The Ultimate Guide to Irresistible Keto Peanut Butter Cookies
These soft and chewy keto peanut butter cookies are made with simple ingredients and come together in just 20 minutes. They’re grain-free, egg-free, and sugar-free, but taste just as satisfying as classic peanut butter cookies. Perfect for a quick dessert or snack!
Ingredients
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½ cup peanut butter (or any nut butter)
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1 Tbsp milk of choice
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⅔ cup finely ground almond flour
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3 Tbsp powdered erythritol (or powdered sweetener of choice)
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⅛ tsp salt
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⅛ tsp baking soda
Instructions
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Make Nut Butter Stir-able
If your peanut butter is thick, gently warm it until smooth and runny. -
Preheat the Oven
Set your oven to 325°F (160°C). -
Combine Dry Ingredients
In a bowl, mix the almond flour, powdered sweetener, salt, and baking soda. -
Form the Dough
Add the peanut butter and milk. Stir until a cookie dough forms. -
Shape the Cookies
Roll the dough into balls and flatten them into thick cookies (they spread slightly). -
Bake
Place on a lined baking sheet and bake for 10 minutes on the center rack.
They should look slightly underbaked—this keeps them soft. -
Cool Completely
Let the cookies cool on the baking sheet. They firm up as they cool.
Notes
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Do not overbake. Keto cookies get dry if baked too long.
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Creamy peanut butter works best—avoid dry or crumbly nut butters.
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Add vanilla extract or a sprinkle of cinnamon for extra flavor.
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Dip half the cookie in melted sugar-free chocolate for a fun variation.