Gluten Free Baking

Irresistible Keto Cinnamon Rolls You’ll Crave Again and Again

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Keto cinnamon rolls are honestly one of those things you think will never quite taste like the “real” thing…until you actually get it right. You know that moment, when Sunday morning hits and all you want is something fluffy and sweet, but you also want to stick with your low-carb goals? It’s rough! I’ve had disasters—sad half-baked rounds, rock-hard lumps—and then, finally, I found a perfect way that you could almost fool a carb-lover. If you’re all about finding more low-carb breakfast wins, check out the breakfast keto recipes that have actually worked for me.
keto cinnamon rolls

Tips for Perfect Keto Cinnamon Buns

Let me be straight: keto cinnamon rolls do take a little practice. Not hard, just…different. My first tries were a mess (sticky dough, cinnamon filling everywhere but where I wanted it). Here’s what I learned on my cinnamon roll “quest”:

You gotta use almond flour (not almond meal for Pete’s sake) for the texture. Coconut flour makes it dry, at least for my taste.

Don’t overdo the sweetener. Too much, and things get strangely grainy. I stick with a blend of erythritol and a pinch of stevia.

When you’re rolling out the dough, a piece of parchment paper is your best friend. Seriously, just trust me and don’t skip this.

If your filling oozes out? No big deal. Mush it back in or drizzle it on top later. They’ll still taste like a five-star restaurant treat.

And this is huge: give them a minute to cool before you eat. They firm up, and the gooey-ness gets just right.

“I’d honestly given up on keto cinnamon rolls until I tried this way. They’re shockingly soft, no weird aftertaste, and the family ate half the pan before dinner. Life-changing for my Sunday brunch.”

keto cinnamon rolls

How to Make Keto Cinnamon Rolls (Step-by-Step)

Alright, this is where it gets real. Don’t worry, I’ll break it down (plain English, promise).

Start with your dough—you’ll melt some mozzarella and cream cheese together. (Yep, cheese in dough. Sounds odd, but just go with it.)

Mix the warm cheese with eggs, almond flour, baking powder, and a little sweetener. Knead it by hand or mix with a spatula. It gets sticky. If you panic, add a sprinkle more almond flour until it’s just workable.

Roll it out flat between two sheets of parchment. You might want to say a few words of encouragement to the dough if it sticks (I do).

Spread a simple filling of melted butter, cinnamon, and sweetener over your dough. Go bold with the cinnamon—more is good.

Roll it up from the short edge. Doesn’t need to be pretty. Slice into thick coins.

Place them, swirl-side-up, on a lined pan. Bake at 350F for roughly 20 minutes, but peek at 18—mine sometimes cook quick.

Don’t forget frosting. Mix cream cheese, a bit more sweetener, and a drop of vanilla until smooth. Spread over while they’re warm, but not hot.

I’m just sayin’, you’ll want to eat one right out of the pan.

Irresistible Keto Cinnamon Rolls You'll Crave Again and Again

Equipment Needed

You honestly don’t need fancy gadgets here. The basics will absolutely do the trick.

Grab a mixing bowl for your dough. One is plenty.

A microwave or stovetop for melting the cheese and cream cheese. If you use a microwave, zap it in short bursts to avoid weird lumps.

Parchment paper—I call this one “non-negotiable.” Without it, you’ll have more dough on your countertop than in your rolls.

A baking tray or pie dish to bake them on. I’ve used a cast iron skillet too—gives crispy bottoms, love it.

Sharp knife to slice the rolls, and that’s about it! No need for a bread machine or any wild equipment.

Variations

What I love about keto cinnamon rolls is how “tweakable” they are. Oh, you’re in a chocolate mood? Toss a tablespoon of chopped dark chocolate in the filling. Want something even more special for a holiday morning? Sprinkle chopped pecans over the cinnamon. Even better with a drizzle of sugar-free caramel (that’s how my cousin became obsessed).

