Fulfill your cookie cravings with this easy keto peanut butter cookies! Soft and chewy, they need just 4 ingredients and 15 minutes! No flour, no sugar and only 1.6 grams Net Carb per cookie!
Keto Peanut Butter Cookies
Are you missing cookies in your keto low carb diet? You are 4 ingredients and 15 minutes away from this delicious low carb peanut butter cookie.
They are soft and chewy on the inside, slightly dense on the outside and literally melt in your mouth. Their taste is similar to any other peanut butter cookie out there and they are great with a glass of milk, an evening cup of tea or whenever the craving strikes.
These cookies are easy to make and needs only one bowl - hardly any effort.
Now that you are convinced how easy it is to bake this delicious low carb treat, let's take a look at the ingredients.
Creamy or crunchy peanut butter?
You can use either crunchy or creamy peanut butter in this keto cookie recipe. Both options will work. Crunchy peanut butter will give these cookies more texture than the creamy peanut butter. I have used creamy peanut butter.
Whatever peanut butter you choose, make sure it has no added sugar or other ingredients. The only ingredients should be peanuts and salt (or not).
It should be runny at room temperature and in some brands you will find a separation of oil. Make sure to stir the oil before using.
Best sweetener for low carb peanut butter cookie
Powdered sweetener will work best with this cookie recipe. Either powdered Erythritol (Swerve is the most popular brand) or powdered monk fruit blend (Lakanto) will work.
If you have the granulated sweetener, grind it into a powder to use in the recipe.
Xylitol can be used too. Make sure you be careful if you have a pup around as xylitol can be harmful for pets.
Egg Substitute
Egg acts as a binder and you can substitute it with two popular egg substitutes out there. Flax egg or ground chia seeds.
To use a flax egg, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water and let it sit for 8 to 10 minutes to become gel like.
Ground chia seeds can be added to the batter as it is. It needs not soaking. Start with 2 tablespoons and make the dough. Let the dough sit for 2 minutes and if it's still runny add one tablespoon extra.
How to make keto peanut butter cookies
Into a mixing bowl, add your peanut butter, sweetener, egg, vanilla extract and salt if using. Mix until smooth and well combined.
Scoop out 1 tablespoon of cookie dough and roll between your palms. Place it on a parchment lined baking sheet about 2 inches apart. Press down each cookie and make crisscross pattern using a fork. Bake in a pre heated oven for 15 minutes.
Storage
Once the cookies are cooled, you can store them in an air tight container. They will stay fresh for up to 2 weeks.
To freeze the cookies, first place them on a lined sheet and keep in the freezer until frozen. The frozen cookies can then be transferred to a ziplock bag and stored in the freezer for up to 6 months.
The frozen cookies can be thawed in the fridge overnight or in the counter.
Keto Peanut Butter Cookies {4 ingredients}
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 1 cup peanut butter no sugar added
- ½ cup powdered sweetener erythritol or monk fruit blend
- 1 egg see notes for substitutes
- 1 teaspoon vanilla extract optional
- pinch of salt
Instructions
- Preheat the oven to 350°F/180°C.
- In a mixing bowl, add peanut butter, egg*, sweetener, vanilla extract and a pinch of salt. Mix until well combined.
- Scoop out about 1 tablespoon size of dough and roll between your palms. Place on a baking sheet lined with parchment paper.
- Press down the cookies and make a crisscross pattern using a fork.
- Bake the cookies for 15 minutes or until golden at the edges and set. **
- Transfer to a cooling rack and allow to cool completely!
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