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 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.
Love this recipe! So good!!
Is sweet and low an option for this recipe if so how much would I use?
I don’t use that product so I’m not sure. My instinct tells me that you can however, given the ingredients you might see a small impact on blood sugars and potentially some digestive upset
Hi, just a comment. Im not sure if you are aware of the fact that diabetics CAN NOT eat sugar substitutes as these will convert to sugar in your system!! Its the same thing with diet drinks! I never knew any of this until my physician filled me in and my A1C reflected this!
I do not entirely agree with that statement. Not all sweeteners have an impact on blood sugars (you can read more here: https://diabetesstrong.com/how-natural-artificial-sweeteners-affect-blood-sugar/). Some people will see a small impact from sugar alcohols so that’s something to keep in mind. But most importantly you need to know you, and if something doesn’t work for you, you need to adjust your care to reflect that.
This is another good source on the topic from the Mayo clinic: https://www.mayoclinic.org/diseases-conditions/diabetes/expert-answers/artificial-sweeteners/faq-20058038
Try stevia, it’s natural, from the stevia plant. Great sugar alternative.
I am a type 2 diabetic and my first time using a sugar substitute in baking. Can someone explain why my tongue feels cold when biting into the cookie? It is really weird and has never happened before. Just curious
That doesn’t sound pleasant, you might want to skip erythritol going forward if that’s how you react to it
I can’t stand erythritol for this reason. Try Bocha Sweet if you can find it. It is pricy, but by far the best sugar replacement I have found.
Can someone explain how these have 4g of carbs please? The erythritol alone has 3g in a tsp and there is 2/3 c in the recipe. Or is there a different erythritol I should be using? I have Swerve
Erythritol is a special case when it comes to listing carbs in recipes. It technically contains carbs but they aren’t digested in your body in any way so they don’t add calories or impact your blood sugar. That’s why they aren’t included in the nutrition label. It’s confusing, but if recipe sites listed the carbs in erythritol, people with diabetes would take the wrong amount of insulin when making the recipes (or they wouldn’t make them at all because they looked like they had a lot more carbs than they actually do).
At Point 4 of the recipe, when measuring out to put on tray, it says 2 tbsp (tablespoons). This should surely read tspn (teaspoons) as there is not enough mix to make 12 biscuits using 2 tbsp of mix.
Still to try finished biscuits but they smell lovely.
Hi Helen, we just tested this again and we did use tablespoons. It of course depends on the size of the spoons, but 2 tablespoons (without top) worked perfectly for us. 2 of our teaspoons would have made very small cookies.
I had the same issue first go around. Made almost 10 but they were HUGE.
Yes I usually make the peanut butter cookie recipe using white sugar and flour.
Trying this recipe I was skeptical but it came out formed and looked good and tasted pretty good.
What I missed was a deeper peanut butter flavor and a crispier cookie.
But overall not too bad.
How many cookies is a serving
One cookie is one serving