Once, feeling extra, I swirled in a smidge of pumpkin puree and oh boy—it was autumn in a bite. Other times, I’ve swapped out half the cinnamon for cardamom (surprisingly good, a little Scandinavian flair). If you like cream cheese frosting, make it almost as thick as the roll itself—nobody’s judging here.

And for anyone who wants a totally different main course after their treat, try pairing these with a cheesy spaghetti squash keto casserole for a full feast. Find what makes you happy. That’s the joy of keto kitchen experiments.

Storage and Reheating

Nobody likes a sad, dry roll the next day. Here’s how I keep my keto cinnamon rolls tasting fresh.

After baking, let them cool down (if you can resist). Store in an airtight container in the fridge. Two to three days is best. Any longer, and they dry fast.

To reheat, microwave for about 12-15 seconds each. Don’t nuke them to death or they’ll get rubbery. For more “fresh out of the oven” vibes, cover with foil and warm in the oven at 300F for a few minutes.

If you want to freeze them, wrap tightly with plastic wrap, then foil. Thaw overnight in the fridge, then warm gently. Frost them after reheating for the best texture.

Most days, if there’s any leftover (rarely at my house), they get snacked on cold, but they’re honestly tastier warm.

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Serving Suggestions

  • Pair with black coffee or your go-to bulletproof blend for a full café-at-home vibe.
  • Fresh berries on the side add a nice bite and a little color—if you’re feeling fancy.
  • Want more breakfast ideas? Browse the breakfast keto collection for meal inspiration.
  • Serve warm for the best ooey-gooey experience, but, hey, I’ve eaten them cold from the fridge and regretted nothing.

Common Questions

Can I use coconut flour instead of almond flour?
Not really. Coconut flour soaks up way more liquid. If you must, use way, way less of it and maybe add another egg. It’s tricky to swap without totally changing the texture.

Is there a dairy-free version?
Sort of, but dairy makes these soft and sweet. You could try dairy-free cheese and cream cheese for a similar feel, but the taste does shift.

Why is my dough so sticky?
That’s normal. Keto cinnamon roll dough is stickier than you expect, especially when warm. Let it cool a bit before rolling, and use parchment to avoid a dough disaster.

How do I keep my rolls from spreading too much when baking?
Pop them close together in the pan, leaving just a little space. They’ll puff up and help hold each other’s shape.

Can I prep them ahead of time?
Yes! Prep, slice, and stash in the fridge overnight. Bake fresh in the morning. Works like a charm.

Ready for the Best Keto Cinnamon Rolls of Your Life?

Don’t be shy—jump in and try these keto cinnamon rolls for yourself. Seriously, it’s less complicated than you think and twice as rewarding. If you’re like me, you’ll end up making them almost every week. And if you want to probe deeper, take a peek at these other keto cinnamon roll recipes over at BakeToBeFit or see what Bobbi’s Kozy Kitchen suggests—so many variations! Or go down the rabbit hole with reviews at r/ketorecipes. Trust me, once you give these a shot, your breakfasts might never look the same again.

Keto Cinnamon Rolls

Deliciously soft and gooey keto cinnamon rolls that are low in carbs, perfect for a cozy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American, Keto
Servings 12 servings
Calories 150 kcal

Ingredients
  

Dough Ingredients

  • 1 cup shredded mozzarella cheese Melted with cream cheese
  • 2 oz cream cheese Melted with mozzarella
  • 2 large eggs
  • 2 cups almond flour Do not use almond meal
  • 1 tbsp baking powder
  • 1 tbsp sweetener blend Erythritol and a pinch of stevia

Filling Ingredients

  • 1 tbsp butter Melted
  • 2 tbsp cinnamon More is better for flavor
  • 1 tbsp sweetener

Frosting Ingredients

  • 2 oz cream cheese
  • 1 tbsp sweetener
  • 1 tsp vanilla extract For flavor

Instructions
 

Preparation

  • Melt mozzarella and cream cheese together in a microwave or stovetop.
  • Mix warm cheese with eggs, almond flour, baking powder, and sweetener until a dough forms.
  • Knead by hand or mix with a spatula. If it's too sticky, add a little more almond flour.
  • Roll the dough flat between two sheets of parchment paper.
  • Spread melted butter, cinnamon, and sweetener over the rolled dough.
  • Roll the dough from the short edge and slice into thick coins.
  • Place rolls, swirl-side-up, on a lined baking pan.
  • Bake at 350°F for about 20 minutes, checking at 18 minutes.

