Close-up of Keto Peanut Butter Cookie

3-Ingredient Keto Peanut Butter Cookies

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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!

batch of keto peanut butter cookies

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!

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Close-up of Keto Peanut Butter Cookie

3-Ingredient Keto Peanut Butter Cookies

These are the easiest Keto Peanut Butter Cookies you'll ever make! Super soft and chewy, made with just 3 ingredients!
4.16 from 19 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 99 kcal

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.

Video

Notes

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. 
Optional ingredients. While you only need 3 ingredients to make these cookies, you can add some optional ingredients. I like to add vanilla extract. Other options are sugar-free chocolate chips, chopped nuts, or cinnamon. You can also dip your baked and cooled down cookies in melted chocolate. Enjoy!

Nutrition

Serving: 1cookieCalories: 99kcalCarbohydrates: 4gProtein: 5gFat: 8gFiber: 2gSugar: 1g
Keyword keto cookies
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