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a stack of keto peanut butter cookies on a plate
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5 from 1 vote

Peanut Butter Keto Cookies

These flourless keto peanut butter cookies are incredibly delicious, easy to make, and totally sweet-tooth satisfying.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Dessert
Cuisine: American
Servings: 18 - 20 cookies
Author: Brittany Angell

Ingredients

  • 2 cups 512 g creamy peanut butter
  • 2/3 cup 130 g keto granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon double acting baking powder
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup sugar-free or low sugar dark chocolate chips (optional)

Instructions

  • Preheat the oven to 350°F, and set 2 of the oven racks to be as close to the center of the oven as possible.  Line 2 standard baking sheets with parchment paper.
  • In a large bowl, mix together the peanut butter, sugar, eggs, vanilla extract, baking powder, salt, and, if using, the chocolate chips. Stir until a smooth dough forms.
  • Scoop 20 cookies (10 per sheet) spacing them at least 1-inch apart on the baking sheet. Using a fork, press them down in a crisscross pattern until they are a ½- to -¾-inch thick.
  • Bake the cookies for 10-13 minutes, swapping the trays placements after the first 5 minutes (move the top tray to the bottom and the bottom tray to the top). Allow the cookies to cool completely before removing them from the tray to avoid crumbling.
  • Once cooled, enjoy your cookies! Store any leftovers in a sealed container at either room temperature or in the fridge for up to 5 days. Store in the freezer for up to 1 month.

Notes

  • If using table salt (as opposed to Himalayan salt), only an ⅛ teaspoon is needed.
  • Any keto granulated sweetener can be used. Brittany’s preference is Bochasweet or granulated allulose as they do not have a cooling taste as most sugar alcohols such as Erythritol and Xylitol do.
  • Use a cookie scoop that holds roughly 1 ½ tablespoons of cookie dough.
  • Use the gram measurements for perfect results.
  • These cookies do not look fully baked when they are removed from the oven. You will know they are done when the edges are golden brown. They will finish cooking through as they cool.
  • For a lower-carb cookie, the chocolate chips can be omitted. If you have more wiggle room with carb intake, up to 1 cup of chocolate chips can be used.
  • To make the recipe dairy-free, use allergen free dark chocolate chips.

Nutrition

Calories: 162kcal | Carbohydrates: 9.3g | Protein: 6.3g | Fat: 13.6g | Saturated Fat: 2.8g | Cholesterol: 18.6mg | Sodium: 145.7mg | Fiber: 2.9g | Sugar: 2.8g