3 Ingredient Keto Peanut Butter Cookies filled with delicious sugar-free jam! You simply can’t go wrong with this super easy keto cookie recipe. They’re also delicious filled with sugar free Nutella!
This post is sponsored by ChocZero.
I love peanut butter and jam. It’s always been one of my favorite flavor combinations. But it’s not an easy one to keto-fy. I can’t just make myself a peanut butter and jam sandwich, as I might have done in the old days.
I created some keto peanut butter and jam cups, and those go a long way to satisfy that craving. And then I decided to fill some tender keto peanut butter cookies with jam too. And so peanut butter and jam thumbprints were born.
Now that was a seriously tasty idea. And I think you fellow peanut butter and jam lovers will agree!
Keto Sugar Free Jam
Let’s discuss sugar free jam, shall we? There really aren’t too many good, reliable brands on the market, and it’s frustrating for jam and jelly lovers.
You can sometimes find it at the grocery store, but more often than not, it’s sweetened with sucralose or maltodextrin. Others are sweetened with xylitol, which can still spike blood sugar a bit. So I don’t consider any of these very keto friendly.
But I was absolutely delighted when ChocZero came out with their strawberry jam. And then it sold out within days and they had a hard time restocking it. So I had to hold off creating any recipes with it.
But now it’s back in stock and I had a blast creating this recipe to feature both the jam and their chocolate hazelnut spread.
Yes, that’s right, you’re getting two delicious keto cookie recipes in one today! Aren’t you lucky?
You only need 4 basic ingredients for these delicious cookies!
- Natural Peanut Butter – I have a new favorite! Santa Cruz is super creamy with no sugar. And no need to stir!
- Keto Sweetener
- Sugar Free Jam – No access to ChocZero? I provide alternatives in the Frequently Asked Questions!
You can also make these with other fillings, like keto chocolate hazelnut spread!
How to make Keto Peanut Butter & Jam Cookies
The base of these cookies is the famous Three Ingredient Peanut Butter Cookies, so it’s ridiculously easy to make! Here are my best tips for getting it right:
- Check your peanut butter: If it’s the super oily, thin kind of natural peanut butter, you need to stir it really well before measuring it out.
- Stir in the sweetener: I really like a brown sugar replacement like Brown Swerve, to deepen the flavor. But any granular or even powdered sweetener will do.
- Work in the egg: The dough will suddenly thicken up as you stir in the egg and become like proper cookie dough. If by chance it doesn’t, you can follow the directions in the recipe notes for adding a bit of coconut or peanut flour.
- Make thumbprints: Roll the dough into 24 balls and press down with the palm of your hand. Then press a thumb or a rounded blunt kitchen instrument to make a well in each cookie.
- Spoon in the jam: Stir the jam to loosen it up a bit, then spoon about ½ teaspoon into each well.
- Bake 12 to 15 minutes: Bake until the edges of the cookies are just firm to the touch.
- Let cool completely on the pan.
- Nutella Filling: If you want to do the chocolate hazelnut filling instead of the jam, you actually need to add it AFTER the cookies are baked. Otherwise it melts and runs out of the cookies. See recipe for more details.
Frequently Asked Questions
Yes, absolutely. You can use another jam, or you can fill them the same way I made my keto thumbprint cookies. For this second option, you need to bake the cookies first, and then fill them after.
That works well too. Simply whip up a batch of the chia jam and let it thicken. Then spoon it into the cookies before baking.
Absolutely! Just make sure to mix in any separated oils well before measuring it out.
You bet! It can be a bit on the goopy side so you may want to firm it up by adding a bit of melted keto chocolate. You would only need about ½ an ounce of added chocolate. Otherwise, you can simply store them in the fridge.
This recipe should work with almost any granular sweetener. But I do find that allulose tends to make cookies very soft and they brown much faster. So it may not be the best option.
More delicious keto cookie recipes
- Keto Chocolate Chip Cookies
- Perfect Keto Snickerdoodles
- Easy Keto Macaroons
- Strawberry Shortcake Cookie Cups
- Coconut Flour Shortbread
- Almond Butter Chocolate Chunk Cookies
Keto Peanut Butter and Jam Cookies
Peanut Butter and Jam Cookies
Peanut Butter and Jam Cookies
- Preheat the oven to 325ºF and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, stir together the peanut butter and sweetener until well combined. Stir in the egg. The dough should become thick and similar to cookie dough. See recipe notes if yours stays too goopy.
- Roll the dough into scant 1 inch balls and set on the prepared baking sheet. Press down to ½ inch thick and use your thumb to create a well in the center of each.
- Stir the jam well, and then spoon ½ a teaspoon into the well of each cookie.
- Bake 12 to 15 minutes, or until the edges of the cookies are just firm to the touch. Remove and let cool completely on the pan.
Peanut Butter and Nutella Cookies
- Prepare and form the cookie as directed above but DO NOT ADD the chocolate hazelnut spread.
- Bake the cookies 12 to 15 minutes, then remove and let cool completely on the pan. If the wells have puffed up, gently re-form them while the cookies are still warm.
- Warm the hazelnut spread gently in a microwave-safe bowl to make it runnier, then spoon about ½ teaspoon into the center well of each cookie. Refrigerate 30 minutes to set the centers.