This quick and easy keto peanut butter cookie is so soft, chewy, and totally impossible to resist!
I first made this keto peanut butter cake recipe for a friend on the keto diet, but they turned out pretty well that I ate five cookies straight from the oven And ended up baking a second batch.
With just a few basic ingredients, and without the need for flour or sugar, this new muffin recipe might become your favorite!
You may also like: Keto Brownies – The best recipe
Low in carbohydrates
No cream cheese
Less than 1 net carbs
This is one of the easy keto desserts that people who don’t diet enjoy either, because who doesn’t like peanut butter cookies ???!
Since the recipe is egg-free, you can eat raw cookie dough while baking, and if you don’t prefer baking cookies with peanut butter, it’s fine to skip the baking step altogether.
(See photo above for non-baked cookies.)
Peanut Butter Cookie Ingredients
I used almond flour (or almond meal) for these, and it’s actually not floury at all; It is simply ground almonds that have been blended into a smooth, flour-like texture.
If you prefer using pecan flour, sunflower flour, or cashew flour, I think this would be fine but you haven’t tried it so be sure to report back if you do experiment. Also please report if you try to substitute coconut flour – I think this can also work, but you will need less flour (add enough to form a paste), since coconut flour absorbs the liquid like a sponge.
(For a recipe with regular flour, try this one Vegan peanut butter cookies.)
I made peanut butter and almond butter cookies from a cookie recipe, or you can use sunflower butter, pecan butter, cashew butter, macadamia nut butter, or this Nut Butter Keto For a low-carb option.
For sugar-free cookies, either a crushed erythritol powder or a crushed monk fruit blend will work well here.
If you don’t need cookies to be suitable for a low-carb or keto diet, regular powdered sugar is also suitable to use.
Stevia, maple syrup, allulose, and granular sweeteners in this recipe haven’t been tested yet, so be sure to leave a comment if you experiment.
Also try these chocolate chips Keto cookies
How to Make the Perfect Keto Peanut Butter Cupcakes
Gather all your ingredients, and grease a baking sheet with parchment paper.
Preheat oven to 325 degrees Fahrenheit. If it is not already tender and can be stirred easily, gently heat the nut butter until it is liquid.
In a mixing bowl, stir the dry ingredients well to make sure the salt, sweeteners, and baking soda are evenly combined.
Add the butter and milk of your choice to form a paste. If the nut butter is unsalted, taste the mixture to see if you want to add a little salt to taste.
Roll into biscuit dough balls, place on the prepared baking tray, and press down with a spoon or fork. (I used a fork to get the classic peanut butter cookie lines.)
Bake on the middle rack of the oven for 10 minutes. The cookies should still be undercooked and fluffy when you take the tray out of the oven. Let them cool completely, as they will hold just as they do.
The remaining cookies can be stored in a plastic container for soft and pressed cookies or in a glass container for crunchy cookies. It can also be frozen to thaw and eat later.
Leftover almond flour? They make Keto Blueberry Muffin
Three ingredients peanut butter biscuit
If you are looking for 3 ingredients of keto peanut butter cookies instead of the recipe below, just mix 1 cup of peanut butter, half cup of granulated erythritol or sugar, and 1 egg or chia egg. (a Flax eggs It will work but is much more crumbly.)
Preheat the oven to 325 ° F. Stir all ingredients to form a paste, shape into cookies, and bake on a cookie sheet lined with parchment for 10 minutes. Allow it to cool completely to set before handling it.
Above, watch the keto peanut butter cake recipe video
* Check out the recipe earlier in this post if you’d rather make 3-ingredient peanut butter cookies.If it is not easy to stir it already, gently heat the nut butter until liquid. Preheat oven to 325 ° F, and stir dry ingredients well. Stir in nut butter and milk to form a paste. The balls are rolled, then flat into thick cakes (see photo above). Bake on the middle rack for 10 minutes. Take it out when it’s still not well cooked. Let it cool completely, as it holds as it does.View nutrition facts
More easy, low-carb desserts
Or these Fat bombs with peanut butter