My flourless keto peanut butter cookies are so easy! I make them with only 4 ingredients and you simply stir them together with a fork. Perfect for any low carb or keto diet. Gluten free and sugar free!
"I just made these and they are amazing! I have to force myself to portion control! I was unsure about the cinnamon but it really brings out the peanut butter flavor. Thank you! This one is a keeper." (Michelle)
We're all about back to basics today with this fabulous 4 ingredient low carb peanut butter cookies recipe!
I regularly make these cookies and they always disappear in a flash. My whole family goes crazy for them, even my teenage carb lovers.
The recipe has been on my blog since 2018. I have just updated the post with more tips and variations to bring it up-to-date. The recipe was perfect as it is and it hasn't changed!
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Why This Recipe Works
There are a number of reasons why you've got to try these keto friendly cookies ASAP - beyond the fact that they are only 1.6g net carbs per cookie.
1. NO SPECIAL EQUIPMENT
You need no blender or any other special equipment. In fact, you can mix the dough in a bowl with a fork. And if you are like me, lick the fork (and the bowl). See? No labour-intensive cleaning of food processors and more fun!
2. QUICK ASSEMBLY
The cookies take 5 minutes of prep time and 15 minutes total time from start to finish! All ingredients go in as-is, and in any order you like.
3. SUPER SATISFYING TASTE
The cookies are chewy, crunchy and taste of peanut butter. They are filling and so satisfying.
Have I convinced you? Let's get started with the recipe.
Ingredients
Here are the ingredients you need to make these flourless keto cookies:
- PEANUT BUTTER. I used a crunchy peanut butter. Choose a brand that contains only one ingredient - peanuts. Try Meridian or Whole Earth. Always check the label! Often, brands add palm oil and sugar. We don't want either. Also stir it before using to make sure it is nice and soft.
- Sugar-free SWEETENER. To make sugar free peanut butter cookies, you need a sugar substitute. I used Sukrin Gold, which is a brown sugar substitute blend made from erythritol and stevia. But really, any sweetener will work.
- EGG. Use a large, room temperature egg.
- SEA SALT and CINNAMON. Both are optional, but if the peanut butter does not contain salt, I recommend sprinkling sea salt on top of the cookies or mixing it into the cookie dough.
Tip: I recommend that you keep your ingredients at room temperature.
See the recipe card for full information on ingredients and quantities.
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
Let me show you how to make the best keto peanut butter cookies.
First of all, you'll want to preheat the oven and line a baking sheet with parchment paper.
STEP 1
In a large mixing bowl, stir together all ingredients with a fork.
STEP 2
Form small dough balls with your hands...
STEP 3
...and flatten them onto the parchment paper-lined cookie sheet or on a silicone baking mat.
Alternatively, use a cookie scoop and simply scoop the dough on the baking sheet.
The mixture makes 20 small cookies of around 15 grams each.
STEP 4
Press a fork onto the dough to create a criss-cross pattern.
Cookies should be about ½ inch thick.
STEP 5
Bake the cookies in the oven until golden brown and the edges are firm.
Katrin's Top Tips
#1 I like to wet the fork before pressing it onto the dough to create the cross-hatch design. This prevents the cookie dough from sticking to the fork. I clean the fork and wet it as needed while I work my way through the batch.
#2 I always let the cookies cool fully before touching them. All low carb cookies are soft and fragile when freshly out of the oven. It's because they do not contain gluten. Patience! They firm up as they cool down.
Variations
I have made this recipe many, many times over the years. While it is perfect as written, I sometimes tweak it a little, just for fun. Here are ideas for recipe variations:
Chocolate chips. First of all, all peanut butter cookies taste great with chocolate. One option is to add sugar-free chocolate chips to the dough. Or, simply chop a few squares of dark chocolate. I recommend using chocolate with a cocoa content of 90%, such as Lindt.
Chocolate coating. Another delicious way to add chocolate flavor is to dip one-half of the cookie in melted dark chocolate (again, use a minimum of 85% cocoa solids). Just make sure the cookies are cooled fully first!
Make them rise. Add ½ teaspoon of baking powder to the cookie dough for a fluffier, lighter texture. I tried this recently and really liked the result. The cookies puffed up nicely in the oven.
Change the flavor. Sometimes I like to add ½ teaspoon of vanilla extract, which gives the cookies a warm note. Once I even made a delicious festive version by adding a teaspoon of pumpkin spice (a mix of cinnamon, nutmeg, ginger and cloves).
Tiger cookies! This version is a hit with my children: Separate the dough into two mixing bowls. Add 1 tablespoon cocoa powder to one bowl and incorporate. Then, roughly blend the two doughs together and proceed as per the recipe.
Substitutions
Use any nut or seed butter. This recipe works with almond butter, cashew butter or any other nut or seed butter. In fact, I used it to create my 3 ingredient Keto Almond Butter Cookies!
Smooth peanut butter. Feel free to use smooth peanut butter instead of crunchy. This way, the criss-cross pattern on the cookies will be more visible, too. You could even use a patterned cookie stamp.