Frosting

  • Mix cream cheese, sweetener, and vanilla until smooth.
  • Spread the frosting over warm rolls.

Notes

Allow the rolls to cool slightly before serving for the best texture.
Keyword Breakfast Rolls, Keto Cinnamon Rolls, Low-Carb Desserts

Deliciously Moist Almond Flour Blueberry Muffins Recipe

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almond flour blueberry muffins. Okay, you know those days where all you want is a big, fluffy bakery-style muffin but you glance in your pantry and only see almond flour? Maybe you’ve got some blueberries just begging not to shrivel up in the fridge, and you’re tired of dry or crumbly muffins that taste like disappointment. Been there. The hunt for a moist and actually tasty almond-flour muffin feels like looking for a unicorn, right? Well, stick with me. I’m kinda obsessed with making these muffins taste like a five-star bakery treat, and I’ll show you every trick. (By the way, if you’re into quick breakfast ideas, you might wanna check out my chia pudding tricks or even this epic way to make lemon drizzle cake extra moist.)
almond flour blueberry muffins

What is almond flour?

Almond flour is one of those ingredients that kinda sounds healthy and, honestly, downright fancy. But wait, let me just break it down. It’s literally just finely ground blanched almonds. That’s it. It’s a little different from almond meal. Almond meal includes the darker almond skins, so it’s not as fine or light. If you’re gluten-free, this is like, your BFF for baking. Some folks use it for that naturally sweet, nutty flavor. It doesn’t act exactly like wheat flour, but it does make your baked goods unbelievably moist.

I mean, the first time I tried baking with almond flour I was nervous. It felt like cheating, skipping the regular flour. But, wow—my muffins came out soft, kinda buttery, and didn’t stick in my throat the way some gluten-free bakes do. If you haven’t played with almond flour yet, you’re about to level up your baking game.
Deliciously Moist Almond Flour Blueberry Muffins Recipe

“I have celiac disease, so I’m always searching for good gluten-free recipes. These almond flour blueberry muffins totally nailed it for me — so fluffy, and nobody knew they were gluten-free at our brunch!” – Jamie V.

Why you’ll love this recipe

Alright, let me put it out there (maybe a little too boldly): these almond flour blueberry muffins might just be the fluffiest, juiciest muffins you’ll ever make without a bakery card. They’re super simple, barely take 10 minutes to whip up, and my kitchen always smells like a fancy café afterward. I always get told, “You could sell these” which honestly makes me laugh because, yeah, I’m not starting a bakery in my pajamas, but I’ll take the compliment.

They’re also not cardboardy or dry. They stay fresh and soft for days, which in my world is practically unheard of. And hey, you can freeze them if you want. Oh, and if you’ve got picky eaters? They never even realize they’re munching on something gluten-free and even a little healthier than the norm. Bonus: They’re perfect for grab-and-go breakfast or, like, random midnight snacks.
Deliciously Moist Almond Flour Blueberry Muffins Recipe

Here’s what you need to make them

Okay, ingredients! Simple stuff, nothing weird or hard to pronounce. Here’s the hit list:

  • Almond flour (finely ground is key for texture)
  • Eggs (for fluffiness)
  • Maple syrup or honey (for sweetness — I always go with maple)
  • Baking powder
  • A pinch of salt
  • Coconut oil or melted butter (whatever you like best)
  • Vanilla extract
  • Fresh or frozen blueberries (just don’t thaw if using frozen)
  • A squeeze of lemon (optional, but adds a zesty punch)

One little heads up: if you don’t have coconut oil, totally fine — just swap it for melted butter and you’re golden. I’ve even mixed in a banana when I was out of sweetener once and survived to tell the tale.

