I’d like you to meet your new favorite, super easy, low carb peanut butter cookies.
Ultra-thick, ultra-soft, ultra-tender, and full of peanut-y flavor, these cookies bake into perfectly warm, pillowy treats that literally melt in your mouth with every buttery bite.
I struggle not to eat this savory-sweet batter with a spoon, but trust me, these cookies are worth popping in the oven for a fresh, warm, comforting batch-o-PB-cookies that are ready in 20 (almost as fast as my peanut butter fat bombs). Also, please observe how awesome your house smells as these bake? It’s the smell of coziness. Just. Heavenly.
As you know, there are a billion recipes for low carb cookies floating around the internet, which is why I’m so picky about I share. Only the best. Only our absolute favorites.
ONLY low carb desserts that taste every-dang-bit-as-delicious as the traditional versions. And this recipe definitely meets my high standards. So, say hello to your new best cookie friend.Share (or not share) these velvety bites with guilt-free confidence.
Now, there is a secret ingredient in these low carb peanut butter cookies I’d like to formally introduce you to: peanut flour.
It adds extra fluff and pushes the peanut flavor to the next level. It’s also packed with protein-so go on! Enjoy these as breakfast cookies!
Whether you’re baking to comfort a crowd or looking for a (well-deserved!) treat for yourself-try these low carb peanut butter cookies-they’re happy to meet you!
Looking for more keto desserts? Check out my peanut butter fat bombs, keto hot chocolate, or my keto ice cream recipe.
What I Love About This Low Carb Peanut Butter Cookies Recipe
Aside from being nutritionally cleaner and lower in carbs than traditional peanut butter cookies, these bad boys are void of refined sugar and gluten! Soooo, you can feel good about eating more than one of them! 😉
Here’s what to expect before whipping up a batch:
- EASY
- Velvety, creamy, + smooth
- 20 minutes!
- Freezes well
- Perfect combo of sweet + savory
Ingredient Notes
Peanut Flour: My *secret* ingredient.
Peanut flour is PACKED with protein, as it’s made from partially defatted peanuts — essentially, peanuts are ground into a paste, then pressed to extract the oil — the end result is a keto flour with significantly less fat and more protein than most flour alternatives.
Each peanut flour is processed differently, I’ve only tested this recipe with Protein Plus.
BONUS: peanut flour makes baked goods extra fluffy!
Psst – Want all the deets on this ingredient?? Check out my guide to peanut flour here.
Brown Swerve/Lakanto: Both of these keto sweeteners are made from erythritol, which doesn’t spike blood sugar levels and is a fave in the low carb community. Either of these brands can be used as a 1:1 swap with traditional sugar, so if you’re using a different brand of erythritol, you may want to increase the amount you add.
Peanut Butter: Be sure to grab a jar of no sugar added peanut butter.
Recipe Variations
These PB cookies are addictingly delicious on their own!! But if you’d like to mix things up a tad, here are some options:
- Add chocolate. Try mixing in sugar free chocolate chips, or dipping your baked/cooled cookies into melted keto chocolate.
- Add chopped keto nuts or unsweetened shredded coconut to the batter.
More Low Carb Cookie Recipes
If you’re a cookie lover like me, check out these delectably delicious cookie recipes:
- Keto Shortbread Cookies
- Coconut Flour Cookies
- Keto Chocolate Chip Cookies
- Keto Sugar Cookies
- Keto Double Chocolate Chip Cookies
Keto Peanut Butter Cookies
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Golden Swerve or Lakanto (see sweetener notes below) lightly packed
- 1 Cup Keto Peanut Butter unsalted. make sure it's not dry!
- 3 Eggs
- 3/4 Cup Peanut Flour I use Protein Plus Peanut Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Kosher Salt
Instructions
- Prep. Preheat oven to 375 F and line a baking sheet with parchment paper.
- Combine. In a large bowl, use an electric mixer to beat together erythritol (1 1/4 cup), peanut butter (1 cup ), and eggs (3).Add in the peanut flour (3/4 cup), baking soda (1 teaspoon), vanilla (1 teaspoon), and salt (1/4 teaspoon), and mix to combine.
