Craving a classic peanut butter cookie without the carbs? You’ve found it! This incredibly simple, flourless recipe delivers perfectly soft, chewy cookies packed with rich, nutty flavor. With just a handful of ingredients and less than 30 minutes, you can have a batch of these keto-friendly treats ready to satisfy your sweet tooth. They’re the perfect companion for a cup of coffee or a glass of cold almond milk!
Ingredients
• 1.25 cups (320g) creamy, salted peanut butter
• 2 large eggs
• 0.5 cup (96g) granulated erythritol or other keto-friendly sweetener
• 1 tsp (5ml) vanilla extract, optional
• 0.25 tsp (1.5g) sea salt
• 0.75 cup (108g) whole, shelled peanuts, coarsely chopped
Instructions
1. Preparation Method
2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. In a food processor or a large bowl, combine the peanut butter, eggs, granulated sweetener, sea salt, and optional vanilla extract.
4. Process or mix until the dough is smooth and fully combined, scraping down the sides as needed.
5. Gently pulse or fold in the coarsely chopped peanuts until they are just distributed throughout the dough.
6. Using a cookie scoop, portion the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheet.
7. Gently press down on each dough ball with the tines of a fork, then press again from the opposite direction to create the classic crisscross pattern.
8. Bake for 15 to 20 minutes, or until the edges are set and lightly golden brown.
9. Let the cookies cool completely on the baking sheet before handling. They will be very soft when hot and will firm up as they cool.
Nutritional Information
• Serving Yields: 27 cookies
• Per 2-inch cookie
• Calories: 94
• Net Carbs: 2 g
• Total Fats: 7 g
• Protein: 4 g
Pro Tips
• For a less sweet cookie, reduce the granulated sweetener to 1/3 cup (64g).
• If you love a salty-sweet combination, increase the sea salt to 1/2 teaspoon.
• Use a natural, creamy peanut butter where the only are peanuts and salt for the best flavor and keto-friendly results.
• The cookies will seem underdone and fragile when they first come out of the oven. They crisp up perfectly as they cool, so resist the urge to move them early.
FAQ
Q: What is the best peanut butter for this keto recipe
A: For the best flavor and to ensure the cookies are keto-friendly, use a natural, creamy peanut butter where the only ingredients are peanuts and salt. Avoid brands with added sugars.
Q: Why are my flourless peanut butter cookies falling apart
A: The cookies will be very soft and fragile when they first come out of the oven. It is essential to let them cool completely on the baking sheet before handling them. They will firm up and get chewy as they cool.
Q: Can I make these cookies less sweet
A: Yes, for a less sweet cookie, you can reduce the granulated keto-friendly sweetener from 1/2 cup to 1/3 cup (64g) as suggested in the pro tips.
Q: Are these keto peanut butter cookies gluten free
A: Yes, because this recipe is flourless, it is naturally gluten-free. The cookie dough is made from a base of peanut butter, eggs, and a keto-friendly sweetener.