How to make these muffins

Right, let’s do this in real-life language, not some chef-y jargon.

First, preheat the oven to 350°F and line a muffin tin with those cute paper liners (trust me, almond flour can be sticky). In a bowl, stir together the almond flour, baking powder, and salt. In a separate bowl, whisk the eggs, maple syrup, coconut oil, and vanilla till it’s kinda frothy, but don’t overthink it. Pour the wet stuff into the dry and mix just until it all comes together.

Fold in your blueberries super gently. No need to go wild — just make sure every muffin will actually get a blueberry or two. Scoop into the liners (fill them up pretty high for that bakery look). Bake for about 23–27 minutes until they look all golden and a toothpick dunked in the center comes out mostly clean.

Now, patience…let them cool a bit in the pan so they don’t fall apart. But if you pop one out warm and slather it with butter, I will not judge.

Helpful Tips

Look, baking can be finicky, especially with almond flour. Here’s the actual stuff I learned from trial and error (and, let’s be honest, a few disasters):

  • Always use fine-blanched almond flour, not almond meal. It gives that soft, “is this really gluten-free?” texture.
  • Don’t overmix the batter. More like gently persuade it to combine — this keeps your muffins tender.
  • Fresh blueberries can burst and streak the batter. Roll them in a bit of almond flour before folding in for prettier muffins.
  • If you want your muffins extra pretty diner-style, sprinkle a little coarse sugar or slivered almonds on top before baking – it’s like magic.

Seriously, trust these. And browse my site’s gluten-free desserts section for even more keeper recipes if you’re into this vibe.

Common Questions

Q: Can I use frozen blueberries?
Absolutely. Don’t thaw them first or you’ll end up with purple (but still tasty) batter.

Q: How do I store these muffins?
Just toss them in an airtight container at room temp for two days, or pop ’em in the fridge to last up to a week.

Q: Can I swap almond flour for coconut flour?
Not really. Coconut flour is kinda weird and soaks up way more liquid. Stick with almond flour for this one.

Q: Are these muffins dairy-free?
Yep, if you use coconut oil instead of butter.

Q: Help! My muffins are too wet inside.
That happens sometimes. Try baking for a few extra minutes or let them cool longer — almond flour muffins firm up as they cool.

Why these muffins are a must-bake

Honestly, these almond flour blueberry muffins just make me happier than they probably should. They tick all the boxes: easy, not bland, totally bakery-style, and you can feel a little smug about eating something with real ingredients. If you want an outside perspective (don’t just take my word for it), the Bakery-Style Almond Flour Blueberry Muffins from Hummusapien spell out how surprisingly good almond flour can be. There’s also the Almond Flour Blueberry Muffins post at The Food Blog if you like comparing notes. So, go ahead — try these for your next weekend breakfast or snack attack. You might just find yourself hiding the last muffin for yourself.

Almond Flour Blueberry Muffins

Deliciously fluffy and moist almond flour muffins loaded with blueberries, perfect for a bakery-style treat at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, Gluten-Free
Servings 12 servings
Calories 150 kcal

Ingredients
  

Main Ingredients

  • 2 cups Almond flour Finely ground is key for texture
  • 2 large Eggs For fluffiness
  • ⅓ cup Maple syrup or honey For sweetness; maple is preferred
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • ¼ cup Coconut oil or melted butter Whichever you prefer
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh or frozen blueberries Do not thaw if using frozen
  • 1 tablespoon Lemon juice Optional, adds a zesty punch

Instructions
 

Preparation

  • Preheat the oven to 350°F and line a muffin tin with paper liners.
  • In a bowl, stir together the almond flour, baking powder, and salt.
  • In another bowl, whisk the eggs, maple syrup, coconut oil, and vanilla until frothy.
  • Pour the wet ingredients into the dry ingredients and mix just until combined.
  • Gently fold in the blueberries.
  • Scoop the batter into the muffin liners, filling them high.
  • Bake for about 23-27 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
  • Let them cool in the pan briefly to avoid falling apart.

