This keto peanut butter cookies recipe is a game-changer for low-carb dessert lovers. With just a few simple pantry staples, you can whip up these rich, nutty cookies in no time—and here’s the twist: you don’t need any eggs!
We first discovered this recipe during a weekend baking experiment, and it’s been a favorite ever since. These cookies are perfect for satisfying your sweet tooth while staying on track with your keto goals.
Whether you’re new to keto baking or a seasoned pro, this recipe is as easy as it is delicious, and we can’t wait for you to try it!
Quick Look at What’s Inside
Nutrition Benefits
When it comes to keto desserts, these peanut butter cookies hit all the right notes. Here’s why:
- Low in carbs: With less than 1 net carb per cookie, this recipe is perfect for keeping your daily carb count in check.
- Rich in healthy fats: Peanut butter and almond flour provide healthy fats that help keep you full and satisfied.
- No eggs needed: Whether you’re out of eggs or avoiding them for dietary reasons, these cookies turn out soft and chewy without them.
- Naturally gluten-free: Made with almond flour instead of traditional wheat flour, this recipe is a great option for gluten-free baking.
Ingredients for Keto Peanut Butter Cookies
To make these easy keto peanut butter cookies, you’ll need just a handful of ingredients:
- 1/2 cup peanut butter (or nut butter of choice)
- 1 tablespoon milk of choice (almond, coconut, or dairy milk works great)
- 2/3 cup finely ground almond flour
- 3 tablespoons powdered erythritol or powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
You’ll also need a mixing bowl, a baking sheet, and parchment paper for easy cleanup.
How to Make Egg-Free Keto Peanut Butter Cookies
Making these cookies is as simple as mixing, rolling, and baking!
1. Preheat the oven
Set your oven to 325°F and line your baking sheet with parchment paper for non-stick baking.
2. Prepare the peanut butter
If your peanut butter is thick, gently heat it in the microwave or on the stovetop until it becomes smooth and runny. This makes it easier to mix.
3. Mix the dry ingredients
In a mixing bowl, combine the almond flour, powdered erythritol, salt, and baking soda. Stir well to ensure everything is evenly distributed.
4. Form the dough
Add the peanut butter and milk to the dry ingredients. Stir until a thick dough forms. It should be pliable and easy to roll.
5. Shape the cookies
Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball into a thick cookie shape using your fingers or the back of a fork.
6. Bake and cool
Bake the cookies on the center rack for 10 minutes. They may look slightly underdone when you take them out this is normal! Let the cookies cool completely on the baking sheet. They will firm up as they cool.
Simply Nourished Life’s Cooking Tips
- Choose the right peanut butter: Look for natural peanut butter with no added sugar or oils. This keeps your cookies keto-friendly and enhances their rich, nutty flavor.
- Customize your sweetness: If you prefer a sweeter cookie, you can add an extra tablespoon of powdered erythritol or sugar substitute.
- Don’t skip the cooling step: These cookies need time to set after baking. Resist the urge to move or eat them while they’re still warm!
Variations, Leftovers & Storage
- Ingredient swaps: Use almond butter or sunflower seed butter for a different flavor profile.
- Add-ins: Mix in a handful of sugar-free chocolate chips or chopped nuts for extra texture.
- Storage tips: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Nutrition Facts
- Servings: 16 cookies
- Calories: 64
- Total Fat: 5.6g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 21mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1.1g
- Net Carbs: Less than 1g
- Protein: 2.7g
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
We don’t recommend swapping almond flour for coconut flour in this recipe. Coconut flour absorbs much more liquid and would result in a dry, crumbly dough.
What’s the best way to measure almond flour?
For accurate measurements, scoop the almond flour into your measuring cup and level it off with a flat edge. Avoid packing it down.
Can I make these cookies dairy-free?
Absolutely! Simply use almond or coconut milk instead of dairy milk.
Why do the cookies look undercooked when I take them out of the oven?
These cookies are meant to look slightly underdone when you remove them. They’ll firm up as they cool, giving them the perfect soft and chewy texture.
Just a few ingredients and SO good—make these today!
We hope you love these egg-free keto peanut butter cookies as much as we do! They’re quick, easy, and perfect for satisfying your sweet cravings while keeping things low-carb.
If you give this recipe a try, let us know in the comments below! Share your results, ask questions, or tell us how you customized your cookies. And don’t forget to tag Simply Nourished Life on Instagram or Pinterest so we can see your delicious creations.
Looking for more low-carb desserts? Check out our recipes for keto almond cookies, healthy low-carb sweets, and easy almond flour treats.
Let’s keep baking together!
Keto Peanut Butter Cookies
Ingredients
- 1/2 cup peanut butter or nut butter of choice
- 1 tablespoon milk of choice almond, coconut, or dairy milk works great
- 2/3 cup finely ground almond flour
- 3 tablespoons powdered erythritol or powdered sugar
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
Instructions
Preheat the oven
- Set your oven to 325°F and line your baking sheet with parchment paper for non-stick baking.
Prepare the peanut butter
- If your peanut butter is thick, gently heat it in the microwave or on the stovetop until it becomes smooth and runny. This makes it easier to mix.
Mix the dry ingredients
- In a mixing bowl, combine the almond flour, powdered erythritol, salt, and baking soda. Stir well to ensure everything is evenly distributed.
Form the dough
- Add the peanut butter and milk to the dry ingredients. Stir until a thick dough forms. It should be pliable and easy to roll.
Shape the cookies
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball into a thick cookie shape using your fingers or the back of a fork.
Bake and cool
- Bake the cookies on the center rack for 10 minutes. They may look slightly underdone when you take them out this is normal! Let the cookies cool completely on the baking sheet. They will firm up as they cool.
Notes
- Servings: 16 cookies
- Calories: 64
- Total Fat: 5.6g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 21mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1.1g
- Net Carbs: Less than 1g
- Protein: 2.7g