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5.0 from 15 votes

Keto Peanut Butter Cookies, Two Ways

Made with just three ingredients, these keto peanut butter cookies are incredibly good. Try them plain or with melty chocolate chips!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 12 cookies
Calories: 148 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 egg large
  • ⅓ cup powdered erythritol
  • 1 cup peanut butter natural, smooth; 256 grams
  • 2 tablespoons dark chocolate chips optional

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, lightly whisk the egg, then add the sweetener. Mix with a rubber spatula, then whisk with a wire whisk until smooth.
  3. Add the peanut butter and mix well using a rubber spatula. The mixture will be very thick - it should resemble playdough.
  4. Use a cookie scoop to measure 1.5 tablespoons of dough per cookie. Shape the dough portions with your hands into balls. Arrange the dough balls on the prepared cookie sheet, 1-inch apart.
  5. For the plain cookies, use a fork to create a crisscross pattern. Press on the dough balls with the backside of a fork, then rotate the fork 90 degrees and press again. The cookies should be about 2 inches in diameter. 
  6. For the chocolate chip peanut butter cookies, gently flatten and shape them with your hands, then press 4-5 chocolate chips onto the top of each cookie.
  7. Bake the cookies until their edges are beginning to darken, about 15 minutes. Cool the cookies in the pan for about 10 minutes. They will be too soft to remove from the pan at this point.
  8. Use a spatula to gently remove the cookies to a cooling rack. Cool them to room temperature for about 30 more minutes. The cookies will be very soft initially but will harden and set as they cool and get a proper cookie texture.
  9. Serve the cookies with your desired beverage - my favorite is unsweetened vanilla almond milk.

Notes

  • If your peanut butter is unsalted, add ¼ teaspoon of salt. The peanut butter I use is quite salty, and the saltiness comes through in the cookies and enhances them.
  • Natural peanut butter will usually undergo normal oil separation, with a layer of oil at the top of the jar. Stir it patiently and thoroughly until it's fully blended. Pay attention to the sides and bottom of the jar, where you will usually find areas of hardened, dry peanut butter that should be blended with the oil.
  • It's important to let the cookies cool on the cooling rack and not in the pan. That’s how they get a proper cookie texture. If you leave them on the pan, they will be too soft. 
  • The cookies' texture improves the next day. They are on the soft side on the first day, but by the second day, they have a perfect cookie texture. 
  • The leftovers keep well for up to four days in an airtight container on the counter. You can also refrigerate them in an airtight container for up to a week. Remove them from the fridge 30 minutes before serving. You can also freeze these cookies in freezer bags for up to three months. If layering them, separate the layers with wax paper.

Nutrition Information

Serving 1cookie Calories 148kcal (7%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 3g (15%) Sodium 100mg (4%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 148

% Daily Value*

Serving 1cookie
Calories 148kcal 7%
Carbohydrates 6g 2%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 3g 15%
Sodium 100mg 4%
Fiber 1g 4%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.