These Keto Peanut Butter Cookies have all the taste and texture of the classic, without the sugar. Thanks to a secret ingredient, they are tender, chewy, and packed with peanut butter goodness. And ready in under 30 minutes!
The wonderful thing about keto peanut butter cookies is that there are about a million different ways to make them. You can turn them into thumbprints and fill them with chocolate, like my Keto Peanut Butter Blossoms, or turn them into sandwich cookies like Keto Do-si-dos. You can even bake them in an air fryer!
There really is no wrong answer here. Each of these recipes is delicious in its own special way. But if you’re looking for a classic cookie that rivals the ones your mom used to make, then this right here is your recipe!
★★★★★
Oreta says: “This recipe is the best peanut butter cookie I have ever tasted! My husband and I prefer this cookie over a regular non-keto cookie. He’s a baker and said the texture is prefect!“
Why You Need My Keto Peanut Butter Cookie Recipe
Secret ingredient: This recipe calls for cream cheese rather than butter, and it does wonders for the 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.
Quick and easy: With a handful of basic ingredients, you can whip them up in less than half an hour. Perfect for any time you need an easy keto dessert.
Customizable: Add chocolate chips or chopped peanuts, or dip the finished cookies in chocolate. You can make these cookies to suit your tastes!
Low carb and gluten-free: With no sugars or grains, and only 2.2 grams net carbs per cookie, they are the ideal treat for low carb and keto diets.
Ingredient Notes
- Creamy natural peanut butter: I recommend a brand that is thick and rich, without too much oil at the top. I am a huge fan of Santa Cruz organic peanut butter.
- Softened cream cheese: For dairy-free, you can try a cream cheese alternative. I can’t guarantee how well they will work.
- Sweetener: I like to use my homemade brown sugar replacement for deeper flavor. Other granular sweeteners will work but allulose may affect your results. See the Sweetener Options for more information.
- Almond flour: Finely ground almond flour will give you the best results. You can try replacing it with sunflower seed flour, for a nut-free version. You will need to add a tablespoon of lemon juice to offset the green reaction.
- Kitchen staples: Vanilla extract, egg, baking soda, and salt.
How to Make Keto Peanut Butter Cookies
- Combine the wet ingredients: Beat the peanut butter and cream cheese together until smooth, then beat in the sweetener, then add the egg and vanilla extract.
- Add the dry ingredients: Add the almond flour, baking soda, and salt and beat until the dough comes together.
- Form the cookies: Roll into balls and place on a baking sheet with a silicone baking mat or parchment paper. Flatten with the palm of your hand and use a fork to make a cross hatch pattern.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges are golden brown. Let cool completely.
- Melt the chocolate (optional): Melt the chocolate and cocoa butter together until smooth.
- Dip (optional): Dip one end of each cookie in the chocolate. prinkle with flaked sea salt, if desired. Refrigerate until set.
Carolyn’s Tips for Success
Make sure to soften the cream cheese properly so that it creams well into the peanut butter. You should be able to gently stick a finger into it and leave an indent.
Always let cookies cool fully before trying to lift them from the pan, as they can be fragile when warm. These keto peanut butter cookies will be quite soft when you remove them from the oven, but will firm up as they cool.
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.
If you can’t find cocoa butter for the chocolate dip, try using a teaspoon of coconut oil. They will be slightly more melty at room temperature.
Sweetener Options
You can use any sweetener you like best, 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.
However, allulose will likely cause the cookies to darken quite a bit more during baking, so keep your eye on them in the oven. They will also be a lot softer and more fragile after cooling.
More Keto Cookie Recipes to Love
Keto Peanut Butter Cookies Recipe
Ingredients
- 3/4 cup (193.5 g) peanut butter
- 4 ounces (113.4 g) cream cheese, softened
- 3/4 cup (150 g) brown sugar replacement
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup (112 g) almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Chocolate Dip
- 4 ounces (113.4 g) sugar-free dark chocolate, chopped
- 1/4 ounce (7.09 g) 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 1/2 inch balls, and press down with the palm of your hand to about 1/2 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
Nutrition
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.
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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Just made these today- super quick and easy. Great texture as well.
I tried this recipe this evening and they are such yummy cookies. Thank you for the great recipe!
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
Yes, you probably should 🙂
I swapped half the almond flout for unsweetened coconut. These turned out soft and so yummy!
you swapped for coconut flour or shredded coconut? and did you add extra mousture?
Yummeee! Thank you so much for the recipe! I can’t wait to try your other recipes. The chocolate chip cookies were awesome too!
Made these today. Everyone loved them.
Fabulous
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 😁
I made these cookies and my diabetic husband loved them. Yesterday I used a thin layer of the dough to make a pre-baked pie shell for a keto lemon chiffon pie – and loved it. A tasty, tender crust. Thanks for the recipe!
Do you think you could use peanut flour instead of almond flour?
No, unfortunately. Peanut flour has much of the fat removed, making it very powdery and dry. So it requires a completely different treatment than almond flour. These would be tough and crumbly with peanut flour.
Really good. I did add 1-2 T of coconut flour to hold the mixture together. I also added sugar-free chocolate chips instead of dipping in chocolate. They turned out great! These freeze well, too. Thank you!
This simple recipe saved me. Am at our cabin, without my usual tools and ingredients, but requested to bring dessert to a casual evening of dinner and games. Even our rural stores had these ingredients, and happily I had a couple of silicone mats I could use on baking pans. I too used crunch peanut butter and threw in some SF chocolate chips, as cocoa butter was nowhere to be found for dipping. I was lacking vanilla extract, but the maple flavoring in the cabinet worked quite well. These are SO GOOD!
I am so glad!
I love this recipe! I added some nuts to it this time. Had to make a double batch this time. so good!
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.
So glad you like it!
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.
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.
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.