3 Ingredient Keto Peanut Butter Cookies Recipe
Oh, my word! I am about to knock your socks off with this 3 ingredient Keto Peanut Butter Cookies recipe! If you are in the mood for something sweet but without all the guilt, this recipe is for you! Or if you are in the mood to bake, but don’t want to put a ton of effort into it, this recipe is for you!
Update: If you enjoyed these Keto peanut butter cookies, we just know that you will LOVE this Keto Peanut Butter Fudge Recipe too!! It’s GOOD!
I was just told these are the “best” Peanut Butter cookies ever! I’m not even kidding you when I tell you these taste exactly like the regular cookies made with real sugar. Exactly the same!
Now if you are new to the Keto Diet and want to know where to start read this: Simple Way to Start the Ketogenic Diet
I’ve made this recipe a few times and each time with different sugar substitute options. I’ve used the Swerve powdered sugar, Powdered Stevia, and Erythritol. All of these taste really good with very little difference. You use whichever one you like best in this recipe. Please note, stevia tends to leave a bad aftertaste for some. Splenda has no aftertaste but it does have maltodextrin in it. You have to decide which is best for you.
We’ve also made this recipe with different types of peanut butter too. Believe it or not, the peanut butter also makes a difference in the outcome of this recipe. Be sure to use a natural peanut butter that doesn’t have sugar.
UPDATE: Look below this recipe for the experiment I did on this recipe using NO SUGAR at all! OMG!!!
You can get the printable version of this 3 Ingredient Keto Peanut Butter Cookies Recipe at the very bottom of this post.
I welcome you to join our Low Carb Inspirations group on Facebook! We have a supportive environment where we share all sorts of information about our Keto and Low Carb Lifestyles!
3 Ingredient Keto Peanut Butter Cookies Recipe Ingredients
- 1 large egg
- 1 cup peanut butter (Smuckers Natural peanut butter has nothing but nuts and salt)
- 1/2 cup keto approved sweetener of your choice (Xylitol, erythritol, Pyure or monk fruit each of these sweeteners may be a different ratio compared to regular sugar. Please take that into account when you measure out a half a cup )
WARNING: Don’t use just plain stevia in this recipe because the cookies will come out dry! If you do like stevia, be sure to use a blend.
3 Ingredient Keto Peanut Butter Cookies Recipe Instructions
Preheat the oven to 350 degrees.
In a medium size bowl, add all the ingredients in a bowl and mix them all together until it’s well combined.
Roll the dough into 1 inch balls using a scoop or your hands.
Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat.
Tip: Those silicone baking mats are amazing! Cookies are evenly cooked and the cookie crust comes out perfect every single time! If you don’t have any, I highly recommend ordering this Silicone Baking Mat Set on Amazon. It’s money well spent!
Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below.
You will bake these cookies for about 12 to 15 minutes or until golden brown.
Allow them to cool down for about 5 minutes before removing them from the tray.
Store them in an airtight container if you have any left after the family gets a sniff of the wonderful aroma that leads through the house and gets them hovering over you in the kitchen just waiting to devour them!
This is an excellent recipe for keto peanut butter cookie!
3 Ingredient Keto Peanut Butter Cookies Recipe Nutrition Label
Nutrition per serving
Calories 108, Total C 4.7g, Fiber .9g, Net C 3.8g, Sugar 1.8g, Fat 9.2g, Protein 4.2g
Do you need to use eggs in this 3 ingredient Keto Peanut Butter cookie recipe?
Yes. Eggs are what help the dough stick together.
What sweetener is best to use when making this 3 ingredient Keto Peanut Butter Cookie recipe?
For the very best results, I used Swerve but in the powdered form. It’s called Swerve Confectioners. It’s a keto friendly sweetener that works perfectly! If you use a different sweetener, you will have to figure out the sweetness ration. Monkfruit also works well but you might add a bit less since it tends to be sweeter.
Here’s a tip. If you only have the granular keto sweetener, you can pulse it in a food processor for just a few seconds and it will turn to the powdered consistency you need to make the perfect keto peanut butter cookies! There’s no need to buy the different types when it takes just a few seconds to do this at home with the right equipment.
