Without the sugar, I also think these are healthy enough for a keto breakfast, served with a cup of bulletproof coffee — or dipped in a cold glass of almond milk or hemp milk. You can decide.
Ingredients & Substitutions
Here I explain the best ingredients for low carb peanut butter cookies, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Basic 3-Ingredient Keto Peanut Butter Cookies:
Peanut Butter – Look for natural peanut butter that is thick and creamy (just like the sugary kinds), but without sugar. I recommend this brand, because it has the perfect consistency and isn’t too oily. Avoid the kind with the oil on the top that you have to stir before using, as the cookies will be flat. You can also substitute almond butter, cashew butter, or other nut butters derived from keto nuts, though the texture may change, especially if what you use is more runny. Eggs – Use large eggs. I haven’t tested this keto peanut butter cookie recipe using flax eggs as an egg substitute, but let me know how it goes if you try it. Besti Monk Fruit Allulose Blend – This is the best sugar substitute for these cookies, because it helps make them soft and chewy, with no aftertaste or cooling effect. You can also use plain allulose for a similar result. I don’t recommend using erythritol or other brands of monk fruit (which typically contain erythritol), because it creates a noticeable cooling effect and also hardens the cookies too much. Same goes for anything super concentrated (like pure stevia powder), because it will change the structure of the finished cookie. For exact conversions, use my sweeteners conversion calculator.
Optional Add-Ins:
The basic, classic recipe for 3-ingredient keto peanut butter cookies requires just peanut butter, eggs, and sweetener. The extras are optional, but definitely enhance the end result.
Vanilla Extract – Adds more flavor to the cookies. Sea Salt – Not necessary if you are using a salted peanut butter or salted peanuts, but I like to still add 1/4 teaspoon to balance the sweetness. Chopped Peanuts – I like to add these for a little crunch, but you can omit if you prefer a smoother texture. Use peeled peanuts that are salted or unsalted.
How To Make Keto Peanut Butter Cookies
This section shows how to make sugar-free peanut butter cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. Peanut butter and chocolate are a perfect pair! Stir in a handful or two of sugar-free chocolate chips once the dough is mixed, or sprinkle them on the top to make a melted chocolaty topping.
Storage Instructions
Store: Keto peanut butter cookies will last about 3-5 days at room temperature. You can also keep cookies in the refrigerator for up to a week. Freeze: Arrange on a parchment paper lined baking sheet and freeze until solid, then transfer to an airtight container or zip lock bag and keep in the freezer for up to 3 months.
More Keto Cookie Recipes
If you like these low carb peanut butter cookies, you might also like some of these other sugar-free cookies:
Don’t over-process the peanuts. You want to only pulse after adding the peanuts, don’t run the food processor continuously, to maintain the crunch. I use this same technique for keto energy balls. Press dough into the scoop. This helps the cookies release more cleanly onto the pan and this way they won’t fall apart. Flatten with a fork. These keto peanut butter cookies won’t spread on their own, so you need to flatten them before baking. The fork marks not only look pretty, but also help the dense ingredients bake more evenly. Wipe the fork with a wet paper towel between cookies for a clean criss-cross pattern. Cool completely. Let the cookies cool completely before handling, otherwise they may fall apart.
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