Sugar-Free Peanut Butter Cookies – 3 Ingredients, Big Flavor, Zero Guilt

We’ve all seen the three-ingredient PB cookie recipe floating around. Most of them use regular sugar and end up with a gritty texture or flat-as-a-pancake spread. This version? Chewy on the inside, lightly crisped on the edges, and sweetened with zero-calorie sucralose (Splenda®)—or better yet, a monk fruit blend if you want a more blood sugar–friendly option.

💡 What Solves the “Low-Carb But Sad” Problem

• Natural peanut butter gives you that rich, nostalgic flavor—without added sugar.
• Eggs act as both binder and leavener (you don’t need baking soda here).
• Sucralose or keto-friendly sweeteners hold up in the oven without recrystallizing.

The texture is soft-baked with just enough structure. No dry sawdust cookies here.

🧾 Ingredients That Kept It Keto

• 2 cups natural creamy peanut butter – Choose one with no added sugar or oils. Just peanuts and salt.
• 2 cups granular sucralose (e.g., Splenda®) – You can also sub monk fruit erythritol blend 1:1 for a cleaner taste and better glycemic control.
• 2 large eggs – Room temp is best for easier mixing and better consistency.

🔁 Custom Tweaks I’ve Tried

Swap	What Changes	My Take
Monk fruit blend for sucralose	Lower blood sugar impact	Better flavor, slightly less sweet
Add 1 tsp vanilla or cinnamon	Extra dimension of flavor	A total upgrade—recommended
Toss in sugar-free chocolate chips	More indulgent	Highly encouraged 😏
Use chunky PB	Crunchier texture	Works great, just mix well

⚠️ Keto Missteps and How I Fixed Them

What Went Wrong	Why It Happens	How to Fix It
Cookies spread too much	PB too oily or eggs too large	Use natural PB with just peanuts + salt
Grainy texture	Coarse sweetener	Use powdered sweetener or allulose blend
Dry/cracked tops	Overbaked past 8–9 minutes	Pull them just as centers look set
Too soft after baking	Didn’t cool on tray	Let sit 10 min before moving

👩‍🍳 How to Make Them (Step-by-Step)

1. Preheat oven to 350°F (175°C). Line baking sheet with silicone mat or parchment.
2. Mix peanut butter, sweetener, and eggs in a large bowl until smooth and glossy.
3. Scoop tablespoon-sized amounts onto baking sheet. Flatten slightly with a fork for the classic crisscross look.
4. Bake 8–9 minutes, or until edges are lightly golden and centers are just set.
5. Let cool on baking sheet at least 10 minutes to firm up before transferring.

🧠 Smart Moves I Always Use

• Use a cookie scoop for even size and faster tracking of macros.
• Want a salted finish? Sprinkle with flaky sea salt before baking. Game-changer.
• Add 1 tbsp coconut flour if your PB is super oily—it’ll help with structure without killing the fat ratio.

🧊 Freezing + Storing Without Losing Texture

• Fridge: Store in airtight container up to 10 days.
• Freezer: Freeze in single layer, then bag. Thaw at room temp or zap for 10 seconds.
• Great for make-ahead snack prep or when the cookie urge hits.

❓ What I Googled Before Making This

Are these really keto?
Yes—if you swap the sweetener to monk fruit or erythritol. Splenda is low-carb but not ideal for all keto approaches.

Is peanut butter keto?
Yes—if it’s natural with no added sugar or hydrogenated oils. Just check the label.

Do I need baking soda?
Nope. The eggs do all the lifting in this style of cookie.

📊 Full Nutrition Facts – Per 1 Cookie (Out of 24)

Nutrient	Amount
Calories	161 kcal
Total Fat	13 g
– Saturated Fat	2.5 g
– Polyunsaturated Fat	3.5 g
– Monounsaturated Fat	6.1 g
Cholesterol	14 mg
Sodium	85 mg
Potassium	125 mg
Total Carbs	5 g
– Fiber	1.2 g
– Sugar Alcohols	3 g
– Net Carbs	0.8 g
Protein	6.5 g
Iron	~0.5 mg

Check out More Recipes:

• Sugar-Free Oatmeal Cookies – Chewy, Guilt-Free, and Actually Worth Making
• Sugar-Free Chocolate Chip Cookies – Low-Carb, But Legit Good
• Low Carb Keto Cookies