What if you dough is too runny?
This is probably because of the nut butter you used. Make sure you mix the peanut butter well before using it. Sometimes the oils separate and need to be mixed. You can also put the nut butter in the fridge to cool it down a bit and make it more easy to handle. If you hands tend to be hot, like mine, you might want to do this before you start. Also, the powdered sweetener will help make this dough less runny. Make sure you use powdered keto sugar as stated above.
3 Ingredient Keto Peanut Butter Cookies
Ingredients
- 1 large egg
- 1 cup peanut butter Smuckers Natural peanut butter has nothing but nuts and salt
- 1/2 cup keto approved sweetener of your choice Xylitol, erythritol, Pyure or monk fruit each of these sweeteners may be a different ratio compared to regular sugar. Please take that into account when you measure out a half a cup
Instructions
- Preheat the oven to 350 degrees.
- In a medium size bowl, add all the ingredients in a bowl and mix them all together until it’s well combined.
- Roll the dough into 1 inch balls using a scoop or your hands.
- Place the balls of dough on a cookie sheet lined with parchment paper or a silicone baking mat.
- Tip: Those silicone baking mats are amazing! Cookies are evenly cooked and the cookie crust comes out perfect every single time! If you don’t have any, I highly recommend ordering this Silicone Baking Mat Set on Amazon. It’s money well spent!
- Press down on each ball with a fork twice in opposite directions creating a criss-cross pattern on each cookie as seen in the photos below.
- You will bake these cookies for about 12 to 15 minutes or until golden brown.
- Allow them to cool down for about 5 minutes before removing them from the tray.
- Store them in an airtight container if you have any left after the family gets a sniff of the wonderful aroma that leads through the house and gets them hovering over you in the kitchen just waiting to devour them!
If you are looking for more Keto snack ideas, I highly suggest you look at the Top 10 Keto Snacks article here! It’s an excellent list of great ideas.
I welcome you to join our Low Carb Inspirations group on Facebook! We have a supportive environment where we share all sorts of information about our Keto and Low Carb Lifestyles!
If you’ve stalled on the Keto diet, you might want to join this group for a 5 day challenge to get you back on track.
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Ioana says
These cookies are a staple for me — only three ingredients, easy to make and insanely delicious.
Penny Auker says
What is the serving size? One or two cookies!
Caitlin Bryan says
Could I crumble these and mix with a little melted butter to use as a crust for a keto cheesecake? They crumble very easily so I think they would make a pretty good crust but I want to get other opinions.
Summer says
I only added half of the stevia because 1/2 cup seemed like A LOT and they are still overpoweringly sweet! I might try adding a teaspoon at a time next time to get the sweetness right. I might also add a little salt to balance the sweetness.
Kay says
I made the peanut butter cookies, and used pyure sweetener. I also used smuckers organic all natural peanut butter, and threw in some hersheys sugarfree chocolate chips. Very good. I will definitely make them again.
Jinny says
I used Truvia and they are too sweet. Will put half next time
Linda Blechinger says
We didn’t care for the taste, I used swerve which I use often, I thought about putting a pinch of salt but didn’t. I may try again with a different peanut butter.
LJ says
These are much better than some others I’ve tried, especially those with flax which gives it a gross, grassy taste. These taste more like the real, unhealthy version.
Debra Peters says
I tried these using the powdered Swerve, I used slightly less than half a cup & that was plenty, however they are a bit dry. Does anyone have ideas to help the moisture content?
Nancy Herman says
Love these cookies. I have a sweet tooth and this recipe is great. One of a few low carb cookies I like.
jenny says
I tried these but they completely fell apart when I tried to pick them up. They didn’t even crumb they were almost like a dust.
Jennifer says
Which substitute sugar did you use. I’m finding people are getting mixed outcomes with different sugar types.
