Simple keto peanut butter cookies need just five pantry staples and go from bowl to plate in under 20 minutes. Creamy peanut butter, granulated erythritol, and one egg make a rich, nutty dough finished with classic criss-cross fork marks. Each cookie carries 42 calories and 3 g carbs.
Craving a classic, chewy peanut butter cookie without the sugar crash? You’ve found it! This incredibly simple recipe uses just a handful of pantry staples to create the most satisfying, melt-in-your-mouth keto peanut butter cookies you’ll ever try. They’re rich, nutty, and ready in under 20 minutes, making them the perfect guilt-free treat for any occasion.
Ingredients
• 1 cup / 250g (8.8 oz) creamy peanut butter
• 1 cup / 200g (7.1 oz) granulated erythritol
• 1 large egg
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 1/2 teaspoon / 2.5g (0.09 oz) salt
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
3. In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, and salt. Mix with a spatula or electric mixer until the dough is smooth and fully combined.
4. Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, about 2 inches apart.
5. Using the back of a fork, gently press down on each ball to flatten it slightly, then press again from the opposite direction to create a classic criss-cross pattern.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
7. Remove from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Facts
• Makes: 12 cookies
• Calories: 42
• Carbs: 3g
• Fats: 2g (0.07 oz)
Pro Tips
• The cookies will look soft and slightly underdone when you pull them from the oven. They will firm up perfectly as they cool on the baking sheet, so avoid overbaking.
• For a chewier cookie, use a creamy, natural peanut butter. For a crumblier, more classic texture, a standard no-stir peanut butter works well.
• Dip the tines of your fork in a little granulated erythritol before pressing onto the dough to prevent it from sticking.
• Feel free to mix in 1/4 cup (960 ml) of sugar-free chocolate chips or a 1/2 teaspoon (10 ml / 0.3 fl oz) of cinnamon for a delicious flavor variation.
FAQ
Q: Can I use a different sweetener instead of erythritol
A: Yes, you can typically substitute erythritol with another granulated, 1:1 sugar replacement like a monk fruit blend. Keep in mind that different sweeteners can slightly alter the final texture and taste of the cookies.
Q: Why are my keto peanut butter cookies falling apart
A: Cookies may be crumbly if they are overbaked or not cooled properly. It’s crucial to remove them from the oven while the centers are still soft and let them cool completely on the baking sheet for at least 5-10 minutes. This allows them to firm up perfectly.
Q: Can I use crunchy peanut butter for this recipe
A: Absolutely! Using crunchy peanut butter is a fantastic way to add extra texture and peanut pieces to your cookies. Simply substitute it for the creamy peanut butter in the same amount.
Q: How do I stop the fork from sticking to the cookie dough
A: A great trick is to dip the tines of your fork in a small amount of granulated erythritol before pressing it onto the dough balls. This creates a non-stick barrier and helps make a clean criss-cross pattern.
Pro Tips
- Dip the tines of your fork in a little granulated erythritol before pressing onto the dough to prevent it from sticking.
- Press each ball down gently once, then again from the opposite direction to create the classic criss-cross pattern that flattens the cookie evenly.
- Scoop tablespoon-sized portions and roll them into 1-inch balls so all twelve cookies bake at the same rate in 10-12 minutes.
- Let the cookies cool on the baking sheet at least 5-10 minutes to firm up before transferring them to a wire rack.
Frequently Asked Questions
What are the five ingredients?
Creamy peanut butter, granulated erythritol, one large egg, vanilla extract, and salt. The dough mixes in one bowl and bakes in 10-12 minutes.
How many carbs are in each cookie?
The batch makes 12 cookies at 42 calories each, with 3 g carbs, 2 g protein, and 2 g fat.
Why did the dough stick to my fork?
Dip the fork tines in a little granulated erythritol before pressing — the recipe's own trick for clean criss-cross marks.
How do I keep the centers soft?
Bake just 10-12 minutes until the edges are lightly golden and the centers are still soft. They finish setting during the 5-10 minute cool on the baking sheet.
Recipe card below.
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Simple Keto Peanut Butter Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, erythritol, egg, vanilla extract, and salt.
- Mix with a spatula or electric mixer until the dough is smooth and fully combined.
- Scoop tablespoon-sized portions of dough and roll them into 1-inch balls.
- Place them on the prepared baking sheet, about 2 inches apart.
- Using the back of a fork, gently press down on each ball to flatten it slightly, then press again from the opposite direction to create a classic criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
- Remove from the oven and let the cookies cool on the baking sheet for at least 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
- Dip the tines of your fork in a little granulated erythritol before pressing onto the dough to prevent it from sticking.
