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!
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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 (Stevia, xylitol, erythritol, 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 )
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!
- 1 large egg
- 1 cup peanut butter
- ½ cup Truvia or Stevia
- 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!
Update!!!
I’m always experimenting in the kitchen with Keto recipes. Today, I attempted to make this recipe with absolutely NO SUGAR at all! Here’s what I did.
I used 1 cup of peanut butter, 1 egg, and 1 tbsp of Egg White Protein. I mixed all the ingredients together, rolled them into balls, pressed them into cookies just like the directions state above and baked them for 15 minutes. I found that I needed to bake them for a few minutes longer. More like 18 minutes in my oven. They were DELICIOUS!!!!
The texture of this NO SUGAR Peanut Butter cookie was way different. You know how shortbread cookie tastes right? It’s kinda crumbly but when it’s in your mouth it kinda melts like butter? Well, this recipe has that exact type texture! It’s definitely crumbly so you need to make sure to make these cookies small than usual. If you tried to make a large cookie and picked it up, it would definitely break apart. I make them just a tad bigger than quarter size and they just melt in your mouth! They still taste a bit sweet too even without the sugar substitutes. My husband told me he really liked the no sugar recipe! Kids liked them too!
It’s a good peanut butter cookie for those that don’t want any sugar in their ingredients. There’s a small amount of sugar in peanut butter already.
This is the Egg White Protein powder I used. I buy it off of Amazon.
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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Pin it on Pinterest for later too!
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.
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
Toffie says
Has anyone tried these using regular sugar?
Jennifer says
Yes, I modified this recipe from a recipe I used with regular sugar.
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.
Escapee says
Adding a nice heaping tablespoon of flax meal really helps with the texture. It holds together better.
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.
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.
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
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
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 👍🏼