Summer says
Mine also fell apart soon as I picked it up and I used stevia in the raw
Sally Abshire says
Once mine fell apart too, but it made great topping for my keto ice cream 😛
Ashley says
Mine turned out the same way. I was wondering if it was because I used creamy and not chunky peanut butter but idk & the aftertaste was really strong. They smelled and looked delicious!!
Andrew says
My first one fell apart when I tried to put it in the cooling rack. But then I left the others on the cookie sheet until they cooled somewhat. Once they were not quite so hot, I was able to put them on the cooling rack and they were not crumbly at all. I used erythritol, not powdered, and I didn’t pulverize the sugar down. I also blended with an electric mixer which did a much better job of it than just manually hand mixing.
Amy says
I added 2 or 3 squirts of vanilla.
Dr Litz says
I made the version using PB, Egg, Egg protein.
Impressions on appearance: The cookies look exactly like textbook carb-rich, sugar-filled PB cookies.
Impressions on consistency: After the cookies have cooled, they crumble very easily. In fact too easily.
Impressions on taste: I used absolutely natural PB. The final product needed salt. It was horrible without salt. I’d also suggest a bit of Stevia or other keto-friendly sweetener to take a bit of the bite of the bitterness of roasted PB away.
Overall, glad to see people are experimenting and loved trying this.
Brook says
Taste Delish! I love it
Diane says
I tried this recipe and it was delish! I didn’t use the whipping cream and the cookie still didn’t crumble. I mixed natural Splenda and Brown Sugar Splenda. I didn’t use as much as the recipe called for. I really liked the taste. ALso, there wasn’t any after taste like most sugar free cookies. I’m not a baker so Im glad this recipe didn’t take tons of ingredients. I’m glad I tried this. Thank you!
Sharon says
I tried these and thought they were good. I would recommend them to someone who has diabetes, as I have.
Kim Youngblood says
I made these today and they are delicious. I used 1/2 cup peanut butter, 1/2 cup almond butter, 1/4 tsp vanilla extract & 3/8 cup of powdered Stevia & Splenda combo…These are very tasty & I will do them again.
Michael Y says
Instead of sugar, I put in 1/3 overripe banana and a teaspoon of coconut flour.
M. Johnson says
These will satisfy your sweet tooth. However go light on the sweetener. I put in half the amount required and it was still too much.
Katherine says
Please note… dry peanut butter (peanut butter powder) does not produce the same results… might need to adjust the water/powder consistency.
Toffie says
Has anyone tried these using regular sugar?
Jennifer says
Yes, I modified this recipe from a recipe I used with regular sugar.
Pam says
BbeYes and very good. They just melt in your mouth! Next time I make them I am going to make them small and put some peanut butter on and make a sandwich. I did just smear some on a cookie and soooo yummy!
Enjoy!!!!!
Sherry says
Do you think agave will work as a sugar substitute or will it just be too runny. I can’t use sugar or fake/artificial sweeteners.
Mike says
They were ok, Definitely use PB with some salt. I I I used unsalted. Let me know if agave works for you
Angel says
I added 2 tbsp real butter. It added a lot of flavor, fat content, moisture & held everything together really well.
Kelly says
I make these all the timethey are awesome they will fall apart if too big but not using any type of sugar now that sounds amazing!!! EVEN Better!!!!
People that say they were awful must have done something wrong!!!
Sadie says
I added about a Tbsp of whipping cream, and only used 1/4 cup of a splenda sugar mix, they came out perfect other than being a tad bit dry, no artificial sugar after taste either, which i LOVED! oh and my house smells so good!
Escapee says
Adding a nice heaping tablespoon of flax meal really helps with the texture. It holds together better.
Caryn says
I found these to have a very cooling mouthfeel using eryrhritol. Put them in the fridge and then didn’t notice it. Going to try them again using an eryrithritol stevia blend..hoping that will cut down the cooling effect
Catherine says
They wer great!!!!’
Nancy says
I am just 6 weeks into a Keto lifestyle. These are absolutely delicious! Just right when you want a little treat. I actually reduced the stevia by a third and added a quarter of a cup of sugar free chocolate chips…it’s the bomb! 😃
Liz says
I just made these with 1 cup almond butter & 1/2 cup Swerve—they were amazing! I can’t wait to make them again.
