Keto Peanut Butter Cookies with Almond Flour
By Carine Claudepierre
Published on 08/13/2018 - Last updated on 05/15/2023
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These Keto Peanut Butter Cookies with almond flour are crunchy cookies perfect for a vegan keto diet because they don’t have any eggs or dairy!
Bonus, these cookies contain only 7 ingredients. So they are the easiest peanut butter cookies to fix a sweet craving in no time.
What Are Keto Peanut Butter Cookies?
Keto Peanut Butter Cookies are low-carb cookies made with 3 main ingredients: Peanut Butter, Almond Flour, and a sugar-free sweetener.
They are low in carbs with less than 4.4 grams of net carbs per large cookie and are easy to store.
Why You’ll Love These Cookies
Everybody agrees that low-carb cookies are the absolute best snack on a keto diet, it’s easy to make, and delicious to eat. Not a single week should go by without eating a cookie.
Nut butter cookies are delicious, in particular any cookie with peanut butter!
This particular Keto Peanut Butter Cookie recipe makes the best cookies.
They are:
- Keto
- Dairy-Free
- Egg-Free
- Vegan
- Gluten-Free
How To Make Keto Peanut Butter Cookies
These peanut butter cookies are straightforward to make, and one of the easiest keto cookie recipes I have!
All you need are 7 simple ingredients for the most delicious crunchy vanilla peanut butter cookies.
Ingredients
- Almond Flour – I prefer using blanched ultra-fine almond flour instead of almond meal. It has a finer texture, and it works better in this recipe. Are almond flour recipes keto? If used with other keto-friendly ingredients, absolutely!
- Natural Peanut Butter – Yes, peanut butter is keto-friendly! Always make sure you use unsweetened and fresh peanut butter. An old peanut butter jar tends to dry out and would not make as delicious cookies. You can either use salted peanut butter or unsalted peanut butter. If you use salted peanut butter, don’t add extra salt to this recipe.
- Coconut Oil – I use unrefined coconut oil. Feel free to use refined coconut oil if you don’t like coconut flavor.
- Baking Soda
- Salt – optional, only if your peanut butter is unsalted.
- Sugar-free Crystal Sweetener – I used erythritol in this recipe. Feel free to replace it with monk fruit sugar if preferred. Both options are 100% sugar-free and have no carbs. If you are paleo, coconut sugar will work but the recipe won’t be low carb anymore!
- Xanthan Gum – optional but recommended to make sure the cookies hold any time!
Instructions
These cookies are very simple to make.
- Preheat the oven to 350°F (180°C)
- Combine all the ingredients in a bowl.
- Combine them with a spatula.
- Divide the dough into 8 cookie dough balls that you flatten with forks by making a criss-cross pattern on a piece of parchment paper.
- Bake the cookies for 10 minutes on a cookie tray.
- Cool them down for another 10 minutes on a cookie sheet and another 10 minutes on a cooling rack.
Expert Tips
Following are my tips to make the most delicious sugar-free peanut butter cookies:
- Follow the baking time. It takes 10 minutes, not more. The cookies will be very soft and will look undercooked, and that is what you want!
- Cool them down for 10 minutes on the cooking tray. Please don’t touch them. Start your timer and wait 10 full minutes. Now they are half hard.
- Cool them down for 10 minutes on the cooling rack. Transfer each cookie gently to a cooling rack by sliding a spatula under the cookie. Wait for another 10 minutes and let the magic happens!
Your keto peanut butter cookies with almond flour are now crunchy, buttery, and delicious!
So now, let me know what you think of these easy low-carb peanut butter cookies?
You can also use some vanilla essence or vanilla extract for a delicious vanilla taste.
Storage Instructions
These cookies can store really well as long as you follow some basic principles.
You can keep them for at least 3 weeks in a sealed jar, kept in a cool, dry place, away from direct sunlight.
Heat, moisture, and air would oxidize and degrade the taste of these cookies. But if you store them sealed, they will taste delicious for longer.
You can also freeze them for up to 3 months in individual ziplock bags or in small airtight containers. Again, try to remove as much air as possible to reduce the moisture. Thaw them in the fridge, or pop them in a toaster or oven to reheat.
Allergy Swaps
If you are allergic to any of the ingredients, you can do the following swaps.
- Almond Flour: you can substitute almond flour for oatmeal or sunflower seed flour. Do not use coconut flour or flaxseed meal, they are too moisture-absorbent due to their higher fiber content.
- Erythritol: you can replace the erythritol with any other crystal sweetener such as allulose, tagatose, or coconut sugar (if not keto). Do not use Monk fruit extract, Stevia extract, or any liquid sweetener.
- Peanut Butter: if you are allergic to peanuts, you can swap the peanut butter for any other seed butter or nut butter such as Almond Butter, Sunflower Seed Butter, or Cashew butter. Make sure to use a fresh jar of natural nut or seed butter so it’s runny. Do not use Crunchy Peanut Butter or any peanut butter that has sugar as an ingredient.
- Xanthan Gum: Xanthan gum is optional in this recipe. It helps make the cookie hold together, but you can do without it. Do not use a flaxseed egg instead, it would make the dough too wet.
