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!
You can see how I make them in this short video or read the step-by-step instructions below.
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!
Low-Carb Peanut Butter Cookies
Ingredients
- 1 cup smooth peanut butter (no added sugar)
- 1 large egg
- 2/3 cup erythritol
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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.
I made these cookies last week and now about to do a second batch because they were great. I used monk fruit and powdered it in a blender, used crunchy peanut paste too.
I cannot handle Erythritol. Can I use stevia or monkfruit?
Yes, that will work as well
I used a granulated Erythritol/Monkfruit blend sweetener in these and blended it into a powder. While we thought the cookies were decent, the ground erythritol sweetener seems to have left a strange “cooling” sensation in the mouth when eating them, which is great for mint or chocolate type things, but very strange with a peanut butter cookie. Is there a way to get ground erythritol to not have that effect? (apparently, its a well known chemical reaction).
You could use a Stevia sweetener instead
I made these cookies with Swerve brown sugar. They were delicious! No funky after taste! Wonderful!
I made the cookies and followed it exactly they were not good. The peanut butter bomb “was the bomb” for me!!! I added Splenda to my chocolate ganache and that “sweetened the deal”!!!
I’m confused by the math here. Can you please post how you did the math to get 4g carb per cookie? Every time I do it, I come up with 12.67g per cookie.
Thank you!
1 cup peanut butter = 48 g carbs / 12 = 4
You probably get to ~13 because you include the sweetener. Since it doesn’t get converted into glucose, we don’t include the sweetener in our carb count
I would love to make these biscuits, they look great. But I’m confused over the ingredients. there are 2 cups full of ingredients and 2 tablespoons full of mixture makes one biscuit. Surely 2 cups full of mixture can’t make 16 biscuits T that rate. Is there some flour missing from the recipe? Erythritol is a sweetener, not a flour, so where is the flour substitute? I have a 250g pack of pure via 100% Erythritol sugar alternative. Is that what I use, and no flour or flour substitute? Also, it says blend Erythritol in a bullet until powdered. This Pack I have IS powder already. I don’t get it. Have I got the wrong stuff. Please advise.
No flour missing, this recipe is basically just egg, peanut butter, and sweetener. If you look right below the first paragraph under “How to make low-carb peanut butter cookies” you’ll see a video on how it all comes together.
If your sweetener is already powdered you don’t have to blend it (see step 2), just pour it in and mix it all together
These are so delicious. I love that they are super soft. I’ll be making these often