4-Ingredient Keto Peanut Butter Cookies Recipe

Fulfill your cookie cravings with these easy keto peanut butter cookies! Soft and chewy, they require only 4 ingredients and 15 minutes to bake. No flour, no sugar and just 1.6 grams net carbs per cookie.

Keto Peanut Butter Cookies

Missing cookies while following a keto or low‑carb lifestyle? You’re just 4 ingredients and 15 minutes away from a simple, satisfying peanut butter cookie that fits your plan.

These cookies are soft and chewy in the center with slightly crisp edges. They melt in your mouth and taste very much like a classic peanut butter cookie. Enjoy them with a glass of milk, alongside an evening cup of tea, or whenever a sweet treat calls.

This recipe is effortless and uses only one bowl, so cleanup is easy.

Below are helpful notes on ingredients and a clear method so you can bake these cookies with confidence.

Creamy or crunchy peanut butter?

Either creamy or crunchy peanut butter will work. Crunchy adds more texture, while creamy gives a smoother bite. Use a natural peanut butter with no added sugar—ideally only peanuts (and salt if desired).

If the peanut butter separates and the oil rises to the top, stir it until smooth before using. The peanut butter should be reasonably runny at room temperature for easy mixing.

Best sweetener for low carb peanut butter cookies

Powdered sweetener gives the best texture. Use powdered erythritol (for example Swerve) or a powdered monk fruit blend (such as Lakanto). If you only have granulated sweetener, grind it to a powder first.

Xylitol can be used as well, but be cautious if you have pets—xylitol is toxic to dogs.

Egg substitute

The egg acts as a binder. You can replace it with a flax egg or ground chia seeds.

To make a flax egg: combine 2 tablespoons ground flaxseed with 5 tablespoons water and let it sit 8–10 minutes until gelled.

Ground chia seeds can be added directly. Start with 2 tablespoons mixed into the dough; if the dough is still too loose after a couple minutes, add an extra tablespoon.

How to make keto peanut butter cookies

Preheat the oven to 350°F (180°C).

In a mixing bowl, combine 1 cup natural peanut butter (no sugar), 1/2 cup powdered sweetener, 1 egg (or substitute), 1 teaspoon vanilla extract (optional), and a pinch of salt if desired. Stir until the mixture is smooth and uniform.

Scoop about 1 tablespoon of dough and roll into a ball. Place the dough balls on a parchment‑lined baking sheet about 2 inches apart. Flatten each ball slightly and press a crisscross pattern into each cookie using a fork.

Bake for 15 minutes, or until the edges are golden and set. If you prefer softer cookies, check at 13 minutes and remove when they’ve just set.

Transfer cookies to a cooling rack and allow them to cool completely before storing.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 weeks.

To freeze, arrange baked cookies on a lined sheet and freeze until firm. Transfer the frozen cookies to a freezer bag and store for up to 6 months. Thaw in the refrigerator overnight or at room temperature.

Recipe