- Coconut Oil: You can pick any other oil with a high-enough smoke point, like avocado oil but the cookies will taste different (a bit like avocado).
Frequently Asked Questions
How Many Carbs Are In Keto Peanut Butter Cookies?
These peanut butter cookies are made with only keto-friendly ingredients and come at 4.3 grams of net carbs each.
Peanut butter is a good keto-friendly ingredient as it contains only 1.4 grams of net carbs per serving of two tablespoons!
However, store-bought peanut butter is not always made with only peanuts. In doubt, you can always make your own peanut butter. It’s effortless and rapid!
This recipe is also made with Almond Flour, and it is one of my favorite keto-friendly flours with only 10.6 grams of net carbs per 100 grams. Compare this with regular wheat flour that tops up at 75 grams of net carbs per 100 grams!
All this makes these Peanut Butter Cookies a great keto-friendly snack!
How Do They Taste?
So now you wonder what makes these keto peanut butter cookies so special? Well, compared to regular cookies, they will be super soft when out of the oven.
Like really soft! You might even think that they are undercooked. And you will think there is NO way this recipe will harden and works! But it does.
These cookies are egg-free and need more cooling time than baking time to become crunchy and delicious.
Can I make different flavors?
The best way to tune the flavor of these cookies is to add sugar-free chocolate chips to make perfect peanut butter chocolate chip cookies.
Are these cookies gluten-free?
Yes, these cookies are 100% gluten-free, made with only low-carb ingredients.
More Keto Almond Flour Cookies
If you like keto recipes with almond flour like these peanut butter cookies, check out these other keto almond flour recipes that make cookies just as delicious as this one!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Peanut Butter Cookies with Almond Flour
Ingredients
- ½ cup Natural Peanut Butter unsweetened
- 1 tablespoon Coconut Oil melted
- ⅓ cup Granulated Sweetener no Xylitol, they won't firm up!
- 1 cup Almond Flour I used blanched fine almond flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt optional. Use only if your peanut butter is unsalted
- ½ teaspoon Xanthan Gum optional but highly recommended to prevent the cookies from falling apart
Instructions
- Preheat the oven using the fan-bake mode to 350°F (180°C).
- Line a cookie sheet with a piece of parchment paper. Set aside.
Make the cookie dough
- In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol, almond meal, baking soda, salt, xanthan gum, and vanilla essence.
- Combine with a spatula until it forms a thick cookie dough.
- Divide the dough into 8 large cookies (or 12 smaller cookies).
Bake the cookies
- Place each cookie ball on the prepared cookie sheet. Flatten slightly with your hand palm, then use a fork to flatten more and create a lovely fork print on top of your peanut butter cookies. Those cookies won't expand while baking, so there is no need to leave more than half a thumb space between each cookie.
- Bake for 10 minutes or until the sides are golden. The cookies look uncooked, they are VERY soft after baking, and that is what you want!
Cooldown 10 minutes on the cookie tray
- Remove the tray from the oven and let cool down for at least 10 minutes on the tray, at room temperature. I know this isn't easy to believe they will harden, but they will! Don't touch them. Just let the magic happens.
Cooldown 10 minutes on the cooling rack
- Now, the cookies are a bit harder but still soft, so carefully slide a spatula under each cookie and transfer them one by one onto a cookie rack to cool down for 10 more minutes. Trust me. It is worth waiting for! I know it smells good, but wait for the magic to happen.
- After 20 minutes, the cookies are ready to eat, but if you love them crunchy, wait until they reach room temperature – should not take more than 20 more minutes. They will end up very crunchy, hard, and buttery.
- Store in a cookie jar – glass or metal – for up to 2 weeks.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi Carine — I don’t like erythritol. I have pure monk fruit sweetener (no other sweetener additives), but don’t know how much of the pure monk fruit to use in the peanut butter cookie recipe. Can you educate me on this? Thanks
The cookies won’t hold at all with pure Mon fruit. Erythritol melt, crystallised and solidify the cookies. I only use pure monk fruit in drinks, never in baking as it doesn’t add texture. Enjoy the recipes on the blog, XOXO Carine
Can you substitute other nut butters for the peanut butter?
Sure, as soon as you are using natural nut butter with no added oil or sugar and a fresh jar, it will work. XOXO Carine
Fantastic recipe! Loved it so much more than the one with eggs that I’d earlier made.
Can I substitute a chia-egg for the gum? Thanks
The cookies don’t need the gum, it works without they can simply be more fragile. However a flax egg will add too much liquid and they won’t work. Enjoy, XOXO Carine
Amazing! I loved this recipe!
I tried the recipe with crunchy peanut butter, because that is how my husband likes his peanut butter cookies, and found that it is way to dry to use, so I ended up adding in creamy peanut butter to help it come together. I was making a double batch and used about 3/4 cup crunchy to 1/4 cup creamy, but needed about another half cup of creamy. Took about 2 minutes longer to bake and they turned out softer with all the extra peanut butter, but they are delicious.
