Sugar-Free Keto Peanut Butter Cookies (3 Ingredients!)

This post may contain affiliate links, which help keep this content free. (full disclosure)

due to these Sugar-Free Keto Peanut Butter Cookies Based on regular flourless peanut butter cookies, they are virtually indistinguishable from the regular version.Unlike other keto cookies (like Keto Cream Cheese Cookies or Keto Chocolate Chip Cookies), had to be reworked to use low carb flour, and these low carb peanut butter cookies had no flour at all. We just swap sweeteners!

No sugar, I also think these are healthy enough breakfastwith a glass Keto Butter Coffee – or dip into a glass of cold almond milk or hemp milk. You decide.

What’s the key to chewy keto peanut butter cookies? Best sweetener ever! This combination of monk fruit and allulose makes them sweet like sugar with no aftertaste, and allulose makes them soft and chewy. I made these with erythritol a long time ago and they always have that cooling effect, plus they harden more easily.they are so Besti works even better, try it out!

Ingredients and Substitutes

This section explains how to choose the best toppings for low-carb peanut butter cookies, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Basic 3 Ingredient Keto Peanut Butter Cookies:

• peanut butter – Look for a thick, creamy natural peanut butter (like the sugary kind), but without the sugar.I recommend this brand or this brand, because they have the perfect consistency and are not too greasy. Avoid the ones with the oil on top that you have to stir before using, as the cookies will flatten.You can also substitute almond butter, cashew butter, or other nut butters from keto nutsthough the texture may change, especially if you’re using a more runny one.
• Egg – Use large eggs.I have not tested this keto peanut butter cookie recipe flax eggs As a substitute, but let me know how it turns out if you try it.
• Besti Monk Fruit Allulose Blend – this is the best sugar substitute Used in sugar-free peanut butter cookies as it helps make the cookies soft and chewy with no aftertaste or cooling effect.You can also use simple temptation for similar results. I do not recommend using erythritol or other brands of Luo Han Guo (which often contain erythritol) as it will have a noticeable cooling effect and will also harden the cookies. The same goes for anything super concentrated (like pure powdered stevia) as it will change the texture of the finished cookie.For exact conversions, use my Sweetener Conversion Calculator.

Optional plugins:

• vanilla extract – Adds more flavor to cookies.
• sea ​​salt – If you’re using salted peanut butter or salted peanuts, it’s not needed, but I still like to add 1/4 tsp to balance out the sweetness.
• Chopped peanut – I like to add these for a little crunch, but you can omit them if you prefer a smoother texture. Use salted or unsalted peeled peanuts.

The basic classic recipe for three-ingredient keto peanut butter cookies calls for just peanut butter, eggs, and sweetener. Additional features are optional but sure to enhance the end result.

Variation: Add chocolate chips!

Peanut butter and chocolate are a perfect match!stir a handful or two Sugar Free Chocolate Chips Once the dough is mixed, or sprinkle them on top for a melted chocolate topping.

How to Make Keto Peanut Butter Cookies

This section shows how to make sugar-free peanut butter cookies, with step-by-step photos and technical details to help you visualize making it.For full instructions, including amounts and temperatures, see recipe card below.

1. Combine wet and dry ingredients. Processed Peanut Butter, Eggs, Besti, Herbs and Salt food processor.
2. Pulse peanuts. Add (optional) chopped Peanuts and pulse on and off until they are combined but still in pieces. Scrape down the sides every few pulses.

3. scoop. use one medium cookie scoop scoop the cookies into cookie sheet Line with parchment paper or silicone mat.
4. To flatten. Flatten the cookies into a cross shape with the back of a fork.

5. bake. Bake Low Carb Peanut Butter Cookies in the oven until golden brown. Let them cool completely on the pan, or you can transfer to a cooling rack after 10-15 minutes.

Tips for the Best Keto Peanut Butter Cookies

These tips will help you achieve chewy and crunchy peanut butter cookies every time!

• Do not overprocess peanuts. You only want to stir after adding the peanuts, not running the food processor continuously, to maintain the crunch.I use the same technique Keto energy balls.
• Press the dough into the spoon. This helps the cookies release onto the pan more cleanly so they don’t fall apart.
• Flatten with a fork. These cookies won’t spread on their own, so you’ll need to flatten them before baking. Not only do the fork marks look pretty, but they help to bake dense ingredients more evenly. Wipe a fork with a damp paper towel between cookies to get a clean criss-cross pattern.
• Let cool completely. Let the cookies cool completely before handling, or they may fall apart.

storage instructions

• shop: Flourless Peanut Butter Cookies will keep at room temperature for about 3-5 days. You can also keep the cookies in the refrigerator for up to a week.
• freeze: You can freeze Sugar Free Keto Peanut Butter Cookies in a freezer safe container for 2-3 months.

More Sugar-Free Keto Cookie Recipes

If you liked this low carb peanut butter cookie recipe, you might like some other sugar free cookie recipes too!

Sugar-Free Keto Peanut Butter Cookies (3 Ingredients!)

Sugar Free Keto Peanut Butter Cookies are chewy and sweet! Make Low Carb Peanut Butter Cookies with only nut butters, eggs and sweeteners.

Prepare: 10 minute

chef: 15 minute

all: 25 minute

Serving Size: 27 (adjust according to recipe)

recipe video

Click on the image below to watch the video.

Like this video? SUBSCRIBE TO MY YOUTUBE COOKING CHANNEL Healthy Recipes of the Week! (Click the bell icon to be notified when I post a new video.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

3 Ingredient Keto Peanut Butter Cookies:

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 350°F (177°C). line a bakeware and parchment.

2. Put peanut butter, eggs, Besti, vanilla (if using) and salt (if using) in food processor. Process until smooth, scraping down sides if desired.

3. Pulse peanut chunks, if using, until just combined. (Don’t over mix – you’ll need to leave some pieces to crunch.)

4. use one medium cookie scoop Place dough balls on prepared cookie sheet. Press cookie dough firmly into a spoon before loosening onto sheet. Flatten with a fork in a criss-cross pattern. Between cookies, dip a fork in a cup of cold water and wipe with a paper towel. (This prevents sticking.)

5. bake approx. 15-20 minutes, until very light golden yellow. Cool completely before handling. The cookies will crisp up as they cool.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 2-inch cookie

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 102

fat 8.3 grams

protein 4.5 grams

total carbohydrates 2.9 grams

net carbs 1.8 grams

fiber 1.1 grams

sugar 0.4 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