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.
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?
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.
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.
Low Carb Peanut Butter Cookies Recipe Tips
- Don’t melt the butter or the peanut butter. Be sure to beat them together as you would with regular cookies
- Peanut flour gives them better texture than almond flour and a deeper peanut flavor.
- Add the chocolate chips to the top gives you the best chocolate distribution.
- For truly soft, delicious cookies, under-bake them a bit. Don’t worry, they will firm up upon cooling.
Low Carb Peanut Butter Cookies for Two
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
- Preheat oven to 325F and line a small baking sheet with parchment or a silicone mat.
- In a small bowl, beat the peanut butter, butter, and sweetener until well combined. Beat in the egg white and vanilla extract.
- Add the peanut flour, baking powder, and salt and mix until dough comes together. Divide dough in half and roll into balls.
- 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.
- Bake 10 to 12 minutes. The cookies will still be very soft but will firm up as they cool.
Notes
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Exactly what I’ve been looking for! Thank you!
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!
I think it should work fine.
These are literally perfect. So happy.
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??
Can you use the peanut butter powder (PB2) instead of peanut flour?
Hi, it looks amazing, can I substitute the eggs white with something?
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.
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!
Would these work with coconut oil instead of butter?
Yes, but the consistency changes a bit.
I made these with almond flour. They turned out great and were delicious. I can always count on Carolyn for a great recipe. Thanks!!!
Did you use 1/4 cup of Almond flour?
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
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?
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.
Crazy question – and I didn’t see it answered above. Is Peanut Butter Powder the same thing as Peanut flour??
Yes, I think it is.
FAB news. I have a tub of PB Powder (thanks to my hubby), so I’m trying these tonight. 🙂
Made these last night and they are/were super yummy. 🙂 The PB powder worked perfectly. 🙂
Good to know!
OMG! Funny commentary! You should write a humour blog too!
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???
Any other erythritol sweetener should be fine. Or xylitol.
“…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.
Thank goodness you won’t tar and feather me for not liking the all natural, “just peanuts and salt” kinds. I feel better too!
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.)
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.
Super helpful- thank you!!!
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. =))
Let me know what you think!
SOO, so good. Had them last night. Perfect for just a little somethin’. May become a nightly ritual….
=))
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.
I’ve used cream cheese in other cookies before. May try it again sometime!
Thank you i am always looking for recipes for one because i am alone i will sure try it.??
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
You really can’t make it but try using 1/4 cup almond flour instead.
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
This link for expired peanut flour doesn’t work.