If you’re on a low-carb journey but refuse to give up on treats, this Keto Peanut Butter Cookies Recipe is about to become your new best friend. These cookies are incredibly simple to whip up, combining the rich, nutty flavor of peanut butter with the subtle sweetness of erythritol and the delicate texture from almond flour. They bake quickly, making them perfect for a spontaneous snack craving or a satisfying dessert that fits perfectly into your keto lifestyle. Each bite offers that comforting peanut butter goodness without the carb overload, giving you a delicious way to indulge guilt-free.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in building the perfect keto-friendly cookie. From the creamy peanut butter that adds depth and moisture, to the almond flour that provides a tender crumb and low-carb base, each component is chosen for simplicity and taste.
- Peanut butter (1/2 cup): Use natural peanut butter for the best flavor and to keep sugars low.
- Milk (1 tbsp): Any milk works here, but unsweetened almond or coconut milk keeps it keto-friendly.
- Finely ground almond flour (2/3 cup): This is the backbone of the cookies, offering a soft and chewy texture.
- Powdered erythritol (3 tbsp): A keto-approved sweetener that keeps the cookies sweet without the carbs.
- Salt (1/8 tsp): Just a pinch to balance and enhance all the flavors.
- Baking soda (1/8 tsp): Helps the cookies rise slightly and stay tender.
How to Make Keto Peanut Butter Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). In a mixing bowl, whisk together the almond flour, powdered erythritol, salt, and baking soda. This step is key to ensuring that the dry ingredients are evenly distributed throughout the dough for a perfectly balanced bite every time.
Step 2: Combine Wet and Dry Ingredients
Next, add the peanut butter and milk to your dry mixture. Stir vigorously until it forms a smooth dough. The peanut butter provides moisture and richness while the milk helps bring everything together without adding unwanted carbs.
Step 3: Shape Your Cookies
Roll the dough into small balls—aim for about 12 to 14 depending on your preferred cookie size—and place them on a baking sheet lined with parchment paper. Press down gently on each ball to flatten them, creating that classic cookie shape with those inviting crisscross fork marks if you like.
Step 4: Bake to Perfection
Pop your tray into the oven and bake for approximately 10 minutes. Don’t worry if they look a bit underbaked when you take them out; they will firm up as they cool, leaving you with soft, chewy cookies that practically melt in your mouth.
How to Serve Keto Peanut Butter Cookies Recipe
Garnishes
While these cookies are delicious on their own, adding a sprinkle of sea salt on top before baking can enhance their flavor tremendously. For a fun twist, you can also drizzle a little sugar-free chocolate or sprinkle chopped nuts to elevate presentation and texture.
Side Dishes
If you’re serving these cookies as a snack or dessert, pair them with a rich cup of unsweetened coffee or a creamy keto-friendly latte. A dollop of whipped cream or a few fresh berries on the side can brighten the experience and add a lovely contrast to the nutty flavor.
Creative Ways to Present
Turn these cookies into a delightful keto dessert platter by arranging them with cheese slices, nuts, and low-carb fruits like raspberries. You can also sandwich two cookies together with a layer of sugar-free chocolate spread or cream cheese frosting for an indulgent treat that’s still keto-approved.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature. They stay fresh and chewy for up to 5 days, making them an excellent grab-and-go keto snack during busy weeks.
Freezing
To keep these cookies longer, freeze them in a sealed container with parchment paper between layers to prevent sticking. When you’re ready for a treat, just thaw at room temperature or give them a quick warm-up in the oven or microwave.
Reheating
If you like your cookies warm, a few seconds in the microwave or a 5-minute stint in a preheated oven will bring back that fresh-baked softness and melty peanut butter goodness. Just be careful not to overheat, or they might dry out.
FAQs
Can I use a different nut butter for this recipe?
Absolutely! While peanut butter adds a classic flavor, almond or cashew butter work just as well and keep this recipe keto-friendly, offering subtle variations in taste and texture.
Is powdered erythritol necessary, or can I use granulated?
Powdered erythritol blends more smoothly into the dough, preventing grittiness, but if you only have granulated, you can pulse it in a blender to powder it quickly. This helps maintain that cookie’s fine texture.
Can I make these cookies vegan?
This recipe is naturally vegan if you choose a plant-based milk, so just double-check your peanut butter has no added animal products, and you’re good to go!
How many carbs are in each cookie?
Each cookie has approximately 2 to 3 grams of net carbs, making this Keto Peanut Butter Cookies Recipe a great option for maintaining ketosis while still indulging in dessert.
Can I add mix-ins like chocolate chips or nuts?
You can! Use sugar-free chocolate chips or chopped nuts to customize your cookies; just be mindful of the portion sizes to keep the carb count low.
Final Thoughts
This Keto Peanut Butter Cookies Recipe is a true gem for anyone craving a sweet treat without the guilt. Quick to make, packed with flavor, and perfectly textured, these cookies prove that keeping it keto doesn’t mean sacrificing deliciousness. I encourage you to try this recipe and enjoy a little peanut butter bliss in every bite!
Print
Keto Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Description
Delicious and easy-to-make Keto Peanut Butter Cookies that are low-carb and perfect for a diabetic-friendly snack. These cookies use almond flour and erythritol to keep them keto-compliant while delivering a rich peanut butter flavor with a soft, chewy texture.
Ingredients
Dry Ingredients
- 2/3 cup finely ground almond flour
- 3 tbsp powdered erythritol
- 1/8 tsp salt
- 1/8 tsp baking soda
Wet Ingredients
- 1/2 cup peanut butter (or nut butter of choice)
- 1 tbsp milk (any variety)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies evenly.
- Mix Dry Ingredients: In a mixing bowl, combine almond flour, powdered erythritol, salt, and baking soda thoroughly to ensure even distribution of leavening and sweetness.
- Add Wet Ingredients: Add the peanut butter and milk to the dry mixture and mix until a cohesive dough forms. This dough should be soft but hold its shape when rolled.
- Shape Cookies: Roll the dough into small balls and place them on a parchment-lined baking sheet. Flatten each ball gently with your hand or a fork to shape the cookies.
- Bake: Bake the cookies for about 10 minutes. They should appear slightly underbaked as they will firm up while cooling, resulting in a chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet before transferring them. This ensures they set properly and do not crumble.
Notes
- You can substitute peanut butter with any nut or seed butter of choice for variety.
- Using powdered erythritol helps the cookies have a smooth texture without graininess.
- Be careful not to overbake as these cookies firm up after cooling and can become hard if baked too long.
- Store cookies in an airtight container for up to a week or freeze for longer storage.
