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!
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. You can fill them with chocolate, like my Keto Peanut Butter Blossoms. Or turn them into sandwich cookies like my Keto Do-si-dos.
Or you can cut down the recipe wayyyy down and make low carb peanut butter cookies for two. There really is no wrong answer here. Each of these recipes is delicious in its own special way.
So today, we celebrate the special magic that is Peanut Butter Cream Cheese Cookies!
Why this recipe is so awesome
Adding cream cheese to cookie dough is nothing new, and lots of recipes call for it in addition to butter. But for these keto peanut butter cookies, it replaces the butter entirely.
And it really makes them extra special. Cream cheese adds so much in terms of both taste and texture. These cookies are softer, puffier, and slightly chewier than their butter-based counterparts. They also have just a hint of tanginess that other cookies lack.
I have used cream cheese in other recipes like Keto Gingerbread Cake and Keto Strawberry Scones, and I am always impressed by the tenderness it adds to baked goods. So why not for cookies too?
You can whip up these keto cookies in less than half an hour. And they have only 4.3g net carbs per serving. It’s up to you whether you want to dip them in chocolate!
Reader Reviews
“These are the best keto peanut butter cookies I have made. The taste and texture are what I expect in a peanut butter cookie. I made them with chunky peanut butter, because I just don’t get creamy-style. The few remaining have been in my counter-top cookie jar for three days, and seem to get better each day. Thanks, Carolyn, for another excellent recipe.” — Patricia
“Made these exactly as you said and they were great! Did not do the chocolate because I love a classic peanut butter cookie. Thanks for giving the oven tips about them being softer when pulled from the oven but not to worry….I let them cool and were perfect! Excited to try some of your other cookies soon….just saw one pop up for a ginger snap! Yay! Thanks for all of your hard work to bring us amazing recipes 😁” –Melissa
“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.” — Janice
Ingredients you need
- Creamy natural peanut butter: I recommend a brand that isn’t too oily that’s already thick and rich. I am a huge fan of Santa Cruz organic peanut butter.
- 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.
- Brown sugar replacement: I still like to use Swerve Brown because it is the most like real brown sugar. You can use any granulated sweetener here but do be forewarned that using mostly allulose may cause them to darken a lot during baking.
- Large egg: The egg helps hold everything together. Make sure it’s room temperature before adding it in.
- 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.
- Pantry staples: Vanilla extract, baking soda and salt.
Step-by-step directions
1. Combine the wet ingredients: 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.
2. Add the dry ingredients: All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
3. Form the cookies: Roll the dough into 1 ½ inch balls and place on a baking sheet with a silicone baking mat or parchment paper. 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.
4. Bake the cookies: Bake at 350ºF for 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.
5. Melt the chocolate (optional step): In a heatproof bowl set over a bowl of barely simmering water, melt the chocolate and cocoa butter together until smooth.
6. Dip the cookies (optional step): 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.
Expert tips
Do be aware that dipping the cookies in 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.
Sweetener options: You could probably use just about any sweetener you like, including pure stevia or monk fruit. How much you need of these concentrated sweeteners depends on the brand, so check the label or the website.
Do keep in mind that using just allulose will likely cause the cookies to darken considerably more. Keep your eye on the bottom of the cookies too!
Got a peanut allergy? Some of my readers made these cookies using almond butter.
Frequently Asked Questions
Try to choose an all-natural peanut butter without any added sugars. As long as it’s made with just peanuts and salt, and possibly oil, it’s a decent choice. My favorites include Santa Cruz Peanut Butter and Wild Friends Peanut Butter.
This keto peanut butter cookie recipe has 6.1g of carbs and 1.8g of fiber per serving. That comes to 4.3g net carbs for 2 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 like this. In the refrigerator, 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.
Related recipes
Keto Peanut Butter Cookies Recipe
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.
