Last Tuesday, I had one of those afternoons where I needed something sweet immediately, but my pantry looked like I’d been avoiding the grocery store for weeks.
No flour, no butter, barely any eggs. But I did have peanut butter—and that’s when these magical three-ingredient cookies saved the day.
Turns out, you don’t need a fully stocked kitchen to bake something incredible. You just need three things and about fifteen minutes.
Why You’ll Love This Recipe
- Only 3 ingredients
- Ready in 15 minutes
- Keto-friendly
- No flour
Keto Peanut Butter Cookies Recipe
Ingredients
| Ingredient | Amount |
| Large egg | 1 |
| Natural peanut butter | 1 cup |
| Monk fruit sweetener | ⅔ cup |
| Vanilla extract (optional) | ½ tsp |
Ingredient Notes:
- Natural peanut butter: Go for the kind with just peanuts and salt—no added sugars or oils.
- Monk fruit sweetener: You can also use erythritol or any granulated keto sweetener that measures like sugar. Stick with granulated, not liquid.
Step-by-Step Instructions
Get Your Oven Ready
Set your oven to 350°F and grab a baking sheet. Line it with parchment paper—this prevents sticking since there’s no flour to help with structure.
Mix It All Together
Crack your egg into a medium bowl, then add the peanut butter and monk fruit sweetener. If you’re using vanilla, throw that in too. Stir everything together until it’s completely smooth and unified. The mixture will be thick and sticky—that’s exactly what you want.
Shape Your Cookies
Scoop out about a tablespoon of dough at a time and roll it into a ball between your palms. You should get roughly 12 cookies. Place them on your prepared baking sheet, leaving about 2 inches between each one.
Create the Classic Pattern
Here’s the fun part: take a fork and press down on each cookie ball to flatten it slightly. Then rotate 90 degrees and press again, creating that signature crisscross pattern. If your fork starts sticking, dip it in a small dish of water between cookies.
Bake Until Golden
Pop the tray in the oven for 10-12 minutes. You’re looking for edges that are just starting to turn golden brown. The centers might look slightly underdone—that’s perfect. They’ll firm up as they cool.
Cool and Serve
Let the cookies sit on the baking sheet for about 5 minutes before moving them. They’re delicate when hot, but once they cool, they’ll be perfectly chewy with a slight crispness on the edges.
Tips, Variations & Customizations
Chocolate drizzle: Melt some sugar-free chocolate chips and drizzle over cooled cookies. Let it set in the fridge for 5 minutes.
Nutty topping: Press a few chopped peanuts or pecans on top before baking for extra crunch.
Sea salt finish: Sprinkle a tiny pinch of flaky sea salt on each cookie right after they come out of the oven. Sweet and salty magic.
Almond butter swap: Use almond butter instead of peanut butter for a milder, slightly sweeter flavor.
Add mix-ins: Fold in ¼ cup sugar-free chocolate chips or chopped nuts before shaping the cookies.
Ingredient Swaps & Substitutions
Different nut butters: Almond butter or cashew butter work well. Sunflower seed butter is an option for nut allergies, though I haven’t tested it myself.
Sweetener options: Erythritol, allulose, or Swerve all work beautifully. Just make sure it’s granulated, not powdered or liquid.
Regular sugar: If you’re not keto, use ⅔ cup regular granulated sugar. The cookies won’t be low-carb anymore, but they’ll still be delicious.
Chunky vs. smooth peanut butter: Both work perfectly—chunky adds texture, smooth gives you a more uniform cookie.
Storage & Make-Ahead Guide
Counter storage: Keep in an airtight container at room temperature for 3-4 days. They stay soft and chewy.
Refrigerator: Store for up to a week in the fridge. They’ll get a bit firmer but stay delicious.
Freezer: These freeze beautifully for up to 2 months. Layer between parchment paper in a freezer-safe container. Thaw at room temperature for 15 minutes or enjoy them cold.
Dough prep: Make the dough ahead and refrigerate for up to 2 days. Let it sit at room temperature for 5-10 minutes before scooping if it’s too stiff.
Nutritional Breakdown
| Nutrient | Per Cookie (Makes 12 cookies) |
| Calories | 98 |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Carbohydrates | 5g |
| Fiber | 1g |
| Sugar Alcohols | 2g |
| Net Carbs | 2g |
| Protein | 4g |
| Sodium | 70mg |
Serving Suggestions
- Serve warm with a glass of unsweetened almond milk
- Make cookie sandwiches with sugar-free cream cheese frosting
- Crumble over keto vanilla ice cream
- Pack in lunchboxes for an after-school treat
- Enjoy with hot coffee or tea for an afternoon snack
- Pair with fresh berries for a simple dessert
Frequently Asked Questions
Can I make these without a keto sweetener? Yes! Just use regular granulated sugar in the same amount. They won’t be keto, but they’ll taste amazing.
Why are my cookies falling apart? Your peanut butter might be too dry. Natural peanut butter should have oil on top—stir it well before measuring. Also, make sure you’re not overbaking.
Can I add chocolate chips? Absolutely. Fold in ¼ to ½ cup of sugar-free chocolate chips before shaping the dough.
How do I know when they’re done? Look for lightly golden edges. The centers will look slightly soft, but they firm up as they cool. Don’t wait for them to look fully cooked or they’ll be too dry.
Do these taste like regular peanut butter cookies? Yes! The monk fruit sweetener doesn’t have any weird aftertaste like some sugar substitutes, so they taste remarkably close to traditional peanut butter cookies.
Final Thoughts
These three-ingredient keto peanut butter cookies prove that the best recipes are often the simplest ones. No complicated techniques, no specialty equipment, no ingredient lists that read like a chemistry experiment. Just peanut butter, an egg, sweetener, and a little bit of heat. Whether you’re firmly keto or just looking for an easy dessert that happens to be low-carb, these cookies deliver every single time. Make a batch this weekend and watch them disappear—I guarantee they won’t last long.
