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.
Lorry Norton says
My cookies are in the oven. I can hardly wait to try them! I did something different to these. A while back we were out of town for our granddaughter’s graduation from college. On our way home we stopped to get gas, and I saw a peanut butter and JAM cookie. I was very weak, and I got it. It was so good! It dawned on me I could do the same thing with keto peanut butter cookies. So, that’s what I did. I made some Strawberry jam with berries from my garden. There weren’t very many, so I added a few frozen blueberries. There wasn’t much flavor for some reason, so I added some cherry extract and some powdered sweetener. Turned out great! I added some of this jam to my cookie dough. It made it very soft, so I just piled it up and swirled the dough. I made 12 large cookies. They look wonderful. They are still cooling, so I haven’t tasted them yet. But the dough was scrumptious!!!
Mandy says
Texture, texture, texture!!! YES – these have cookie texture. I’ve tried a bunch of different keto PB cookie recipes, and this one is the best. I only had regular swerve, so they weren’t quite sweet enough. But – the added cream cheese, almond flour, and baking soda really takes this cookie way beyond standard keto pb cookies. This doesn’t fall apart like the rest either. Let them cool and they are perfect for my family. Thank you so much, saving this recipe.
Jan says
I made these today and they are amazingly good! My husband and I are really grateful. A few of the “goodies” that I’ve made were so awful that I put them in the trash. The taste, texture and sweetness of these cookies is just right 🙂
Carolyn says
So glad you liked them!
Linda says
Made these cookies today.
The dough was so sticky that I thought they’d need more almond flour or perhaps a tablespoon of coconut flour. But…….no. I always make a test pan of 3-4 cookies so that I don’t ruin an entire pan. They turned out perfect-no extra flour needed..I did have to dip the fork in water to keep it from sticking to the cookies when I made the traditional criss cross marks.
Both husband and I are enjoying these.
Carolyn says
That’s a very smart idea, the little test batch. I approve!
Lorry Norton says
Great idea doing a test batch of 3 or 4 cookies. Actually, it’s brilliant!
Sam says
Really delicious but when I made them they spread out and didn’t hold their shape like the photo. Any idea why thats happening? Could it be my peanut butter is too oily?
Jeff says
Made these a few minutes ago and the last batch is in the oven… I’m NOT a baker but these were easy, tasty and I can’t recommend them enough. Thanks.
Carolyn says
So glad you like them!
Kimberly says
Great recipe. I substituted cottage cheese which I pureed instead of cream cheese. Turned out lovely. Kids loved them.
Dawn says
I love “chocolate and peanut butter” and these cookies, with the added sea salt, did not disappoint!
Vicki Williamson says
Love this peanut butter, cream cheese cookie recipe! Even my diabetic husband likes them!! And that’s saying a lot!!
Carolyn says
Glad you like them!
angelica says
The best peanut butter cookie that i have had in a long time.
Carolyn says
Thank you!
Lily says
Hi, Theses are amazing. Where I live in Canada, Truvia brown Sugar is most like real brown sugar in texture & flavour. I have used swerve icing sugar & its give a cold taste in the mouth that my Hubby hated so stuck to what i usually use. 1 prob I had was that I could not rill them into balls as they were too sticky, used good quality peanut butter but i dipped my table spoon into almond flour and then used knife to extract them from the tablespoon then indented with fork. I will make them again and oh my. with the choc. dipped can hardly keep my hands off them. Thanks
Carolyn says
Glad it worked out!
Rose says
Turned out great! Kids loved them, yummy!
Lynnette says
Just made these today- super quick and easy. Great texture as well.
Angelica says
I tried this recipe this evening and they are such yummy cookies. Thank you for the great recipe!
Betsy says
Love the cream cheese idea. Since I’m using unadulterated ground peanut butter from the supermarket grinder, shouldn’t I add some salt for flavor?
Betsy
Carolyn says
Yes, you probably should 🙂
Diana says
I swapped half the almond flout for unsweetened coconut. These turned out soft and so yummy!
Miranda says
you swapped for coconut flour or shredded coconut? and did you add extra mousture?
Vee Perez says
Yummeee! Thank you so much for the recipe! I can’t wait to try your other recipes. The chocolate chip cookies were awesome too!
Patricia R. says
Made these today. Everyone loved them.
Jill says
Fabulous
Melissa says
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 😁