There’s something deeply satisfying about pulling a tray of freshly baked cookies from the oven when you’re supposed to be “watching your carbs.”
Last night, I was craving something sweet but didn’t want to derail my low-carb progress. So I raided my pantry, grabbed some almond flour and natural peanut butter, and whipped up these beauties.
No sugar, no dairy, no guilt—just pure cookie magic that actually fits into a keto lifestyle.
The best part? These come together in one bowl with ingredients you probably already have. No mixer required, no chilling time, and no complicated techniques. Just mix, shape, bake, and try not to eat them all before they cool.
Why You’ll Love This Sugar-Free Cookie
- One-bowl
- Ready in 20 minutes
- 2g net carbs
- Perfect chewy texture
Keto Peanut Butter Cookies Recipe
| Ingredient | Amount |
| Large egg, room temp | 1 |
| Smooth peanut butter | ½ cup |
| Granulated sweetener of choice | ¼ cup |
| Finely ground almond flour | 1 cup |
| Pure vanilla extract | 1 1/3 teaspoons |
| Baking powder | 1 teaspoon |
| Ground cinnamon (optional) | ½ teaspoon |
| Flaky sea salt (optional) | For topping |
Ingredient Notes:
- Peanut butter: Use the natural, runny kind with oil separation. The thick, no-stir versions won’t work here—they’re too dense and will make your cookies dry.
- Sweetener: Erythritol, monk fruit, or allulose work beautifully. Use granulated form, not powdered, or your dough will be too wet.
- Almond flour: Finely ground is key. Almond meal (with skins) will work but creates a grainier texture.
Instructions
Step 1: Get Your Oven Ready
Set your oven to 350°F and line a baking sheet with parchment paper. Don’t skip the parchment—these cookies are sticky when warm and you’ll thank yourself later.
Step 2: Mix Everything Together
Crack the egg into a medium mixing bowl. Add your peanut butter, sweetener, vanilla extract, almond flour, baking powder, and cinnamon if you’re using it. Grab a fork and stir everything together until a thick, uniform dough forms. It’ll be sticky and paste-like—that’s exactly what you want. If your peanut butter seems too thick, microwave it for 15 seconds to loosen it up before mixing.
Step 3: Portion the Dough
Shape all the dough into one large ball with your hands. Using a sharp knife, cut it into 8 equal wedges like you’re slicing a pizza. Take each wedge and divide it in half, rolling each piece into a ball. You should end up with 16 cookies total, each weighing about 20 grams if you want to be precise.
Step 4: Shape and Flatten
Place your dough balls on the prepared baking sheet, spacing them about 2 inches apart. Take a fork and press down on each ball to flatten it into a disk about ½ inch thick and 2 inches across. Make that classic crisscross pattern by pressing once horizontally, then once vertically. Don’t worry if the edges crack a little—that’s part of their rustic charm.
Step 5: Add the Finishing Touch
Sprinkle a small pinch of flaky sea salt on top of each cookie. This step might seem minor, but it transforms these from “pretty good” to “I can’t stop eating these.” The salt enhances the peanut butter flavor and balances the sweetness perfectly.
Step 6: Bake and Cool
Pop the tray in the oven and bake for 9-10 minutes. You want the edges to look set and just barely golden, while the centers still look slightly soft. They’ll firm up as they cool, so resist the urge to overbake. Let them cool completely on the baking sheet—and I mean completely. They’re fragile when warm and will fall apart if you try to move them too soon.
Tips, Variations & Customizations
Make Them Chocolate: Fold in 3 tablespoons of sugar-free chocolate chips before shaping. Or melt some dark chocolate and drizzle it over cooled cookies for an elegant touch.
Add Crunch: Mix in 2 tablespoons of chopped pecans or walnuts for extra texture and healthy fats.
Spice Things Up: Try adding ¼ teaspoon of cardamom or a tiny pinch of cayenne pepper for an unexpected kick.
Cookie Butter Style: Swap peanut butter for almond butter or cashew butter—just make sure it’s equally runny.
Bigger or Smaller: Want larger cookies? Make 12 instead of 16. Prefer bite-sized? Make 24 mini cookies and reduce baking time to 7-8 minutes.
Ingredient Swaps & Substitutions
No eggs? Use a flax egg instead: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until gelled. Your cookies will be slightly more crumbly but still tasty.
Can’t do peanuts? Any nut or seed butter works—almond, cashew, sunflower seed, or even tahini. Just keep that drippy consistency.
Almond flour alternatives: Coconut flour is tricky because it absorbs so much liquid. If you must use it, start with ¼ cup and add more gradually until you get a thick dough. You’ll probably need an extra egg.
Different sweetener options: If you’re not strictly keto, regular maple syrup works (use 3 tablespoons instead of ¼ cup). The cookies will be chewier and less crisp.
No baking powder? You can skip it, but your cookies will be denser and won’t puff up as much during baking.
Storage & Make-Ahead Guide
Room temperature: These stay fresh in an airtight container for up to 5 days on your counter. They maintain that perfect chewy texture throughout.
Refrigerator: Extend their life to a full week by storing them in the fridge. I actually love cold peanut butter cookies—they get firmer and almost fudgy.
Freezer friendly: Baked cookies freeze beautifully for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature for 15-20 minutes, or microwave for 10 seconds if you’re impatient.
Freeze the dough: You can also freeze unbaked dough balls. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2 extra minutes to the baking time.
Nutritional Breakdown
| Nutrient | Per Cookie (makes 16) |
| Calories | 85 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 2g |
| Fiber | 1.5g |
| Net Carbs | 2.5g |
| Protein | 3.5g |
| Sugar | 0.5g |
Serving Suggestions
- Morning coffee companion – pair with black coffee or almond milk latte
- Lunch box addition – perfect for kids or adults who need a low-carb snack
- Pre-workout fuel – grab two cookies 30 minutes before exercise
- Ice cream sandwich base – use sugar-free vanilla ice cream between two cookies
- Crumbled topping – break them up over Greek yogurt or chia pudding
- Dessert board feature – arrange with berries, nuts, and dark chocolate
Frequently Asked Questions
Why are my cookies too crumbly?
Your peanut butter probably wasn’t runny enough, or you overbaked them. Make sure you’re using natural peanut butter with visible oil separation, and pull them from the oven when they still look slightly underdone.
Can I use powdered sweetener instead of granulated?
Not recommended. Powdered sweeteners contain anti-caking agents that make the dough too soft and the cookies won’t hold their shape.
Do these taste like “diet” cookies?
Nope! They taste like legitimate peanut butter cookies. The almond flour gives them a slightly nuttier flavor than all-purpose flour would, but in a good way.
Final Thoughts
These keto peanut butter cookies prove that eating low-carb doesn’t mean sacrificing the foods you love. They’re simple enough to make on a random Tuesday night but special enough to serve to guests (who probably won’t even guess they’re sugar-free and dairy-free).
I’ve made these at least a dozen times now, and they disappear faster than any “regular” cookie I’ve ever baked. Whether you’re fully keto, just trying to cut back on sugar, or dealing with dairy issues, these cookies deserve a spot in your regular rotation.
Go ahead and make a batch tonight. Your tomorrow-self will thank you when you’re reaching for one with your morning coffee.
