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    Home » Keto Cookies » Keto Peanut Butter Cream Cheese Cookies

    Published: May 16, 2021 · Modified: May 26, 2021 by Carolyn

    Keto Peanut Butter Cream Cheese Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    10.7K shares
    Jump to Recipe Print Recipe

    Cream cheese adds an incredible tenderness to these Keto Peanut Butter Cookies. They’re chewy and sweet, and packed full of amazing peanut butter flavor!

    Titled image of a stack of keto peanut butter cookies on a wooden cutting board with peanuts sprinkled around.

    Have you ever made keto peanut butter cookies with cream cheese? Let me just cut to the chase. Run to your kitchen right now and make these. You won’t regret it!

    I’ve come to the conclusion that there are about a bajillion different ways to make peanut butter cookies. And every recipe you see claims that it’s THE BEST EVER. Well I am not going to make that claim here.

    That doesn’t mean these keto peanut butter cookies aren’t spectacular. They are, they truly are. But I already have a number of other recipes that I also think are truly spectacular. They’re all a little different and which one I think is THE BEST depends on so many factors. Like what I am craving at the moment and how much work I want to put in.

    Today, we celebrate the deliciousness that is Peanut Butter Cream Cheese Cookies.

    Close up shot of a stack of keto peanut butter cookies with peanuts on top.

    So many awesome keto cookie recipes

    What other peanut butter cookie recipes have I already made? Let’s take a little trip down keto cookie memory lane. I’ve got…

    • Copycat Do-si-dos (or Pirate Cookies, if you’re Canadian!)
    • Keto Peanut Butter Blossoms
    • Peanut Butter Cookies for Two
    • Peanut Butter Cookie Dough Truffles
    • Chocolate Stuffed Peanut Butter Cookies
    • Peanut Butter Stuffed Chocolate Cookies

    Wow, that’s a lot of keto peanut butter cookies! And that’s not even including recipes that are in my cookbooks and on other sites I write for. What can I say? Peanut butter and cookies together make me extremely happy.

    Cream cheese in cookies?

    Adding cream cheese to cookie dough is nothing new. Most cookie recipes call for butter, but cream cheese makes an excellent replacement.

    And it can really take your cookies over the top. It adds so much in terms of both taste and texture. Cream cheese cookies are softer, puffier, and slightly chewier. They also have a little tanginess that’s lacking in butter-based cookies.

    In some cases, it can even replace the eggs. I have some gorgeous Keto Chocolate Peppermint Cookies that are completely egg-free.

    Close up shot of chocolate dipped peanut butter cookies sprinkled with sea salt.

    How to make Keto Peanut Butter Cream Cheese Cookies

    You will need:

    • Creamy natural peanut butter: Preferably the kind without a lot of oil on top, and that’s already thick and rich. I like Justin’s or the Thrive Market Brand. O Organics at Safeway carries a good one as well. If you do have a thinner kind, you may find you need to use a little more flour to get a proper cookie dough.
    • Softened cream cheese: It’s vital that it’s properly softened so that it creams well into the peanut butter. You should be able to gently stick a finger into it and leave an indent.
    • Keto brown sugar replacement: I recommend Swerve Brown because it is hands down the most like real brown sugar. You could use the granular instead. You can use any granulated sweetener here but do be forewarned that allulose and BochaSweet will make your cookies VERY soft.
    • Large egg: Despite the cream cheese, this is not an egg-free cookie this time! The egg helps hold everything together.
    • Vanilla extract
    • Almond flour: If you need to be nut-free, try replacing it with sunflower seed flour. You will need to add a tablespoon of lemon juice to offset the green reaction that sometimes occurs between sunflower seed flour and baking soda.
    • Baking soda
    • Salt

    The method:

    This is a standard method for making peanut butter cookies. You first beat the wet ingredients together, and then beat in the dry ingredients.

    Then you simply roll it into balls and press them down. If you want the classic peanut butter cookie look, use a fork to make a cross hatch on the top of each cookie.

    A white plate with a stack of chocolate dipped peanut butter cookies.

    To dip or not to dip?

    You may be aware that I have an obsession with peanut butter and chocolate together. So I couldn’t help myself but dip some of the cookies into dark chocolate and sprinkle a little sea salt on top. You could use any good keto friendly chocolate, like ChocZero.

