Wanna know a little secret? I just cannot say “no” to cookies. And honestly, the flavor of the cookies doesn’t even matter. Warm and fresh out of the oven, or cool and crisp on a plate? Either way suit me and my taste buds just perfectly. While I do love the taste of cookies, I also know that they are extremely unhealthy as well. That was until I found this little gem of a recipe. My new love and guilt-free cookie recipe? Keto Peanut Butter Cookies.
Not only are they crazy good, they are also perfectly fine to enjoy while living the Keto lifestyle. Music to all our ears, right? The best part about this recipe is that if you have three ingredients (3!!!) and a few minutes to spare, you’ll have warm, fresh delicious cookies that you and your entire family can enjoy in no time. You may know that it’s a Keto-friendly cookie recipe, but trust me…no one else in your family will know the difference at all. These Keto Peanut Butter cookies are a real treat for your taste buds and your waistline. Make up a batch, or two and enjoy snacking guilt-free!
Related: Creamy Zoodles and Meatballs Recipe
Easy Keto Peanut Butter Cookies Recipe (Low Carb)
The secret to staying on your keto diet is having recipes ready to use when your sweet tooth hits. Those cravings are hard to ignore and you don’t want to derail your hard efforts. I practice a keto diet alongside Intermittent Fasting and I’ve seen great results.
Each week I meal prep and make a few of my favorite recipes ahead of time, so I won’t be tempted to grab junk. That includes something sweet too!
Peanut Butter Cookies are a favorite when I’m not on my keto diet, so why not have an alternative that I can still enjoy? These cookies are easy to make and really satisfy my sweet tooth.
Basically, you make the dough and press the cookies down with a fork to get that signature peanut butter cookie look that everyone loves. My kids will even help me make these cookies because they’re just fun and easy to throw together.
The best part? My Husband adores the taste of these Keto Peanut Butter Cookies. He doesn’t follow a ketogenic diet and I had to tell him that these are low carb cookies. He would’ve never known! They just taste that good.
How Long Do Keto Peanut Butter Cookies Last?
This recipe will make 1 dozen cookies. I eat 1-2 cookies per sitting and they’ll last me about a week or two. The key is to store your cookies in an air-tight container. You don’t have to refrigerate your cookies. They can sit out.
How Many Net Carbs Are In Each Cookie?
Each cookie has 2g of net carbs. You want to find a low sugar peanut butter. Skippy and Jif peanut butter brands work too, but that won’t give you the low net carbs. As a sugar substitute, I use the granular Swerve sugar. You can purchase it off of Amazon. It has a six month shelf life.
Can I Freeze The Cookies Or The Cookie Batter?
Since this recipe is so easy to make, you won’t need to freeze the batter ahead of time. You literally just dump and stir into a dough. However, if you want to freeze the cookies after they’re baked, that’s totally doable! You can make a batch and freeze them for 3-4 months. I did a test batch.
After you freeze your Keto Peanut Butter Cookies, you can just let one thaw for 1-2 hours at room temperature before eating. If you like to eat one warm, just nuke in the microwave for about 10-15 seconds after thawing.
Step-By-Step Keto Peanut Butter Cookies Instructions
What You’ll Need:
- No Sugar Added Creamy Peanut Butter
- Granular Sweetener
- Baking Sheet
- Parchment Paper or Silpat
- Cookie Sheet
Preheat your oven to 350º. In a large mixing bowl, mix together your no-sugar added creamy peanut butter, egg and sweetener substitute.
The cookie dough batter will be sticky to the touch. That’s ok!
Roll out 15 one-inch sized cookies onto a baking sheet covered with parchment paper or silicone mat.
Use a fork to press down on the tops of the cookies.
Bake at 350 degrees for about 10-13 minutes. Let cool and serve.
Store leftovers in an air-tight covered container.
- 1 cup peanut butter
- 1 egg
- 1/2 cup erythritol natural sweetener (Swerve Granular)
- Preheat oven to 350 degrees F.
- Combine all three ingredients in a mixing bowl.
- Roll out 15 one-inch sized cookies onto a baking sheet covered with parchment paper or silicone mat.
- Use a fork to press down on the tops of the cookies.
- Bake at 350 degrees for about 10-13 minutes.
- Let cool and serve. Store leftovers in a covered container.
- Place leftovers in an air-tight container
- Cookies are fresh for 7-10 days
- Cookies can be placed in freezer for six months
Want to take your cookies to the next level?
Melt 1 cup of no-sugar Chocolate Chips (Lilly Brand) and dip half of the cookie into the chocolate. Place on wax paper until chocolate hardens. Option: sprinkle chopped peanuts on the melted chocolate half before cooling.