Keto Peanut Butter Cookies are basically my “save-the-day” treat. Let’s be real. When you’re deep into a keto plan and craving something sweet but not fake-tasting, what’re you supposed to do? You grab this recipe. I still remember the first time I whipped up a batch after yet another sad attempt at grainy store-bought options. These actually turned out crispy and rich. They’re so easy, just four things. If you want to round out your low-carb dessert stash, make sure you check out the keto peanut butter smoothie recipes too. 
Why I love this recipe
These cookies are ridiculously simple. I mean, you only need four ingredients and zero kitchen drama. No fancy mixers, either. Just a bowl and a fork, honestly. They’re naturally gluten-free and you know everything that’s in them. Not that sometimes I haven’t added a sprinkle of salt or—uh, maybe a chocolate chip. I do always fall back on this keto peanut butter cookies recipe when I need a quick snack (like, late night, half the lights off, don’t judge). They taste almost like something from a five-star restaurant but, you know, way more budget friendly. Good for picky eaters, too. I brought these to a BBQ once, and even the folks who didn’t “get” keto asked for more. So yeah, these are my go-to. 
Ingredients needed
All you need for these keto peanut butter cookies is:
- Peanut butter (smooth and creamy works best, unsweetened and no weird stuff added)
- Egg (one large, keeps things together)
- Low-carb sweetener (like erythritol or monk fruit, whatever you prefer)
- Vanilla extract (it just adds that extra yum factor)
That’s it. If you want a little extra salt, a pinch never hurt anyone.
How to make keto peanut butter cookies
Making these cookies couldn’t be easier, which is lucky because I have the patience of a squirrel on espresso. Just toss all your ingredients in a big mixing bowl and stir like there’s no tomorrow. (No mixer needed but hey, if you want, you can go wild.) The dough will be thick, but that’s the good part because it means you get chewy cookies. Scoop little balls (I use a spoon, but hands work too) onto a parchment-lined baking sheet. Flatten them gently with a fork—classic cookie crisscross pattern if you’re feeling fancy. Bake in a preheated oven for about 10 minutes. Watch them—they brown fast. Let them cool before eating (or don’t, but they might fall apart if you rush). I usually burn my tongue every time because I get impatient. 
Armans recipe tips
Here’s how I make sure these keto peanut butter cookies come out perfect every time. First, don’t use runny peanut butter. If all you have is drippy stuff, stick it in the fridge for an hour first. I tried it too runny once and… let’s just say it’s much easier to scrape cookie lava off your pan when it’s cold. If you like a little crunch, toss a few chopped peanuts in the dough. Oh, and don’t overbake or you’ll get hockey pucks, not cookies. Let them cool on the tray for a bit before moving them or else, major mush alert. Planning to jazz these up? Try dunking one in coffee—trust me. Want other easy sides while you bake? I love making crispy low carb keto hash browns at the same time for a perfect sweet and savory combo night.
I made these for my husband, who’d sworn off “diet treats.” He ate half a batch before realizing they were low carb! —Cathy H.
Storage instructions
Listen, if you don’t scarf them all down right away, here’s what you do. Store the keto peanut butter cookies in an airtight container, right on the counter, good for about three days (honestly… they never last that long at my house). If you want to keep them longer, pop them in the fridge for up to a week. Freezing works, too. Stack them with a sheet of parchment between layers so you don’t end up with a frozen cookie brick. Just let them thaw for a half hour before nibbling, unless you’re into cold cookies (not judging).
Serving Suggestions
- Warm with coffee (top-tier breakfast, trust me)
- Crumbled over keto yogurt for a quick dessert
- Sandwiched with a little more peanut butter for double PB power
- With a side of fresh berries if you’re feeling fancy
Common Questions
Are these peanut butter cookies actually keto?
Yep. As long as you use a low-carb sweetener and peanut butter without added sugar, you’re in the clear.
Do I have to use peanut butter?
Nope. Almond or sunflower seed butter works pretty much the same, just check for sneaky added sugar.
My cookies turn out weirdly crumbly. Why?
Too much sweetener or not packing the dough together enough. Next time, press the dough balls tighter before baking.
Can I double this recipe?
Absolutely. I usually do because they disappear super fast.
They’re too soft, what gives?
They firm up as they cool, promise. Don’t try to move them while they’re still super hot unless you like cookie bits everywhere.
Sweet, simple, and totally keto—what’s not to love?
Honestly, these keto peanut butter cookies are my top pick whenever I need a comfy, sweet treat without ditching the low-carb thing. Four ingredients, five-star flavor, and zero regrets. Seriously, if you’re itching for more variations, there are awesome ideas in Keto Peanut Butter Cookies – NO Eggs Required! and also this tasty Keto Peanut Butter Cookies Recipe [VIDEO]. And friends, don’t miss the peanut butter cookie tips on Keto Peanut Butter Cookies {3 Ingredients!} – The Big Man’s World ® for even more inspiration. So go ahead—grab that jar of peanut butter and whip up a batch. It’s time you officially made snack time the best part of your keto day.
Keto Peanut Butter Cookies
Ingredients
Main Ingredients
- 1 cup Peanut butter (smooth and creamy, unsweetened) Do not use runny peanut butter; chill it in the fridge if necessary.
- 1 large Egg Helps bind the ingredients together.
- ½ cup Low-carb sweetener (like erythritol or monk fruit) Choose your preferred sweetener.
- 1 teaspoon Vanilla extract Adds flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine peanut butter, egg, low-carb sweetener, and vanilla extract. Stir until well mixed.
- Scoop out small balls of dough onto a parchment-lined baking sheet.
- Flatten each ball gently with a fork, creating a crisscross pattern.
- Bake for about 10 minutes, watching closely to avoid overbaking.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.