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January 24, 2017

Low Carb Peanut Butter Cookies for Two

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The ultimate low carb peanut butter cookies and it serves just two people. This delicious and easy keto cookie recipe is perfect for when you don’t want leftovers. Built-in portion control! Instructional video included.

Low Carb Peanut Butter Cookies with chocolate chips and a scoop of creamy peanut butter

These low carb peanut butter cookies are all your fault! You people have made a monster out of me, requesting small batch recipes, dessert that serve just one and two. I can’t stop making these cute little things, despite having a family of five to feed. Which is really problematic when my three kids come home from school and are looking at me expectantly. Oh, sorry, kids, I only have enough for two of you. The third is just going to have to go hungry. Who am I kidding? I usually save the two servings for me and my husband. So all three kids go hungry. And it’s all your fault. I hope you realize that you have three starving children on your conscience. How does that make you feel?

Low Carb Keto Peanut Butter Cookies. Just enough for two people! One cookie on a spatula

 

They really are cute, though, aren’t they? Truth be told, these little low carb peanut butter cookies were difficult to master. I tried them numerous ways and they just weren’t coming out quite right. My son really liked the first batch (see, I am not such a heartless mama after all, I do feed my kids), but I found them too stiff, not soft enough. One batch wasn’t sweet enough and another was too sweet. I tried both peanut flour and almond flour. I tried melting the butter and peanut butter together, which was easier, but it resulted in less tenderness. Really, the right consistency and taste seemed to elude me.

Two peanut butter chocolate chip cookies on a pewter plate with a cup of coffee behind it.

How to Make Low Carb Peanut Butter Cookies

See just how easy it is to make these peanut butter cookies for two! Yes, I really am breaking off a piece and putting it straight into my mouth there at the end. Irresistible.

Finally, I decided to do what I normally do with low carb peanut butter cookies, and that was to beat the peanut butter and softened butter together with the sweetener. It really isn’t all that much more work and that way, you get to lick the beaters. And then, to really make them tender, I under-baked them. They were still really soft when they came out of the oven but they firmed up a bit as they cooled, allowing them to have that perfect peanut butter cookie texture. Soft and slightly crumbly at the same time.

Don't want to make a whole batch? These low carb grain-free peanut butter cookies for two are just the right amount.

Low Carb Peanut Butter Cookies Recipe Tips

  1. Don’t melt the butter or the peanut butter. Be sure to beat them together as you would with regular cookies
  2. Peanut flour gives them better texture than almond flour and a deeper peanut flavor.
  3. Add the chocolate chips to the top gives you the best chocolate distribution.
  4. For truly soft, delicious cookies, under-bake them a bit. Don’t worry, they will firm up upon cooling.
4.8 from 5 votes
Low Carb Peanut Butter Cookies for Two. Grain-free Keto THM Banting LCHF recipe.
Print
Low Carb Peanut Butter Cookies for Two
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

The ultimate low carb peanut butter cookie recipe, just enough for you and your loved one. This small batch keto dessert is ideal for portion control.

Course: Dessert
Cuisine: American
Keyword: low carb peanut butter cookies
Servings: 2 cookies
Calories: 163 kcal
Ingredients
  • 1 1/2 tbsp peanut butter
  • 1 tbsp butter softened
  • 2 tbsp Swerve Sweetener Granular
  • 2 tsp egg whites carton or fresh
  • 1/4 vanilla extract
  • 2 tbsp peanut flour
  • 1/8 tsp baking powder
  • Pinch salt
  • 2 tsp sugar-free chocolate chips
Instructions
  1. Preheat oven to 325F and line a small baking sheet with parchment or a silicone mat.
  2. In a small bowl, beat the peanut butter, butter, and sweetener until well combined. Beat in the egg white and vanilla extract.
  3. Add the peanut flour, baking powder, and salt and mix until dough comes together. Divide dough in half and roll into balls.
  4. Press each ball into a flat disc, about 1/2 inch thick. Top each with 1 tsp of chocolate chips, pressing into the dough to adhere.
  5. Bake 10 to 12 minutes. The cookies will still be very soft but will firm up as they cool.
Recipe Notes

Serves 2. Each cookie has 3.84g NET CARBS.

