The ultimate guilt-free peanut butter cookie is rich, nutty, and perfectly soft in the middle. Three flours — almond, peanut, and coconut — give it structure while creamy peanut butter and butter keep it tender. The batch makes 60 cookies at 4 g net carbs each.
The Ultimate Guilt-Free Peanut Butter Cookie
Craving classic, melt-in-your-mouth peanut butter cookies but sticking to a low-carb lifestyle? Look no further! This recipe delivers everything you love—a rich, nutty flavor and a perfectly soft, chewy texture—without the sugar crash. Using a blend of almond and peanut flour, these keto-friendly cookies are incredibly simple to make and are guaranteed to become your new go-to indulgence.
Ingredients
• 1 1/2 cups / 168g (5.9 oz) almond flour
• 1 cup / 120g (4.2 oz) peanut flour
• 3 tbsp / 21g (0.74 oz) coconut flour
• 1 tsp / 4g (0.14 oz) baking powder
• 1/2 tsp / 3g (0.11 oz) salt
• 1 cup / 256g (9 oz) creamy, unsweetened peanut butter
• 3/4 cup / 170g (6 oz) unsalted butter, softened
• 1 cup / 200g (7.1 oz) granular stevia or equivalent keto-friendly sweetener
• 2 large eggs, room temperature
• 1 tsp / 5ml vanilla extract
• 1/4 cup / 50g (1.76 oz) granular stevia, for rolling (optional)
Instructions
1. Directions
2. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
3. In a large bowl, whisk together the dry : almond flour, peanut flour, coconut flour, baking powder, and salt. Set aside.
4. In a separate bowl, use an electric mixer to beat the softened butter, 1 cup (240 ml) of stevia, and peanut butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined. Do not overmix.
6. Scoop the dough using a 1-tablespoon cookie scoop and roll into balls. If using, roll each ball in the optional 1/4 cup (960 ml) of stevia for a sweet, crisp coating.
7. Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a fork to create a classic crosshatch pattern.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Nutritional Information
• Per cookie, based on 60 servings.
• Makes: 60 cookies
• Calories: 117 kcal
• Net Carbs: 4g (0.14 oz)
• Fat: 15g
• Protein: 5g
Pro Tips
• Pro-Tips for Perfect Cookies
• Ensure your butter, eggs, and peanut butter are at room temperature for a smoother, more uniform dough.
• For a soft and chewy center, pull the cookies from the oven when the edges are just beginning to turn golden brown. They will continue to set as they cool on the baking sheet.
• Use a creamy, natural, unsweetened peanut butter where the only are peanuts and salt. Avoid brands with added sugars or oils.
• If your dough feels too sticky to handle, chill it in the refrigerator for 20-30 minutes. This will make it much easier to roll into balls.
FAQ
Q: Can I use a different keto-friendly sweetener
A: Yes, you can substitute granular stevia with other 1:1 keto-friendly sweeteners like erythritol or a monk fruit blend. Ensure you use a granular version for the best texture and for rolling the dough, if desired.
Q: What is a good substitute for peanut flour
A: For the best results, peanut flour is recommended for its rich flavor. However, if you don’t have it, you can replace it with an equal amount of almond flour. This will slightly alter the final taste and texture.
Q: Why are my keto peanut butter cookies crumbly
A: Crumbly cookies often result from overmixing the dough or using cold ingredients. Mix only until the ingredients are just combined, and make sure your butter and eggs are at room temperature for a smoother, more cohesive dough.
Q: How should I store these cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. They will firm up as they cool, so allow them to rest on the baking sheet for a few minutes before transferring to a wire rack.
Pro Tips
- Roll each dough ball in the optional 1/4 cup of granular stevia before baking for a sweet, crisp coating that cracks beautifully over the soft cookie.
- Beat the softened butter, stevia, and peanut butter until light and fluffy first, then add the eggs one at a time — don't overmix once the dry ingredients go in.
- Press each ball down with the back of a fork into a crosshatch pattern so the cookies flatten and bake through in 10-12 minutes at 325°F (165°C).
- Let the cookies cool on the baking sheets 5 minutes, then finish them on a wire rack — they firm up as they cool.
Frequently Asked Questions
How many cookies does this recipe make?
A big batch of 60 cookies, each with 117 calories, 4 g net carbs, 5 g protein, and 15 g fat.
What makes these peanut butter cookies different?
The dough blends almond flour, peanut flour, and coconut flour with a full cup of creamy peanut butter, giving a deeper nut flavor and sturdier structure than single-flour versions.
Is the stevia coating necessary?
No — rolling the dough balls in the extra 1/4 cup of granular stevia is optional. Skip it for a plainer cookie or keep it for a crisp, sweet crust.
How do I know when they're done?
After 10-12 minutes the edges should be lightly golden while the centers are still soft. They firm up as they cool on the baking sheets.
Recipe card below.
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The Ultimate Guilt-Free Peanut Butter Cookie
Ingredients
Method
- Directions
- Preheat your oven to 325°F (165°C).
- Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the dry : almond flour, peanut flour, coconut flour, baking powder, and salt.
- Set aside.
- In a separate bowl, use an electric mixer to beat the softened butter, 1 cup (240 ml) of stevia, and peanut butter until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined.
- Do not overmix.
- Scoop the dough using a 1-tablespoon cookie scoop and roll into balls. If using, roll each ball in the optional 1/4 cup (960 ml) of stevia for a sweet, crisp coating.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down on each ball with the back of a fork to create a classic crosshatch pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
