Keto Peanut Butter Cookies | Easy 5-Ingredient Recipe for Low Carb Cravings

If you’ve tried low carb peanut butter cookies before and found them dry or grainy, this version will change your mind.

You’re going to get a cookie that holds its shape, has the right amount of chew, and still fits your macros.

No flour. No fuss. No aftertaste.

This recipe works because it uses ingredients that play well together, nothing extra, nothing missing. I’ve tested several keto cookie combinations, and this one lands the texture right where it needs to be: slightly crisp on the edges, soft in the middle, and packed with that deep roasted peanut flavor.

These keto peanut butter cookies take under 20 minutes and need just five ingredients, no mixer, and zero chill time.

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Why These few Ingredients Keto Peanut Butter Cookies Actually Work

The key is the natural peanut butter. I use a creamy, unsweetened one, just peanuts and salt. It gives body to the dough without needing almond flour or coconut flour.

Erythritol brings sweetness without that cooling feel if you use a blended keto sweetener like monk fruit. Vanilla and baking soda round it out, lifting the texture and balancing flavor.

The result is a keto dessert that’s easy, satisfying, and doesn’t crumble into sand when you bite it.

Quick Tip: For more keto-friendly peanut butter dessert ideas, check out my Peanut Butter Chocolate Chip Cookies or my reader-favorite Peanut Butter Blossom Cookies.

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Ingredient Notes for the Best Low Carb Cookies

Natural Peanut Butter vs. Regular

I’ve baked these cookies using both natural and commercial peanut butter, and the difference is night and day.

Natural peanut butter (unsweetened, unstirred) gives structure and deep roasted flavor. The ones with added oils and sugars tend to over-soften the dough and flatten the cookie in the oven.

I always go with the natural kind. Just peanuts and salt. Stir well before measuring, especially if oil has separated.

Keto Sweetener Choice Matters

Erythritol alone will work, but if you’ve got a blend like erythritol-monk fruit or erythritol-stevia, the flavor smooths out and tastes more like regular sugar.

I use a 1:1 blend with monk fruit, it melts nicely in the dough and doesn’t overpower the peanut butter.

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How to Make These Keto Cookies Without a Mixer

Start by stirring everything together in a mixing bowl with a sturdy spatula. You’ll notice the dough thickens quickly. It might seem sticky at first, but don’t add anything to thin it out. That stickiness holds the shape in the oven.

Shape into balls, flatten with a fork, and bake. These cookies spread just enough to get golden edges and soft centers.

If you enjoy more no-fuss recipes, my Peanut Butter No Bake Cookies offer another quick low carb dessert fix—no oven required.

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Baking and Cooling Tips for Consistent Results

Place the cookies on parchment or a silicone mat. Bake at 350°F until the edges begin to turn golden.

The centers will look underbaked. That’s correct. Let them sit on the tray for 10 minutes before moving. If you lift them too early, they’ll break.

As they cool, they firm up beautifully without turning dry.

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How to Store Keto Cookies for Freshness

Keep your low carb peanut butter cookies in an airtight container at room temperature. They stay soft for 4–5 days.

If you like them a little firmer, pop them in the fridge. I actually prefer them chilled with coffee. They hold their texture better that way.

You can also freeze the shaped dough balls and bake a few at a time. No need to thaw, just add one extra minute to the bake time.

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One Ingredient Swap That Changes the Texture

I’ve tested this recipe with almond butter as well. If you’re curious, yes, you can substitute almond butter for peanut butter, but the flavor will shift to something milder and slightly more cake-like.

The cookie won’t hold quite the same chew. It still works, but in my notes, peanut butter gives a stronger structure and better taste.

If you’re after a more indulgent route, try my Reese’s Peanut Butter Cake. It’s not keto, but it’s worth saving for your next cheat day.

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Serving Ideas That Go Beyond Just Eating Them Plain

I like pairing these cookies with cold almond milk or topping them with a drizzle of melted dark chocolate. It feels like a candy bar without the carbs.

They also make a great crumble over keto vanilla ice cream. Just break a few into chunks and sprinkle.

For mornings, I sometimes crumble one into a bowl and pour a splash of unsweetened macadamia milk over it. Quick, weird, and satisfying.

If you want a peanut butter treat that you can drink instead, my Peanut Butter Smoothie hits the spot without pushing your carbs too far.

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Final Thoughts: Why These Are My Go-To Keto Cookies

These keto peanut butter cookies don’t taste like a compromise. They’re low carb, yes—but they’re also cookies I actually want to make again.

Simple pantry ingredients. Fast process. Good texture. You don’t feel like you’re settling.

I keep this recipe in rotation because it works on busy days. And because even my non-keto friends will eat them without complaining, which says a lot.

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Save and Share: Let’s Keep the Conversation Going

📌 Save this to your “Keto Cookies” or “Peanut Butter Desserts” board for later!

Have you made these yet? I’d love to know how yours turned out. Drop a comment below with your tweaks or questions—I always read them.

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