- Form cookie dough into 18 round disc, and place 2” apart on the prepared baking sheet. Use a fork to press the cookies down into ½” thickness, while creating a criss-cross pattern on top.
- Bake. Toss cookies in preheated oven and bake for 8-10 minutes. Allow cookies to cool on the tray completed before removing (they’ll fall apart if you try to move them too soon). Option to sprinkle with salt, and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Make sure your peanut butter isn't dry, otherwise it'll be hard to combine your ingredients. If it is, mix in a tablespoon or melted coconut oil, or more, until your dough is easy to shape.
- Peanut flour should only contain defatted peanuts and salt and is different than peanut butter powder (which is often sweetened with sugar). Each brand defats the peanuts in varying amounts, I prefer Protein Plus Peanut Flour!
- Nutritional information is for 1 cookie if you make 18 cookies using this recipe. Each contains .75g erythritol, which makes the NET carb count about 3g per cookie:
Nutrition
Oh these cookies look perfect!!!!
Yay! Thanks Sheenam :)! So good, so easy, hope you’ll give these a try <3
I’m allergic to peanuts, and wanted to sub almond butter. Is that possible?
Thank you! 🙂
Hi there, absolutely! You can also make these almond flour “peanut butter” cookies instead: https://www.thelittlepine.com/almond-flour-peanut-butter-cookies/
Hope you enjoy ?
Will all-natural CRUNCHY peanut butter work here?
Hi Monika! It may be a little harder to mix, but it will add awesome texture. Hope you enjoy!
OMG so delicious!!! hard to believe they are low carb!
Hi Tina! I’m so happy you enjoyed as much as I do!?
Loved baking with peanut flour – so delicious! Thank you for the recipe!
Right Tawnie? I’m so glad you enjoyed it!?
These look amazing. I have never baked with peanut flour before so this must be tried. Have all the ingredients in my pantry already.
Sounds great Marie! Hope you enjoy!?
I cant wait to try these! They look amazing ?
Hope you enjoy Chenée!?
These look great and I can’t wait to give them a try! They are going to be gone so fast!
Yay! Let me know how it goes, Enjoy!?
I like how you have used the peanut flour.
Thanks Sadia! Let me know if you give these a try! ?
Looking forward to trying these. I have both the sweetener and Anthony’s Peanut flour around awhile. Want to use them up. Sounds delicious.
Yay! Let me know how it goes Judy, Enjoy!😁
Made them today. I made them for my husband because I can no longer eat Erythritol . He loves them. Give them a 9, but a 10 with strawberry preserves
I was able to use up by Lakanto. I’m finding recipes so I can use up ingredients.
Thanks for giving these a try!😄
I remember these from my childhood but of course they were not keto style so my wife tried it out and we loved them! Very good consistency and they were not dry like I thought they would be. Very well done on this one. Thank you for the clean sweet treat! 🙂
Awesome! SO glad you both enjoyed it, Griff!
Just made these. The flavor was delicious! I used Lakanto Gold sweetener and Anthony’s Organic peanut flour. The dough was super sticky and they came out kind of dry on the outside but wet-ish on the inside after 9 minutes at 375 in a convection oven. I will definitely make these again because the flavor was delicious. I might try refrigerating the dough for an hour to see if it may be easier to work with. Thank you for the recipe!
You’re welcome, Patty! Hope you enjoyed!
These cookies are fantastic! I purchased peanut powder a few months ago and didn’t know what to make with it. The only issue I had was that the dough was dry. I used metric measurements and weighed all ingredients but perhaps my eggs were on the smaller side. I only smashed the balls to about 3/4″ thick and baked them for just 8 minutes. They turned out great but next time I’m going to reduce the peanut powder by 1/3 and see how they stack up. Still a 5-star recipe!!
Hiii Donna! SO happy to hear you enjoyed these! It could also be that your PB was a little dry? If it’s dry at all, you can always add a bit of coconut oil until you get the dough in workable shape.
High what could I substitute peanut flour with could I use (lupin flour or pea protein powder unsweetened with oat fiber
Thanks
Hi Munira! There isn’t a great substitute for peanut flour, you can use almond flour instead, but the taste and texture (amount of fluff) will be totally different.