Notes

Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They can also be frozen for later.
Keyword Almond Flour, Baking, Blueberry Muffins, Gluten-Free, Healthy Desserts

Deliciously Easy Blueberrie Pie Keto for a Sweet Treat

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blueberrie pie keto is something I never thought I’d actually crave on this low-carb journey, but oh my stars, it works. Maybe you’re like me, standing in the kitchen, wishing you could dig into a classic slice without blowing up your carb count. I get it. Good news — you can totally have your sweet treat and keep it keto, too. And if you’re curious about holiday pies in general, peek at this gluten free keto pumpkin pie for more inspiration. This pie? It’s fresh, fruity, and won’t make you feel like you’re missing out. Let’s get started.
blueberrie pie keto

How to Bake Keto Blueberry Pie

Alright, so let’s break down the whole process without making things fussy. My first blueberry pie attempt was… let’s just say “soupy.” I didn’t know how important it is to get the filling thick enough (lesson learned). Start with a keto pie crust — almond flour is your friend here. Mix it up, press it in your pie plate (honestly, I skip fancy rolling), par-bake that shell so it holds up. For filling, stir up your blueberries with low-carb sweetener, a little lemon, and something like xanthan gum. I know, “fancy name,” but really it keeps things thick and sliceable. Pour it in, scatter the top with some bits of extra crust, and bake until bubbly. My house always smells like summer at this part. Wait till it cools, or it’ll fall apart (been there). Be patient. The hardest step, honestly.
Deliciously Easy Blueberrie Pie Keto for a Sweet Treat

Making Homemade Blueberry Pie Filling From Scratch

Let’s talk blueberry magic. If you’ve never made homemade pie filling, don’t sweat it. Grab a saucepan, toss in fresh or frozen blueberries, sweetener (I like monk fruit or erythritol), a squeeze of lemon juice, and a sprinkle of xanthan gum or chia seeds. Heat it gently, stirring all the time — you don’t want it to burn on the bottom. The berries will burst, the juice thickens up, and after 10 or so minutes, you’ll see a gorgeous purple sauce. Cool it a bit before pouring into your crust, so things don’t get soggy. If you mess up and it’s too runny, just sprinkle in a SMIDGE more xanthan gum — not too much, or you’ll end up with, well, blueberry jelly. Wonky, but still tasty.
blueberrie pie keto

The Best Blueberries to Use for Blueberry Pie

This is where I get a little opinionated. Honestly, both fresh and frozen blueberries work great in a blueberrie pie keto recipe (I’ve done both, depending on season or, uh, what’s on sale). Fresh gives a bright pop and a sturdier bite, but frozen is super handy. If using frozen, don’t thaw them. Just toss them in with your sweetener and thickener. Too much liquid otherwise. Wild blueberries (the tiny kind) are my top pick for extra flavor, but regular ones work fine. Sometimes, I mix a handful of raspberries in for fun. My aunt once used half strawberries, and it… did not taste like a five-star restaurant, just saying.

I made this blueberrie pie keto for our Sunday brunch and nobody believed it was low-carb. My mother-in-law even asked for seconds. Total win! – Sarah K.

Keto Blueberry Pie Serving Suggestions

It’s honestly hard to wait for this pie to cool, and serving ideas? You can get creative (or just eat it off the spatula, I won’t judge). Here are a few ways I like to dress up a blueberrie pie keto for friends and family:

  • Top with a big scoop of sugar-free whipped cream
  • Serve warm with keto vanilla ice cream
  • Drizzle with a bit of heavy cream for richness
  • Pair with hot coffee or even iced tea on a summer day

If you love homey comfort food, you might also enjoy this keto meat pie, which is savory instead of sweet but super satisfying.

Blueberry Pie Filling Substitutions

Okay, so sometimes life throws a curveball — the store is out of blueberries, or you just want to shake things up. No big deal. You can sub in blackberries or even strawberries, but remember to adjust the sweetener because different berries have different tartness (I, uh, found that out the hard way). If you want a more “jelly-like” filling, try adding a bit more xanthan gum. Chia seeds can work, too, and give it a fun texture. I wouldn’t go wild with exotic berries unless you’re feeling adventurous, though — sometimes classic is best.

