This Low Carb Peanut Butter Cookies Recipe is a rich and nutty recipe, which is made with creamy peanut butter and sugar-free sweetener. It’s the easiest guilt-free treat, ready in about 20 minutes.
Low Carb Peanut Butter Cookies Recipe Ingredients
- 1 cup peanut butter (creamy or crunchy, no sugar added)
- ½ cup low-calorie natural sweetener (such as Swerve® or Erythritol)
- 1 egg
- 1 teaspoon sugar-free vanilla extract
How To Make Low Carb Peanut Butter Cookies Recipe
- Preheat and Prep: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Form the Dough: In a medium bowl, combine the peanut butter, sweetener, egg, and vanilla extract. Mix well with a spatula or wooden spoon until a unified dough forms. It will be thick and slightly oily, which is normal.
- Shape the Cookies: Roll the dough into 12 even balls (about 1-inch in size). Place them on the prepared baking sheet, spacing them about 2 inches apart.
- The Criss-Cross: Using a fork, press down gently on each ball to flatten it. Then, press again at a 90-degree angle to create a criss-cross pattern. Crucial Step: Flourless cookies do not spread on their own, so you must flatten them to your desired thickness before baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the tops look dry.
- Cool: Remove from the oven. Let the cookies cool on the baking sheet for at least 1 minute (5 minutes is better) before transferring them to a wire rack to cool completely. They are very fragile when hot but firm up as they cool.
Recipe Tips
- Peanut Butter Choice: For the best texture, use a “no-stir” style natural peanut butter. If you use the runny natural kind (where the oil sits on top), make sure it is mixed thoroughly before measuring, or the dough might be too oily.
- Sticky Fork Solution: If the fork sticks to the dough when making the criss-cross pattern, dip the tines of the fork into a little bit of granulated sweetener or water between each press.
- Don’t Overbake: These cookies can go from chewy to dry very quickly. Pull them out when the edges are just golden. They will continue to firm up on the hot pan.
- Sweetener: A granulated sweetener (like Swerve or Lakanto) works best here to mimic the texture of sugar. Powdered sweetener can make them too dense.
- Salt: If your peanut butter is unsalted, add a pinch of sea salt to the dough to make the flavors pop.
What To Serve With Low Carb Peanut Butter Cookies Recipe
These 4-ingredient wonders pair perfectly with keto-friendly beverages.
- A tall glass of unsweetened Almond Milk
- Hot Coffee or Tea
- Sugar-Free Hot Chocolate
- A square of 90% Dark Chocolate
How To Store Low Carb Peanut Butter Cookies Recipe
- Room Temperature: Store cooled cookies in an airtight container on the counter for up to 5 days.
- Refrigerate: You can store them in the fridge for up to 2 weeks if you prefer a firmer, cold cookie.
- Freeze: These freeze excellently. Place them in a freezer-safe bag or container and freeze for up to 3 months. You can eat them straight from the freezer!
Low Carb Peanut Butter Cookies Recipe Nutrition Facts
- Calories: 133
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 90mg
- Total Carbohydrates: 12g (Total carb count includes sugar alcohols from sweetener)
- Dietary Fiber: 2g
- Sugar: 1g
- Protein: 6g
- Net Carbs: ~3g (Calculation: Total Carbs – Fiber – Sugar Alcohols)
Nutrition information is estimated per cookie based on standard ingredients.
FAQs
Are these flourless?
Yes. This recipe uses zero flour—no almond flour, no coconut flour, and no wheat flour. The structure comes entirely from the peanut butter and egg.
Can I use almond butter?
Yes. You can substitute almond butter 1:1 for peanut butter. The flavor will be milder and the texture slightly softer.
Why did my cookies crumble?
This usually happens if they were moved while still hot. Flourless cookies are extremely delicate straight out of the oven. Let them cool completely on the pan or rack before handling.
Low Carb Peanut Butter Cookies Recipe
Description
A classic 4-ingredient magic cookie recipe that is naturally flourless, gluten-free, and keto-friendly, featuring a signature criss-cross top.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet.
- Mix peanut butter, sweetener, egg, and vanilla in a bowl.
- Stir until a dough forms.
- Roll into 12 balls and place on baking sheet.
- Flatten with a fork in a criss-cross pattern.
- Bake for 12-15 minutes until golden.
- Cool on pan for 5 minutes before moving.
Notes
- If the dough is too crumbly, add a splash of water.
- Store in an airtight container to keep them soft.
- Dip the fork in water if it sticks to the dough.
Low Carb Peanut Butter Cookies Recipe
