Keto 3 Ingredient Peanut Butter Cookies

5 from 2 votes

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These easy low-carb cookies are sure to satisfy. Not only are these keto 3 ingredient peanut butter cookies easy to make, but they taste amazing too! So go ahead and make a batch for a delicious guilt-free treat!

3 ingredient peanut butter cookies keto cover image

I’m always looking for easy recipes to make for myself and my family. Peanut butter is a favorite in our household, making these simple cookies a hit!

If you’re gluten-free or dairy-free, don’t worry, you can enjoy these cookies too! That’s a big one for me because I have been gluten and dairy free for three years now.

You can make these cookies for an easy snack to have on hand, but they also make a great treat to bring to parties or give as a gift.

This recipe is so easy, you’ll want to make it again and again!

Ingredients

These keto peanut butter cookies can be made easily with just 3 ingredients you probably already have on hand. All you need is natural peanut butter (the kind without added sugar), a sugar substitute, and one egg! That’s really it!

ingredients for 3 ingredient peanut butter cookies keto

Quick Tips:

  • Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
  • Line the pan. To prevent the peanut butter keto cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
  • Egg should be at room temperature. The dough will come together best when your eggs aren’t chilled.
  • Try an egg substitute. Make these cookies vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. To make things even easier, you can use a commercially prepared egg replacer like Bob’s Red Mill GF Egg Replacer.
  • Dip in chocolate. If you love the taste of peanut butter cups, melt some low-carb chocolate and dip in half the cookie. Then just set them on parchment paper or a silicone mat to set.

Instructions

All of the ingredients and recipe steps are available in the printable recipe card at the bottom of the post. But you’ll find some step-by-step photos and tips here to help you make the perfect keto peanut butter cookies cookies.

Prep The Ingredients

The egg and egg yolk should be brought to room temperature by allowing it to sit for an hour. If you’re impatient like me, you can place each egg in warm water for 10-15 minutes to speed things up.

Making The Dough

When all of the ingredients are prepped, you can begin to make the dough. Combine the natural peanut butter, sugar substitute, and egg in a medium bowl.

Scoop And Bake

Drop rounded tablespoon size pieces onto lined cookie sheet. Press each flat with the tines of a fork. Bake 12 to 15 minutes or until lightly browned.

peanut butter cookie recipe steps

Cool And Enjoy!

Cool on cookie sheet for 5 to 10 minutes then move to cooling rack to cool completely.

Frequently Asked Questions

Before getting to the recipe card, let’s go over some of the most common questions people have about these keto peanut butter cookies.

What brand of peanut butter is keto?

Just look for peanut butter brands that are made with just peanuts or peanuts and salt. You’ll want to make sure there is no added sugar. If it doesn’t contain salt, you’ll want to add in a pinch of salt to the batter. The salt enhances the flavor!

Are there good add-ins?

I like to change these up by adding in some chopped peanuts or sugar free chocolate chips. But feel free to experiment.

What sugar substitute should I use?

For keto baking, I recommend using a one-for-one sugar substitute like Lakanto or Swerve. But other granular sweeteners can be used as well. Some companies like King Arthur even make baking sugar alternative blends.

How do I store the cookies?

The keto peanut butter cookies are fine to store in an airtight container at room temperature for up to a week. You can also flash freeze the batter in scoops and bake them frozen for only a few fresh cookies at a time. The baked cookies can also be frozen for up to 3 months or stored in the refrigerator for several weeks.

keto 3 ingredient peanut butter cookies in stacks with milk

Why you’ll love them

I’ve made a lot of cookie recipes. This one is by far one of my favorites because it’s so simple. These keto peanut butter cookies are all around great!

The recipe is also versatile because you can dress up the cookies by adding in chopped nuts or baking chips. And dipping them in chocolate brings them to a whole new level!

You can also make these with other nut or seed butters. For those with peanut or nut allergies, try making them with sunflower seed butter or tahini. Almond or hazelnut butter works great too!

If you want to try a recipe made with a keto-friendly flour, check out my peanut butter almond flour cookies.

dipping cookie in milk

More Low-Carb Ideas

If you’re on a keto diet, be sure to check out some of my keto tips!

cookies on small white plate
Print Pin
5 from 2 votes

Keto 3 Ingredient Peanut Butter Cookies

These easy keto cookies will satisfy any peanut butter lover. Not only are they easy to make, but they're also gluten-free and low-carb!
Course Recipes
Cuisine American
Keyword keto peanut butter cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10
Calories 82kcal
Author Kailey MarcAurele

Ingredients

  • ½ cup peanut butter
  • ¼ cup low-carb sugar substitute
  • 1 large egg

Video

Instructions

  • Preheat oven to 350°F.
  • In medium bowl, mix together peanut butter, sugar substitute and egg.
  • Drop rounded tablespoon size pieces onto lined cookie sheet. Press each flat with the tines of a fork.
  • Bake 12 to 15 minutes or until lightly browned. Cool on cookie sheet for 5 to 10 minutes then move to cooling rack to cool completely.

Notes

  • Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
  • Line the pan. To prevent the cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
  • Egg should be at room temperature. The dough will come together best when your eggs aren’t chilled.
  • Try an egg substitute. Make these cookies vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. To make things even easier, you can use a commercially prepared egg replacer like Bob’s Red Mill GF Egg Replacer.
  • Dip in chocolate. If you love the taste of peanut butter cups, melt some low-carb chocolate and dip in half the cookie. Then just set them on parchment paper or a silicone mat to set.
  • Nutrition

    Serving: 1cookie | Calories: 82kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Calcium: 8mg | Iron: 1mg
    By on April 5th, 2021

    About Lisa MarcAurele

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    1. I always rate for a minimal amount of ingredients and minimal cooking/baking time! Your recipe is a treasure. 🙂 I am going to make it ASAP.

      Reply
    2. This peanut butter cookie recipe is perfect to make with the kids. It’s simple with just 3 ingredients and yummy! All the good stuff.

      Reply

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