Cookies
Fun fact – did you know a peanut is not a nut but a legume? True story, but really. In my book, peanuts are welcome to live alongside almonds, pecans and the like. Let a nut be a nut.
Tried this recipe? Give it a star rating below!
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Low Carb Peanut Butter Cookies Recipe (Flourless)
Ingredients
- 1 cup crunchy peanut butter (100% peanuts) (250g)
- 1/2 cup granulated sweetener (100g)
- 1 egg large
- pinch of sea salt
- optional: 1/2 tsp cinnamon
Instructions
- Preheat oven to 180 Celsius / 350 Fahrenheit.
- Put all ingredients in a bowl and mix with a fork.
- Roll small balls of dough (ca 15g each) with your hands (or use a small cookie scoop) and flatten them on a baking sheet.
- Wet a fork and press on cookies to create a criss cross pattern.
- Bake 8 -10 minutes, until the edges are firm. (8 minutes = soft centre, 10 minutes = overall crunchy)
- Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
- Store in an airtight container.
Video
Notes
Nutrition
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Chloe says
Just made and they look amazing!! Only made 12 out of this recipe, maybe my ball rolling was uneven haha!
Katrin Nürnberger says
Jumbo cookies! 🙂
Karen Muldowney says
I cut sugar free Reese’s peanut butter cups in half and and put them in center of cookies just out of the oven. Omgosh, so good. I ate too many 🙁
Katrin Nürnberger says
That sounds scarily good!!!!
Robyne says
I’ve got to say these cookies are so good. Yum! I’ve made them several times and they are always satisfying. I am so glad I stumbled on your site.
Katrin says
Glad you like them!!! 🙂 I love that they have so few ingredients.
jolene says
these are amazing, i need dessert after every meal and till this morning 3 days into my low carb plan, i was wondering how on earth i can do this without dessert. then i found your recipe, tried it and it couldn’t have satisfied my sweet tooth better. THANK YOU!
Katrin says
That’s great! I’m so glad it hit the spot. 🙂
Eniko says
It’s just OMG best cookies ever. Thank you. I think it’s gonna be a 5 of a day
Next time I will try with some dark choc in…
Katrin says
Glad you like them!!!
Vivian says
Wonderful recipe. Puzzled however, if we use sugar, coconut sugar, maple syrup, or honey etc, the carb count goes up through the roof! Not Keto. I only have stevia drops -and I note you commented that perhaps they would not come crunchy. What if I add a little almond flour, just enough to make it crunchy?
Katrin says
Hi Vivian, the recipes uses erythritol, which is a zero carb sweetener. It’s my favourite low carb sweetener and I prefer the taste over stevia. You could use stevia though, of course, and I think adding a little almond flour to make up for the missing bulk of the sweetener would be a good idea. How much would depend on how runny or firm your peanut butter is!
Riethmuller says
I love cookie
Just 0.4g net carbs per cookie?? Really? Hummy
Jacqui says
Made my 1st batch tonight, just on day 3 with the keto plan and I was going mad for something sweet. These are brilliant cookies and just right to curb a sweet craving. Just made the blueberry and raspberry jams and the rustic bread. Cravings sorted.
This is an amazing site, definately my go to place.
Katrin says
Wow, sounds like a cookathon!!! Glad you like the cookies 🙂
Deborah says
Have made 4 times now and they are my “go to” cookie. So fast, so easy. I also do mine with a few flakes of Maldon sea salt on top….so yummy. Thanks for all the great recipes. Also love your breads and cakes. You have the golden touch with baked goods.
Katrin says
Aaaaw thank you! I’m so glad you like the recipes 🙂
Louisa says
Hi, is it really 100g of sweetener? If so these cookies work out to be 4.7g carbs each
Katrin says
Hi Louisa, I never count the erythritol in my recipes when calculating the nutrition because it passes through the body without being digested.
Karyn Agostino says
Hi Katrin!
erythritol Isn’t digested, how about Stevia?
I thought Stevia was the holy grail of sweetners for low carb, sounds like I was wrong. ♀️
Katrin says
You’re not wrong at all! Stevia is a zero calorie zero carb sweetener. It’s just as good as erythritol on that level. It’s a personal thing which taste you prefer. Erythritol has a cooling sensation and stevia tends to have a metallic aftertaste. I used to mix stevia with erythritol when I started low carb baking, to get less of both aftertastes, but have since moved to just erythritol because I prefer the taste.
Mamonde says
Wow!! I just made them and they are delicious and super easy !!! I love your recipes Thank you thank you ❤️❤️❤️
Katrin says
glad you like the cookies!!!!
Helen says
This would be my second time making them. I had crunchy peanut butter last time but smooth this time. Preferred with the crunch, but still good. I also added a couple tbsps of Almond flour/meal and used 1/2 tsp of vanilla extract instead of cinnamon. Hard to stop eating them and go over my limit 😛
Katrin says
That’s always the issue with desserts that are good – I know what you mean!!!
Tania says
I made these this evening but instead of making cookies I put the whole lot into a silicone cake mould and made one giant cookie (being lazy really) spread melted chocolate over the top once cooked then ate a piece once cooled. Tasted so good. Just what I needed to stop me eating non-keto biscuits so thank you. I got 12 pieces out of the mixture. The cinamon is just lovely.
Katrin says
What a great idea! I’m all for saving time 🙂 I bet the chocolate was delicious on it.