Amazing keto peanut butter cookies are made with natural peanut butter and a touch of sweetener. They are so flavorful and wonderfully chewy!
Made with just four ingredients, these keto peanut butter cookies are incredibly good. They are sweet but not too sweet, tasty, soft, and chewy.
Even though they are so good, I find that I am not very likely to overeat them, because they are so satiating. One or two of them, eaten slowly and savored, are more than enough.
The ingredients you’ll need
You’ll only need four simple ingredients to make these tasty cookies (exact measurements are in the recipe card below):
Egg: I use large eggs in most of my recipes including this one.
Granulated sweetener: Such as erythritol.
Natural peanut butter: The only ingredients should be peanuts and salt. Make sure you stirred it very thoroughly.
Dark chocolate chips: As dark as you can go and still enjoy them!
How to make keto peanut butter cookies
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Simply mix the egg, sweetener, and peanut butter until the mixture is smooth. Then fold in the chocolate chips.
Place mounds of the mixture on a parchment-lined baking sheet and gently flatten them. Bake the cookies for 10 minutes at 350°F.
Let them cool completely on the baking sheet – they’ll be too soft to remove while still warm.
What peanut butter to use?
I use Trader Joe’s natural creamy peanut butter in these keto peanut butter cookies. It’s lightly salted, and there’s no added sugar. The only ingredients are peanuts and salt.
It’s important to mix the peanut butter well before using it. It’s also best to use a fresh jar. Natural peanut butter at the bottom of the jar tends to be too dry to bake with, even if you mixed it well when you first opened the jar.
What chocolate chips to use in these cookies?
I like to use extra-dark chocolate chips (85% cacao). The link to the product is provided in the recipe card. If you like the stevia-sweetened chocolate chips, you can use those instead.
What sweetener to use?
Any granulated sweetener will work. In the past, I also made these cookies with 1/4 cup of honey, and that worked well too, although they were obviously higher in carbs.
Can you freeze keto peanut butter cookies?
Yes! If you have any leftovers, they keep well for about 3 days in an airtight container on the counter.
If you refrigerate them, remove them from the fridge 30 minutes before serving.
You can also safely freeze these cookies for up to three months, separated with wax paper, in freezer bags.
Can I use almond butter?
I’ve been receiving emails from readers asking me if these cookies would work with almond butter or with sunflower butter.
I’m not sure! Peanut butter does have a very unique flavor. Almond butter is much milder, while Sunbutter is not as sweet.
So I truly don’t know. But if you give it a try, do drop me a line at HealthyRecipesBlog (at) gmail.com – I’m curious to know how it was!
More peanut butter recipes that you might enjoy
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Keto Peanut Butter Cookies
- 1 large egg
- 1/3 cup granulated sweetener (such as Swerve)
- 1 cup natural creamy peanut butter (no sugar added)
- 1/3 cup dark chocolate chips (50 grams)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, lightly beat the egg. Whisk in the sweetener, then the peanut butter. Use a spatula to mix in the chocolate chips.
- Using a cookie scoop, or a 2-tablespoon measuring scoop, spoon the batter onto the prepared baking sheet. Gently flatten the tops of the cookies with your hand or with the back of a spoon.
- Bake until the edges are just beginning to brown, about 10 minutes. The cookies will still be soft at this point, but they will set as they cool.
- Cool the cookies in the pan. They will be too soft to remove from the pan at this point.
- Once they are cool, use a spatula to carefully remove them from the baking sheet.
- Store the cookies at room temperature, in an airtight container, for up to 3 days.