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Keto Peanut Butter Cookies

Keto Peanut Butter Cookies - Easy, Chewy, and Low-Carb

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1 cup natural, unsweetened peanut butter (creamy, well-stirred)
  • 2/3 cup granular erythritol or monk fruit erythritol blend (adjust to taste)
  • 1 large egg (room temperature)
  • 1/2 cup fine almond flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt (skip if peanut butter is salty)
  • Optional: 2–3 tablespoons sugar-free chocolate chips
  • Optional: 1–2 tablespoons butter, melted and cooled, for extra richness

Instructions
 

  • Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and even baking.
  • Stir the peanut butter: If your peanut butter is separated, stir it thoroughly until smooth and cohesive. This prevents oily cookies.
  • Mix wet ingredients: In a medium bowl, whisk the peanut butter, egg, vanilla, and melted butter (if using) until smooth and thick.
  • Add dry ingredients: Stir in the sweetener, almond flour, baking powder, and salt. Mix until a soft, scoopable dough forms. If adding chocolate chips, fold them in now.
  • Portion the dough: Use a tablespoon or small cookie scoop to make 12–16 dough balls. Place them on the lined tray, leaving a little space between each.
  • Flatten with a fork: Press each ball gently with a fork in a crisscross pattern. Aim for about 1/2 inch thick—thinner cookies bake crisper, thicker ones stay chewier.
  • Bake: Bake for 9–12 minutes, until the edges are just set and slightly golden. The centers should still look soft.
  • Cool completely: Let the cookies cool on the tray for 10 minutes, then move them to a rack. They firm up as they cool, so don’t skip this step.
  • Taste and adjust: If you prefer sweeter, note your ideal level and adjust the sweetener next time. Keto bakes are flexible.