Food energy: 163kcal Total fat: 13.22g Calories from fat: 119 Cholesterol: 15mg Carbohydrate: 5.70g Total dietary fiber: 1.86g Protein: 4.88g Erythritol: 16g

Nutrition Facts
Low Carb Peanut Butter Cookies for Two
Amount Per Serving (1 cookie)
Calories 163 Calories from Fat 119
% Daily Value*
Fat 13.22g20%
Cholesterol 119mg40%
Carbohydrates 5.7g2%
Fiber 1.86g7%
Protein 4.88g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies, Gluten Free, Low Carb Tagged With: chocolate chips, peanut butter, peanut flour

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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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Comments

  1. Sharon Jessup says

    January 24, 2017 at 7:37 am

    They look great where we live I can’t find peanut flour can u make it, by the way your site is the best thanks so much

    Reply
    • Carolyn says

      January 24, 2017 at 10:43 am

      You really can’t make it but try using 1/4 cup almond flour instead.

      Reply
    • Linda says

      January 26, 2017 at 1:50 pm

      Hello Sharon. I buy my peanut flour online at this site: http://www.southerngracefarms.com/peanutflour.html
      They always have super deals on expired peanut flour & I find that there seems to be no difference using the expired flour. I freeze most of it as soon as it arrives.
      Besides the recipe above, you will definitely want to try this FANTASTIC recipe from Carolyn’s blog last January!
      https://alldayidreamaboutfood.com/2016/01/low-carb-no-bake-peanut-butter-bars.html

      Reply
      • Holli Krebs says

        July 26, 2020 at 6:37 pm

        This link for expired peanut flour doesn’t work.

        Reply
  2. Mary perez says

    January 24, 2017 at 12:23 pm

    Thank you i am always looking for recipes for one because i am alone i will sure try it.??

    Reply
  3. Shereen De Jesus says

    January 24, 2017 at 1:15 pm

    Hi Carolyn, I love your recipes! have you thought of using cream cheese in lieu of butter? I do that in almond butter cookies and the result is amazing. It’s more of a soft batch cookie so that might not be texture you want here.

    Reply
    • Carolyn says

      January 24, 2017 at 1:25 pm

      I’ve used cream cheese in other cookies before. May try it again sometime!

      Reply
  4. Karen says

    January 24, 2017 at 1:27 pm

    To answer your video’s question: “Who will I share with?” NO One. Mine.Mine.Mine. YA-UM. (okaaaaay, the hubs might get a bite.) As usual, I have everything I need to make these cookies (even the peanut flour – a staple now!) LOVE that about your recipes. =))

    Reply
    • Carolyn says

      January 24, 2017 at 3:26 pm

      Let me know what you think!

      Reply
      • Karen says

        January 25, 2017 at 12:28 pm

        SOO, so good. Had them last night. Perfect for just a little somethin’. May become a nightly ritual….
        =))

        Reply
  5. Joi says

    January 24, 2017 at 2:56 pm

    YUM! Carolyn, Sorry if I’ve missed it but do you have a preferred brand(s) of peanut butter? Can you share? (I love Trader Joe’s brand, but it leaves some of my PB cookie recipes with dry and crumbly results, so just wanted to check before I try these.)

    Reply
    • Carolyn says

      January 24, 2017 at 3:26 pm

      Okay, my true confession is that I don’t really like the completely natural brands so I buy Jif Natural. It has a little sugar but not enough to really torpedo a recipe like this. The carbs are still quite low. But the 365 brand from Whole Foods is pretty decent, if I do go that route.

      Reply
      • Joi says

        January 24, 2017 at 9:22 pm

        Super helpful- thank you!!!

        Reply
  6. Karen says

    January 26, 2017 at 12:40 pm

    “…true confession…I don’t really like the completely natural brands.” Because, honestly, how good must we always be? Felt so much better about myself knowing this info (kidding, not kidding). Have to agree with you. Personally, Laura Scudders for eating-out-of-the-jar-peanut butter. Jif Natural is much, much better for everything else.

    Reply
    • Carolyn says

      January 26, 2017 at 4:21 pm

      Thank goodness you won’t tar and feather me for not liking the all natural, “just peanuts and salt” kinds. I feel better too!

      Reply
  7. Chrisa says

    January 29, 2017 at 9:26 am

    For those of us who can’t tolerate the strong cooling effect of Swerve, can you recommend another sweetener that won’t change the texture???

    Reply
    • Carolyn says

      January 29, 2017 at 3:33 pm

      Any other erythritol sweetener should be fine. Or xylitol.

      Reply
  8. Frank weir says

    January 29, 2017 at 9:35 am

    OMG! Funny commentary! You should write a humour blog too!

    Reply
  9. Stephanie Deal says

    January 31, 2017 at 3:49 pm

    Crazy question – and I didn’t see it answered above. Is Peanut Butter Powder the same thing as Peanut flour??

