Keto Peanut Butter Cookies (3-Ingredient)

These 3-ingredient Keto Peanut Butter Cookies are the easiest keto cookies you will ever make with only 2.8 grams of net carbs. They are crunchy, slightly sweet, and filled with peanut butter flavor. Plus, these peanut butter cookies are also dairy-free and gluten-free.

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Peanut butter is a keto-friendly ingredient, so you can enjoy a delicious peanut butter cookie on your low-carb keto diet. Of course, ensure you screen your peanut butter’s ingredient list to pick a natural peanut butter made without added sugar or added vegetable oil.

It’s OK to use salted peanut butter if you like your baked foods a bit salty, overwise pick unsalted peanut butter. Let me show you how easy you can whip a batch of these low-carb cookies with just a few wholesome ingredients

Ingredients and Substitutions

All you need to make a batch of quick and easy keto cookies are:

• Large Egg – Cold straight out of the fridge is the best.
• Natural Peanut Butter – Without added sugar or added oil. You can also use crunchy natural peanut butter to add crunchy pieces of peanuts to your cookies. You can also make your own with my peanut butter recipe.
• Sugar-Free Granulated Sweetener – I like erythritol Monk fruit blend, but you can also use allulose or xylitol. Check my keto-friendly sweetener list if needed.

You can tweak this recipe and add some flavors to the dough by stirring in:

• 1 teaspoon of vanilla extract.
• 1/2 teaspoon of cinnamon.
• 1 pinch of sea salt – only if your peanut butter is unsalted or the salty flavors will be too strong.
• 1/3 cup of sugar-free of dark chocolate chips

How To Make 3-Ingredient Keto Peanut Butter Cookies

1. Pour the fresh drippy peanut butter, egg, and granulated sweetener into a mixing bowl.
2. Use a silicone spatula to combine all the ingredients.
3. The mixture is very smooth and liquid at first and firms up as you stir, becoming a soft cookie dough. Form a cookie dough ball and set it aside in the bowl.
4. Meanwhile, cover a large cookie sheet with parchment paper and lightly oil the paper with oil spray.
5. Preheat the oven to 350°F (180°C).
6. Scoop one tablespoon of cookie dough, roll it between your hands to form a smooth ball and place it on the baking sheet.
7. Repeat until all the peanut butter cookie dough is formed into 16 cookie dough balls. Make sure you leave half a thumb of space between each cookie dough ball. Even if the keto peanut butter cookies won’t spread in the oven, it’s easier to take them off the cookie sheet if they are spread apart.
8. Now, use the back of a fork to press down the cookie dough balls twice, forming a crisscross pattern on top of the low-carb peanut butter cookies.
9. Bake the cookies on the center rack of the oven for 12 to 15 minutes at 350°F (180°C) until golden brown on the sides and top.
10. These sugar-free peanut butter cookies are pretty soft just after baking. That’s why you must cool down the cookies on the cookie sheet for 10 minutes before transferring them to a cooling rack.
11. Be patient, don’t touch your cookies, and give them time to firm up and cool on the cookie sheet. Then, slide a spatula under each cookie to gently transfer them on a wire rack.
12. Let the cookies cool down at room temperature for 30 minutes to enjoy their best flavor and texture.

Storage Instructions

This recipe makes 16 peanut butter cookies, and I like to store mine in a glass mason jar or airtight cookie box at room temperature for up to 4 days. If you have too many cookies to eat in this timeframe, you can freeze keto cookies in Ziploc bags or airtight containers. Thaw the cookies at room temperature the day before eating.

Allergy Swaps

Below are some options to make this keto cookie recipe, even if you are allergic to some of the ingredients listed below.

• Nut-Free – You can use this recipe to make delicious low-carb nut-free cookies using sunflower seed butter as a swap for peanut butter.
• Egg-Free – Use my keto almond flour peanut butter cookie recipe for an egg-free, low-carb peanut butter cookie recipe.
• Sweetener-Free – Follow my 2-ingredient keto cookie recipe to skip the sweetener.

Frequently Asked Questions

I answered your most frequent questions below. If you can’t find an answer, please leave a comment below.

More Keto Peanut Butter Recipes

If you love peanut butter, I have plenty of low carb peanut butter recipes for you to try and fix your sweet cravings.

No-bake Peanut Butter Bars

Keto Chocolate Peanut Butter Fudge

Keto Peanut Butter Cups

Keto Peanut Butter Pie

Did You Like This Recipe?

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3-Ingredient Keto Peanut Butter Cookies

These easy 3-Ingredient Keto Peanut Butter Cookies are low-carb, gluten-free peanut butter cookies perfect for fixing your sweet tooth with minimal carbs on a low-carb diet.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 15 minutes mins

Cool down 15 minutes mins

Total: 40 minutes mins

Yield: 16 cookies

Serving Size: 1 cookie

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4.82 from 11 votes

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Ingredients

US Customary – Metric

• ▢ 1 cup Natural Peanut Butter
• ▢ ½ cup Granulated Sweetener
• ▢ 1 Large Egg cold, straight out from the fridge

Optional

• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ teaspoon Cinnamon
• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside.
• In a mixing bowl, add the peanut butter, egg, and erythritol.
• Stir with a silicone spatula, it's soft and runny at first and thickened within a minute. The batter should be soft and form into a cookie dough ball easily. Fold in any flavoring like cinnamon or vanilla extract, if desired.
• Divide the dough into 16 balls of the same size – about one tablespoon.
• Roll and place each ball onto the prepared baking sheet.
• Use the slightly oiled back of a fork to flatten down the cookie and form a cross on top of the cookies.
• Bake on the center rack for 12-15 minutes or until the cookies are golden brown – they stay soft straight out of the oven, and that's normal.
• Remove the baking sheet from the oven and cool down for 15 minutes on the baking sheet – don't touch your cookies! They are fragile and need time to firm up.
• After that time, slide a flat tool under the cookies to transfer them to a cooling rack. Let them cool for 20 extra minutes before enjoying them.

Storage

• Store in an airtight container in the fridge or freeze and thaw the day before.

Want My Kitchen Equipment?

Mixing Bowls

Measuring Cups Set

Baking Sheet

Parchment Paper

Cooling Rack

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NutritionServing Size: 1 cookie

Yield: 16 cookies

Nutrition

Serving: 1 cookieCalories: 100.7 kcal (5%)Carbohydrates: 3.6 g (1%)Fiber: 0.8 g (3%)Net Carbs: 2.8 gProtein: 4 g (8%)Fat: 8.5 g (13%)Saturated Fat: 1.7 g (11%)Polyunsaturated Fat: 2 gMonounsaturated Fat: 4.2 gTrans Fat: 0.001 gCholesterol: 11.6 mg (4%)Sodium: 73.6 mg (3%)Potassium: 95.3 mg (3%)Sugar: 1.7 g (2%)Vitamin A: 16.9 IUVitamin B12: 0.03 µg (1%)Vitamin D: 0.1 µg (1%)Calcium: 9.7 mg (1%)Iron: 0.3 mg (2%)Magnesium: 27.6 mg (7%)Zinc: 0.4 mg (3%)