Keto Peanut Butter Cookies
I’m not usually a cookie person—unless it’s a classic one made with flour, sugar, and preferably chocolate chips, baked by my wife Deepti. Keto cookies? Never really been my thing. But after receiving countless requests for a keto cookie recipe, I decided to give it a go. And what better place to start than with the simplest of them all: the keto peanut butter cookie.
Traditionally, it’s just three ingredients—peanut butter, sweetener, and an egg. Of course, I had to put my own spin on it, and this version has a little extra flair.
The result? A perfectly rich, slightly spiced, soft yet chewy cookie that’s not only keto-friendly but also delicious enough to convert even the biggest keto cookie skeptics: me!
Step by Step Video Instructions
Ingredients
- Peanut Butter: Use smooth peanut butter for the best texture in these cookies. Make sure it’s unsweetened and doesn’t contain added oils or sugars.
- Low-Carb Sweetener: Sukrin Gold works well here, but you can use any low-carb sweetener like erythritol, monk fruit, or allulose.
- Psyllium Husk (Optional): This adds a bit of structure and chewiness to the cookies. If you prefer a more crumbly texture, you can leave it out.
- Cinnamon and Ginger: The cinnamon and ginger add subtle warmth and flavor complexity to these cookies. If you’re not a fan of ginger, you can omit it or reduce the amount to your liking.
- Vanilla Extract: A little vanilla extract adds a subtle sweetness and depth to the cookies, enhancing the peanut butter flavor. Be sure to use pure vanilla extract for the best taste.
- Egg: The egg helps bind the cookie dough and gives the cookies a chewy texture.
Expert Tips
Psyllium Husk for Chewiness: If you like your cookies with a bit of chew, don’t skip the psyllium husk. It gives the cookies more structure and prevents them from crumbling.
Shape and Press the Cookies: For that classic peanut butter cookie look, use a fork to press down each dough ball, creating a crisscross pattern.
Cool Completely: Let the cookies cool on the baking tray completely before handling them. They will be soft when they first come out of the oven but will firm up nicely as they cool.
Storage and Leftovers
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. They stay fresh and chewy for days, making them perfect for a quick snack or keto-friendly dessert.
Refrigerator: If you want to keep them longer, store them in the refrigerator for up to 1 week.
Freezer: These cookies freeze well! Place them in a freezer-safe container or bag and freeze for up to 3 months.
FAQs
Yes, you can substitute peanut butter with almond butter, sunflower seed butter, or any other keto-friendly nut or seed butter. Just be sure it’s unsweetened and doesn’t contain any added sugars.
Yes, you can leave out the cinnamon and ginger if you prefer a plain peanut butter cookie. The cookies will still taste delicious with just the peanut butter and vanilla flavors.
The cookies should be slightly golden around the edges but still soft in the center when you take them out of the oven. They will firm up as they cool, so don’t worry if they seem a bit underdone when you first remove them from the oven.
More Recipes You May Like:
After seeing how amazing these keto peanut butter cookies turned out, I couldn’t resist creating more keto-friendly treats. Check out some of my other delicious low-carb desserts:
- Keto Double Chocolate Chip Cookies
- Keto Chocolate Chip Cookies
- No Bake Peanut Butter Keto Cheesecake
- Keto Chocolate Chip Muffins
- Keto Berry Swirl Cheesecake
Keto Peanut Butter Cookies
Ingredients
- 250 g natural peanut butter about 1 cup
- 70 g Sukrin Gold or low-carb sweetener of choice about 1/3 cup
- 1/2 teaspoon cinnamon powder
- 1 tablespoon psyllium husk optional
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh ginger grated (or 1/4 teaspoon powdered ginger)
- 1 egg
Instructions
Preheat the Oven:
- Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or a Silpat mat and set aside.
Prepare the Dough:
- In a large mixing bowl, combine the peanut butter, sweetener, cinnamon, psyllium husk, vanilla extract, ginger, and egg. Mix until a smooth cookie dough forms.
Shape the Cookies:
- Using a kitchen scale, weigh out the dough and divide it into 8 equal portions for larger cookies or 16 portions for smaller cookies.
