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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.
Why you should make this recipe
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.
If you’ve never made these before, you’re in for a treat! The batter comes together in just 1 bowl using 5 simple ingredients. No fancy kitchen equipment is 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.
Ingredients
These keto peanut butter cookies call for 5 simple ingredients that you likely already have in your kitchen.
- peanut butter: make sure to use classic peanut butter with no added sugar. Smooth, creamy peanut butter is the best in this recipe.
- egg
- erythritol: powdered erythritol works best in this peanut butter cookie recipe (you can blend regular erythritol or use low-carb confectioner’s sweetener)
- baking soda
- vanilla extract
Step-by-step instructions
You can see how I make this keto cookie recipe in this short video or read the step-by-step instructions below.
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 350°F (180°C) and line a cookie sheet with parchment 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 a cup of peanut butter, egg, powdered erythritol, baking soda, and vanilla extract into a medium mixing bowl. Mix until smooth, glossy dough forms.
Step 4: Roll about 2 tablespoons of cookie dough between your palms to form a ball, then place it on the prepared baking sheet. 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 cookies are ready to be enjoyed! How easy were these 5 ingredient peanut butter cookies?!
Expert tips
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 eat them!
Be patient with these. I promise it’s worth it 🙂
Variations
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 some sugar-free chocolate chips for peanut butter chocolate cookies.
- For a truly decadent treat, half-dip each cookie in melted sugar-free dark chocolate to make the best chocolate peanut butter cookies. This takes it 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 peanut butter.
- You can also swap out the peanut butter altogether and use different nut butter. Cashew or almond butter would work well in this recipe!
Keep in mind that the natural 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 these keto peanut butter 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.
Nutrition
This peanut butter cookie recipe is naturally gluten-free and dairy free. They are also free from any flours, making it all the more easy and practical to whip up a healthy low-carb cookie treat.
Each cookie has just 4 grams of carbs and only 2.8 grams of net carbs, making it a wonderful treat for those following a keto or low-carb diet.
Even though these are a healthier option because they are lower in carbs than traditional peanut butter cookies, it’s important to remember it is still very much a treat. Therefore, it should be enjoyed in moderation and never on an empty stomach.
Learn more: Is Peanut Butter Good for People Living with Diabetes?
Frequently asked questions
Plain peanut butter is keto compliant and suitable for those following a low-carb diet. But stick to good quality peanut butter that is free from added sugars and other additives. Flavored peanut butter is not ideal as it is usually higher in carbs from added sugars and flavorings.
Peanut butters that have only 1 or 2 ingredients are best for the keto diet. It should be plain and natural peanut butter with only peanuts and possibly salt. Chunky or creamy peanut butter are both suitable for keto and low-carb diets.
When making keto and low-carb cookies, use erythritol-based sweeteners for the best results. Erythritol is a sugar alcohol that mimics sugar in its molecular structure. This makes it a great option because it browns nicely, yielding a very crispy texture. More importantly, erythritol does not impact blood sugar at all due it its zero carb count. It is an excellent sugar substitute for people with diabetes.
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 creamy peanut butter, (no added salt and sugar)
- 1 large egg
- ⅔ cup erythritol, (powdered)
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and line a cookie sheet with parchment paper. Set aside.
- Skip this step if using a confectioner's low-carb sweetener. Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside.
- Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.1 cup creamy peanut butter, 1 large egg, ⅔ cup erythritol, ½ teaspoon baking soda, ½ teaspoon vanilla extract
- Roll about 2 tablespoons of cookie dough between your palms to form a ball, then transfer to the prepared cookie sheet. 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 sheet, then transfer to a cooling rack for another 15 minutes.
Notes
- To add chocolate, you can mix sugar-free chocolate chips into the batter or dip the cookies (once cooled) into melted sugar-free chocolate.
- You can use crunchy peanut butter to add a nutty texture.
- The peanut butter can be substituted with any nut butter, but keep in mind that peanut butter will add the most taste.
Judi Kosmar-Woods
Just made this but I love creating my own spin so I added extra vanilla and cinnamon and nutmeg for more flavor. Then I added a Tlb of cinnamon applesauce and approximately 1/4 cup of oats. Not crumbly and lots of flavor! I’m diabetic and used monk fruit for the sweetener. We loved it!!!
Darla Dee
I just pulled these out from the oven?…. they’re absolutely Amazing!!! Wish I could have left a picture… Do easy to make too‼️
Bonnie Wilcoxson
I’m not seeing anything in the discussions on sugar replacements about monk fruit. Is that an option here?
Christel Oerum
I haven’t tried that, but that should work fine as well
Viola
I’ve made them today, the only thing I changed was that I used crunchy peanut butter, and omitted vanilla essence – instead I used the same amount of lemon juice, to activate the baking soda.
They are easy and quick to make and they’re DELICIOUS. They were supposed to last the whole weekend, but it’s just Saturday 6 pm and they’re already gone. >.> If I had more peanut butter I’d immediately make more, a double batch this time.
Also, I measured my blood glucose, as I always do, 2 hours after every meal, and they didn’t affect my BG level at all. For other diabetics, I recommend doing the same, if they have any doubts.
Martha
Love this recipe! So good!!
Jay
Is sweet and low an option for this recipe if so how much would I use?
Christel Oerum
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
Jacqueline Rosser
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!
Christel Oerum
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
Viola
As a T1 diabetic who has been using the sugar substitutes (erythritol and stevia) for long years, I would kindly ask you not to make hasty generalizations and spread misinformation based on a single anecdotal evidence, or claims of a single physicist.
Your physicist should’ve explained to you that the best way to find out what and how affects your blood glucose is to measure it often, as it is rather individual.
When you want to try a new food, measure your glucose before you eat 1 serving, then 1 hour later, then 2 hour later. DO NOT eat anything else in the meantime. Repeat several times/on several days in a row. THEN you will know how the said food affects YOU. That still doesn’t mean it has the same effect on everyone.
Fiona
Try stevia, it’s natural, from the stevia plant. Great sugar alternative.
Dawn
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
Christel Oerum
That doesn’t sound pleasant, you might want to skip erythritol going forward if that’s how you react to it
Deborah Lockhart
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.
Emily
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
Tobias Oerum
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).
Helen Cranfield
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.
Tobias Oerum
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.
Vanessa
I had the same issue first go around. Made almost 10 but they were HUGE.
Susan H
So, it should be 2 LEVEL Tbsp (Tablespoons) ?
Pat Price
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.
Karen
How many cookies is a serving
Christel Oerum
One cookie is one serving