These Keto Peanut Butter Cookies are incredibly simple — just three ingredients and no eggs. Soft and chewy with crisp edges, these low-carb peanut butter cookies satisfy cravings at only about 3 g net carbs each.
I love cookies of all kinds — oatmeal protein cookies, Greek yogurt cookies, low-calorie cookies, and even pumpkin cookie dough — but this eggless keto peanut butter cookie recipe was missing from my collection until now.
Why these peanut butter cookies work
These are among the best low-carb peanut butter cookies you can make. With only three ingredients and no eggs, they’re quick to prepare: mix a dough, shape the cookies, and bake about 10 minutes. The result is soft, chewy centers with slightly crisp edges, despite having no flour, no sugar, and no eggs.
These eggless cookies are naturally vegan, gluten-free, and dairy-free (no cream cheese). If you have a peanut allergy, swap the peanut butter for almond, cashew, or sunflower seed butter. Each cookie has about 3.1 grams net carbs, thanks to almond flour and a zero-calorie sweetener.
Ingredients & substitutes
The basic version needs just peanut butter, granulated sweetener, and almond flour. Here are notes and good alternatives:
- Peanut butter. Use smooth, natural peanut butter without added sugar or oils for the best texture and flavor.
- Granulated sweetener. Monk fruit sweetener works well because it tastes like sugar without an aftertaste. Erythritol, allulose, or xylitol are also suitable. Avoid pure stevia for this recipe because it can be bitter.
- Almond flour. Almond flour replaces high-carb flours and gives a pleasant texture. Alternatives include peanut flour, cashew flour, or sunflower seed flour. Coconut flour can work, but use much less (about 2–3 tablespoons) because it absorbs more moisture.
If you like, dip cooled cookies in melted extra-dark or sugar-free chocolate for a richer treat.
How to make keto peanut butter cookies
- Make the dough. In a large bowl, combine 1 cup smooth peanut butter, ½ cup granulated sweetener, and ½ cup almond flour. Stir with a spatula or fork until a soft dough forms. If it’s too crumbly, add more peanut butter; if too sticky, add a little more almond flour.
- Shape the cookies. Scoop about a tablespoon of dough, roll into a ball, place on a parchment-lined baking sheet, and flatten with a fork into a crisscross pattern.
- Bake. Bake at 350°F (175°C) for 8–12 minutes. Cookies should be golden at the edges and slightly soft in the center — they firm up as they cool. Allow cookies to cool on the baking sheet for at least 15–20 minutes before serving. Optionally, coat in melted keto-friendly chocolate after cooling.
Watch the step-by-step video recipe!
Tips & variations
- Choose smooth, natural peanut butter without added sugar or oil for the best cookie texture.
- To make a lower-calorie version, use powdered peanut butter reconstituted with water, but expect a slightly different texture — less soft and chewy.
- If you don’t have almond flour, try peanut flour, cashew flour, or sunflower seed flour. Protein powder may work but hasn’t been tested here.
- Customize with dark chocolate chips, a splash of vanilla extract, or crushed peanuts. Dipping cooled cookies in dark chocolate makes a decadent low-carb finish.
- Do not overbake. Remove cookies when they are still slightly soft; they will firm up while cooling and stay tender.
Natural, sugar-free peanut butter is best for keto. One tablespoon of sugarless peanut butter contains under 2 grams net carbs.
Each eggless peanut butter keto cookie contains about 3 grams net carbs.
Cool completely on the baking sheet, then store in an airtight container at room temperature up to 5 days. For longer storage, freeze in a sealed bag for up to 3 months.
More keto dessert recipes
- Keto banana bread
- Protein cheesecake
- Greek yogurt brownies
- Protein cookies with Greek yogurt
- Cottage cheese chocolate ice cream
- Protein cookie dough
- Chocolate keto cake
Keto Peanut Butter Cookies
Ingredients
- 1 cup peanut butter, creamy and natural
- ½ cup granulated sweetener (monk fruit, erythritol, etc.)
- ½ cup almond flour
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine peanut butter, granulated sweetener, and almond flour. Mix until a soft dough forms. If the dough is crumbly, add more peanut butter; if sticky, add more almond flour.
- Scoop about a tablespoon of dough, roll into balls, place on the baking sheet, and flatten with a fork into a crisscross pattern.
- Bake 8–12 minutes until edges are golden and centers slightly soft. Let cool on the baking sheet for at least 20 minutes. Optionally coat with melted keto chocolate.
Video
Notes
- 144 calories
- 3.2 g NET carbs
- 9.8 g carbs
- 5.8 g protein
- 11.8 g fat
- 1.75 g saturated fat
Nutrition
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