Keto peanut butter cookies

Do you love peanut butter but you are tired of eating it straight from the jar? These keto peanut butter cookies are the perfect solution for you. Rich in flavour (thanks to a good amount of peanut butter), easy to make and delicious.

These keto peanut butter cookies are also a great alternative for all of you who love recipes like fat bombs, snack bars or similar desserts/snacks but are looking for something different.

Keto peanut butter cookies on a plate

These cookies require only 6 ingredients:

  • natural peanut butter
  • coconut flour
  • ground almonds or almond flour
  • eggs
  • erythritol or a similar keto-friendly sweetener
  • salt

You see natural peanut butter listed among the other ingredients of this recipe because it’s the best choice for these cookies because it’s 100% peanuts. Baking with natural peanut butter also means you don’t have to worry about added oil, salt or sugar. You can choose between butter made with roasted or unroasted peanuts; a homemade version will work well, too. If you can’t really find peanut butter without added oil, the recipe works anyway with this option but you’ll need to adapt the amount of flour you’re using.

This recipe is extremely versatile. You can consider these keto peanut butter cookies like a starting point for many other interesting combinations. They are delicious as they are (more or less like shortbread cookies) but you could also try some variations:

  • add lemon zest for a fresh finish
  • use sugar-free chocolate chips to surprise the chocolate lover in your life
  • add chopped nuts for extra flavour and a bit of crunchiness (hazelnuts or pistachios would be delicious)
  • use orange zest and sugar-free chocolate chunks for a delicious result
  • once cooked, dip the cookies into some melted sugar-free chocolate
Keto peanut butter cookies

How to make these keto peanut butter cookies?

  • In a bowl, whisk together eggs, salt, sweetener and peanut butter until there are no lumps left. This step sometimes takes a while because of peanut butter but don’t get discouraged!
  • Add coconut flour and ground almonds (or almond flour) in the bowl and combine all the ingredients together using a spoon. This is the perfect time to add any additional ingredients, if you are using them.
  • Depending on the exact consistency of your peanut butter and the size of your eggs, you may need to add a little bit more or less flour. It’s always better to add 3/4 of the entire amount of flour, mix and check the consistency before moving forward.
  • Optional but recommended: place the bowl with the dough in the fridge for at least 10 minutes (cover the bowl so the dough won’t become too dry).
  • Shape each cookie using your hands (a tiny bit of oil helps!). Place the balls of dough on a baking tray lined with parchment paper or a reusable baking mat, then flatten them out with your hand.
  • Bake in a preheated oven at 180°C for 8-12 minutes, depending on your oven and how thick your cookies are. They are ready when they start to turn golden.

Common questions about this keto dairy-free cookies

  • What if my cookies are too oily? The best solution is adding more coconut flour and ground almonds (1:1) until you can’t easily shape the cookies with your hands. Sometimes leaving the dough in the fridge for 10-20 minutes helps, too. It really depends on how much oily the mix is.
  • Can I use a different kind of nut butter? Yes, almond butter would be the best choice. Adjust the amount of sweetener based on the flavour of the nut butter. For example, with almond butter, you will probably need to add an extra hint of sweetness.
  • Can I use just coconut flour instead of the mix suggested in the recipe? Technically yes, but the cookies turn out drier, so it would be better to add some butter or an extra egg.
Dough for keto peanut butter cookies
Keto peanut butter cookies and peanut butter in a bowl

Keto peanut butter cookies

Yield: 8 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 20 minutes
Total Time: 42 minutes

Do you love peanut butter but you are tired of eating it straight from the jar? These keto peanut butter cookies are the perfect solution for you. Rich in flavour (thanks to a good amount of peanut butter), easy to make and delicious.

Ingredients

  • 60 g natural peanut butter
  • 30 g coconut flour
  • 30 g ground almonds or almond flour
  • 1 large egg
  • 30 g erythritol or a similar keto-friendly sweetener
  • a pinch of salt

Instructions

    1. In a bowl, whisk together eggs, salt, sweetener and peanut butter until there are no lumps left.
    2. Add coconut flour and ground almonds (or almond flour) in the bowl and combine all the ingredients together using a spoon. This is the perfect time to add any additional ingredients, if you are using them.
    3. Depending on the exact consistency of your peanut butter and the size of your eggs, you may need to add a little bit more or less flour. It's always better to add 3/4 of the entire amount of flour, mix and check the consistency before moving forward.
    4. Optional but recommended: place the bowl with the dough in the fridge for at least 10 minutes, even better if you can leave it there for 20 minutes (cover the bowl so the dough won't become too dry).
    5. Shape each cookie using your hands (a tiny bit of olive oil helps!). Place the balls of dough on a baking tray lined with parchment paper or a reusable baking mat, then flatten them out with your hand.
    6. Bake in a preheated oven at 180°C for 8-10 minutes, depending on your oven and how thick your cookies are. They are ready when they start to turn golden.
    7. Allow the cookies to cool down completely, then store them in an airtight container for up to 2 days.

Notes

This recipe makes 8 small cookies. The nutritional information written below is based on a portion made of 2 cookies.

Nutrition Information
Yield 4
Amount Per Serving Calories 189.2Total Fat 9.7gCarbohydrates 12.1gNet Carbohydrates 0.3gFiber 4.3gSugar Alcohols 7.5gProtein 8.5g

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