These sugar-free and low-carb peanut butter cookies are a great healthy treat. Not only are they delicious but they are also made using just 5 ingredients!
Cookies are always a delicious treat, and these low-carb peanut butter cookies are even better because you can eat more than one without overloading on sugar. They are in fact completely sugar-free and only have 4 grams of carbs (mostly fiber) per cookie!
This makes them suitable for even a ketogenic diet!
They also come together in just one bowl using 5 simple ingredients. No fancy kitchen equipment needed.
You can make these cookies at the start of the week and store them for a morning treat or make them for friends and family. They will be amazed at how easy and tasty low-carb baking can be!
How to make low-carb peanut butter cookies?
Step 1: Grind your granulated sweetener into powder using a high-speed blender or Nutribullet and set aside.
Note: This may not be necessary if you use a fine powdery sweetener like Stevia but is highly recommended if you use erythritol.
Step 2: Add all of the ingredients into a medium sized mixing bowl and combine until a smooth glossy dough forms.
Step 3: Form the dough into balls and place on your prepared cookie tray, continue until all the dough has been used. It will be enough dough to make 12 – 14 cookies depending on the size you prefer.
Step 4: Press the cookies down with a fork and bake for 12 – 15 minutes until golden and baked through.
Step 5: Cool on the cookie tray for 15 minutes, remove and allow to cool on a cooling rack for a further 15 minutes.
Tip: The cooling takes a little longer as this is a cookie recipe that uses no flour so the longer cooling time allows the cookies to firm up and not fall apart when you want to enjoy them.
Making these low-carb peanut butter cookies your own
You can customize your peanut butter cookies in many ways:
- Add in some sugar-free chocolate chips to give the recipe some chocolate goodness.
- You can also melt some sugar-free dark chocolate and half dip the cookies in it once they have cooled down. This adds a whole new layer of deliciousness to these cookies.
- Use crunchy peanut butter instead of smooth to give your cookies a crunchy texture. You can actually use a number of other nut butters if you want to. Cashew and almond butter would also work for this recipe. The peanut butter gives the recipe the most taste out of these though.
Other healthy dessert recipes
If you liked this recipe, here are some other low-carb snack and dessert recipes you might enjoy:
You can also read these roundups I created of 10 diabetic cookie recipes and 10 easy diabetic desserts for even more great recipe ideas.
When you’ve made yourself some of these low-carb peanut butter cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Low-Carb Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter no added sugar
- 1 large egg
- 2/3 cup erythritol
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla essence
Instructions
- Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
- Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside.
- Add all of the ingredients for the peanut butter cookies into a mixing bowl and mix until a smooth dough forms.
- Measure out 2 tbsp. of the dough and roll between your palms to make round balls and place on your cookie tray. Continue until all the dough has been used.
- Use a fork to press the cookies down and bake for 12 - 15 minutes depending on your oven. Once they have cooked, remove from the oven and allow to cool for 25 minutes on the cookie tray. Don't touch them yet!
- Once they have cooled on the cookie tray, transfer the peanut butter cookies to a cooling rack and allow to cool for a further 15 minutes.
Recipe Notes
Nutrition Info Per Serving
As each person goes thru diabetes separately, no 2 are alike. I use Splenda Naturals where it calls for sugar. SEA Salt where it asks for salt. When it asks for brown sugar, i use either molasses, or Kitchen Bouquet Browning or seasoning sauce, its loaded with veggies. Since i stopped all sugars, ive dropped my A1c to 6.4, and started walking. At 66.5 years old, I’ve lost 45 pounds and kept it off. Instead of bread, i use Keto tortillas, Flat bread, Flapjakes, or crepes. Or you can make a thin pancake, with any flavors you like. I use Kodiak cakes gluten free mix. Amazon or Ebay, Splenda Naturals, doesn’t cause any other problems. Its a combo of erythritol and Stevia extract Reb D. No aftertaste and you can cut the sugar amount from cups down to 1/2 tspn or so. Remember Stevia is more powerful than sugar. So you dont need as much. Crazy Richard’s Peanut butter, found at Kroger’s is 100% peanuts, no extra oil. Enjoy and remember we all have a sweet tooth, Do everything in moderation.