K says
Here’s a couple tips I learned while doing this: use smooth peanut butter, not crunchy, or they’ll fall apart. And if you’re using a natural peanut butter with no added salt like I did, try adding a pinch of himalayan salt to it. Otherwise they were pretty good.
Joy Turner says
I found that mixing my sugar subs helped with after taste…..I used half Stevia or Monk fruit and half Xylitol…also found that 1 tsp of soda helps with texture….not sure if that alters carb count….did these for non-gluten and seems to work as I’ve transitioned into Keto. You could also mix in a few low carb choc bits.
Gladys LaMastra says
I used sunflower butter , as I d/n have peanut butter. My problem was that I couldnt roll the “dough”
so i had to put coconut flour to tighten them up a bit.
worked well.
btw, i used xylitol.
Carol says
I’ll bet they are good for your furr baby too (no sugar kind)!! Yum always had this using sugar and crunchy peanut butter.
ajastoy says
Never use Xylitol. Toxic to dogs. FYI.
Louise says
If you use replace with xylitol please do not give to fur babbies (dogs or cats)
In humans, xylitol is absorbed slowly and has no measurable effect on insulin production.
Unfortunately, the same can not be said about dogs.
When dogs eat xylitol, their bodies mistakenly think that they’ve ingested glucose and start producing large amounts of insulin.
When this happen, the dog’s cells start taking up glucose from the bloodstream. This can lead to hypoglycemia (low blood sugar levels) and be downright fatal (25).
Xylitol may also have detrimental effects on liver function in dogs, with high doses causing liver failure (26).
Keep in mind that it only takes about 0.1 g/kg for a dog to be affected, so a 3 kg (6-7 lbs) Chihuahua will get sick from eating only 0.3 grams of xylitol. This is less than the amount contained in a single piece of chewing gum.
So if you own a dog, then keep xylitol out of reach (or out of your house altogether). If you believe your dog accidentally ate xylitol, take it to the vet immediately
Deborah says
As long as you do not use xylitol when making them Xylitol is deadly for dogs.
Jayme says
I am guessing u r using a natural peanut butter?
Jennifer says
Yes!
Breanne says
These tasted good in the moment, especially with the crunchy peanut butter, however the aftertaste is absolutely awful and made me nauseated. I think it was because of the large amount of stevia. I’m not sure how to avoid that in the future other than cutting the amount in half.
JCSM says
Have you tried Splenda? I don’t know if agave would work but that’s another thought
Rebecca in Portland says
Agave is almost pure fructose. No good for a keto diet, especially for diabetics. I’d try erythritol, which is a naturally occurring sweetener, unlike Splenda. I like Swerve, myself.
D says
I used swerve and they tasted great!
Dawn says
I used Splenda I can’t stand stevia they came out good didn’t crumble but they seemed really sweet do you still use 1/2 cup if using splenda
Judy says
If you’ve been eating low carb for some time, and have been reducing sweetener amounts in your food, you might enjoy less sweet cookies. You might try reducing the sweetener by 1/4 to 1/2 of what the recipe calls for.
Angel says
try a 50/50 mix of xylitol/erythritol. Or use Truvia.
amy york says
You need to try xylitol for your sugar substitute. Tastes like sugar and no bitter. Check it out. It’s amazing. Definitely not Stevie yucky!!!
Lfowler says
How about swerve.
Susan Chester says
I made the first recipe using Spenda. They turned out really yummy-a little crumbly, but I am sure I can solve that next time. Thanks for the recipe!
Vanessa says
These were delicious! I used powdered Swerve instead of Truvia, though Swerve isn’t as sweet and it could have used more. I am so excited to have found this recipe. Thank you!
Jackie says
Turned out delish! These are perfect for my sweet craves on a Keto diet 👍🏼
Cindy says
so sorry I must of scrolled right past all that information. Thanks!!!!