Peanut butter cookies are so good when you want something sweet and filling. They are the snickers bars of the low-carb world (my humble opinion). These wonderful peanut butter keto cookies are a great snack in the middle of the afternoon to stave off hunger or to have simply because you want one. We don’t judge here; you go ahead and eat your cookies because you want to satisfy your sweet tooth.
But seriously, they are filling and satisfying.
Each cookie has 6 grams of protein, 140 calories, only two net carbs, and no added sugar. Great for a low carb, gluten-free, or keto diet.
Sugar-free Peanut Butter Cookies
I tested this recipe so many times.
- Chewy & soft like a good peanut butter cookie should be.
- Cookies will stay soft and chewy, too, with no hardening if you use allulose in the recipe.
- Easy keto recipe.
- Keto and low carb.
- Entirely gluten and refined sugar-free.
- Flourless peanut butter cookies.
- Thirty minutes including baking time.
The Ingredients & Substitutes for our peanut butter keto cookies Recipe
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The ingredients for these perfect keto peanut butter cookies are incredibly simple:
- Peanut butter: Use sugar-free creamy peanut butter for the best texture. If your natural peanut butter isn’t very soft, you can run it through a high-speed blender like a Vitamix to make it extra creamy (we do it all the time!). And yes you can replace the peanut butter with almond butter at a 1:1 ratio.
- Powdered Allulose: Powdered Allulose is preferred over granular because it creates a better texture.
- One large egg: This recipe will not work correctly with a flax egg.
- PB2: We used PB2 for flavor, structure, and texture, and it was WOW. Highly recommend PB2, but you can make this with 2 tablespoons of almond flour instead if you do not have PB2 on hand. Unfortunately, coconut flour will not work, sorry!
- Baking powder: This helps add a bit of lightness to the cookies and improves the texture.
- Vanilla: Many recipes do not call for vanilla in a peanut butter cookie recipe but come on, vanilla is like the best thing ever; add some and change your world! For more info, check out our guide to the different types of vanilla extract!
- Salt: If your peanut butter is salted, skip the salt. Also, a little bit of flakey salt on top of these cookies to finish them is marvellous.
Baking TIPS TO GET PERFECT COOKIES EVERY SINGLE TIME
To create the best peanut butter keto cookies, follow a few of these critical steps to get the batter just right:
- Blend the powdered allulose, baking powder, and PB2 with a whisk. Be sure to remove any lumps.
- Cream the peanut butter, egg, and vanilla with a hand mixer for about 20 seconds until everything comes together.
- Sprinkle dry ingredients over the wet and mix on low until all the dry ingredients are well incorporated.
- You do not need to chill this peanut butter cookie dough.
- Add balls of rolled dough to a cookie sheet prepared with a sheet of parchment.
- Be sure to leave lots of room for the cookies. I add six cookies per quarter sheet.
- Use a clean fork and press cross hatches into the dough.
- Use a cookie scoop to get perfectly sized dough balls every time.
Sweetner & baking FAQ
Why allulose is the best choice for this recipe
I have tested every single sweetener with these low-carb cookies, and using sugar-alcohols never produces great results. Allulose on the other hand has all kinds of benefits over sugar-alcohols in this recipe:
- Allulose will create a chewy, soft cookie that stays soft. It will not harden.
- There is also no aftertaste with allulose.
- Allulose should not spike blood sugar.
- The cookies taste better!
Can I use erythritol, monk fruit, or xylitol
You can, but we don’t recommend them. If you have to, you can use monk fruit, erythritol, or xylitol in this recipe at the exact measurement as the granular allulose.
However, your cookies will harden after they cool. Sugar alcohol-based sweeteners are acceptable in recipes where the sweetener is 10-20% of the recipe. After that, all bets are off. This recipe has a sweetener to ingredient ratio of about 50%.
If you’ve made sugar-free peanut butter cookies before and you were not at all fond of the results, it could be because the recipe called for sugar alcohols.
Specialty Baking and Sweetener guides
If you are struggling with your gluten-free & sugar-free baking, we created several guides to help you along in your journey. These guides have every piece of information you need about sweeteners, specialty flours, and general low-carb baking advice. We want you to succeed in keto baking adventures!
- Allulose: Everything you Need to Know
- Baking Tips for Almond Flour
- Xanthan Gum Substitutes
- Everything you Need to Know About Erythritol
- How to Bake with Monk Fruit
- The Best Nut Butters For Low-Carb Baking
- Baking Essential Guides – Grab these for free!
SERVING & STORAGE SUGGESTIONS
This simple sweet treat goes great with an ice-cold glass of almond or macadamia milk.
Keep them stored in an airtight container on the counter for the best texture. The cookies will last for three days on the counter before they are past their prime.
The peanut butter keto cookies freeze beautifully. Use a freezer bag and remove as much air as you can. The cookies will last frozen for up to a month in the freezer.
You can also add sugar-free dark chocolate chips to this recipe for a chocolate chip version. Or if you’re really craving something sweet, drizzle that chocolate over the top.
At only two grams of carbs per cookie, go ahead and have two!
LOOKING FOR MORE KETO COOKIE RECIPES?
We got you covered! All our gluten-free, sugar-free cookie recipes are suitable for a ketogenic diet. Here are a few of our reader’s favorites:
- Amazing Vanilla Sugar Cookies
- Pumpkin Spice Cookies
- Soft Keto Gingerbread Cookies For the Holidays.
- Easy Keto Chocolate Chip Cookies – Soft, Chewy, and Amazing!
- 1 cup natural smooth peanut butter (room temperature)
- 1/2 cup powdered allulose
- 1 egg
- 2 Tbsp PB2
- 1/4 tsp baking powder
- 1 tsp vanilla
- 1 pinch of salt *see notes below
- Preheat oven to 325F
- Blend the powdered allulose, baking powder, salt*, and PB2 with a whisk in a medium mixing bowl. Be sure to remove any lumps and set them aside.
- In a second large mixing bowl, cream the peanut butter, egg, and vanilla with a hand mixer for about 20 seconds until everything comes together.
- Sprinkle dry ingredients over the wet ingredients and mix on low until all the dry ingredients are well incorporated.
- Scoop and roll one slightly heaped tablespoon of dough into balls and place it on a parchment paper lined baking tray. Allow room for the dough to spread. *see notes
- Use a clean fork and press cross hatches into the dough.
- Place tray into a preheated oven and bake cookies for 13-15 minutes. Oven temperatures can fluctuate so keep an eye on the cookies toward the end of baking to ensure they do not over brown.
- Remove from the oven and allow the cookies to cool on the sheet for 3 minutes. Then, remove the cookies from the pan and onto a cooling rack to finish cooling.
- * If your peanut butter is salted, leave the salt out of the recipe.
- * If you are not working with commercial-grade, heavy-duty pans like USA pans, be sure to add extra protections to the bottom of your pan by either adding an additional pan (double it up) or a piece of tin foil on the bottom side (the underside) of the pan.
- * For substitutions see the recommendations in the post.
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PB2 Original Powdered Peanut Butter - 6g of Protein, 90% Less Fat, Certified Gluten Free, Only 60 Calories per Serving, Perfect for Protein Shakes, Smoothies, and Low-Carb, Keto Diets
Reynolds Kitchens Parchment Paper Roll, 90 Square Feet
Pyrex Tempered Glass Mixing Bowls | 3 Piece Set | 1-Quart, 1.5-Quart, and 2.5 Quart Mixing Bowls for Kitchen, Baking, and Storage | Microwave, Freezer, and Dishwasher Safe | Proudly Made in the USA
USA Pan Bakeware Quarter Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 106mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.