These Keto Peanut Butter Cookies are the perfect blend of rich, nutty flavor and soft, chewy texture. With just a few simple ingredients, they deliver a guilt-free treat that satisfies your sweet tooth while staying low-carb. Indulge in the creamy peanut butter base, kissed with a hint of sweetness, in every warm, golden bite.
The magic happens in just 17 minutes—perfect for when you need a quick, wholesome snack or dessert. Whether you’re keto-curious or fully committed, these cookies are a delicious way to stay on track without sacrificing flavor or satisfaction. Fresh out of the oven, they’re irresistible.
Each cookie melts in your mouth with a buttery richness and a subtle crumb that’s utterly comforting. The aroma of toasted peanut butter fills your kitchen, making it impossible to resist sneaking one before they cool. They’re so easy to whip up—just 5 minutes of prep and 12 minutes of baking—and they’re ideal for sharing (or keeping all to yourself).
These cookies are proof that healthy eating can still feel indulgent. Perfect with a cup of coffee or as an after-dinner treat, they’re a bite-sized reminder that staying keto doesn’t mean missing out.
What You’ll Need
- 1 cup unsweetened peanut butter (use salted peanut butter and omit the salt below, if preferred)
- ½ cup Swerve powdered confectioners’ (or any keto-friendly powdered sweetener)
- ½ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt (omit if using salted peanut butter)
How to Make Keto Peanut Butter Cookies
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the peanut butter, Swerve, vanilla extract, egg, and salt (if using). Mix with a spoon until the dough is smooth and well combined.
- Roll or scoop the dough into 2-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Lightly oil a fork and press it into each dough ball in a crisscross pattern to flatten the cookies slightly.
- Bake for 12 minutes. The cookies may look slightly underdone, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for at least 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Add Some Crunch: Sauce and Topping Ideas
Take your Keto Peanut Butter Cookies to the next level with a drizzle of sugar-free chocolate sauce or a sprinkle of crushed keto-friendly nuts like almonds or pecans. For a creamy twist, try a dollop of whipped coconut cream on the side.
Perfect Pairings: Serving Suggestions
These cookies pair wonderfully with a cup of unsweetened almond milk or a warm mug of keto-friendly coffee. You can also serve them alongside a scoop of low-carb vanilla ice cream for a delightful dessert.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a freezer-safe bag. To reheat, simply pop them in the microwave for 10-15 seconds or enjoy them straight from the freezer for a cool treat.
Mix It Up: Recipe Variations
For a different flavor, swap peanut butter with almond butter or sunflower seed butter. Add a pinch of cinnamon or a few sugar-free chocolate chips to the dough for a fun twist. You can also experiment with different keto-friendly sweeteners like monk fruit or stevia.
Quick and Easy: Time-Saving Tips
To speed up the process, use a small cookie scoop to portion out the dough. If you’re short on time, you can skip the crisscross pattern—just flatten the dough balls slightly with your hand. The cookies will still taste just as delicious!
Keto Peanut Butter Cookies
Ingredients
- 1 cup unsweetened peanut butter
- 1/2 cup Swerve powdered confectioners’
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon salt omit if using salted peanut butter
Instructions
- Preheat oven to 350°F (180° C). Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, with a spoon, mix peanut butter, sweetener, vanilla, egg, and salt until smooth and well combined.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart.
- Using an oiled fork, press down on your cookies in a crisscross pattern.
- Bake cookies for 12 minutes. Cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool on the cookie sheet for at least 5 minutes. Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.