Just four ingredients—peanut butter, vanilla essence, an egg, and some sugar substitute—are needed to make these keto peanut butter cookies. These delicious low-carb keto cookies are a hit with kids.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- 1 cup peanut butter
- ½ cup low-calorie natural sweetener (such as Swerve®)
- 1 egg
- 1 teaspoon sugar-free vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
- Roll dough into 12 (1-inch) balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool for 1 minute before transferring to a wire rack to cool completely.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 105 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe may need just a little tweaking. I did add 1tbs butter but maybe a little more is needed. I added less of the sweetener (Stevia) as I was worried they’d have a fake sweet taste- maybe next batch I’ll add just a little more Stevia. I have put them into the freezer for a while to crisp up a bit. Verdict is they taste ok, not awful, not fab but I want to try the recipe again & maybe just change it up a little.
They will do but have zero presentation. Use a pan that has sides so much butter.
Taste was spot on but how do I make these less dry?
I used NuttZo from Costco since I can’t eat peanuts. I also used Golden Monk fruit instead of Swerve. I added 1 tablespoon Kerry gold butter. Cooked 20 minutes. Cooled 5 minutes. Minimal crumbling. Moist inside. Delic
Easy, excellent and a simple recipe to follow for anybody! I use 12 packages of Splenda…
I used crunchy peanut butter instead of smooth..like other people I found them a but dry so I used two medium eggs and found they wasn’t as dry and a nice crunch to them.
Whenever making a recipe for the first time it’s always good to look at the reviews first to see how many other people feel about the recipe in front of you. Only 4 ingredients- what could go that wrong? I jumped to the 1 star reviews first to get an idea of that possibility and many mentioned how crumbly and how easily the cookie fell apart. Some suggested using 1 Tablespoon of butter to hold it together better. I tried that method. So with a slightly modified recipe, this with a Truvia sweetener instead of Swerve, plus 1 Tablespoon of butter I give it 3/5 stars. Right out of the oven it falls apart. You have to let it cool completely for the cookie to hold together. However as soon as you take a bite out of it, the cookie crumbles in your hand. The flavor isn’t the same as sugar based peanut butter cookies, you still can notice the sweetener flavor.(maybe next time i’ll try to remember to cut the sweetener down like I normally do with sugar based recipes as usually its always way too much sugar.) Though I guess that’s something people have to get use to… the sweetener taste, but also all sweeteners aren’t the same and some are much, much worse then Truvia. I’m beginning to think cookies with sweeteners might not be the best route. I’ve made cheesecakes with Truvia sweeteners and they tasted great! So I’m not sure if its the formula of this specific recipe or just cookies with sugar substitutes in general aren’t that great, but it’s something i’ll have to test more. Also to note the type of peanut butter used is probably VERY important for this recipe. The author doesn’t specify but if you’re using a peanut butter spread like Jiffy or something with vegetable oils or fats, it will probably turn out different then if its made with more healthier ingredients like just roasted peanuts and salt.(which is what I used- a generic Kroger(midwest store)brand “Glutten Free Natural Creamy Peanut Butter”) The initial taste of this cookie (tip of the tongue) is somewhat sweet, but it’s not a peanut butter flavor. Only when chewing the cookie and on the back of the tongue or aftertaste you notice hints of the peanut butter flavor. These were okay cookies. They had a mild peanut butter flavor and a sweet flavor, but weren’t wonderfully delicious and issues with the crumble factor, gave it a lower rating then I would have liked.
Cookie is definetly dry and crumbly. Good flavor. Carb value is incorrect. Should be 4G per cookie. Wish I would have read some of the reviews. I will definitely add butter next time.
Definitely crumbly, though not dry. I put them in the freezer to cool and they were fantastic. Great flavour. I used a monk fruit/erythritol sugar substitute. I also didn’t roll them in to balls because the dough seemed too sticky for that. I also used crunchy peanut butter. So delicious!
Very easy to make and tastes great for being sugar free. I doubled the recipe and added 4 tbs of real butter to prevent drying out. I baked for 20 minutes and they held together nicely. Will make again!
Making these keto cookies for. Friend celebrating a three year anniversary with his pup. The pup is getting special treats too! The last time I made this I fell apart. This time, I put a little bit of almond butter with the peanut butter to see if I can get a different consistency. They’re always good – crumbs or no crumbs. Low/no sugar too.
Incredibly simple and quick to make. My only feedback is that the sugar-free sweetener we used has ended up having an overpoweringly metallic/fake-sugar taste in the end result. I think next time I might try with Monk Fruit or a similar natural low-cal sweetener.
This is the BEST keto cookie recipe by far!!!! My kids and husband loved them even if you aren’t on a keto diet you should try it!
I added tru nut peanut butter powder -1 T And one T cooking oil And rolled into balls and out in fridge before baking Came out good for not having any flour or sugar
This is the second time making these cookies and they just crumble even after letting them cool to set up. Not sure how to eat maybe in a bowl with milk!???
Tasted ok but crumbed after cooling when trying to gently pick one up to try. I added a tablespoon of butter to the original recipe reading some reviews before baking but didn’t seem to help unfortunately.
Loved them! Next time I will make them each smaller to minimize carbs.
This must be specific to the peanut butter used. I used Organic Pfit B peanut butter powder, and they never got thick enough to roll, they do not taste good at all.
Absolutely delish. Great keto snack for sure . One question tho has anyone frozen these after baked? I want to make a larger batch to have on hand when I need a sweet treat.
I have made these several times and these are a go to snack for me. Was very disappointed the recipe didn’t yield many cookies. Was looking at the store and found coconut flour (low carb) and added some to see what would happen. For sure it yielded more cookies and also layers of flavor. I don’t know how this affects the Keto benefit of these? Maybe someone could comment on that.? Good cookies!
A little dry, husband loves them. May try to add some butter for a less dry cookie.