Keto Peanut Butter Cookies
A simple, foolproof keto peanut butter cookie recipe delivering soft, chewy texture and rich flavor with just six basic ingredients. Perfect for ketogenic, low-carb, diabetic-friendly, gluten-free, and vegan diets.
Ingredients
- 1/2 cup natural peanut butter or nut butter of choice, room temperature
- 1 tbsp milk of choice almond, coconut, or regular
- 2/3 cup finely ground almond flour super fine for best texture
- 3 tbsp powdered erythritol can substitute with powdered sugar if not keto
- 1/8 tsp fine sea salt
- 1/8 tsp fresh baking soda
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Ensure peanut butter is at room temperature and stirrable; warm gently if needed.
- In a medium bowl, whisk almond flour, powdered erythritol, salt, and baking soda until combined.
- Add peanut butter and milk; stir until a cohesive dough forms. Adjust moisture if necessary: add 1 tsp milk if too dry, or 1 tbsp almond flour if too wet.
- Roll dough into 8 walnut-sized balls; place on baking sheet 2 inches apart.
- Using a fork, gently press a crosshatch pattern on each cookie without flattening completely.
- Bake 12-15 minutes until edges are set but centers remain soft. Do not brown.
- Cool on baking sheet for 10 minutes; cookies will firm up as they cool.
Notes
Use room-temperature peanut butter for optimal mixing and texture. Avoid overbaking; cookies should look slightly underbaked on removal. Cookies freeze well; thaw quickly for fresh taste. Variations include almond butter substitution, adding sugar-free chocolate chips, or spices like cinnamon and nutmeg. Dough is safe to eat raw as it contains no eggs. Suitable for keto, low-carb, gluten-free, diabetic, and vegan diets when using plant-based milk and no honey-containing nut butters.
