Keto Peanut Butter Cookies (3 Ingredients!)

due to these Keto Peanut Butter Cookies Based on regular flourless peanut butter cookies, they taste just like the regular version.Unlike other keto cookies (e.g. Keto Cream Cheese Cookies or Keto Chocolate Chip Cookies), must be reprocessed to use low carb flour, these sugar free peanut butter cookies have no flour at all. We just swap sweeteners!

No sugar, I also think these are healthy enough for one person keto breakfastwith a glass bulletproof coffee — or dip into a cold glass almond milk or Hemp milk. You decide.

What’s the Key to Chewy Keto Peanut Butter Cookies? besti sweetener! The combination of monk fruit and allulose makes them sweet like sugar with no aftertaste, and the allulose makes them soft and chewy. I made these with erythritol a long time ago and they always had a cooling effect and they hardened much easier.they are so It works better with Besti, try it for yourself!

Ingredients and Substitutions

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

Basic Three-Ingredient Keto Peanut Butter Cookies:

• peanut butter – Look for a thick, creamy, natural peanut butter (just like sugary peanut butter), but without the sugar.I recommend this brand, as it has the perfect consistency and is not too greasy. Avoid the kind with oil on top, which must be stirred before use as the cookies will flatten. You can also substitute almond butter, cashew butter, or other nut butters derived from nut butters. keto nutsalthough the texture may change, especially if you use something thinner.
• Egg – Use large eggs.I haven’t tested this keto peanut butter cookie recipe yet flax eggs as egg substitutesbut if you give it a try, please let me know how it goes.
• Besti Monk Fruit Allulose Blend – this is the best sugar substitutes For these cookies because it helps make them soft and chewy with no aftertaste or cooling effect.You can also use Ordinary Allulose to obtain similar results. I don’t recommend using erythritol or other brands of monk fruit (which often contain erythritol) as it can have a noticeable cooling effect and can also make the cookies tough. The same goes for anything super concentrated (like pure stevia powder), as it will change the structure of the finished cookie.For exact conversion, use my Sweetener Conversion Calculator.

Optional plug-ins:

The basic classic recipe for three-ingredient keto peanut butter cookies calls for just peanut butter, eggs, and sweetener. Extras are optional but will definitely enhance the final result.

• Vanilla extract – Adds more flavor to cookies.
• sea ​​salt – If you are using salted peanut butter or salted peanuts, this is not necessary, but I still like to add 1/4 teaspoon to balance out the sweetness.
• Chopped peanut – I like to add these for a bit of chewiness, but you can omit if you prefer a smoother texture. Use salted or unsalted peeled peanuts.

Variations: Add chocolate chips!

Peanut butter and chocolate are a perfect match!Add a handful or two and stir Sugar Free Chocolate Chips After the dough is mixed, or sprinkle them on top to create 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 detailed information about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Mix wet and dry ingredients. Place peanut butter, eggs, Besti, vanilla extract and salt in a container and process food processor. (Alternatively, you can mix well by hand in a large bowl, or use an electric mixer.)
2. Add peanuts. Add (optional) chopped Add peanuts and pulse intermittently until they are mixed together but still in pieces. Scrape down the sides every few pulses.

3. scoop. use a Medium cookie scoop Scoop the cookies onto cookie sheets Line with parchment paper or silicone mat.
4. Flatten. Use the back of a fork to press the cookies into a cross shape.
5. bake. Place the keto peanut butter cookies in the oven until golden brown. Let them cool completely on the pan or transfer to a cooling rack after 10-15 minutes.

Tips for the Best Keto Peanut Butter Cookies

• Don’t overprocess peanuts. You only want to pulse after adding the peanuts and not run the food processor continuously to maintain a crunchy texture.I use the same technique Keto Energy Balls.
• Press dough into spoon. This helps the cookies release onto the pan more cleanly so they don’t spread.
• Flatten with a fork. These keto peanut butter cookies won’t spread on their own, so you’ll need to flatten them before baking. Not only do fork marks look pretty, they also help dense ingredients cook more evenly. Wipe the fork with a damp paper towel between cookies to create a clean cross pattern.
• Cool completely. Let the cookies cool completely before handling or they may fall apart.

Storage instructions

• Shop: Keto peanut butter cookies will keep at room temperature for about 3-5 days. You can also store the cookies in the refrigerator for up to a week.
• freeze: Place on a parchment-lined baking sheet and freeze until solid, then transfer to an airtight container or zip-top bag and store in the refrigerator for up to 3 months.

More Keto Cookie Recipes

If you like these low-carb peanut butter cookies, you might also like some other sugar-free cookies:

Keto Peanut Butter Cookies (3 Ingredients!)

Sugar-Free Keto Peanut Butter Cookies are chewy, crunchy, and sweet, with only 1.8 grams of net carbs per piece! Easy to make with nut butter, eggs, and sweetener.

Prepare: 10 Every minute

chef: 15 Every minute

All: 25 Every minute

Serving size: 27 (Adjust according to recipe proportion)

raw material

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Three Ingredient Keto Peanut Butter Cookies:

instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350 degrees F (177 degrees C). Line a Baking pan and parchment.

2. Place peanut butter, eggs, Besti, vanilla extract (if using), and salt (if using) in a container food processor. Process until smooth, scraping down the sides if needed.

3. Add peanut flakes, if using, until thoroughly blended. (Don’t overmix – you’ll want to leave some pieces to chew.)

4. use a Medium cookie scoop Place dough ball on prepared cookie sheet. Press cookie dough tightly into spoon and release onto sheet. Use a fork to flatten in a cross shape. Between cookies, dip forks in a cup of cold water and wipe with paper towels. (This will prevent sticking.)

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

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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 1.1g

sugar 0.4g

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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