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cookies on small white plate

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


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


  • 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.



  • 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