    Do be aware that the chocolate adds to the carb and calorie count. So while the serving size for the plain version is 2 cookies, the chocolate dipped version is 1 cookie.

    Either way you do it, these are delicious!

    How to store keto peanut butter cookies

    I typically store cookies on the counter in a covered container, as I prefer them room temperature. They will last up to 5 days, if you can keep your kids or significant others from devouring them all!

    Refrigerated, they should last at least a week. They can also be frozen for for two to three months. I recommend freezing them before you dip them in chocolate, if you plan to go that route.

    A wooden cutting board with a stack of peanut butter cream cheese cookies on it, and a cooling rack with more cookies in the background.

    More delicious keto peanut butter recipes

    • Keto Peanut Butter Fudge
    • Peanut Butter Cup Cookie Pizza
    • Easy Keto Peanut Butter Mousse
    • Peanut Butter Popsicles
    • Low Carb Peanut Butter Sheet Cake
    • Keto Peanut Butter Pie
    Close up shot of a stack of keto peanut butter cookies with peanuts on top.

    Peanut Butter Cream Cheese Cookies

    Cream cheese adds an incredible tenderness to these Keto Peanut Butter Cookies. They're chewy and sweet, and packed full of amazing peanut butter flavor!
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto peanut butter cookies, peanut butter cream cheese cookies
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 192kcal

    Ingredients

    • ¾ cup peanut butter
    • 4 ounces cream cheese softened
    • ¾ cup Swerve Brown
    • 1 large egg room temperature
    • 1 teaspoon vanilla extract
    • 1 cup almond flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Optional Chocolate Dip

    • 4 ounces sugar-free dark chocolate chopped
    • ¼ ounce cocoa butter
    • Flaked sea salt

    Instructions

    • Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper.
    • In a large bowl, beat the peanut butter and cream cheese together until smooth. Beat in the sweetener, then add the egg and vanilla extract and beat until well combined.
    • All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
    • Roll the dough into 1 ½ inch balls, and press down with the palm of your hand to about ½ inch thick. Use a fork to make a cross hatch pattern across the top.
    • Bake 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely on the pan. They will still be very soft when they come out of the oven.

    Optional Chocolate Dip

    • In a heatproof bowl set over a bowl of barely simmering water, melt the chocolate and cocoa butter together until smooth.
    • Dip one end of each cookie in the chocolate. Make sure the cookies have cooled completely before you do this or they may crumble!
    • Set the dipped cookies on a waxed paper lined tray. Sprinkle with flaked sea salt, if desired. Refrigerate until set.

    Notes

    If you dip in chocolate, the serving size is 1 cookie. Each cookie has:
    Calories: 117
    Total fat: 9.82g
    Carbohydrate: 4.92g
    Total dietary fiber: 1.85g
    Protein: 3.57g
    Nutrition Facts
    Peanut Butter Cream Cheese Cookies
    Amount Per Serving (2 cookies)
    Calories 192 Calories from Fat 140
    % Daily Value*
    Fat 15.5g24%
    Carbohydrates 6.1g2%
    Fiber 1.8g7%
    Protein 6.7g13%
    * Percent Daily Values are based on a 2000 calorie diet.
    10.7K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Debra says

      January 26, 2023 at 2:43 pm

      I love this recipe! I added some nuts to it this time. Had to make a double batch this time. so good!

      Reply
    2. Janice says

      December 29, 2022 at 9:12 am

      5 stars
      I have finally found a gf peanut butter cookie recipe that tastes good and is chewy. Plus the added bonus of low sugar. My husband is so glad I found it! Thank you.

      Reply
      • Carolyn says

        December 30, 2022 at 12:40 pm

        So glad you like it!

        Reply
    3. Gary says

      December 21, 2022 at 7:07 am

      3 stars
      The dough tasted great raw, but it seemed too moist. I followed instructions exactly. Baked and they sort of blobbed out and became one large cream cheese peanut butter cookie with only a slight distinction between each them as possible cookies. I was surprised there wasn’t a step to refrigerate the dough for a while until it became more firm and easier to roll into balls. As followed for the recipe cookie batter, the dough was too soft. I had to use a tablespoon as a scooper to get the dough onto the baking sheet. Baked on parchment. Next time, I’ll refrigerate the dough for 1/2 hour or hour to firm it up.

