Keto Peanut Butter Cookies – 4-Ingredient Low-Carb Recipe

Satisfy your cookie cravings with these easy keto peanut butter cookies. Soft and chewy, they require just 4 ingredients and 15 minutes to bake. No flour, no sugar, and only 1.6 grams net carbs per cookie.

Keto Peanut Butter Cookies

Missing cookies on a low-carb or keto diet? These peanut butter cookies are quick, simple and delicious. With only 4 ingredients and about 15 minutes from start to finish, they’re a perfect low-carb treat when a sweet craving hits.

The cookies are soft and chewy inside with slightly firmer edges that gently crumble. Their flavor is familiar and comforting—classic peanut butter cookie taste—and they pair perfectly with a glass of milk, an evening tea, or as a quick snack.

This recipe is straightforward and requires just one mixing bowl, so cleanup is minimal and the effort is low.

Now that you know how easy it is to make these low-carb cookies, let’s look at ingredient choices and tips for the best results.

Creamy or crunchy peanut butter?

You can use either creamy or crunchy unsweetened peanut butter. Both work well—crunchy will add more texture, while creamy yields a smoother dough and slightly softer cookies. Whatever you choose, pick a natural peanut butter containing only peanuts (and salt, if desired) with no added sugar.

Peanut butter often separates at room temperature. If the oil separates, stir it back in until smooth before measuring.

Best sweetener for low carb peanut butter cookies

Powdered sweeteners give the best texture in this recipe. Powdered erythritol (such as Swerve) or a powdered monk fruit blend (such as Lakanto) are ideal. If you only have granulated sweetener, pulse it in a blender or spice grinder until fine.

Xylitol can also be used, but keep in mind it is toxic to dogs, so avoid using it if you have pets that may access the cookies.

Egg substitute

The egg acts as a binder, but you can replace it with a flax or chia “egg” if you prefer vegan or egg-free cookies.

To make a flax egg: combine 2 tablespoons ground flaxseed with 5 tablespoons water and let it sit for 8–10 minutes until gel-like. For chia, start with 2 tablespoons ground chia seeds added directly to the batter; let the dough rest for a couple of minutes and add an extra tablespoon if it remains too runny.

How to make keto peanut butter cookies

In a mixing bowl, combine 1 cup peanut butter (no sugar added), 1/2 cup powdered sweetener, 1 egg (or egg substitute), 1 teaspoon vanilla extract (optional) and a pinch of salt if desired. Stir until the mixture is smooth and well combined.

Scoop out about 1 tablespoon of dough and roll it between your palms into a ball. Place the balls on a parchment-lined baking sheet about 2 inches apart. Press each ball down and create a crisscross pattern with a fork. Bake in a preheated oven at 350°F (180°C) for 13–15 minutes. For slightly softer cookies, check at 13 minutes; for crispier edges, bake the full 15 minutes.

Storage

Allow cookies to cool completely on a wire rack before storing. Keep them in an airtight container at room temperature for up to 2 weeks.

To freeze, place baked cookies on a lined sheet and freeze until firm. Transfer frozen cookies to a zip-top bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Recipe