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This basic 3 ingredient keto peanut butter cookie recipe can be adapted in many ways. Keto peanut butter cookies are sugar free but have plenty of sweetness because of the type of sweetener used. Swerve, Monk fruit, Allulose, Erythritol, Stevia, Natvia, Xylitol, and Yacon syrup are keto approved sugar alternatives. You can find some of these sugar-free sweeteners at the local grocery store usually in the baking isle or online. For this recipe you will need a granulated sweetener like the Swerve brown sugar.
Amazon and Thrive Market are great places to shop if you are living the low carb/keto life. Only 1 net carb for these sweet treats!
While I don’t follow a strictly keto diet, I do enjoy eating foods that are not full of sugar or carbs. I mostly gravitate towards a low-carb lifestyle with little splurges of gluttony here and there. It’s called balance! I’m truly at a weight that I’m happy with, not skinny nor fat, just a well-fed little panda. The keto diet is great if you want to lose a bit of weight, hey that rhymes. Check out some of my other keto recipes.
This keto peanut butter cookie recipe is also gluten free because there’s no flour used in this recipe.
Ingredients needed
3 ingredient keto peanut butter cookies are very simple to make. All you need is:
- Egg
- Nut butter (peanut butter, almond butter, cashew butter, sunbutter)
- Sweetener
Any nut butter works in this keto peanut butter cookie recipe. I prefer creamy, natural peanut butter that has no added sugars. Swerve is the only sugar-free sweetener I’ve used. It’s made with oligosaccharides and erythritol, and it gives off a cool sensation on the tongue that I find quite pleasing. It measures out the same in recipes as sugar would so you can use it in any recipe that calls for sugar. I recommend reading the back of any other product used as the measurements may change.
The addition of cocoa powder would work well with this cookie too.
How to make keto peanut butter cookies
Baking keto peanut butter cookies can range in time depending on your oven.
While the oven is pre-heating to 350 degrees, whisk an egg in a large bowl with peanut butter and sweetener. Scoop out same sized portions of dough and roll into a ball. Place balls on a cookie sheet (I use a silpat) and then flatten with your hand. I used a fork to add the decorative lines onto the top of the cookie.
Bake 10-15 minutes, mine took 12 minutes in my oven. The cookies will be soft, but the outsides will start to brown a little. The most important instruction here is to let the cookies rest on the cookie sheet for at least 10 minutes. The longer the cookies cool, the firmer they will become.
Check out some of my other keto recipes.
- CHICKEN BACON RANCH CASSEROLE
- BUFFALO CHICKEN LETTUCE WRAPS
- ZUCCHINI TACO BOATS
- TUSCAN SALMON
- MASHED CAULIFLOWER
- BUFFALO CHICKEN ZUCCHINI BOATS
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KETO PEANUT BUTTER COOKIE
Ingredients
- 1 cup peanut butter
- 2/3 cup Swerve sugar substitute
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In a bowl whisk egg. Add peanut butter and Swerve. Mix well1 cup peanut butter, 2/3 cup Swerve, 1 egg
- Roll batter into 12 balls and flatten out onto a non-stick cookie sheet.
- Bake 12 minutes at 350 degrees. Allow to cool completely
Notes
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