These Low-Carb Peanut Butter Cookies are a delicious, healthy way to satisfy your cookie craving! They come together in 1 bowl with only 5 ingredients for a super easy treat.
If you’re like me and have a weakness for cookies, you’ll love these low-carb peanut butter cookies! They’re perfectly chewy and delicious, and you can eat more than one without overloading on sugar.
In fact, these cookies are completely sugar-free and only have 4 grams of carbs (mostly fiber) per cookie! This makes them suitable for even a ketogenic diet.
The batter comes together in just 1 bowl using 5 simple ingredients. No fancy kitchen equipment needed, just mix it all up and bake!
I recommend making these cookies at the start of the week so you have a treat ready to enjoy or share with 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
It only takes about 5 minutes to mix up the batter, and then you’ll have a delicious treat ready to be enjoyed throughout the week!
Step 1: Preheat oven to 350F (180°C) and line a cookie tray with baking paper. Set aside.
Step 2: Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner’s low-carb sweetener, you can skip this step.
Step 3: Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
Step 4: Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
Step 5: Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
Step 6: Bake the cookies for 12-15 minutes.
Step 7: Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
Now your peanut butter cookies are ready to enjoy!
Give your cookies time to cool
Even though your cookies are going to smell amazing when you take them out of the oven, resist the urge to sample one right away! Make sure you give them the full amount of time to cool on the baking tray and the cooling rack.
Because this recipe does not contain any flour, the cooling step is crucial to allow the cookies to firm up. The longer they are able to cool, the better the texture will be. You don’t want them to fall apart when you go to eat them!
Be patient with these. I promise, it’s worth it 🙂
Customizing the recipe
There are a few different variations for this recipe that you can try. Don’t be afraid to get creative!
We all know that peanut butter and chocolate are a classic combination. For a little extra sweetness, add in some sugar-free chocolate chips. Or, for a truly decadent treat, half-dip each cookie in melted sugar-free dark chocolate. This takes the cookies to a WHOLE new level! Just be sure you allow the cookies to fully cool before dipping.
To give the cookies a nutty texture, try using crunchy peanut butter instead of creamy.
You can also swap out the peanut butter altogether and use a different nut butter. Cashew or almond would work well in this recipe!
Keep in mind that the peanut butter will add the most taste to the cookies, but if you prefer not to use it or have an allergy, any nut butter will do.
Storage
I recommend storing your cookies in an airtight container in the refrigerator for up to a week. They will stay fresh, soft, and delicious!
For longer storage, you can freeze them instead and enjoy for several months.
Other healthy dessert recipes
I believe a healthy diet should absolutely include dessert! If you’re looking for a few more treats that you can enjoy guilt-free, check out these recipes I know you’ll love:
You can also read this roundup of my favorite 10 diabetic cookie recipes for even more delicious inspiration!
When you’ve tried these cookies, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
You can watch how I make these cookies in the video 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. If using a confectioner’s low-carb sweetener, you can skip this step.
- Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.
- Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all dough has been used. You should end up with 12-14 cookies.
- Use a fork to flatten the cookies, creating a criss-cross pattern across the top.
- Bake the cookies for 12-15 minutes.
- Remove from the oven and allow to cool for 25 minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.
Recipe Notes
Nutrition Info Per Serving
Can I use stevia in the raw vs. The erythritol ? Would I use the same amount as in the recipe? Love your site.
Thank you!
It doesn’t quite give the same level of sweetness so I would up the amount by 25-50% (but I also like my cookies really sweet)
If I’m using pyure (blend of Erythritol and stevia) how much do I powder? Thanks!!
I’d assume it’s a 1:1 if it’s a granulate but you might find different information on the package
Made them tonight. Cooked for an extra 5 mins bec they didn’t have the nice golden color to them. Cooling for 45 mins. Cant wait to try. House smells amazing. Thanks!!
EASY to make and this recipe turned out just as good as the late chipboard cookies I previously made. Dough was easy to assemble into balls. I thought I ordered smooth no sugar peanut butter, but I even tastier. THank you for this website!
Sorry for all the typo errors, new smart phone
The texture of my dough doesn’t look anywhere like urs..it’s gooey so I could barely make round balls let alone use the fork. It’s so sticky refused to leave my fingers…wondering what I got wrong?
That’s annoying. I wonder if your peanut butter was runny? Often when you open a new jar a lot of the oil has pooled at the top and you have to mix it quite a bit for the oil to be evenly distributed into the nut mix. If you don’t you’ll have runny peanut butter and after a while very dry peanut butter in the jar
Made these today, minus baking soda as it is impossible to find here anymore….. great cookie !
I was wondering what the serving size is on your nutritional info though.
I”m so glad you liked them!
We made 12 cookies and the nutrition information is per cookie
Thanks for sharing such a great recipe!
King regards,
Demir Zacho
Has anyone used PB2 Fit in place of peanut butter?
Very flavorable especially using a sugar substitute however mine just turned to powder when I tried to get them off of the sheet… suggestions?
They need to be completely cooled before they’re removed from the tray. If your peanut butter is on the dry side they might not have enough fat to keep them sticking together. Mix the peanut butter thoroughly before adding to the dough or add a little additional oil or peanut butter
Oops, I just saw 12 servings. Sorry!!!
Hi!
I haven’t made these yet but plan to very soon. It doesn’t list what a serving is or how many servings per recipe. Is it just one cookie per serving? If so, I’m gonna have a problem with that!
Thanks