This 3 Ingredient Peanut Butter Keto Cookie recipe needs only 15 minutes and is ridiculously easy to make! They’re also gluten-free, sugar-free, and low in carbs, making them the perfect snack for people on a ketogenic diet. Plus, they’re delicious and satisfying, so you won’t feel like you’re missing out on anything when you eat them.
Why You Will Love These Peanut Butter Cookies
- Just 3 simple ingredients
- Ridiculously easy recipe
- Low-carb/ Keto friendly
- Delicious and satisfying
Peanut Butter: I used natural peanut butter, which is just peanuts and salt, so it doesn’t have any added sugar or additives. It is also more liquid than the spread.
I have used Mavyer’s brand which is easily available here in Australia. Other Aussie brands like Bega and Macro Organic’s creamy peanut butter are good too.
Regular peanut butter tends to have unnecessary additives. It is also very thick, and a bit more difficult to cream.
Whatever brand you pick up, just look at the ingredients list – It should say peanuts and sea salt.
This recipe needs 1 cup of peanut butter for about 20 cookies.
Egg: I have used large eggs (around 55 g). Please do not worry about the exact weight of the eggs, as this is an easy forgiving recipe. I did bring them to room temperature rather than straight out of the fridge. This will help to incorporate them better into the peanut butter mixture.
Sweetener: I have used Erythritol, as I find it similar to sugar with no aftertaste. You can also use Xylitol, Swerve Brown Sugar or any blend of your preferred sweeteners. Please note that Xylitol can be extremely toxic to some pets, so it is best avoided if you have them.
Step-By-Step Instructions To Make 3 Ingredient Peanut Butter Keto Cookie
These are some of the utensils and tools commonly used for baking. I like to gather them and organize my benchtop to make the workflow easier.
1. Prepare The Baking Tray:
Line a baking tray with parchment paper (baking paper) and preheat your oven. The oven temperature should be 356 F / 180 C
2. Mix 3 Ingredients:
In a mixing bowl, add peanut butter, sweetener, and 1 egg. With a whisk or a fork, cream all the ingredients together till smooth.
3. Continue mixing till the batter gets thick
Scrape the batter down the side of the mixing bowl, and keep mixing the batter for about 30 seconds to a minute. The batter will start becoming thick and dough-like. At this point, your batter is ready to be scooped and baked.
4. Scoop and bake
Using a cookie scoop, make cookie dough balls. Arrange the dough balls so that there is about 2 inches of space between them.
5. Make pattern
Flatten each cookie slightly with a fork and make a criss-cross pattern. This step is optional.
Space the cookies 2 inches apart on the baking sheet, so they do not stick to each other.
Bake cookies for 8-10 minutes at 356 F / 180 C.
The baking time will depend on how powerful your oven is. Keep an eye on your cookies at about 8-10 minutes.
7. Remove and Cool
The cookies should look very light golden. Remove the baking tray from the oven, and let the cookies sit for 5 minutes.
With a spatula, place the cookies on a wire rack and let them cool completely before storing them in an airtight container.
Frequently Asked Questions About Keto Peanut Butter Cookies
Can I freeze this peanut butter cookie dough?
Yes! Scoop dough balls and freeze them on a tray. Cover with a cling wrap and freeze.
Once frozen, you can add them to a freezer-safe container and freeze them for a month. Once the cookie dough balls have frozen, put them in a freezer bag and store them.
Label the bag with the date of storage, and use it within 3 months.
Do not lump together cookie dough balls without freezing them first as they will stick together making one giant lump.
Why freeze cookie dough?
Freezing cookie dough is a great way to always have freshly baked cookies on demand without the prep work. In fact, I like to scale up the recipe.
They are a good addition to your freezer to have on hand when cravings strike.
Scaling Up The Recipe
To scale up this keto peanut butter cookie recipe, just use the toggle on the recipe card to adjust quantities.
Can I use a different kind of peanut butter?
You can use any kind of peanut butter you like in this recipe, but I prefer to use natural peanut butter because it doesn’t have any added sugar, or additives. Also, it is more liquid, which makes it easier to incorporate into the batter.
Can I use a different type of nut butter?
Yes, instead of peanut butter you can use cashew butter, almond butter, or any other type of nut or seed butter.
Can I make these Keto Peanut Butter Cookies dough ahead of time?
Yes, you can make the dough ahead of time and store them in the fridge for up to 2 days, or in the freezer for up to 2 months. When you are ready to bake them, let the dough come back to room temperature, and bake as per instructions.
What can I serve these cookies with?
These peanut butter keto cookies are delicious on their own, but you can also serve them with a glass of cold milk of choice, a hot cup of coffee or tea, a scoop of keto ice cream, or even dunk them in chocolate ganache. Macadamia milk makes for an excellent creamy dairy alternative, and it is low carb too.
How many carbs are in peanut butter cookies?
This recipe makes 20 cookies. Each cookie has around 81 calories and 7 grams of net carbs.
Some Useful Tips:
If you do not have a cookie scoop, make dough balls with your hands. If the dough is too sticky, grease your palms with a bit of butter, or oil to prevent the dough from sticking to your hands.
For softer cookies, bake them for 8 minutes. For crispier cookies, bake for 12 minutes. As all ovens are different, keep an eye to make sure the cookies do not overcook or burn.
After 10-12 minutes the cookies may still look raw, and feel soft to the touch. However, they will continue cooking on the pan and firm up. Do not cook for too long, as your cookies will become hard and dry.
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3 Ingredient Peanut Butter Keto Cookie
- 1 Oven
- 1 Baking Tray lined with parchment paper or silicone baking mat.
- 1 Whist or Electric beater
- 1 Cookies Scoop
- 1 Mixing Bowl
- 1 Cup Peanut Butter
- 1/2 Cup Erythritol (or low-carb sweetener of choice)
- Large Egg
- Add peanut butter, egg, and Erythritol to a mixing bowl.
- Whisk on low till it the dough comes together, and thickens. It will take about 30 to 60 seconds.
- With a cookie scoop, make dough balls, and arrange them on a baking tray lined with baking paper (parchment paper) or a silicone mat. Keep 2 inches of space between dough balls.
- With a fork, make imprints to create a criss-cross pattern (optional)
- Bake for 10 minutes.
- Leave on the hot baking tray for about 5 minutes and more all cookies to a cooking rack.
- After 10 minutes, even if the cookies look raw or feel soft to the touch, they will continue cooking on the pan and firm up.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
Information on our website is for general purposes only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.