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Super Easy Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies

These super easy Keto Peanut Butter Cookies are flourless and only contain 4 ingredients! They’re also gluten free and grain free.

Peanut butter. I feel like that is all I have to say. Peanut butter sums it up. I love peanut butter.Peanut butter loves me 😀 We are meant to be!

These cookies are addictive. So addictive I’m putting what I haven’t finished eating in the freezer for another day. You see this cookie looks all innocent. It is plain, very homely. It smells like peanut butter (that’s always a plus). I’m instantly drawn to it! Then I bite into it and I’m lost in the peanut butter and sweetness. Evil cute little cookies!!! I can’t stop at one. Neither can anyone else in this house.

If you need a quick snack try out these evil cute little super easy flourless peanut butter cookies. I bet you can’t stop at one! They’re the perfect low carb peanut butter cookies.

Ingredients for Keto Peanut Butter Cookies

How to make Keto Peanut Butter Cookies

Preheat oven to 350 degrees F.

Combine all the ingredients. 

Line a cookie sheet with parchment paper. Drop the cookie dough by spoonfuls on cookie sheet.

Using a fork, flatten the cookie twice. 

Bake for 10 minutes.

Remove the tray from the oven. After a few minutes remove the cookies from the tray and place the cookies on a cooling rack. Eat once cooled.

Snack, snack away!!!

What kind of peanut butter can you have on keto?

You can eat peanut butter that is labeled as natural with no sugar added (like this natural peanut butter) when on the ketogenic diet.  Two tablespoons of all natural no sugar added peanut butter has 7 grams of carbs and 3 grams of fiber which equals 4 net carbs per two tablespoons.

Is peanut butter OK for ketosis?

You can eat small quantities of all natural no sugar added peanut butter on the ketogenic diet. Even though there is no added sugar there are still carbs in the peanut butter. The carbs can add up quickly so keep in mind 2 tablespoons of all natural no sugar added peanut butter contains 4 net carbs.

What snacks can I have on the Keto diet?

You can eat these peanut butter cookies on the keto diet plus,  sliced cucumbers, pork rinds, cheese, avocados, bacon, and macadamia nuts.

Is erythritol the same as stevia?

No, they are not the same. Erythritol is a sugar alcohol often made from corn and can cause some gut issues in some people. Erythritol can be used cup for cup when replacing sugar in a recipe. Stevia is ground up stevia leaves that taste sweet like sugar but without the blood sugar affects of sugar. Stevia does not measure cup for cup when replacing sugar so it usually needs to be combined with a sweetener like erythritol to add bulk to a recipe.

How can I make these Gluten Free Peanut Butter Cookies Paleo friendly?

Switch the peanut butter for almond butter or cashew butter and use coconut palm sugar instead of erythritol.

More Gluten Free Cookie Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Keto Peanut Butter Cookies Recipe

Yield: 30 cookies

Super Easy Ketogenic Peanut Butter Cookies

These super easy ketogenic peanut cookies are also gluten free and grain free! They contain only 4 ingredients!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup natural peanut butter, no sugar added
  • 1 cup erythritol, or preferred sweetener
  • 1 large egg
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all of the ingredients.
  3. Line a cookie sheet with parchment paper. Drop the cookie dough by spoonfuls on cookie sheet.
  4. Using a fork, flatten the cookie twice.
  5. Bake for 10 minutes.
  6. Remove the tray from the oven. After a few minutes remove the cookies from the tray and place the cookies on a cooling rack. Eat once cooled.

Nutrition Information:

Yield:

30

Serving Size:

30 cookies

Amount Per Serving: Calories: 53

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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17 Comments

  1. I make a simialr one, and i bet that's exactly what's missing is the 1 tbsp of coconut flour to hold it together alike a cookie. mine tend to crumble. thanks for the recipe!

  2. I also love peanut butter and peanut butter cookies. Actually anything with peanut butter is pretty darn good. I love that you used coconut, the taste must be great. However I've never heard of xylitol, will have to check it out. Thanks for sharing.

    (P.S. Please make sure you add the YBR banner. I have to see it on your blog before I can add you to the roundup on Wednesday. Thanks!)

  3. I so miss peanut cookies with the cross marks made with a fork. To me that always meant peanut butter cookies, wow this brings me back!

  4. I'm obsessed with Peanut butter cookies! These look delicious 🙂 I love how quick these are, need to give these a try!

  5. i made a variation (at the mercy of the pantry) of these on Saturday around 1:30am. hubby and i wanted a midnight snack, these were my go-to! the only sweetener i have is truvia and honey. i opted for truvia (1 1/2 tsp). i used almond flour (2 tbsp). i added a tsp of vanilla…couldn't resist. they crispy on the outside and soft on the inside. hit the spot! loved them!

    1. Hi Melissa!

      I've been there too and made peanut butter cookies! I've made other variations like no sweetener/honey. I mixed together peanut butter, egg, and almond meal to give it bulk. Tasted plain but was still good and hit the spot.

    2. Melissa , when you say you use 1 1/2 tsp of truvia, do you mean the liquid or powder ? I am dying to make these, but want to know which one is best! Thanks

  6. Pingback: My Homepage
    1. Rick,
      I stopped posting carb amounts. You can use a service like fatsecret.com to check. The cookies will be around 2 net carbs each (1 cup of natural peanut butter is net 56 carbs/30 cookies).

  7. These were awesome!! I’ve been low-carbing it for 3 weeks now and I was dying. These sent me into cookie comatose!
    I used erythitol instead of zylitol (sice I had it onhand)…yup, it has a cooling effect, but I didn’t mind. I also added a pinch of powdered sucralose since I like my stuff super sweet.
    I’m making more TODAY!
    Thanks again!

  8. I am not a fan of super sweet and found the 1:1 pb to xylitol ratio a tad to sweet for my liking. Others out there with similar tastes might want to decrease the xylitol by 1/4 cup or so. off to get some milk to go wiht my cookies…..: )

  9. I made these last night using erythritol and they are so good! Thanks for the recipe. I’d love to try a version using butter and cocoa powder to get a chocolate cookie, but unsure if it would bake up the same.

Comments are closed.