Keto Cookies Finally!
I don’t really eat cookies, unless it’s a real cookie made from flour and sugar. And only chocolate chip ones made by my wife Deepti. Keto cookies have never really interested me but since I’ve received a dozen (or maybe 100) requests for a recipe I thought I’d start here. The Keto Peanut Butter cookie is probably the simplest cookie you’ll ever make. It’s literally 3 ingredients, peanut butter, sweetener and egg. However I wanted to put my own spin on it and I’ve done exactly that. So check out the recipe and enjoy!
Any nut will do!
While this is a peanut butter cookie I do believe this recipe will work with any nut butter. In theory it makes perfect sense. However if you do try making it using almond butter or hazelnut butter let me know how it turns out. You could also throw in some sugar free chocolate chips for a chocolate chip cookie.
When it comes to sweeteners I use Sukrin Gold in this recipe. You can use Stevia or Erythritol instead as well, it’s completely up to you. What I would recommend is tasting the batter since all Keto sweeteners vary in levels of sweetness.
The base of this recipe is the peanut butter, sweetener and egg as I mentioned earlier. Everything else is option and a flavour enhancer. I was thinking of ginger cookies when I made this which is why I used the cinnamon and grated ginger. The husk is largely to add some texture to it and the vanilla to ensure there is no eggy taste.
Nutrition Info (Per serving)
- Calories: 213
- Net Carbs: 2g
- Carbs: 5g
- Fat: 16g
- Protein: 10g
- Fiber: 3g
This recipe makes 8 servings. One serving = One Cookie. Get this recipe on myfitnesspal.
Now I’ve made 8 cookies using this recipe but being really honest they were way too big. I would strongly recommend making 16 smaller cookies out of this instead of 8 bigger ones. The macros will be exactly half of what’s mentioned here. I think they would possibly cook better as well. Anyway give it a go and let me know.
Shopping List
In case you need some of the stuff I used in the video you can use these links to get them
- Kitchen Scale
- Silpat (Silicone mat for the oven tray)
- Silicone Spatula
- If you live in India then here is the exact peanut butter I use.
Also check out my blog post ‘The Keto Shopping Guide For Indians‘
- 250 grams Peanut Butter (Natural and with no added sugar) Buy Online
- 70 grams Sukrin Gold (or low carb sweetener of choice) Buy Online
- 1/2 Tsp Cinnamon Powder Buy Online
- 1 Tbsp Psyllium Husk I use this
- 1/2 Tsp Vanilla Extract Try this one
- 1/2 Tsp Fresh Ginger (Grated) You can also use powdered ginger
- 1 Egg
- Preheat the oven to 170 C
- In a large bowl mix together all the ingredients to make a cookie dough
- Using a kitchen scale weigh out the dough and divide into 8 equal dough balls. You can alternatively make 16 as well for smaller cookies.
- Place them on a baking tray lined with parchment paper or a silpat. Then press down with a fork on the cookie in the center making a vertical indentation and then once more horizontally to give you the criss cross pattern on the cookie.
- Bake in the oven for 12-15 minutes till the edges start to brown.
- Remove the cookies and let them cook completely!! DO NOT TOUCH THEM!!!
- Once they have cooled your can then enjoy them and store the rest in an airtight box for later.
22 Comments
Vy Y Lam
April 22, 2019 at 2:50 amIs it normal for the cookies to come out soft from the oven?
Sahil Makhija
April 22, 2019 at 2:57 amYes they are soft cookies. You have to let them cool completely and then they are much easier to handle but yes they are soft.
Vy Y Lam
May 12, 2019 at 12:11 amThanks for the tips 🙂
Bill
April 23, 2019 at 8:10 pmWHERE is the listing for EGGS in the ingredients? Did you seriously forget that?
Sahil Makhija
April 24, 2019 at 2:28 amOoops! Better fix it asap!
Patricia
April 26, 2019 at 8:37 pmDo you have to use the psyllium husk?
Sahil Makhija
April 27, 2019 at 2:47 amNope you can skip it no problem.
Deanne
May 5, 2019 at 12:00 amHow many eggs?
Sahil Makhija
May 5, 2019 at 2:19 amOne Egg Deanne. I think I’ve updated the recipe now to show that. 🙂
Deanne
May 6, 2019 at 9:34 amAh. Thank you 🙏🏿
ROSEMARIE
May 8, 2019 at 10:32 pmJust 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
ariana
May 10, 2019 at 7:51 amhow much peanut butter to use?
Sahil Makhija
May 10, 2019 at 10:25 amJust scroll up it’s written in the recipe box.
kyle
May 31, 2019 at 2:36 pmthere is no listing for peanut butter
Ale
June 17, 2019 at 3:13 pmIt’s there (250g) but I missed it too… the ad is in the way. I had to look closely. 🙂
Vickey Cobb
May 23, 2019 at 2:25 amI 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.
Heather
June 12, 2019 at 7:47 amHi,
Is it possible to make these without sweetener or would they not be very nice?
Thanks
Sahil Makhija
June 12, 2019 at 3:47 pmYou can but they won’t be sweet, just nutty.
Erin
July 1, 2019 at 12:08 amYou Rock! I enjoy and appreciate your recipes. Thank you so much! You make Keto a lot easier to live with
Ginnie
July 5, 2019 at 9:42 pmI’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.
May Qme
July 6, 2019 at 8:39 pmI love this recipe gonna try it this week! I just have a question. How do I store them so they will remain soft?
Sahil Makhija
July 7, 2019 at 2:54 amAirtight jar on the counter works normally.