Share this delicious recipe!
Subscribe for a FREE copy of our
14-Day Keto Meal Plan
  • 2 Full Weeks of Delicious Recipes!
  • Leftovers and Bulk Preps Included
  • Maximize Your Keto Diet's Success

Ah, Memories!

I’m surprised it took this long to post low carb peanut butter cookies, I guess because they’re gone so quick once they’ve baked!

Peanut butter cookies hold a special place in my heart because they’re the first dessert recipe I ever made at the young age of 10. And it figures, there are only three ingredients needed for them! Traditionally, they are sugar, peanut butter and an egg. Simple enough for kids and delicious enough to enjoy at any age. To make these low carb and keto-friendly, the only thing needed is to swap out sugar for erythritol!

The brand of erythritol we use is Swerve or Sukrin. They’re found in a lot of grocery stores near us and fit our budget when we need to stock up on low carb sweeteners! Swerves erythritol is ground much finer than most erythritols which makes baking a lot simpler because erythritol is a bit more difficult to dissolve in water than regular table sugar. You can also get a confectioners’ version of erythritol which helps in baking even more- especially for frosting!

You’ll love these cookie recipes, too:

Pink Lemonade Cloud Cakes

The original recipe that’s been posted countless times all over the internet calls for a cup of sugar for about 12-15 cookies. Based on my experience, I decided to add in half a cup of erythritol. Being keto-adapted, my tolerance for sweets has decreased drastically. And experimenting with keto desserts has taught me to cut the sweetness! Even though erythritol is only about 70% as sweet as sugar, I still used a small amount and the low carb peanut butter cookies still turned out sweet and perfect!

I suggest starting off with this small amount of sweetener and doing a taste-test. I figured, since peanut butter is a treat to me to begin with, adding a whole ton of sweetener wouldn’t really be necessary.

Low Carb Peanut Butter Cookies 2

Here are our keto-fied low carb peanut butter cookies!

Low Carb Peanut Butter Cookies 3
Low Carb Peanut Butter Cookies
Votes: 201
Rating: 4.62
You:
Rate this recipe!
Print Recipe
Macros per cookie:
• 105 Calories
• 9g of Fat
• 4g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
15 cookies 10 minutes 10 minutes
Servings Prep Time Cook Time
15 cookies 10 minutes 10 minutes
Low Carb Peanut Butter Cookies 3
Low Carb Peanut Butter Cookies
Votes: 201
Rating: 4.62
You:
Rate this recipe!
Print Recipe
Macros per cookie:
• 105 Calories
• 9g of Fat
• 4g of Protein
• 2g of Net Carbs
Servings Prep Time Cook Time
15 cookies 10 minutes 10 minutes
Servings Prep Time Cook Time
15 cookies 10 minutes 10 minutes
Servings: cookies
Ingredients
Instructions
  1. Preheat your oven to 350F and gather your ingredients!
    Gather ingredients
  2. If you don't have powdered erythritol, you can make it! Place half a cup of granulated erythritol into a Nutribullet and blend for a few seconds.
  3. You should end up with a fine, powdered sweetener!
    Powdered erythritol
  4. Combine the peanut butter, powdered erythritol and the egg and mix very well.
    Combine
  5. Roll the cookie dough into 1-inch balls and place on a parchment paper lined baking sheet. Press down with a fork twice to create the iconic peanut butter cookie pattern.
    Press with fork
  6. Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.
    Bake
  7. Let them cool on a wire rack and enjoy with a yummy glass of nut milk!
    Low Carb Peanut Butter Cookies
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

PB cookies pinterest

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!

You’ll love our Keto in Five cookbooks!

We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five and Dinner in Five.

Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!

Have you tried these delicious recipes?

 

Disclosure of Material Connection: The products above are linking to Amazon as “affiliate links” because we're affiliates! When you click on a product, it'll take you to its Amazon page where the price stays the same for you and Amazon pays us a small percentage. This helps us continue providing quality recipes and pay for operating costs.

This recipe was made with love by our amazing readers!

Made this recipe? Send us a picture and we’ll feature you here and on social media!

About the Author:

Vicky started Tasteaholics in 2015 with her boyfriend, Rami, hoping to document all their low carb cooking adventures. She lives in NYC and her favorite food is steak and lava cake. She enjoys photography, travel, cooking, working out, cats & Harry Potter. She loves sharing her knowledge, cooking tips and creative dishes with all of Tasteaholics’ readers.