Sweetener swap. As mentioned above, the recipe works with any sweetener. You could choose a monk fruit sweetener such as Lakanto, xylitol, Bocha Sweet, allulose or stevia drops. Keep in mind that the amounts needed may differ if you don't choose erythritol blends, especially when measuring in weight. Don't accidentally use too much!
No Egg. It is possible to make egg free low carb peanut butter cookies. I would use a sugar free syrup or liquid allulose as a sweetener and add almond flour or ground flaxseed until a cohesive, workable cookie dough is achieved.
Recipe FAQs
If you want a cookie that's soft in the centre, make them larger, thicker and bake them shorter - for around 8 minutes. Also, use allulose or xylitol as a sweetener.
If you prefer crunchy cookies, make them smaller, flatter and leave them in the oven for longer - 10 minutes plus. And, use erythritol as a sweetener. This is because it recrystallizes as it cools, making it ideal for anything crunchy.
Yes. The sweetener is not essential for the recipe. If you prefer sugarless peanut butter cookies, simply omit any sugar substitute. Just be sure to add sea salt and cinnamon for a good flavor.
To make homemade peanut butter, you need a food processor or high speed blender. 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.
Serving Suggestion
I like to enjoy one of these cookies with a cup of coffee or tea in the afternoon. My kids tell me they are also very good dunked in a glass of cold milk.
It's good to know that they also make a great on-the-go snack as they are sturdy and easy to transport.
And here's a tip for gourmets: Take 2 cookies and spread the middle with sugar free nutella. It's like a peanut butter chocolate version of keto oreos!
Storage
Store the cookies in an airtight container at room temperature for up to 2 weeks. If stored in the fridge, the cookies will keep fresh for 3-4 weeks.
You can also store them in the freezer for up to 3 months. It's best to freeze them on a parchment paper-lined baking tray and then transfer them into a ziplock bag once they are frozen. This way, they don't stick together.
Defrost frozen cookies on the kitchen counter or overnight in the refrigerator.
More Peanut Butter Cookies
I am a bit of an expert when it comes to sugar-free peanut butter cookies 😂😂! Here are more recipes I have created:
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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Recipe
Low Carb Keto Peanut Butter Cookies
Video
Ingredients
- 1 cup crunchy peanut butter (100% peanuts) (250g)
- ½ cup granulated sweetener (100g)
- 1 egg large
- pinch of sea salt
- optional: ½ teaspoon 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 (about 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.
Shelley
I make these all the time as my husband loves them. Couldn’t get any simpler! Delish!
April miller
Fell apart while eating. . Could not keep in in one pc ony hand .great flavor.
Katrin Nürnberger
Hi April, it is really important to let the cookies cool down before you eat them. They are very fragile while hot.
Jill Wozhere
I was after a base for my keto cheesecake and these biscuits were perfect! I'm so impressed there was no flour! My hubby complains about almond or coconut flour. He raved about how good this biscuit base was, so five stars from us and all our guests also!
Katrin Nürnberger
Love it that you used the cookie dough as a base for keto cheesecake!
Jill Wozhere
I baked the cookies, as in the recipe, using Stevia as sweetener, cooking them till almost burnt, but not quite. Cooled them in the freezer and then buzzed them in the food processor. Then added melted butter, but could have done with a bit more to make the crumbs stick together better, but the finished product was delicious! In case you're interested in my recipe for the cheesecake, it's just 500 grams of cream cheese, a nice chunk of cheddar, finely grated (I don't adhere to measurements), and a cup or so of whipping cream, Stevia to taste, mixed well until happy with the consistency. For topping I used a cup of so of organic strawberries, blitzed, them used a tablespoon of arrowroot flour, mixed with butter and a little whipping cream as though making a white sauce, mix in the strawberries, wait for it to cool and spread it on top of the cheesecake. . Feel free to use the recipe if you like it. It's pretty easy. I also do a lemon version adding lemon juice to the cheese cake and the same method for the topping with lemon juice instead of strawberries obviously.
Kelli Haskins
I'll try again, but for some reason ALL of the cookies were brunt on the bottom. Followed the recipe to a t and even did 8 minutes not 10. Every single cookie burnt
Katrin Nürnberger
Sounds to me like your oven was too hot. What temperature did you cook them at? It's 180C / 350F for regular ovens. You need to reduce the temperature to 160C / 320F for fan ovens.
Alison Ambrose
Very nice , i added dark chocolate to mine ! But trust me you really dont need 100g of stevia or what ever altrenative you use !!
Julie ward
These are so good! I used a tiny bottle of almond flour because the batter was too thin to roll into balls. Could be the peanut butter I used? 15g is about equal to a Tbls so it made 21 yummy cookies!
Katrin Nürnberger
Yes, either very runny peanut butter or an extra large egg. Good that you added a little flour to balance the wet/dry ratio!
Susan
These were simple as advertised. I used 1/2 the sugar and still delicious.
Sandra
Best all around. We enjoy this so much! Sweet treats without the guilt.
Sandy Sims
These are so easy and delicious. I feel guilty eating them on my healthy eating plan. Thank you for sharing this!
Barbie Lelek
Great cookie! Easy to make! I added a little pink salt and a splash of vanilla and cinnamon! YUMMY. They didn't take that long to set up either