I’m confused, how can you make these peanut butter cookies sugar free when the peanut butter has sugar in it?
If you buy regular unsweetened (no sugar added) peanut butter it should not have anything but peanuts and maybe a little salt listed in the ingredients
I made this recipe using Splenda. It made 20 cookies, with the end ones a little smaller. They were very tasty and held together well after cooling for the stated time. Recipe was quick, easy, and results very good. My husband liked them and he won’t eat any sugar free desserts!
Excellent!
These cookies are the best peanut butter cookies I have truly ever eaten! And let me tell you, I have eaten my share of anything Peanutbutter
Is any form of flour used in this receipt?
If you scroll down to the end of the page you can see the ingredients used. No flour is used for this recipe
Hi! I just made these cookies and they came out delicious. I am on a ketogenic diet so these were a perfect treat. Very sweet. I can’t wait to stare them with my mother in law who is diabetic. I added Hershey kisses to some of them for the kids.
Tried the recipe and found it easy to make. leaving them to cool fully is best to stop the crumbling.
I did reduce the stevia amount and added coconut essence instead of vanilla, plus dried coconut and walnuts (unsalted). Great result!
Will these work without the sweetener?
They should, not sure how good they’ll taste though
Instead of eggs what else I can use?
Common egg replacements are; Mashed Banana, Ground Flaxseeds or Chia Seeds or Commercial Egg Replacer. I don’t know if any of those options would work for this recipe though. If you try it and it does, please let us know
They tasted pretty good but could have used a tad more sweet factor for a cookie. They turned out very crumbly so were hard for kids to eat. I’d love to figure out how to make them firmer.
Yeah, given there’s no flour in them they will be a little “crumbly”. The trick is to let them cool completely on the rack before moving/consuming
Can I use confectioners swerve instead of blending the erythritol in a Nutribullet?
I would think so, but I haven’t tried it
Have you ever used Swerve instead of Erythritol in this recipe? Would you use the same amount?
The granular Swerve should work just as well I’d think
Can you use swerve as the sweetener?
Yes, I often do that. Some people do say that they see a blood sugar impact from Erythritol (main sweetener in Swerve) so that’s the only thing to be mindful off
but youre advertising erythritol too no?
I don’t advertise any specific sweetener, I tell you what options are available. I have no issue with Erythritol, and according to science, the body can’t absorb it. However, some say it impacts their blood sugar
Can you use Splenda ? Also you do not use any flour in this recipie?
Splenda should be ok if you can tolerate it. Correct, no flour, so they need to cool completely before being moved or they will fall apart
i have the same question?
Wow! Its really high in sodium
There’s 134 mg sodium in a cookie, I believe that’s lower than most bought bars/cookies. You could lower it even further by using low sodium baking powder and peanut butter
If I use Stevia instead, do I use the same amount as the recipe calls for of erythritol?
I haven’t tried, but Stevia is sweeter than Erythritol so you’d probably need about half of the amount. You’ll have to test it out though
I used “Stevia in the Raw”, which is Stevia made for baking. I used it in the amount called for in the recipe and they came out fine. Regular Stevia would most likely need to be adjusted.
Hi!
Just printed out the PB cookie recipe and they look terrific! But what is a serving? 1 cookie? 2? How large are they? I just don’t want to eat too much or, worse, too little! 😉
Thanks!
Anita
I hear you, eating too few would be bad 😉
We’ve assumed that this recipe makes 12 cookies, each being a serving. As for size, I think you’ll get the best idea if you look at the picture where we flatten a cookie with a fork. As you’ll see they are about the length of the teeth of a regular fork.