- Roll each portion into a ball and place them on the prepared baking tray. Use a fork to press down on each cookie, creating a crisscross pattern by pressing once vertically and then again horizontally.
Bake the Cookies:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges start to brown.
Cool and Serve:
- Remove the cookies from the oven and allow them to cool completely on the baking tray. Do not touch the cookies while they are cooling as they will be soft but will firm up as they cool.
- Once cooled, enjoy the cookies immediately, and store any leftovers in an airtight container for later.
Is it normal for the cookies to come out soft from the oven?
Yes they are soft cookies. You have to let them cool completely and then they are much easier to handle but yes they are soft.
Thanks for the tips 🙂
WHERE is the listing for EGGS in the ingredients? Did you seriously forget that?
Ooops! Better fix it asap!
Wow, that’s super rude considering that this is a freely provided recipe. Pull your head in maybe?
Exactly Camilla… it’s a freely provided recipe, which means he didn’t HAVE to give you this recipe. Pull your head out of your arse maybe?
JH, Camilla was referring to BILL, the original message that Sahil replied to. Why so hostile to someone who is actually on your side?
Geez Bill…
😂
Do you have to use the psyllium husk?
Nope you can skip it no problem.
How many eggs?
One Egg Deanne. I think I’ve updated the recipe now to show that. 🙂
Ah. Thank you ??
Just found you, will give your Keto Recipes a try, I am in California.
I tried the bread, found out it’s important to use a mug with straight sides. It will be good to serve with a poached egg on top.
Aloha. Rosemarie
how much peanut butter to use?
Just scroll up it’s written in the recipe box.
there is no listing for peanut butter
It’s there (250g) but I missed it too… the ad is in the way. I had to look closely. 🙂
I made these tonight. Used almond coconut butter and added 1/4 c unsweetened coconut and omitted the ginger. I made 16 25g cookies and baked them at 320F (160C) for 20 minutes. They are somewhat crumbly and a little dry (welcome to keto) but the taste is incredible, better than most full carb PB cookies I have ever eaten. My pantry will definitely stay stocked with these. Thank you so much for your work.
Hi,
Is it possible to make these without sweetener or would they not be very nice?
Thanks
You can but they won’t be sweet, just nutty.
You Rock! I enjoy and appreciate your recipes. Thank you so much! You make Keto a lot easier to live with
I’m going to make these today. Sahil, I enjoy your channel so much. Glad you are keeping it going even with the new non-keto channel. Good luck with the new and looking forward to more mixing and less jibber jabber. Just kidding, love your jibber jabber.
I love this recipe gonna try it this week! I just have a question. How do I store them so they will remain soft?
Airtight jar on the counter works normally.
I made the cookies so I could make your chocolate peanut butter cheese cake. I was hard to stay out of them. But so glad I did. The cheese cake is wonderful.
They look delicious ?. No flour for this recipe? Coconut or almond flour?
haha no flour. Doesn’t need it.
baked them in a muffin tin. Cam out superb! Thank You. LOVE your blog.
Horns up.
Just tried your cookies for the first time yesterday. They were so good, my wife made some. More today.
I also have your peanut cheesecake in the fridge ready to eat in about an hour. Looking forward to it.
Really like your channel. Keep up the good work. Thank you.
Hi,
Wondering how everyone in the US does with the measuring? Do you just get a cooking scale? I’m new to keto and know that due to the chemistry of some of these recipes, it’s important to get the measurements rights.
Shanice. Please do buy that cooking scale it’s a friend for life and I promise it’s worth it.
Can we substitute husk for xanthan gum? i know u said in comments no need for husk but since i have gum thought id use it if possible. If so is 1tsp of gum fine?
Just leave out the husk then, don’t add the xanthan gum, just make it without the husk.
Suggest me how to do this recipe without oven!!!
I’n not sure cookies really come out well without an oven but what you can do is take the batter and try microwaving the cookies. I don’t know how long but start in the microwave with 1 cookie for 1 minute and then adjust depending on how it turns out.
I made these, these are actually pretty good! I used Swerve sugar replacement instead of sucrin powder. I actually just realized I forgot to put the cinnamon in them, and it was still good!
