Keto Peanut Butter Cookies Recipe - only THREE ingredients! (2024)

You will love these perfect Keto Peanut Butter Cookies. With only three ingredients, these cookies taste sweet and incredibly soft. With an irresistibly chewy texture, this sugar-free peanut butter cookie recipe is the only one you need.

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Are you following a keto diet? You can also indulge in this delicious Keto Carrot Cake for something sweet. Other popular keto recipes include this Gluten Free Fruit Pizza, this delicious Chicken Broccoli Bake, and these Zucchini Tuna Melts.

Why You Will Love This Recipe

• This is the best keto peanut butter cookie recipe because it only has THREE INGREDIENTS.
• These are flourless cookies – no almond flour or coconut flour but similar in net carbs. The peanut butter flavor really shines through.
• This recipe is naturally gluten-free. Bonus!

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

• Monk fruit sweetener – We use a pure monk fruit product without erythritol.
• Natural peanut butter – See our list of the best healthy peanut butter brands.
• Egg – This acts as a binder to help hold the cookies together.

Equipment

• Mixing Bowl – A medium-sized bowl works for this recipe.
• Small Spatula – Our favorite tool for mixing!
• Baking Tray – Use a large, rimmed baking sheet.
• Silicone Mat or Parchment Paper – A must-have for easy cleanup. We recommend using unbleached parchment paper.
• Small Cookie Scoop – This makes it easy to portion it perfectly.
• Fork – For creating the iconic criss-cross pattern on the top of the cookies.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, add the sweetener, peanut butter, and egg to the bowl and mix them up using a spoon or spatula. Blend until it forms a dough.

Step 2

Second, using the cookie scoop, roll the dough into heaping tablespoon-sized balls and place them on the baking mat on the prepared baking sheet.

These cookies will spread out on the cookie sheet, a bit so leave some room between the balls of dough.

Step 3

Next up is the classic fork criss-cross pattern on the top.

Lightly press the fork down to flatten the ball, then slide the fork off.

Step 4

Then, press the fork down in the opposite direction to create the criss-cross style on the top of the cookie dough.

Step 5

Finally, they are ready to bake.

Pop them into the preheated oven.

Step 6

Bake until puffed and golden.

Next, transfer them to a cooling rack and let them cool to room temperature.

Substitutions

• After putting it to the test, we found that any nut butter works well in this recipe. Substitute almond butter, pecan butter, or cashew butter to add variety.
• Use sunflower seed butter instead of nut butter if you have nut allergies.
• Replace the monkfruit for Swerve sugar substitute.

Recipe Variations

• Shake a bit of sea salt on the tops when they come out of the oven for a salty punch.
• Add a splash of vanilla extract to add that classic warm flavor.
• Sprinkle in a few sugar-free chocolate chips.
• For a festive vibe, add a bit of ground cinnamon and ginger to the cookie dough before baking.

Serving Suggestions

• Serve a platter of these sugar-free peanut butter cookies with comforting drinks like spiced coffee or warm almond milk.
• Crumble them on top of sugar-free ice cream and create a keto dessert.

FAQS

Storage Tips

• To Store: These sugar-free cookies can be stored in an airtight container at room temperature for three days or in the fridge for up to a week.
• To Freeze: Freeze the cooled cookies in a freezer-safe container for up to three months.

More Cookie Recipes

**This recipe was originally posted on August 20, 2020, and updated on March 4, 2024, with recipe notes, writing, and photos.**

If you’ve tried these ketogenic peanut butter cookies, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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