Keto Peanut Butter Cookies Recipe

I devised these Keto Peanut Butter Cookies using natural unsweetened peanut butter, granulated erythritol, an egg, baking soda, vanilla extract and a pinch of salt. I appreciate the blend of wholesome ingredients for a sweet treat that’s ultra soft and chewy, perfect for low carb indulgence. I truly love them.

I was exploring some new ideas for a quick keto treat and ran into this recipe for keto peanut butter cookies that I just had to try. These cookies are ultra soft and chewy and totally impossible to resist if you’re into desserts that are both low carb and full of flavor.

I mixed together 1 cup natural unsweetened peanut butter and 1/2 cup granulated erythritol along with 1 egg (or a flax egg if you’re doing egg free) to get that perfect texture. A touch of 1/2 tsp baking soda, 1 tsp vanilla extract, and a pinch of salt (or skip it with salted peanut butter) really brings everything together.

These cookies are a blast if you’re into keto cookie recipes that feel like a low carb dessert alternative on a busy morning or even as a crunchy 1000 Calorie snack. I love experimenting with things like these that mix a nod to galletas keto with classic flavors you know and love.

Why I Like this Recipe

I love this recipe because it’s super easy to whip up even when I’m in a rush and the ingredients are right there in my kitchen. I also like that the cookies turn out soft and chewy with a rich peanut butter flavor that totally hits the spot every time. Another thing is that it’s keto friendly and sugar free, so I can indulge without feeling guilty about my diet. Lastly, I appreciate that it’s flexible enough to be made egg free if needed, which is great if I’m in the mood for a change or have dietary restrictions.

Ingredients

• Natural unsweetened peanut butter gives protein, healthy fats and fiber for a rich, nutty taste.
• Granulated erythritol sweetens without the sugar spike; its a keto friendly low-carb sugar alternative.
• The egg or flax egg binds the cookies, adds essential protein and moist texture.
• Baking soda helps the cookies rise, making them light and pleasantly fluffy.
• Vanilla extract boosts the overall flavor with a warm, aromatic, and slightly sweet essence.
• A pinch of salt balances the flavors perfectly unless using salted peanut butter.

Ingredient Quantities

• 1 cup natural unsweetened peanut butter
• 1/2 cup granulated erythritol (or your keto-friendly sweetener of choice)
• 1 egg (or 1 flax egg: 1 tbsp flaxseed meal mixed with 3 tbsp water)
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• A pinch of salt (omit if using salted peanut butter)

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a large bowl, mix together 1 cup of natural unsweetened peanut butter with ½ cup of granulated erythritol until well combined.

3. Crack in 1 egg (or mix 1 tbsp flaxseed meal with 3 tbsp water if you’re going egg free) and stir it into the peanut butter mixture.

4. Add ½ tsp of baking soda, 1 tsp vanilla extract, and a pinch of salt (skip the salt if your peanut butter is already salted) into the bowl.

5. Stir everything together until the mixture is even but try not to overmix it too much.

6. Scoop out a tablespoon of dough at a time and roll it into a ball then place it on your prepared baking tray.

7. Use a fork to gently press down on each dough ball to flatten them out and create a crisscross pattern on top.

8. Place the tray in the oven and bake for about 8-10 minutes until the cookies look set but still soft in the middle.

9. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a cooling rack.

10. Enjoy your keto peanut butter cookies while they’re still slightly chewy and ultra delicious!

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Mixing utensil (spoon or spatula)
7. Fork
8. Cooling rack

FAQ

Keto Peanut Butter Cookies Recipe Substitutions and Variations

• Peanut butter: Try using almond or cashew butter if you’re not into peanuts or want a different flavor.
• Erythritol: You can swap it with monk fruit sweetener or stevia adjusted to taste since different sweeteners come with different intensities.
• Egg: Instead of a egg, you can use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) which works the same way in this recipe.
• Baking soda: If you don’t have baking soda, you might use baking powder, but remember it isn’t as strong so use a bit more, roughly 1 1/2 tsp.
• Vanilla extract: If you’re out of vanilla extract, a touch of almond extract can serve as a substitute though it will give a slightly different taste.

Pro Tips

1. Chill the dough for about 10 minutes before scooping and rolling the balls. This helps the cookies hold there shape better and gives you a more consistent texture after baking.

2. If you’re using flaxseed as an egg substitute, make sure you mix it well with water before adding it to the bowl cause any clumps might mess up the cookie texture.

3. Don’t overmix the dough. Mix until just combined so your cookies remain soft and chewy, instead of turning into a tough mess.

4. Experiment with baking times if needed. Every oven is a little different so check your cookies a bit early to avoid overbaking and losing that perfect chew.