    Reply
    • Carolyn says

      February 1, 2017 at 8:25 am

      Yes, I think it is.

      Reply
      • Stephanie Deal says

        February 1, 2017 at 8:44 am

        FAB news. I have a tub of PB Powder (thanks to my hubby), so I’m trying these tonight. 🙂

        Reply
        • Stephanie Deal says

          February 3, 2017 at 1:03 pm

          Made these last night and they are/were super yummy. 🙂 The PB powder worked perfectly. 🙂

          Reply
          • Carolyn says

            February 3, 2017 at 2:29 pm

            Good to know!

  10. Rebecca says

    March 24, 2017 at 8:46 pm

    I’m allergic to peanuts… would it work using another nut spread and almond flour? Maybe it won’t be as good considering you did lots of playing around to achieve the cookie you wanted, but maybe worth a whirl anyway?

    Reply
    • Carolyn says

      March 25, 2017 at 7:12 am

      The nut butter would be fine but almond flour is not as powdery as peanut flour. You will probably need a little more of it.

      Reply
  11. Kathi says

    August 12, 2017 at 1:55 pm

    OK, These sound so yummy…. I am ordering some peanut flour now!
    I always loved the thumbprint peanut butter cookies with a Kiss on top…. these sound close.
    Do you have a BIG BATCH recipe for them?
    Thank you

    Reply
  12. Sandy says

    August 19, 2017 at 8:51 pm

    I made these with almond flour. They turned out great and were delicious. I can always count on Carolyn for a great recipe. Thanks!!!

    Reply
    • Holli Krebs says

      July 26, 2020 at 6:40 pm

      Did you use 1/4 cup of Almond flour?

      Reply
  13. Stephanie Niksa says

    February 22, 2018 at 5:26 pm

    Would these work with coconut oil instead of butter?

    Reply
    • Carolyn says

      February 23, 2018 at 6:56 am

      Yes, but the consistency changes a bit.

      Reply
  14. Emily says

    May 1, 2018 at 5:21 pm

    5 stars
    Making these again now – love this recipe!! Doubled it so I’ll have a treat for a few days. So useful for those of us who live alone or in my case – have family members who don’t eat keto. Thanks Carolyn!

    Reply
  15. Veronica says

    June 9, 2018 at 8:36 am

    Hi, it looks amazing, can I substitute the eggs white with something?

    Reply
    • Carolyn says

      June 9, 2018 at 8:57 am

      Do you mean you’d prefer no egg at all? Or do you simply want to whisk an egg and measure it out in 2 tsp? Because I don’t think these would work without eggs.

      Reply
  16. Andrea Shepherd says

    June 9, 2018 at 9:35 am

    Can you use the peanut butter powder (PB2) instead of peanut flour?

    Reply
  17. Nancie says

    June 9, 2018 at 1:19 pm

    5 stars
    I just doubled it because it seemed like a lot of work for only 2 cookies. They were sooo delicious! Now I’d like to make a big batch because of getting the mixer involved and have a bigger yield. Do you have a large batch recipe yet??

    Reply
  18. Leah says

    June 22, 2018 at 9:31 am

    5 stars
    These are literally perfect. So happy.

    Reply
  19. Shari says

    October 29, 2018 at 2:57 pm

    4 stars
    These sound delish but two just went do! Will it work to just expand the recipe so it makes 12? I’m capable of the math but I want to be sure it won’t change anything.

    Thanks!

    Reply
    • Carolyn says

      October 29, 2018 at 3:37 pm

      I think it should work fine.

      Reply
  20. Brenda Moore says

    March 2, 2019 at 4:20 pm

    5 stars
    Exactly what I’ve been looking for! Thank you!

    Reply
  21. Sarah says

    March 5, 2019 at 9:27 pm

    I just made them… OMG!!! This cookies are the
    best. I’m helping my husbands on his lose weigh
    Journey and it has been wonderful for me to find
    People like you, who take your time and
    enthusiasm to help other people. Thank you!!!

    Reply
  22. TRUDIE M BARRACO says

    July 18, 2020 at 8:12 am

    almond flour is so expensive. can i use coconut flour?

    Reply
    • Carolyn says

      July 18, 2020 at 12:28 pm

      Nope, not in this recipe. Sorry!

      Reply
  23. Dorothy Maloney says

    December 9, 2020 at 11:58 am

    Where can I get this recipe for a batch of cookies?

    Reply
    • Carolyn says

      December 9, 2020 at 3:48 pm

      Just use the little servings slide scale on the recipe (hover over the number of servings) and it will do all the calculations for you!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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