You won’t believe how easy it is to make chewy low carb peanut butter cookies at home. These keto peanut butter cookies require only 5 ingredients and almost no effort at all. With just 12 minutes in the oven, you’ll have an abundance of melt-in-your-mouth cookies that taste just as divine as any peanut butter cookies around.
Check out our low carb keto desserts section for more baking recipes that you’ll love.
Keto Peanut Butter Cookies
Let’s face it, sometimes you just need a little something to satiate your sweet tooth. These keto peanut butter cookies are simple to make and they only use a few ingredients: peanut butter, sugar-free sweetener, eggs, oil, and salt.
What kind of peanut butter is best for peanut butter cookies?
You can use either creamy or crunchy peanut butter in this low carb cookie recipe. Both options work just fine; crunchy peanut butter will give these cookies a more dynamic, crunchy texture than creamy peanut butter. Creamy peanut butter will make them a chewier consistency.
Don’t forget to read the nutrition label to make sure that your peanut butter isn’t loaded with added sugar or salt. If you opt for a natural peanut butter, keep in mind that you may see some degree of oil separation in the jar. Just remember to stir the oil back into the peanut butter well before adding it to your cookie batter.
What can I use instead of peanut butter in a recipe?
If you can’t do peanuts, you can try almond butter or cashew butter to achieve a similar consistency in baked goods. While I have not tested sunbutter in this keto cookie recipe, if you use it, you may see similar results due to the peanut butter-like texture of sunbutter.
What is the best low carb sugar substitute for baking?
I like to use Swerve Confectioners in this easy low carb cookie recipe. It’s created to closely mimic the consistency of sugar, so it practically melts into the batter to create a rich and decadent feel with every bite.
You could also try Lakanto powdered sugar or your local grocer’s store brand confectioners sugar replacement if you prefer.
What can I substitute for eggs in peanut butter cookies?
One of my favorite options for replacing eggs in baked goods recipes is a flax egg. When stirred together and allowed to sit for a few minutes, ground flaxseed and water combine to make a jelly-like substance that mimics the feel of egg whites. Ground flax is packed with nutrients such as Omega-3 fatty acids and dietary fiber, so it’s a good fit for keto baking.
To replace the three eggs in this peanut butter cookie recipe, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water, then let the mixture sit for 10 minutes to become gel-like. Then, add the flaxegg to the low carb peanut butter cookie dough when the recipe calls for the eggs to be added.
How to Make Keto Peanut Butter Cookies
- Add peanut butter, sweetener, vanilla, egg, and salt to a large mixing bowl.
- Mix the ingredients until smooth and well combined.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart.
- Using an oiled fork, press down on the cookies in a crisscross pattern. Bake as directed.
Why do peanut butter cookies have fork marks?
If you’re a peanut butter cookie connoisseur, you’re likely very used to seeing that signature crisscross pattern on the top of just about every peanut butter cookie, ever. But those fancy fork marks aren’t just for show.
Pressing a fork down into your keto peanut butter cookies flattens the dough out and allows for a more evenly baked cookie. As a result, peanut butter cookies crisp up beautifully on the outside while maintaining that delightfully moist, chewy texture in the middle.
Did you make these keto peanut butter cookies? Please circle back and share your thoughts on the recipe with us in a comment below.
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Nutrition Information: Yield: 15 cookies Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 138mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 5g