96 Comments

  1. Beth Franklin March 22, 2017 at 10:22 pm - Reply

    I’m wondering why the peanut butter pictured is one that contains sugar and palm oil? Any thoughts?

    • Vicky March 23, 2017 at 10:23 am - Reply

      This is one of the peanut butters we used to use. We’ve moved on to a Trader Joe’s peanut butter that has just 1 ingredient 🙂

  2. Scout Dawson March 10, 2017 at 8:08 am - Reply

    Oh, this looks right up my alley! I found some 100% peanut butter (so no oils, sugar or yucky extras) in my local store recently, so that will be perfect for these. I’m gonna be using Stevia, and am totally fine with the reduced number of cookies. Love the fact they are chewy rather than crunchy!

    Can’t wait to make these!

    • Vicky March 10, 2017 at 9:10 am - Reply

      Enjoy them, Scout! 🙂

  3. Phillip Nollner March 4, 2017 at 12:34 pm - Reply

    i used smuckers natural with 1 g sugars and only 1 ingredient, peanuts…the skippy has 3 g. sugar, and added sugar and palm oil…the smuckers also tastes much better to me.

  4. Ann February 24, 2017 at 12:00 pm - Reply

    Can you substitute stevia for erythritrol

    • Vicky February 25, 2017 at 1:26 am - Reply

      I think that would be ok! Just know that you may end up with fewer cookies since stevia is so much sweeter than erythritol, you’ll need much less to get the same sweetness. Losing that bulk from the erythritol will make fewer cookies. They’ll still taste great though 🙂

  5. Lois February 2, 2017 at 12:29 pm - Reply

    Can you substitute pbfit for regular peanut butter

    • Vicky February 8, 2017 at 3:54 am - Reply

      Nope, pbfit is a low-fat version of peanut butter and won’t work for this recipe. If you really wanted to, you could, but you’d have to add some fat back in. Use real peanut butter for the best flavor and results. Besides, high fat is the way to go!

    • Julie March 11, 2017 at 4:34 am - Reply

      I used PBFit mixed in with some coconut oil until it had a loose peanut butter consistency. The coconut was unrefined and gave it the smallest coconut flavor, slightly sweet, so I used a bit less sweetener. The cookies were fine, a bit crumbly, considering they have no flour and I got in my MCTs, I can’t complain. I added a touch of vanilla also. I liked this recipe a lot, and it was so easy to whip up a batch quickly, didn’t even need a mixer. Thank you for posting!

      • Vicky March 11, 2017 at 9:14 am - Reply

        Make sure to let the cookies cool all the way down next time! Glad you enjoyed them, Julie 🙂

  6. Sara January 16, 2017 at 9:31 pm - Reply

    These look amazing. Have you tried making them with almond butter instead? I think that’s all I have.

    • Vicky January 19, 2017 at 6:16 am - Reply

      Hi Sara, someone told us they tried it with almond butter and it worked great for them 🙂

  7. Iris January 12, 2017 at 3:33 pm - Reply

    Looks Amazing!! Did anyone try it with other nut butters? We have a peanut allergy.

  8. John Smith December 28, 2016 at 6:21 pm - Reply

    Nice little recipe, I have these a lot. I have found that if you combine the peanut butter and the erythritol (with a 1/4 tsp of stevia) BEFORE adding the egg(s), you do not need to grind the erythritol to a powder first (it dissolves into the peanut butter). I also find that a pinch of salt (vitriol) and 1/4 tsp of powdered/liquid stevia helps boost the sweetness a tad, so much so that you can even use a little less sweetener (1/3 cup to 1/3 cup + Tbsp of erythritol). The stevia also helps get rid of most of that cooling effect that erythritol tends to have.

    I gave this recipe to my brother (he’s diabetic because of Lipitor) along with another recipe (good fat fudge), and he came up with the brilliant idea of combining the two whilst also making it faster to whip up. Basically, because the type of peanut butter we use does not have sugar or hydrogenated oil in it, it likes to separate. Therefore you have to stir it first (which is a real PITA). So, just use the whole jar and double batch it (it’s nearly two cups). Problem then is all those individual cookies (30 of them) that you have to make. So, he put the dough into a 9×13 pan, and made bars into them instead. Myself, I roll it out on a sil-pat to a slightly larger size, put that on the backside of a large pan and bake it for an extra five minutes or so.

