A Can't-Miss Low-Carb Keto Peanut Butter Cookie Recipe

This recipe could not be easier.

Peanut butter cookies are such a fun, comforting treat. But keto peanut butter cookies? You might be unsure about how to make the keto diet-friendly treat. Fortunately, this recipe is super straightforward, with about five minutes of prep time. You'll go from "I want cookies" to sinking your teeth into a delicious batch in just about 30 minutes.

Followers of the keto diet stick to a low-carb meal plan, getting energy and nutrients from protein and fats instead. Peanut butter is a great source of both, and it makes a delicious base for these cookies.

Plus, this recipe is gluten-free, sugar-free, and low-carb. So if you're preparing a treat for people who have various food allergies or dietary restrictions, this recipe should satisfy just about everyone. (As long as no one in your group has a peanut allergy, of course.) Even sugar lovers and people who aren't on the keto diet will appreciate this simple recipe, which combines peanut butter with an egg and just a bit of salt and sweetener.

With just four ingredients, these keto peanut butter cookies are so simple. You don't have to get out the hand mixer, measure out any flour, or do anything complicated for this recipe. Just stir a few pantry-staple ingredients in one bowl, and you're good to go.

Makes 24 cookies

Ingredients

1 cup unsweetened, unsalted peanut butter (smooth or chunky; I used Trader Joe's Organic Creamy No Salt Peanut Butter)
1 large egg
1/3 cup (64g) Swerve Brown sweetener
1/4 tsp fine sea salt

How to Make It

  1. Preheat oven to 350ºF; line a large baking sheet with parchment.
  2. In a bowl, combine all ingredients and stir with a wooden spoon until well incorporated. Use a 1-tablespoon scoop or two spoons to portion dough. Roll into balls and place 1 inch apart on baking sheets. Use a fork to flatten and create a crisscross pattern.
  3. Bake until cookies are golden around the edges but still slightly soft in the middle, about 9 to 11 minutes. Let cool on baking sheet on wire racks for 5 minutes, then transfer cookies to rack to cool completely. Store leftovers covered in the fridge.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more