Easy Keto Peanut Butter Cookies

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Easy Keto Peanut Butter Cookies Recipe – delicious, soft, fluffy low-carb keto peanut butter cookies that work in most clean eating plans! Super simple and crazy delicious – the perfect easy peanut butter cookie treat that wont break your keto diet! 

several stacked peanut butter cookies
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Since starting a keto diet a couple of months ago, my husband has been lighter and felt so much better – but he’s definitely missing sweets and snacks – and cookies!

We looked around for cookie recipes we liked (let’s be honest, in a house with two kids, we need a recipe that is delicious not only for keto dieters, but those eating carbs too) – they were often too chalky, had a weird aftertaste, or too bitter – but these Keto Peanut Butter Cookies are the knockout favorites for us.

These Keto cookies are easy, take just one bowl to mix, and don’t require a ton of expensive, weird ingredients that you will only use in one recipe.

They are also incredibly quick – so you can get that craving for cookies out of the way fast!

These cookies are so cant-get-enough-delicious, you’ll flip for them!

stack of peanut butter cookies with a bite out of it stacked.

How to Make Keto Peanut Butter Cookies

Since peanut butter can have a lot of extra sugar (and too much moisture), we’re using dehydrated peanut butter powder to work as the “flour” for our cookies.

I prefer PB2 brand peanut butter powder – but any brand will work.

Using peanut butter powder not only ups the protein and fat content of baked goods, but it tastes great, works like a lightweight flour, and has a delicious slightly sweet and very nutty flavor that is perfect for baking cookies.

When baking with peanut butter flour, be sure to always include an acid (lemon juice or a splash of apple cider vinegar) if you’re also using coconut or almond flour to help take away any bitter flavor. We’re not using any of those in this recipe, so it’s not necessary, but if you buy a bottle of PB2 and want to try other easy keto bakes recipes using it, just keep that note handy because too much fat from peanut butter powder and coconut or almond flour gives a strong ammonia-like flavor, but is easily fixed with some acid!

several stacked peanut butter cookies

Keto Cookies Without Xantham Gum

Xantham gum is a staple in keto and paleo baking for delicious cookies that don’t use flour – but it can give a weird and often bitter aftertaste that I am not a huge fan of.

Xantham gum is also pretty expensive, especially since its not used in a ton of recipes – so it was important to me to come up with a delicious and easy keto cookie recipe without xantham gum.

stack of peanut butter cookies with a bite out of it stacked.

Other Keto Desserts You’ll Love:

If you love these soft and chewy keto peanut butter cookies, please be sure to check out my other favorite easy keto dessert recipes that are bursting with tons of low-carb flavor!

Easy Keto Peanut Butter Cookies Recipe

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stack of peanut butter cookies with a bite out of it stacked.

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A stack of easy keto peanut butter cookies with a bite taken out of them.

Easy Keto Peanut Butter Cookies

Yield: 12 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

Easy Keto Peanut Butter Cookies Recipe - delicious, soft, fluffy low-carb ket peanut butter cookies that work in most clean eating plans! Super simple and crazy delicious - the perfect easy peanut butter cookie treat that wont break your keto diet! 

Ingredients

  • 9 tbsp peanut butter
  • 4 tbsp water
  • 2 tbsp butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup granulated Splenda

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Put parchment paper on your baking sheet.  
  3. Add ingredients to large bowl, mix well with a spoon or fork. 
  4. Form dough into 12 balls.
  5. Flatten dough balls a little with a fork (this dough doesn't spread much at all, even though it looks more thin than regular cookie dough).
  6.  Bake at 350 for 12 minutes. 
  7. Let cool at least 5 minutes before lifting (to prevent them from falling apart), then serve and enjoy! 
  8. If freezing, pop them into the microwave for 10-15 seconds when fresh out of the freezer.

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Nutrition Information
Yield 12 Serving Size 1 cookie
Amount Per Serving Calories 98Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 21mgSodium 78mgCarbohydrates 0gFiber 1gSugar 2gProtein 3g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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12 Comments

    1. That was a the result of a glitch in the software updates. I have updated this recipe, the cookies dont have any carbs, they do have 2g of sugar each.

  1. I used the monk fruit and it tasted good. I have never used splenda with this recipe, so I don’t know how they compare.

  2. I made these and needed to add more PB2 mix to thicken it up. Still a tad too thin, but overall still tasted good. I used monk sugar instead of splenda and seemed to work well. My parents enjoyed too. Thank you for sharing

  3. The original recipe was way too watery. I added amonld flour and they turned out delicious. They remind me of the inside of a Reese’s peanutbutter cup.

  4. I used only 2 Tbs of water and used PB2 with cocoa, they made great low carb brownies that my children even enjoyed!

  5. The recipe as published doesn’t work. There’s way too much water for the PB2 and it makes a soup. If you add a flour such as a coconut or almond to it until it becomes a loose dough it does make a nice chewy cookie. Add a touch of baking powder will give it a bit of cake fluff instead of a cookie texture as well.

      1. So I followed your suggestion, added the 1/2 cup almond flour and also used Splenda brown sugar and one more TBSP of peanutbutter powder for a total of 10 TBSP. Flatten out a little and only cook it for 11-13 mins.

    1. I used the monk fruit and it tasted good. I have never used splenda with this recipe, so I don’t know how they compare.