I am glad you find a way to fix them! However, that is the reason why I always recommend fresh, runny peanut butter in my recipe with no added oil or added sugar. That is the best product to avoid a too dry or too soft cookie. I am sure it wil get even better next time you make them ! Enjoy the recipe here, XOXO Carine.
These are great thank you, and even better with 45g of sugar free chocolate drops chopped up and mixed in.
That sounds fabulous ! Enjoy the recipes on the blog, XOXO Carine
Made these peanut butter cookies. Found them to be a little to sweet, will use less monkfruit next time, but a good texture and a nice cookie. Thank you for this recipe.
mine completely fell apart when I transferred to rack
Did you add the xantham gum? this is very helpful in egg-free keto baking, it avoid the cookies to be fragile.
These cookies are delicious! Followed directions and came out exactly as stated. Thank you for this great recipe!
Thanks for the recipe! I’m definitely going to make these again but with a few modifications. The mixture was a bit too crumbly to roll into balls so I added another tablespoon of coconut oil and it was fine. It could have been my fault because I didn’t measure the peanut butter exactly because it’s so messy (a weight measurement would be easier). I found 1/3 cup of Natvia (erythritol & stevia blend) way too sweet for me and it overpowered the peanut butter taste, so next time I’ll use about half that. I guess each person and sweetener is different. But the texture was great and they were easy to make.
You are spot on as I found the same thing, but I really like how these cookies stay together and have that slight crispness.
So glad i found this recipe. I made 13 smaller cookies and swapped the coconut oil for butter. I love peanut butter so these cookies are the perfect peanut fix. I’ve had 3 so far. ???????? thank you for sharing.
Thanks ! I am happy to read your feedback and glad it turned out well. Enjoy the recipes on the blog, XOXO Carine
Didn’t have runny peanut butter, so used tahini. No other substitutions were made, wasn’t very hard on the end but tasted like shortbread. I still like it. Thank you. ☺️
Edit: just letting you know the Cookies firmed up a lot more a couple of days later and is crunchy. I am going to use this recipe as s base to try out with other but butters I have in stock. Can’t say enough about amazing this recipe is. ????????
Thanks SO much !
Tahini doesn’t firm up the cookies as well I agree. I am glad you still enjoy the taste. Enjoy the recipes around here, XOXO Carine
Awful. No matter how long you wait it’s still crumbling dough
I am sorry it didn’t work out for you. If might be because your almond flour is coarse, not thin. If you eat eggs, may be trying my peanut butter cookies with coconut flour will give you better outcome. XOXO Carine.
these are great. I make them every week and allow myself one a day Thanks for the recipe
I am a cookie lover too! One keto cookie a day keep the doctor away 🙂 Enjoy the blog recipes, XOXO Carine
These are delicious! I make smaller cookies (1.5 TBSP scoop) and bake half of them. The rest of the dough gets formed into balls, thrown in the freezer and eaten raw later (safe, since there are no eggs). Thinking about coating the raw dough balls in some keto chocolate (ala Resse’s), but haven’t tried it yet. Thanks for this recipe!
Thank you for sharing this! I never thought about storing the dough and eat this raw but it is a great idea! Enjoy the recipes on the blog, XOXO Carine.
I have made this recipe at least six times so far. I LOVE them! I had my sugar-freak of a husband try them and he couldn’t tell they were sugar-free. He said the texture was different but not unpleasant. My sister and daughter both love them too! I appreciate being able to have peanut butter cookies without worrying about my glucose levels. You are a God-send!
Thanks so much for the lovely message! I am so happy that you can enjoy some sweet treats that doesn’t impact your blood sugar level. Enjoy the sugar-free recipes on the blog, XOXO Carine.
Mines didnt harden and were too soft 🙁 I only switched the peanut butter to sunflower butter and used xylitol sweetener
That is two major swap that I guess makes the cookies too soft. Xylitol don’t melt as erythritol and peanut butter also has more texture than sunflower seed butter. That may explain why yours didn’t harden as much. Enjoy the other recipes on the blog, XOXO Carine
Hi Carine,
I tried to recipe. The cookie tasted great but the cookie came out crumbly and the dough wasn’t really stiff. I was able to role out small balls so I tried baking them. I am trying to bake keto vegetarian which means I don’t have meat, eggs but I still have dairy. So any suggestions to improve the dough for next time? Also I might have added peanut butter more. So is it because of that the cookie came out crumbly?
Hi! Thanks for trying my cookie recipe ! I agree, too much peanut butter will definetely make the dough more crumbly and makes the cookeis difficult to hold together. Make sur you also use fresh, runny jar of peant butter with no added oil. Last recommendation would be on the almond flour,make sure it is really thin. Some flour are coarser making cookeis crumblier. Enjoy! XOXO Carine
The cookies turned out exactly as you said they would. Pesonally, I like them a little less sweet, so will probably lessen the sweetener by 1 teaspoon. But, other than that, yum!! Did not bother putting them in a jar…. they were gone in one tea-time session.:)
Thank you so much for the beautiful feedback! I am so happy you love those cookies too. I can’t wait to see which recipe you are going to try next, Enjoy the blog, XOXO Carine.