Introduction

These easy keto peanut butter cookies require just three simple ingredients and come together in minutes. They’re perfect for a low-carb sweet treat that satisfies your cookie cravings without the sugar.

A white plate holds a stack of soft peanut butter cookies, each cookie showing a crisscross fork pattern pressed into the light golden brown surface, the cookies have a slightly cracked texture around the edges, and the background features a white marbled texture with scattered peanuts softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (250g) natural creamy peanut butter (no added sugar, e.g., Crazy Richard’s)
1/2 cup (80g) powdered keto sweetener (e.g., allulose or monk fruit blend)
1 large egg (room temperature)

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, mix peanut butter, sweetener, and egg until a smooth dough forms.
Step 3: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the baking sheet.
Step 4: Flatten each ball gently with a fork, creating a crisscross pattern on top.
Step 5: Bake for 8-10 minutes until the edges turn golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nuttier flavor, try using crunchy peanut butter instead of creamy.
Swap the peanut butter for almond or cashew butter for a different twist.
Add a few sugar-free chocolate chips for extra indulgence.
Ensure the egg is at room temperature to help the dough bind smoothly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks. Reheat briefly in the microwave to soften if desired.

How to Serve

A white plate holds a pile of six round peanut butter cookies with a light brown color and a crisscross fork pattern pressed into the top of each cookie. The cookies have a slightly cracked texture and appear soft and crumbly. Around the plate, there are scattered peanuts and some cookie crumbs on a white marbled surface, adding detail to the setting. The photo is focused on the front cookies, with the background softly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of keto sweetener?

Yes, regular powdered sugar can be used, but it will add carbs and sugar, making the cookies no longer keto-friendly.

What if my cookies spread too much while baking?

Make sure your peanut butter doesn’t contain added oils and that the dough isn’t too warm before baking. Chilling the dough briefly can also help maintain shape.

Easy Keto Peanut Butter Cookies Recipe (Just 3 Ingredients!) Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

These Easy Keto Peanut Butter Cookies are a simple, quick, and delicious low-carb treat made with just three ingredients: natural creamy peanut butter, powdered keto sweetener, and an egg. Perfect for those following a ketogenic diet, these cookies are soft with a delightful peanut butter flavor and a crisscross fork pattern on top.

Author: zara
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Carb, Keto

Ingredients

Scale

Ingredients

1 cup (250g) natural creamy peanut butter (no added sugar, e.g., Crazy Richard’s)
1/2 cup (80g) powdered keto sweetener (e.g., allulose or monk fruit blend)
1 large egg (room temperature)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix Ingredients: In a medium bowl, combine the natural creamy peanut butter, powdered keto sweetener, and large egg. Stir together until the mixture forms a smooth dough with an even consistency.
Form Dough Balls: Scoop out tablespoon-sized portions of dough and roll each into a ball. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Flatten and Pattern: Using a fork, gently flatten each dough ball and press the tines onto the surface to create a classic crisscross pattern, which also helps the cookies bake evenly.
Bake: Place the baking sheet in the oven and bake the cookies for 8 to 10 minutes, or until the edges turn a golden color.
Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes. Then transfer to a cooling rack to cool completely before serving.

Notes

Ensure your peanut butter is natural and free of added sugars to keep the recipe keto-friendly.
Room temperature egg mixes better with the peanut butter, creating a smoother dough.
Don’t overbake; cookies might seem soft when out of the oven but will firm up as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
Optional: Add a pinch of salt or vanilla extract for extra flavor.

Keywords: keto peanut butter cookies, easy keto cookies, low carb cookies, 3 ingredient cookies, ketogenic dessert, sugar free cookies