Best Ever Keto Peanut Butter Cookies
The Best Keto Peanut Butter Cookies Ever! Only 5 ingredients needed for these super easy Keto Cookies – done in 20 minutes! 100% suitable for the ketogenic diet or low carb diet with only 2.4g net carbs per cookie.
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The Best Keto Peanut Butter Cookies Ever! Only 5 ingredients needed for these super easy Keto Cookies – done in 20 minutes! 100% suitable for the ketogenic diet or low carb diet with only 2.4g net carbs per cookie.
Here’s how simple and straightforward this recipe is: all you need to do is mix everything together, form into cookies, and bake. These cookies are crisp and crunchy on the outside, chewy and slightly soft on the inside — just like you would expect a peanut butter cookie to be. They are perfect as a healthy keto dessert or a snack on the go.
What kind of peanut butter is good for Keto?
Not only is peanut butter low carb, it is also suitable for a ketogenic diet. All natural peanut butter is indeed a low carb food. It is high in healthy fats, has moderates amount of protein and has a relatively high amount of fiber. A two-tablespoon serving sees it providing a mere 3.5 grams of net carbs!
When choosing a peanut butter the only ingredients added should be peanuts, water and/ or salt. If there’s anything else, it could be sugar and we don’t want that!
That said, you will find a bit of sugar on the nutrition label even on natural peanut butter with no sugar added – but that’s the natural sugar from the peanuts. There’s really no way around that, but as soon as something else pops up on the ingredients list, especially something you can’t pronounce, skip it.
SELECTING A SWEETENER
I use powdered erythritol, which is my preferred low carb sweetener because it has no effect on blood sugar or insulin. It’s a sugar alcohol that cannot be digested by the body, making it ideal for low carb desserts. It’s about 70% as sweet as sugar.
The recipe calls for powdered erythritol rather than granulated; I typically buy erythritol in granulated form and powder it using a Nutribullet blender. You can do the same, or buy already-powdered erythritol. Note that the same weight of granulated erythritol will result in a noticeably larger volume of powdered erythritol.
- Cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
- Store cookies in airtight containers (shallow is best so they don’t get crushed) or bags.
- When thawing keto peanut butter cookies, take them out of the containers and let sit at room temperature so that condensation doesn’t form and make them soggy.
- You can gently reheat frozen or thawed cookies to mimic that fresh-baked taste and texture by placing them in a 275°F oven and check on them after 10 to 15 minutes.
This recipe for keto peanut butter cookies has just 5 ingredients:
- 1 large egg
- 1 cup natural peanut butter
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 15-20 drops liquid stevia
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium size bowl, add all the cookie ingredients in a bowl and mix them all together until it’s well combined.
- Roll the dough into 1 inch balls using a scoop or your hands.
- Place the balls of dough on a cookie sheet lined with parchment paper and press down balls until they are ~ ¼ inch think.
- Bake cookies for about 15 minutes or until golden brown.
- Allow cookies to cool down for about 10 minutes before removing them from the tray.
Enjoy!
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Keto Peanut Butter Cookies Recipe
Equipment You’ll Need
Ingredients
- 1 large egg
- 1 cup natural peanut butter
- 1/4 cup powdered erythritol
- 1/2 tsp vanilla extract
- 15-20 drops liquid stevia
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium size bowl, add all the cookie ingredients in a bowl and mix them all together until it’s well combined.
- Roll the dough into 1 inch balls using a scoop or your hands.
- Place the balls of dough on a cookie sheet lined with parchment paper and press down balls until they are ~ ¼ inch think.
- Bake cookies for about 15 minutes or until golden brown.
- Allow cookies to cool down for about 10 minutes before removing them from the tray.
Notes
TIPS FOR FREEZING KETO PEANUT BUTTER COOKIES
- Cookies should be frozen individually after they’ve cooled completely, meaning they should be placed on a baking sheet, not touching, until frozen solid (they can be frozen like this in layers separated by parchment, wax, or freezer paper).
- Store cookies in airtight containers (shallow is best so they don’t get crushed) or bags.
- When thawing keto peanut butter cookies, take them out of the containers and let sit at room temperature so that condensation doesn’t form and make them soggy.
- You can gently reheat frozen or thawed cookies to mimic that fresh-baked taste and texture by placing them in a 275°F oven and check on them after 10 to 15 minutes.
