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These are the easiest Keto Peanut Butter Cookies you’ll ever make! Super soft and chewy, made with just 3 ingredients!
Sometimes it can be hard eating low-carb, right? That’s because when we have cravings, say for cookies, we can’t just go to the supermarket and buy the healthy, low-carb, gluten-free, and yet delicious food we want because it’s not there! No, when we crave something, we often have to make it ourselves.
BUT with this incredibly simple and quick recipe, you won’t mind making your own cookies to satisfy your craving. You only need 3 ingredients, 5 minutes of prep time, and 10 minutes of baking time! It’s such an easy recipe, I can make these cookies half asleep. And you will, too!
How to make cookies with just 3 ingredients?
You only need eggs, peanut butter, and granular erythritol. Stir together all 3 ingredients with a spoon or rubber spatula for a couple of minutes. With a cookie scoop, portion out your cookies onto a lined baking sheet, flatten with a fork, and bake for 10 minutes. Done!
No fancy equipment, no flour, no sweat! The cookies have the rich and delicious taste of peanut butter, are crispy on the outside, and chewy on the inside. Just make sure to enjoy them with a glass of milk or tea because with all that peanut butter, you will need it.
Bring them to the next level!
Feel free to add additional flavors or toppings to your cookies. I add 1/2 teaspoon of vanilla extract. You can also add sugar-free chocolate chips or chopped nuts to the dough. If you like the combination of cinnamon and peanut butter, sprinkle in some cinnamon powder. Lastly, if you want to make it extra fancy, dip your baked (and cooled) cookie into melted chocolate.
Tips for making 1-2-3-Keto Peanut Butter Cookies!
Eggs. For this recipe, make sure to use cold/refrigerated eggs. If your peanut butter is on the thinner side (which may be the case with butters that have added oils), try the recipe first with just one egg. If the dough looks too stiff, add an additional egg.
Peanut Butter. I use unsweetened peanut butter, without any added oils (100% peanut butter). This kind of peanut butter separates, so be sure to stir it well before using in a recipe. Make sure your peanut butter doesn’t have any added sugar. If you can’t find butter without any added oils, you may want to try this recipe with just one egg, instead of two.
Sweetener. Granular erythritol works well for this recipe. You can also try Swerve Brown (a brown sugar substitute). Powdered erythritol makes the cookies too dry for my liking. I only add 1/2 cup of sweetener. If you like your cookies sweeter than that, feel free to add more.
Cool down. After baking, let the cookies cool down on the baking sheet before moving or eating. The cookies need that time to firm up, turn crispy on the outside, and chewy on the inside.
Make them with only 3 ingredients!
MORE EASY KETO RECIPES
3-Ingredient Keto Peanut Butter Cookies
Ingredients
- 2 large eggs or 1 egg for thinner peanut butters (see notes), use cold eggs
- 1 cup peanut butter 250 grams, natural and unsweetened, well stirred
- ½ cup granular erythritol 100 grams
- ½ tsp vanilla extract optional
Instructions
- Preheat oven to 350 ℉ (175 ℃). Line large baking sheet with parchment paper.
- In a medium bowl, whisk together eggs. Add peanut butter and erythritol (and vanilla extract if desired). With a spatula or large spoon stir together well. This may take a few minutes.
- With a cookie scoop, portion out about 16 scoops onto your prepared baking sheet. Flatten each cookie with a fork, making a crisscross pattern. To prevent the fork from sticking to the dough, you can either dip the fork in water or sweetener (both granular or powdered erythritol work).
- Bake for 10-12 minutes. Remove from oven and let cool down completely, before moving the cookies onto a rack or plate.
I want to try this for almond cookies using almond butter/almond flour as well.
Almond butter works for this recipe 😋
Super greasy! Will not be using this recipe again
I also found the recipe very greasy. I then added a few TBSP almond flour and still too greasy. I cooled them and put in refrigerator to cool more. Still greasy, but very tasty with the Lily’s chocolate chips in the middle. Next time I will try with 1 egg and a different brand of peanut butter. My cookies never got crisp on the outside even when I added 2 more minutes to the baking time.