Will have to make them right next time, haha.
Truely amazing and the fresh ginger! Never thought of that, they are better than non keto cookies!! Thank you for sharing this recipe.
Is it possible to make these cookies without adding egg?
You realize that means you are just eating peanut butter then right? So how will it be a cookie? It will just be a spoon of peanut butter.
Sahil, We LOVE your website. I cook so many things from your recipes and have never found one our family hasn’t loved. Your catch phrases are integrated into our family sayings…. “give it all a gooooood mix!” Thank you for your generosity. Ive just made these cookies (third weekend in a row) The perfect thing to do while social distancing – cook! Lots of love from us in Tasmania, Australia!
So glad to hear the family loving the food. Stay safe and lots of love from India.
I just made these with powdered PB 250g, and 1 cup water. Baking now!
Hello , my husband and I are trying Keto, and we found your recipes. Thank you for all your work!!! I will start buying all the ingredients to start with the soups. Thanks again, you are doing a great job!! We love it!!
Horns up! Love all of your videos!!
I was just making these with Stevia instead of the Sukrin Gold and was wondering it was the same amount? 70g of Stevia looked like a lot :/ Just wanted to double check!
Thanks!
With stevia I recommend you start with 5-10 grams and taste the batter as you go because every single stevia brand has a different strength and sweetness so it’s hard to give an exact amount.
Hello! So sorry if I’ve missed the detail but was wondering if you use crunchy or smooth peanut butter in this please? Thanks!
Either is fine really. i prefer using smooth.
I bumped on your site by accident. This looks amazing. Saw your first video of Peanut butter cookies, I genuinely feel attached. and that Bajaj oven, brought the memories back . I think I printed 6-7 of your recipes, will try them in next couple weeks, but those cookies? in couple days 😉
Some are happy accidents 🙂
Fitchef Sanjiv
Thanks Sanjiv! I’m due for a new oven sometime soon 😀
You are welcome Sahil!
I found Sukrin. Made the cookies. And couple other dishes as well.
Cookies turned out nice, and even crispy. I don’t know how to post the pictures here.,
One more thing, when printed recipes, the photo of recipe did’r print:-( is this normal?
or some kind of setting or am I missing something?
Thank you very much.
We are big fans of Highfalutin low carb. He featured your berry swirl cheesecake which was fantastic! Decided to visit your site and fell in love with your style and approach to keto! Trying the cookies today and peanut butter cheesecake for a special dinner tomorrow. Horns up and Keto on!!!
Followed the recipe, but my whole family did not like them. Way too dry, even for keto, which I have done for years.
Sahil, I know you said we can do without it, but out of curiosity, can I substitute ground flaxseed or chia for psyllium? I wanted to add a little more protein. Just curious if it works the same way. Your thoughts?
Devy I don’t think either of those add any sufficient protein to the cookie. You are better off having a protein shake on the side or eating a piece of chicken for more protein. That being said I see no reason why flaxseed won’t work but it’s like 1.9g protein per tbsp which unless you are eating a whole tbsp per cooking you are barely gonna get even 1/2 gram of protein from it.
I don’t like Keto cookies. Every time I make some, I’m always disappointed. I’ve even bought some from a bakery that makes Keto baked goods and I didn’t like those either. These are the only Keto cookies that I like. In fact, I just made another batch. My non-Keto eating Mom likes them too. I think it’s the ginger and the cinnamon that gives these cookies their nice flavour. My Mom couldn’t believe there was no flour in them. She asked, “Peanut butter cookies with no flour? How do you do that?” Thanks for this recipe. If I get a cookie craving that I just can’t shake, I’ll whip up a batch of these.
I tried these and they are the best keto cookies I’ve tried. Actually most of your recipe’s I’ve tried so far have been spot on and yummy. Thank you for sharing your recipe’s. Much appreciated.
❤thank you. Your keto cookies are so good! 😃 I will be making the cheesecake for sure❗
What can I use in place of Sukrin Gold? For sweetening I use Stevia drops which being a liquid won’t work here for the dough! Any idea?
Liquid stevia should work otherwise you can try Erythritol