Common Questions

Q: Can I use erythritol, monk fruit, or allulose as sweetener?
A: Any of those work. If using allulose, everything browns faster, so keep watch on your crust.

Q: Is the crust actually crispy, or does it go soggy?
A: Par baking the crust helps a ton. Still, it’s a little more tender than regular pie, but I like it.

Q: How long does blueberrie pie keto keep in the fridge?
A: Usually up to four days, but honestly — it never lasts that long in my house.

Q: Can I freeze slices for later?
A: Totally. Wrap them up tight. Let them thaw in the fridge, because a microwave can make things mushy.

Q: What’s the best way to reheat?
A: I do the oven at a low temp, but honestly, cold pie for breakfast hits different sometimes.

This Pie Will Make Your Keto Journey Sweeter

Blueberrie pie keto is proof low-carb dessert doesn’t mean boring, and you don’t need fancy tricks to make it work at home. If you want more options for fillings, check out this Easy Keto Blueberry Pie Filling – 4-Ingredient Sugar-free recipe for ideas. And for a real pro vibe, sneak a peek at Keto Blueberry Pie with a lattice pie crust or this super homey Keto blueberry pie that looks like it came straight out of a picnic basket. I hope you give this recipe a shot — you might even love it more than the sugary kind from your favorite bakery. Go wild, get messy, and share your tips with fellow keto folks. Happy baking!

Keto Blueberry Pie

This delicious Keto Blueberry Pie is a low-carb delight, featuring a thick homemade blueberry filling that won't blow your carb count. Enjoy fruity goodness with every slice!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 180 kcal

Ingredients
  

For the pie crust

  • 2 cups Almond flour For a keto-friendly pie crust
  • 0.25 cups Butter, melted To bind the crust
  • 1 large Egg For crust binding

For the filling

  • 4 cups Fresh or frozen blueberries Use wild blueberries for extra flavor
  • 0.5 cups Low-carb sweetener (monk fruit or erythritol) Adjust based on sweetness preference
  • 1 tbsp Lemon juice To complement the blueberries
  • 1 tbsp Xanthan gum To thicken the filling

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a bowl, mix almond flour, melted butter, and egg until a dough forms.
  • Press the mixture into a pie dish to form the crust, then par-bake for 10-15 minutes until slightly golden.

Making the filling

  • In a saucepan, combine blueberries, sweetener, lemon juice, and xanthan gum.
  • Heat gently over medium heat while stirring until the blueberries burst and the mixture thickens (about 10 minutes).
  • Let the filling cool slightly before pouring into the par-baked crust.

Baking the pie

  • Scatter bits of crust over the top if desired.
  • Bake the assembled pie for 25-30 minutes until bubbly.
  • Let the pie cool completely before slicing to avoid a messy cut.

Notes

Pair with sugar-free whipped cream or keto vanilla ice cream for serving. Can be stored in the fridge for up to four days or frozen for later.
Keyword Homemade Pie, Keto Baking, Keto Blueberry Pie, Low Carb Dessert, Sugar-Free Dessert

Easy 4-Ingredient Keto Peanut Butter Cookies You’ll Love!

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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.
Easy 4-Ingredient Keto Peanut Butter Cookies You’ll Love!

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.
Keto Peanut Butter Cookies

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.
Keto Peanut Butter Cookies

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

Sweet, simple, and totally keto—these peanut butter cookies are a quick and delicious low-carb treat made with just four ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine Keto, Low Carb
Servings 12 cookies
Calories 90 kcal

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.

Notes

Store cookies in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze them stacked with parchment paper between layers. Thaw for 30 minutes before serving.
Keyword Easy Cookie Recipe, Gluten-Free Cookies, Healthy Snack, Keto Peanut Butter Cookies, Low Carb Cookies