Delight your taste buds when you toss together these Keto Peanut Butter Cookies. Decadent and extremely easy, you’ll be hooked on the first bite. Great as a snack, sweet tooth eliminator, dessert, or holiday cookie option!
There’s nothing better than a classic peanut butter cookie as a snack or dessert. Well, I mean, there are plenty of other desserts that I love just as much, like my Keto Tagalongs or my Keto Banana Pudding. However, I have loved peanut butter cookies since I was a young gal. I still love them to this day. That’s why I just had to figure out a delicious keto version because I didn’t want to have to give them up.
You’re going to be so amazed at how easy this cookie recipe is. It only takes three ingredients, all three of which you most likely already have in your fridge or pantry. Once you decide you’re craving one, you can have them baked and in front of you in less than 15 minutes. That’s what makes them so addicting though; you’ve been warned.
How to Make Keto Peanut Butter Cookies
- Prep - Preheat the oven to 350 degrees and either grease a cookie sheet or cover it with parchment paper.
- Combine ingredients - In a medium bowl, combine all the ingredients and mix well.
- Roll into balls - Using your hands, roll the peanut butter cookie dough into 1-inch balls and place ½ an inch apart on the prepared pan. Use a fork to press them flat.
- Bake - Bake for 8-12 minutes or until the cookies look just shy of being finished. Pull them out and let them cool fully. Enjoy!
Tips and Variations
- Storage - Store these peanut butter cookies in an airtight container in the pantry for up to 4 days. Store in an airtight container in the fridge for up to a week. Store in the freezer in an airtight container, separated by wax paper, for up to 3 months.
- Reheating - Be careful reheating these cookies as they will dry out and fall apart easily. They’re more likely to do this after being frozen. You can heat them using the microwave if need be. Otherwise, let them warm up on their own for the best results.
- Add chocolate chips - You can add keto-friendly chocolate chips to turn these into keto peanut butter chocolate chips cookies. A little added chocolate is never a bad idea, in my opinion.
- These are fragile cookies - These cookies can’t take a beating and come out in one piece. Remember, they have far less ingredients than your typical cookie, so they’re not going to be exactly like the cookies you’re used to. However, they will be just as delicious, I promise you that.
- They won’t look done - When you pull the cookies out, it’s important you let them fully cool before attempting to handle them. They will appear not fully finished, but I assure you they are. They will just fall apart if they’re not given time to cool.
- Use the peanut butter you prefer - If you don’t like the chunky peanut butter like I used, you can use the creamy kind. Just as long as it’s keto-friendly, it will work just fine.
Common Questions About Keto Peanut Butter Cookies
Why Do Peanut Butter Cookies Have Fork Marks?
Some types of cookies don’t expand and spread out on their own during the baking process. Due to this, they have to be pressed flat before they can be baked. Traditionally, this is done with a fork, which results in criss-cross fork marks. Of course, this doesn’t have to be done with a fork. It can be accomplished with any items like the bottom of a glass, the back of a spoon, or even just your own hand. It’s up to you, but I rather enjoy the fork marks.
What is the Best Peanut Butter to Use for Cookies?
For keto, you’ll want to use all natural peanut butter. However, it doesn’t matter if it’s crunchy or creamy. Just go with whatever your preference is. Either one works just as well and is just as delicious. It won’t change the cookie in any way either.
If you enjoyed these Keto Peanut Butter Cookies or have questions, please let me know in the comment section below or even on social media!
Keto Peanut Butter Cookies
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Yields: About 12 Cookies
Ingredients:
- 1 Cup All Natural Peanut Butter
- 1 Large Egg
- ½ Cup Granulated Swerve
Directions:
Preheat the oven to 350 degrees and grease a cookie sheet. Combine all the ingredients in a large bowl and mix well.
Roll into about 1-inch balls and use a greased fork to press flat.
Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won’t look finished at first. You must wait for them to cool for the best results.
More Keto Desserts You Might Like:
- Banana Cheesecake Fat Bombs
- Keto Iced Coffee Recipe
- Gingerbread Fat Bombs
- Keto Peanut Butter Cups
- Keto Hot Fudge
Keto Peanut Butter Cookies
Delight your taste buds when you toss together these Keto Peanut Butter Cookies. Decadent and extremely easy, you’ll be hooked on the first bite. Great as a snack, sweet tooth eliminator, dessert, or holiday cookie option!
Ingredients
- 1 Cup All Natural Peanut Butter
- 1 Large Egg
- ½ Cup Granulated Swerve
Instructions
Preheat the oven to 350 degrees and grease a cookie sheet.
Combine all the ingredients in a large bowl and mix well.
Roll into about 1-inch balls and use a greased fork to press flat.
Bake for 10-12 minutes then remove from the oven and let sit on the pan to cool for about 5 minutes. Cookies won’t look finished at first. You must wait for them to cool for the best results.
Notes
Storage - Store these peanut butter cookies in an airtight container in the pantry for up to 4 days. Store in an airtight container in the fridge for up to a week. Store in the freezer in an airtight container, separated by wax paper, for up to 3 months.
Reheating - Be careful reheating these cookies as they will dry out and fall apart easily. They’re more likely to do this after being frozen. You can heat them using the microwave if need be. Otherwise, let them warm up on their own for the best results.
Add chocolate chips - You can add keto-friendly chocolate chips to turn these into keto peanut butter chocolate chips cookies. A little added chocolate is never a bad idea, in my opinion.
These are fragile cookies - These cookies can’t take a beating and come out in one piece. Remember, they have far less ingredients than your typical cookie, so they’re not going to be exactly like the cookies you’re used to. However, they will be just as delicious, I promise you that.
They won’t look done - When you pull the cookies out, it’s important you let them fully cool before attempting to handle them. They will appear not fully finished, but I assure you they are. They will just fall apart if they’re not given time to cool.
Use the peanut butter you prefer - If you don’t like the chunky peanut butter like I used, you can use the creamy kind. Just as long as it’s keto-friendly, it will work just fine.
Hello, I'm Melissa, the founder and visionary behind Everyday Ketogenic. With more than 12 years of experience in content creation, recipe development, and blogging, I've cultivated this platform into a leading resource for anyone interested in the ketogenic lifestyle. Everyday Ketogenic is my canvas, where I paint with words and ideas, bringing the keto world to life.