Easy Keto Peanut Butter Cookies Just 3 Ingredients

The smell of peanut butter cookies baking in the oven always brings back such sweet memories of baking with my grandma in her cozy Texas kitchen. The warm, nutty aroma filled the air, promising a delicious treat to come. Now, trying to balance those cherished memories with a healthier lifestyle can be a challenge, but y’all, these keto peanut butter cookies are a game changer! With just 3g of carbs each, they satisfy my sweet tooth without derailing my goals, and the kiddos love them too! I’ve made this recipe more times than I can count in my own kitchen, tweaking it until it’s just right. You’re about to get a simple, delicious recipe that’ll give you the perfect keto-friendly peanut butter cookie every single time.

Why This Recipe Works

Let’s face it, as busy parents, we need recipes that are quick, easy, and satisfying. These keto peanut butter cookies are all of that and more! Here’s why this recipe is a winner:

• Quick & Easy: Ready in under 30 minutes – from mixing to enjoying!
• Kid-Approved: Even the pickiest eaters in my family gobble these up.
• Keto-Friendly: With only 3g net carbs per cookie, it fits perfectly into a low-carb lifestyle.
• Simple Ingredients: You probably already have most of the ingredients in your pantry.

I’ve tested this recipe extensively, adjusting the sweetness and texture until it’s just perfect. I even had my neighbor, bless her heart, give it a try, and she couldn’t believe they were keto!

Ingredients

• 1 cup natural peanut butter (no sugar added)
• 1/2 cup granulated sweetener (such as erythritol or monk fruit)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

Ingredient Notes

Peanut Butter: Natural peanut butter is key because it doesn’t have added sugars or oils. Make sure to stir it well before measuring. If you only have access to traditional peanut butter, try to find one with the least amount of added sugar possible. Alternatively, other nut butters will work too! Almond butter, cashew butter, or sunflower seed butter all yield slightly different, but delicious cookies.

Sweetener: Erythritol and monk fruit are my go-to keto-friendly sweeteners. They taste great and don’t have the aftertaste that some other sweeteners do. You can also use stevia, but you might need to adjust the amount to your liking. After testing this recipe, I found that using a combination of both erythritol and monk fruit delivers the best flavor!

Vanilla Extract: A good quality vanilla extract really enhances the flavor of these cookies. Don’t skimp on this one! Pure vanilla extract makes a world of difference.

Step-by-Step Instructions

Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.

Step 2: Combine Ingredients. In a large bowl, combine the peanut butter, sweetener, egg, vanilla extract, baking soda, and salt. Mix everything together until well combined. The dough should be smooth and slightly thick. Don’t overmix the dough!

Step 3: Shape the Cookies. Roll the dough into 1-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Flatten each ball with a fork, making a crisscross pattern. This not only looks pretty but also helps the cookies bake evenly. After testing this several times, I learned that wetting the fork slightly prevents it from sticking to the dough.

Step 4: Bake. Bake for 8-10 minutes, or until the edges are lightly golden brown. Be careful not to overbake them, as they can become dry. The cookies will still look soft when you take them out of the oven, but they will firm up as they cool.

Step 5: Cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step is crucial! They need time to set up.

Storage & Meal Prep

Storage: Store these keto peanut butter cookies in an airtight container at room temperature for up to 5 days. They can also be stored in the refrigerator for up to 2 weeks, which helps them stay fresh even longer.

Freezing: For longer storage, these cookies freeze beautifully! Place them in a freezer-safe container or bag, and they’ll keep for up to 2 months. Let them thaw at room temperature before enjoying.

Make-Ahead: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply roll the dough into balls and bake as directed. I’ve found this incredibly helpful when I’m prepping for a busy week.

Substitutions & Variations

Dairy-Free: This recipe is naturally dairy-free, as it doesn’t contain any dairy products!

Nut-Free: For a nut-free version, substitute the peanut butter with sunflower seed butter (sunbutter). The taste will be slightly different, but still delicious!

Chocolate Chip: Add 1/4 cup of sugar-free chocolate chips to the dough for a chocolatey twist. My kids absolutely love this variation!

Cinnamon Spice: Stir in 1/2 teaspoon of ground cinnamon for a warm, spiced flavor. Perfect for the holidays!

Frequently Asked Questions

Can I use a different type of sweetener?

Absolutely! Erythritol and monk fruit are my preferences because I find they have the best taste and texture. However, you can also use stevia, xylitol, or your favorite keto-friendly sweetener. Just be sure to adjust the amount to your liking, as some sweeteners are more potent than others.

My cookies are crumbly. What did I do wrong?

Crumbly cookies are usually a result of too much sweetener or not enough binding agent (like the egg). Make sure you measure your ingredients accurately. If the dough seems dry, you can add a teaspoon of melted coconut oil to help bind it together.

Can I make these ahead of time?

Yes, you can definitely make the dough ahead of time! Simply prepare the dough as directed, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. When you’re ready to bake, just roll the dough into balls and bake as usual. The cookies themselves can also be baked in advance and stored in an airtight container.

How do I store the leftover cookies?

Store the leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can store them in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.

Are these cookies kid-friendly?

Yes! My kids absolutely love these cookies, and they have no idea they’re keto-friendly. They’re a great way to satisfy their sweet cravings without all the sugar.

Can I add any other ingredients to the dough?

Definitely! Feel free to add sugar-free chocolate chips, chopped nuts, or even a pinch of cinnamon to the dough for extra flavor and texture. Get creative and experiment with your favorite add-ins!

Serving Suggestions

These keto peanut butter cookies are delicious on their own, but here are a few serving suggestions to elevate your experience:

• Serve them with a glass of unsweetened almond milk.
• Pair them with a scoop of keto-friendly ice cream.
• Crumble them over a keto yogurt parfait.
• Pack them as a snack in your kids’ lunchboxes.

For a simple plating idea, dust the cookies with a light sprinkle of unsweetened cocoa powder before serving.

These cookies are perfect for portion control, especially when following a keto diet. One or two cookies are usually enough to satisfy a sweet craving.

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