      Reply
      • Carolyn says

        December 21, 2022 at 8:30 am

        5 stars
        Sounds like you didn’t have enough flour. No one else has had this issue and there is no need to refrigerate the dough in this recipe. If you can’t roll the dough into balls… then it IS too soft and you should add more flour.

        Reply
    4. Ralph H says

      October 23, 2022 at 2:50 pm

      5 stars
      only the second time I’ve tried to bake peanut butter cookies. These turned out fantastic. I will be making these again. I used dairy free cream cheese as i have an allergy.

      Reply
    5. Fredagh says

      October 09, 2022 at 8:41 am

      5 stars
      I normally add 1/4 cup of coconut flour at the end as it makes it easier to handle, and they turn out perfect! ????

      Reply
    6. Jeannie says

      September 23, 2022 at 12:57 pm

      3 stars
      These were ok, not very sweet. I used granular monkfruit. If I made them again I would definitely add the dipping chocolate

      Reply
    7. Teresa Sims says

      September 21, 2022 at 9:43 am

      Can you make ahead of time and keep in the refrigerator? How long will they keep in int refrigerator or freezer?

      Reply
      • Carolyn says

        September 21, 2022 at 8:35 pm

        They should be fine in the fridge for a week and in the freezer for sevearl months.

        Reply
    8. Kristyn says

      June 02, 2022 at 11:51 am

      5 stars
      Yum!! Of course, my kids love the dipped version! Any way to get some chocolate. Peanut butter cookies are one of my favorites & I love that they are keto-friendly!

      Reply
    9. Eden says

      June 02, 2022 at 9:53 am

      5 stars
      These were fantastic! Loved the flavor and texture of these keto cookies. Thanks for the recipe!

      Reply
    10. Taylor says

      June 02, 2022 at 9:49 am

      5 stars
      These were DELICIOUS! So tender with an amazing peanut butter flavor. Will definitely make again and double the batch to have extras!

      Reply
    11. Fonda Carver says

      April 27, 2022 at 3:12 pm

      I just made these cookies and they are cooling. I can’t wait to try them. You’re right though, it’s hard to wait on them to cool. I’m getting very impatient!

      Reply
    12. Annie Kearsley-Pratt says

      April 12, 2022 at 6:49 pm

      5 stars
      I made these using almond butter to reduce omega-6 FAs. They are hands down the best tasting, best textured nut cookie I have EVER made! Carolyn, thank you yet again for providing us the fruits of your hard labour. It is very much appreciated. They freeze exceptionally well too.

      Reply
    13. Joan says

      April 03, 2022 at 8:50 pm

      Hi Carolyn,
      I love all things peanut butter and love your recipes….
      What would you say is the crispiest peanut butter cookie you’ve created?

      Reply
      • Carolyn says

        April 03, 2022 at 9:25 pm

        Nope… these aren’t crispy at all, nor are they meant to be.

        Reply
    14. Bev says

      March 24, 2022 at 11:45 am

      I’ve searched to find this answer, but when using brown sugar Swerve, do you pack it in the up like you do measuring real brown sugar? It says “measure for measure”, and I’m not sure if I should pack it or not. Thanks

      Reply
      • Carolyn says

        March 24, 2022 at 12:45 pm

        It packs itself! It’s not an easy scoop and measure kind of sweetener. So I always say “lightly pack”. Don’t press it in there but just let it pack itself.

        Reply
    15. Sherma Lewis says

      March 02, 2022 at 11:41 am

      5 stars
      I will definitely make these cookies again! They are firm enough on the surface to handle easily, yet soft and moist on the inside. I chose to dip them halfway in Lily’s milk chocolate, as suggested, and the result was so beautiful and scrumptious! I ran out of the dipping chocolate leaving a few cookies naked, but they were delicious without the dip. My husband was worried that these cookies were not keto because they tasted so good.

      Reply
      • Carolyn says

        March 02, 2022 at 1:56 pm

        thanks!

        Reply
    16. carol walter says

      February 10, 2022 at 8:14 pm

      I will be making these often. They are awesome and the taste is awesome. I used pure erythritol and crunchy peanut butter. Oh My? Just like the “real” thing, but with a liitle different flavor, not too sweet, and just right. I didn’t get the chocolate coating on them. That would have been awesome. I am thinking about adding choc chips to the remaining dough, but they really don’t need anything extra. Thank you Carolyn. Another A+ for you,.

      Reply
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