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!
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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 low carb 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 low carb chocolate.
- Add chopped low carb 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:
- Almond Flour Shortbread Cookies
- Coconut Flour Cookies
- Low Carb Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Almond Flour Chocolate Chip Cookies
Low Carb Peanut Butter Cookies
Print Recipe Pin RecipeIngredients
- 1 1/4 Cup Golden Swerve or Lakanto (see sweetener notes below) lightly packed
- 1 Cup Low Carb Peanut Butter unsalted
- 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, peanut butter, and eggs. Add in the peanut flour, baking soda, vanilla, and salt, 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!
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