Enjoy these easy Keto Peanut Butter Cookies with just 3g of carbs each. Perfect for a low-carb lifestyle, they’re quick to make and absolutely delicious.
Keto Peanut Butter Cookies (Just 3g of Carbs Each!)
If you’re following a low-carb or ketogenic diet, finding a delicious, quick cookie recipe can be a game-changer. These Keto Peanut Butter Cookies deliver on flavor with just 3g of carbs each. They’re easy to whip up with pantry staples and require minimal ingredients. This recipe is perfect for an afternoon snack or a sweet treat without derailing your macros.
Why You’ll Love It
These cookies combine the rich, satisfying taste of peanut butter with a touch of sweetness that won’t spike your blood sugar. They’re allergy-friendly, gluten-free, and refined sugar-free, making them a versatile treat for many diet plans. Plus, the texture is soft and chewy on the inside with a slightly crisp edge — just how a good cookie should be.
Ingredients
- 1 cup natural peanut butter (no sugar added; you can substitute almond butter if preferred)
- 3/4 cup granulated erythritol (or another keto-friendly sweetener like monk fruit)
- 1 large egg (for binding; substitute with flax egg for vegan variation)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt (to enhance flavor)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla, baking soda, and salt. Mix thoroughly until a smooth dough forms.
- Divide the dough into 12 equal portions and roll each into a ball.
- Place the balls on the baking sheet spaced apart. Using a fork, press down on each ball to flatten it and create a crisscross pattern.
- Bake for 10-12 minutes or until the edges just start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before eating.
These cookies keep well and are perfect for meal prepping your snacks for the week.
Check out more quick recipes here and visit the Food Network for inspiration and tips.
Expert Tips
To ensure your cookies turn out perfectly every time, be sure to use natural peanut butter without added sugars or oils. If your dough feels too sticky, chill it for 10 minutes before shaping. For a softer cookie, reduce baking time by a minute or two. Want a crunchier bite? Bake a bit longer but watch carefully to prevent burning.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 3 months. Thaw in room temperature before serving.
Variations
- Vegan: Use flax egg and a vegan peanut butter option.
- Nut-Free: Substitute sunflower seed butter for peanut butter.
- Chocolate Chip: Add 1/4 cup sugar-free chocolate chips to the dough.
- Spiced: Add a pinch of cinnamon or pumpkin pie spice for extra flavor.
FAQ
- Q: How many carbs are in each keto peanut butter cookie?
A: Each cookie contains approximately 3g of net carbs, making them perfect for keto. - Q: Can I use a different sweetener?
A: Yes, monk fruit sweetener or allulose work well as low-carb alternatives. - Q: Are these cookies gluten-free?
A: Absolutely! This recipe contains no gluten ingredients. - Q: Can I make these ahead of time?
A: Yes, they hold well for up to a week refrigerated and freeze beautifully.
Call to Action
If you loved these Keto Peanut Butter Cookies, please leave a comment below sharing your experience. Don’t forget to rate the recipe and save it for your next low-carb snack craving! Share with friends who are on the keto journey too.
Explore more keto recipes here for tasty, easy meal ideas.