    Although this is pretty slick, the genius part was combining it with the aforementioned “good fat fudge” recipe by making that as a kind of topping/frosting http://www.carbwarscookbooks.com/good-fat-fudge/ The only down side is that you have to refrigerate it then (the fat fudge gets a bit too soft otherwise), but hey I live in MN and it’s cold here 8~9 months out of the year anyways, so they sit on top of my freezer in the garage anyways. The other down side is that it makes these so darned delicious, it’s hard to only have just one or two.

    PS I use unflavored whey protein powder in that fudge recipe instead of the expensive collagen powder, and it seems to work just as well.

    • Vicky December 29, 2016 at 12:59 am - Reply

      John, that sounds heavenly! Thank you for the tips. Do you cook/bake? You seem to have a great grasp on it 🙂

      • John Smith January 5, 2017 at 3:31 am - Reply

        I’m whipping up a batch right now… I do like to cook/bake, mostly because I like good food (read: I’m a glutton), and because my wife doesn’t fare too well in the kitchen. I have baked since a young age, particularly cakes and cookies, since my parents were too busy to do that sort of thing (farmers). I come from a technical education background, so it is not surprising that I like to cook, as the soul of cooking and baking is technique. I’ve had to “relearn” how to cook/bake over the last year since going LCHF. I’m 70 pounds lighter, but still eating like a glutton. 8^].

        Someone mentioned using an extra egg in this recipe, which I kind of tried tonight. Has anyone else tried that? I would advise against it if you are rolling it out like I do, as it seemed to get extra sticky/wet/greasy and the dough wanted to fall apart way more easily, and it also wanted to stick to my silicone roller. I ended up using a knife to “trowel” it smooth. Also, it didn’t seem to rise at all. Ended up with a much harder cookie texture. Being that I do a double batch, I only added one extra egg instead of two (3 total), just to see how it changed the recipe (glad I only did one extra). I think there is a fairly strict ratio of 1 (large) egg to 1 cup of peanut butter for this recipe, unless she did something very different than I did in mixing it together (I did it with a spoon by hand), or something was wrong with my jar of peanut butter (too much/little fat to protein ratio). I only use about 3/4 cup of erythritol (+1/2 tsp of powered stevia) for a double batch, as that seems sweet enough for me (tastes my vary). Now I’m wonder if powdering the erythritol would make much of a difference in texture?

        BTW, for the fudge recipe, I usually measure out 1/4 cup of erythritol “granules” and then grind it into a powder, as I’m using extra super dark dutch cocoa powder (the stuff is nearly pitch black).

  9. Teresa December 23, 2016 at 5:35 pm - Reply

    I just made these peanut butter cookies. They are amazing! I think the best peanut butter cookie I have ever eaten!! Thank you for the recipe. Hard to believe they are low carb.

    • Vicky December 23, 2016 at 10:19 pm - Reply

      They’re amazing, aren’t they? We’re glad you liked them 😀

  10. Gabrielle December 9, 2016 at 10:47 am - Reply

    I used xylitol and the batter was weirdly sticky, making it impossible to make nice little rounded pretty cookies. But, if I let the batter sit for a little bit it became possible to make the batter round out a bit. Idk why, but it worked lol.

    • Vicky December 21, 2016 at 1:00 am - Reply

      Thanks for the tip, Gabrielle 🙂 maybe it dried it out a bit?

  11. Aija December 6, 2016 at 4:51 pm - Reply

    Looks tasty! Are they crunchy or chewy?

    • Vicky December 7, 2016 at 6:23 am - Reply

      They’re on the chewier side 🙂

  12. Dena December 2, 2016 at 8:05 pm - Reply

    I used the trivia we don’t have swerve at any of our grocery stores is that also as good as the swerve

    • Vicky December 3, 2016 at 9:32 am - Reply

      Just make sure the Truvia is a blend of stevia and erythritol only. Some blends have maltodextrin, which is not low carb or keto friendly.

  13. Julie Jarrard December 1, 2016 at 5:17 am - Reply

    I have found using 2 eggs instead of 1 makes much more moist and no problem with falling apart. When doing this I take em off the pan still warm since that’s the way I like to eat em. Wonderful !

    • Vicky December 1, 2016 at 8:20 pm - Reply

      Good tip! We’ll add an extra egg next time we make them and see how it turns out.

Leave A Comment