2-Ingredient Keto Cookies (Flourless, No Sweetener)

These easy soft, crumbly, 2-Ingredients Keto Cookies with no sweetener added have only 3.8 grams of net carbs per cookie.

Plus, this 2-ingredient peanut butter cookie recipe is also gluten-free and dairy-free.

Table of contents

+ View More- View Less

I am very often asked for keto recipes with no sweeteners added.

These 2-ingredient keto cookies are easy peanut butter cookies made with no keto sweetener at all, but they still taste delicious.

What Are 2-Ingredient Peanut Butter Cookies?

As their name suggests, these 2-ingredient keto cookies are probably the simplest recipe to make a keto snack.

All it takes is two very basic ingredients and 10 minutes of preparation to make a delicious hunger-buster.

How To Make 2-Ingredient Keto Cookies

Making these keto peanut butter cookies is really straightforward. First, let’s see how to pick the ingredients.

Ingredients

• Creamy Natural Peanut Butter: you have to use natural peanut butter. Buy a jar that has only peanuts as an ingredient, and make sure it doesn’t have added sugar or vegetable oils as many commercial brands do. Alternatively, you can also make your own peanut butter in a few minutes! Use a fresh jar as peanut butter tends to dry up a week after opening.
• Eggs – I prefer free-range eggs, they tend to taste better. Make sure to take your egg straight out of the fridge – no need to let it reach room temperature. If your egg has been out for more than 15 minutes, then pop the batter in the fridge for 20 minutes before shaping the cookies.

Instructions

Combine the fresh peanut butter with the cold egg in a medium mixing bowl in any particular order. Just make sure the egg is cold, or the recipe might fail.

Stir the 2-ingredient peanut butter cookie batter with a silicone spatula and incorporate any of the optional flavors (see below).

Divide the dough into 11 or 12 dough balls of about the same size.

Place the dough balls on a baking sheet lined with parchment paper and form the 2-ingredient peanut butter cookies.

To make the typical Peanut Butter Cookie marking, press a fork in a criss-cross pattern on the top of the cookies.

Bake the keto cookies for 12 to 15 minutes in an oven preheated to 350°F (180°C).

Let the 2-ingredient keto cookies cool down on the cookie sheet without touching them for at least 15 minutes before transferring them to a cooling rack.

Texture

2-Ingredient Peanut Butter Cookies are not crunchy cookies. They are soft and crumbly with a lovely peanut butter flavor.

You can firm up these cookies by adding almond flour to the batter. Add ½ cup while mixing the peanut butter to make them less crumbly.

Spice Them Up!

You don’t need any keto sweetener to boost the flavor and sweetness of your peanut butter cookies.

But to vary the flavors, you can try some of the below, adding from ¼ teaspoon to 1 teaspoon of:

• Vanilla extract
• Cinnamon
• Sugar-free chocolate chips – white, dark, or milk chocolate works well.
• A pinch of salt

You can also spread some of my Keto Chocolate Frosting to decorate them.

Storage

You can store these cookies for up to 4 days in an airtight container in the fridge. Don’t leave them at room temperature, as the egg would turn bad.

It’s also possible to freeze the cookies in zip lock bags, but you’d have to thaw them in the fridge for about 8 hours.

Frequently Asked Questions

Can I Make Keto Chocolate Peanut Butter Cookies With The Recipe?

Yes, swap the peanut butter for a keto chocolate spread!

Some brands like Lakanto make delicious sunflower chocolate spread that works really well in this recipe.

It’s also a great nut-free option.

Can I Swap Peanut Butter With Something Else?

Absolutely, you can use any seed butter or nut butter you love in this easy keto cookie recipe, such as almond butter, cashew butter, sunflower seed butter, etc.

Don’t forget to rate the recipe if you’ve made these low-carb cookies! And drop a comment or question if you need any advice or want to give your own tips!