Keto Peanut Butter Cookies!
I’m surprised it took this long to post low carb peanut butter cookies, I guess because they’re gone so quickly 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.
Luckily, it is easy to create a low carb version of peanut butter cookies and still keep the recipe extremely simple. To make these low carb and keto-friendly, the only thing needed is to swap out sugar for erythritol! Even my 10-year-old baking self could still make them!
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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. The finer grind of the sweetener makes it blend into the keto peanut butter cookie batter well. You can also get a confectioners’ version of erythritol which helps in baking even more- especially for frosting!
After you make the cookie dough for these keto peanut butter cookies, you can scoop the dough into balls and then roll them in some extra granulated erythritol. This will add a little sweetness and it is also a classic touch that is added to many peanut butter cookies. That sparkly sweetener on the outside is hard to resist!
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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! You won’t even notice that the sugar content has been reduced!
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. Let that natural sweetness of the peanut butter shine through!
Here are our keto-fied low carb peanut butter cookies!
- Preheat your oven to 350°F and gather your ingredients! Place half a cup of granular erythritol into a Nutribullet and blend for a few seconds. You should end up with a fine, powdered sweetener!
- Combine the peanut butter, powdered erythritol and the egg and mix very well.
- 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.
- Bake in the oven for about 10-15 minutes or until you see the cookie edges turn a darker brown.
- Let them cool on a wire rack and enjoy with a yummy glass of nut milk!
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! Enjoy the cookies!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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i am going to try this recipe and add liquid lecithin.It should help the cookies with the crumbling issue.
Make sure to let the cookies cool completely before handling them. It really helps solidify them 🙂
I had the same problem with the crumbling. It was almost like taking the cinnamon challenge. I used Stevia. The taste is good. Maybe add butter next time?
Hi Vicky, made these tasty delights today. I guess I made them smaller as I got 24 cookies from the recipe..They came out perfect…Thanks for filling my Peanut Butter craving, while I am doing Keto…RoseAnn
Out of curiosity, because I’m slightly confused.
How is the net carbs 2g for each cookie, when I believe it is 5g carbs per tea spoon of swerve alone?
When counting net carbs, we generally don’t include fiber and sugar alcohols. They are both undigested by the human body and don’t affect blood sugar. Hope that helps!
I made these! Followed the recipe exactly, except I used Kroger all natural peanut butter that’s just peanuts and salt. They turned out perfectly. No crumbling issues. Great flavor, except….I really notice the “cooling” effect of the Swerve. Is this something you notice too with these?
No crumbling is great! Letting the cookies cool really helps them set. As for the cooling effect of erythritol, that’s totally normal. Sometimes to counteract this, we use a bit less erythritol and add some stevia extract. In an effort to make this recipe as simple as possible, we used plain erythritol though.
I just made these for the first time, and they are soooo good and easy.
IN response to above reader’s comments, I used xylitol because that’s what I had. I didn’t powder it, but used it in granulated form, and they were just fine. Also, the recipe does say a serving size is 15 cookies, so hopefully, no one will think that is correct!
Good to hear Kevann!
By “Servings” we meant it yields 15 cookies so 15 servings total of 1 cookie. We usually calculate our macros and list them per 1 cookie so it’s easy to decide what serving is best for you. We usually eat 2 cookies at a time with some tea 🙂
We’re looking for a way to make the distinction between total servings and 1 serving clearer!
Vicky – I have Stevia powdered sweetener, would that work with this recipe?
Hey Carmen, if it’s a baking blend that’s 1:1 ratio to sugar, then yes. If it’s the extract or liquid stevia, I wouldn’t recommend it but it should still work. Your cookies will either be a lot smaller or fewer. They should taste good though!
Let me know how it goes!
Instead of putting them onto a paper sheet could you put cooking spray on the pan and just put the cookies on there?
That should work! The parchment paper just makes for easier clean up and helps the some cookie recipes retain their shape and not spread too much. A cookie sheet should work for this recipe though.
How many cookies are in a serve? It makes 15, but how many can you eat to stay at the net 2g carbs?
It’s 2 net carbs per individual cookie.
I’ve been following a LCHF diet for a little over a month now and get sweet cravings from time to time. Decided to make these. Now I’m more of a chocolate chip cookie girl but for some reason, the simplicity of the ingredients and instructions just made me wanna try these out — ABSOLUTELY DELICIOUS. Thank you so much for the recipe!
P.S. This does have that cooling effect that erythritol gives off in baking just in case anyone doesn’t like that. Totally worth it though 🙂
You’re very welcome, Grace! Enjoy them!
I made these tonight with an added 2/3 cup of chocolate chips (Krista ones with stevia).
The cookies taste great and they didn’t crumble after I let them cool completely. Thanks!
Hey Kate, that’s awesome! It always helps to let low carb cookies cool after baking. Glad you enjoyed them!
These look awesome! Do you think I could use xylitol instead of erythritol?
Definitely, that would work!
You can slide the parchment paper onto the cooling rack and not move the cookies at all
Good tip! Thanks Donna!
Love these! I made sure I cooked them until the edges were pretty brown and they didnt crumble. Thank you so much! What is the best way to store them?
We like to just keep them in the fridge. They don’t last longer than a few days at our house because we LOVE peanut butter. I think if you froze them though, they would be just fine.
Love love love these! I’ve made them twice using all natural unsalted peanut butter and they turn out fine. Wonder why, though, you picture the ingredients on your blog with Skippy? Even the All Natural version of their pb has sugar. Does your carb count include that or are you calculating based on a no sugar peanut butter.
We calculated the macros based on the Skippy peanut butter. We love the taste and don’t mind a little sugar, it’s only 4 net carbs per serving I believe and it’s very cost effective when buying in bulk 🙂
They crumbed like sand when I tried to move them 🙁
Oh no! Did you bake them until they were golden and let them cool completely? Low carb baked goods usually have to rest after baking to firm up.
I cooled the cookies directly on the parchment paper I used to bake the cookies on. If you try to move them onto a wire rack during the cooling process they crumble. They are very hot! Do not eat until completely cooled.
Delicious and even better the next day!
Hey Kathleen, we used a spatula to transfer the cookies and they held up just fine! And yes, they’re really good cold!