Enjoy these delicious Keto Peanut Butter Cookies with just 3g of carbs each. Perfect for low-carb diets, they’re quick to make and satisfy your sweet tooth.
Keto Peanut Butter Cookies (Just 3g of Carbs Each!)
If you’re craving a sweet treat that fits your low-carb lifestyle, these Keto Peanut Butter Cookies are the perfect solution. With just 3 grams of carbs per cookie, they satisfy your sweet tooth without breaking your diet. This recipe is easy, quick, and requires minimal ingredients, all while delivering rich peanut butter flavor and a soft, chewy texture.
Whether you’re new to keto or a seasoned low-carb eater, you’ll find these cookies simple to make and delicious to eat. They’re a great option for snack time or to enjoy alongside your morning coffee. Ready to get baking? Let’s dive in!
Why You’ll Love It
These cookies are packed with peanut butter goodness, naturally low in carbs, and sweetened with keto-friendly erythritol. They require just a handful of ingredients that you probably already have, and they come together in less than 30 minutes. They’re perfect if you’re looking for a fast keto-friendly dessert without any fuss.
The texture is just right — soft inside with a slight crisp on the edges. Plus, they’re gluten-free and dairy-free, making them accessible to many dietary needs. If you want to try more easy keto recipes, check out Easy Keto Dinners and Low Carb Snack Ideas on our site. For inspiration and trusted tips on keto baking, visit Diet Doctor.
Ingredients
- 1 cup natural peanut butter (no sugar added) — creamy or chunky works fine
- 3/4 cup erythritol or your preferred keto-friendly sweetener
- 1 large egg to bind the dough
- 1 teaspoon vanilla extract for added flavor
- 1/2 teaspoon baking soda to help cookies rise
- Pinch of salt to balance sweetness
You can substitute peanut butter with almond or sunflower seed butter for a nut-free alternative. Using powdered erythritol helps keep the texture smooth, but granulated sweeteners work if you blend them first.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine peanut butter, erythritol, egg, and vanilla extract. Stir until smooth and well mixed.
- Add the baking soda and a pinch of salt. Stir until fully incorporated into the dough.
- Using a spoon or cookie scoop, portion the dough onto the baking sheet. Leave about 2 inches between each cookie.
- Flatten each dough ball gently with a fork, creating a crisscross pattern.
- Bake in the preheated oven for 10 to 12 minutes. The edges should turn slightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
For more easy baking recipes, explore our Easy Dessert Recipes section. If you’re curious about keto baking science, visit Serious Eats for expert advice.
Expert Tips
To get the perfect cookie texture, make sure your peanut butter is room temperature for easy mixing. Don’t overbake—cookies will firm up as they cool, so pull them once edges just start browning. If your sweetener is grainy, pulse it in a blender first for a smoother dough.
For larger batches, double the recipe and bake on multiple sheets, rotating halfway through for even cooking. You can add sugar-free chocolate chips or chopped nuts for extra flavor and texture.
Storage
Store your keto peanut butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. To thaw, leave cookies at room temperature for 30 minutes or warm gently in the microwave for a few seconds.
Variations
- Vegan: Substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons water. Let it sit for 5 minutes before adding.
- Dairy-Free: This recipe is naturally dairy-free, just ensure your peanut butter is free from dairy additives.
- Nut-Free: Use sunflower seed butter instead of peanut butter.
- Refined Sugar-Free: Use all-natural erythritol or monk fruit sweetener instead of granulated sweeteners.
FAQ
- Are these really keto peanut butter cookies with just 3g of carbs each?
- Yes! Each cookie contains about 3 grams of net carbs, making them ideal for keto diets.
- Can I use regular sugar instead of erythritol?
- You can, but that will increase the carb count significantly and may not be keto-friendly.
- How do I know when the cookies are done?
- Cookies should have lightly golden edges and appear set in the center before removing from the oven.
- Can I freeze these keto peanut butter cookies?
- Absolutely! Freeze them in an airtight container and thaw at room temperature when ready to eat.
- What if I don’t have baking soda?
- Without baking soda, the cookies will be denser but still tasty, though slightly less fluffy.
Call to Action
If you loved this easy Keto Peanut Butter Cookies recipe, please leave a comment below and share your baking experience. Don’t forget to rate the recipe and save it for your next keto snack craving! For more delicious low-carb treats, browse our Keto Desserts section or share this recipe with your friends.