Susan says
Hi…I have Splenda brown sugar which says you use 1/2 of regular brown sugar called for. So for this recipe would I use 3/4 of a cup of the Splenda or half of this. Sorry I’m new to this…thanks…
Carolyn says
Okay so for one thing, I can’t say how good they will be with that sweetener, as it bakes differently than Swerve. But it’s worth a shot! But as Swerve measures cup for cup like sugar, it sounds to me like you’d use half of that with yours? I think that’s what your saying?
Cynthia says
Great texture and will make again.
Wendi says
Oh my word! I haven’t even put them in the oven yet, and the dough already tastes amazing!!!
Joan says
Could I use coconut sugar in place of Swerve Brown? How did you get the pretty pattern on top of the peanut butter cookies in the picture? Looking forward to trying this recipe.
Carolyn says
I don’t bake with coconut sugar so I can’t really advise. I used a meat tenderizer to get some patterns, and a fork to get the others.
Sarah says
So so good
Peggy Tackett says
I love all of your recipes and I am very thankful for your blog. I was wondering if you have used sesame flour in any? I would like to try the flour but I am unsure how things will turn out.
Carolyn says
Yup! use the search box and look up my sesame crackers!
JP says
Flavor is ok, but texture is more cake-like than cookie.
Annie Kearsley-Pratt says
I didn’t find that but I did add extra almond flour in my mixture to firm it up a little more. That might help with the ‘cakey’ texture 🙂
Linda says
Can you use natural peanut butter?
Carolyn says
That’s what mine are made with…
Katie says
Made these today and got the family’s approval! They’re not dense like peanut butter cookies can be. Definitely a keeper recipe!
Cindy says
Oh my, unbelievably yummy. I added sugar free white choc chips and chopped peanuts (and used almond butter/peanut butter mix because I was low on peanut butter). So, so, so delicious ????
Michelle says
Even my family who don’t know they’re eating low-carb/keto loved these!
Allyson Zea says
These cookies were super delicious and easy to make!
sommer says
Even though on paper these cookies look really healthy, they are super delicious and I will never go back to the original recipe!
Gretchen says
When using Swerve brown, are we supposed to pack it like traditional brown sugar or do we do more of a dip and sweep move? I don’t want to mess these up ????. Thanks!
Carolyn says
You can’t sweep and scoop with Swerve Brown because of the way it holds together. So I “lightly pack” because there really isn’t any other way to do it.
Patricia says
These are the best keto peanut butter cookies I have made. The taste and texture are what I expect in a peanut butter cookie. I made them with chunky peanut butter, because I just don’t get creamy-style. The few remaining have been in my counter-top cookie jar for three days, and seem to get better each day. Thanks, Carolyn, for another excellent recipe.
Carolyn says
So glad to hear it!
Velia Ranlett says
Can the dough be frozen before baking?
Carolyn says
Almost all cookie dough can be frozen. Personally, I would roll this into individual balls and set them out on a cookie sheet in the freezer until they were hard. Then I’d pop them in a bag so I could just bake one or two cookies whenever I felt like it.
Sabrina says
thank you, a wonderful cookie, love the cream cheese pairing with peanut butter – another fun way to do keto!
Deb says
You are singing my song……can’t wait to make these. Now the big decision…..2 plain wonderful cookies, or 1 with chocolate. Tough choice.
Vicky James says
Hi. I’ve tried making chocolate oatmeal no bake cookies for my neighbor kids. Tasting them, I can taste the “cool” they have. I’ve made two batches!!! What sugars can I use to not have that? I used Monkfruit classic.
Ty Vicky James aka heclagirl54@yahoo.com
carol walter says
I used pure erythritol in these cookies and I could not tell it was not regular sugar. There was not aftertaste and no cooling effect. I wondered what would happen if I did not use a sweetener blend, but it was great in these cookies.
Valerie H says
I enjoy your recipes so much. Going to try these on cookies soon. Do you have or know of a good Copycat recipe for Quest cookies?
Carolyn says
Which flavor of quest cookies?