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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!
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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!
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!
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.
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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Easy Keto Peanut Butter Cookies
Equipment
Ingredients
- 9 tbsp peanut butter
- 4 tbsp water
- 2 tbsp butter
- 1 egg
- 1 tsp vanilla
- ½ cup granulated Splenda
Instructions
- Preheat oven to 350 degrees F.
- Put parchment paper on your baking sheet.
- Add ingredients to large bowl, mix well with a spoon or fork.
- Form dough into 12 balls.
- 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).
- Bake at 350 for 12 minutes.
- Let cool at least 5 minutes before lifting (to prevent them from falling apart), then serve and enjoy!
- If freezing, pop them into the microwave for 10-15 seconds when fresh out of the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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.
I used only 2 Tbs of water and used PB2 with cocoa, they made great low carb brownies that my children even enjoyed!
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.
Agreed! I had that issue as well. I added 1/2 cup of almond flour and it made a good cookie consistency!
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.
Can you replace the splenda with the Lankto Monk Fruit Sweetner?
I haven’t yet, but i will let you know how testing turns out.
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.