Keto Peanut Butter Cookies (3 Ingredients)
Easy 3-ingredient keto peanut butter cookies made with natural peanut butter, egg, and low-carb sweetener. Ready in 25 minutes and naturally gluten-free!
Ingredients
- - 1 large egg
- - 1 cup natural peanut butter creamy or crunchy, 100% peanuts only
- - ½ cup low-carb sweetener erythritol or monk fruit
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the natural peanut butter, low-carb sweetener, and beaten egg. Mix well until a thick dough forms.
- Scoop equal-sized portions of dough onto the prepared baking sheet to make 12 balls. Use a fork to flatten each ball in a crisscross pattern.
- Bake for 12-15 minutes until cookies are lightly golden around the edges. Watch carefully to avoid overbaking.
- Remove from oven and let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Notes
- **Peanut Butter:** Use natural peanut butter made from 100% peanuts with no added sugar, oils, or fillers.
- **Sweetener:** Adjust amount based on preference. Erythritol and monk fruit work best. If using stevia, reduce the amount.
- **Storage:** Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.
- **Sticky Dough:** If dough is too sticky to handle, refrigerate for 15 minutes before forming into balls.
- **Variations:** Add sugar-free chocolate chips, chopped nuts, unsweetened coconut flakes, or swap peanut butter for almond butter or cashew butter.
- **Sweetener:** Adjust amount based on preference. Erythritol and monk fruit work best. If using stevia, reduce the amount.
- **Storage:** Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.
- **Sticky Dough:** If dough is too sticky to handle, refrigerate for 15 minutes before forming into balls.
- **Variations:** Add sugar-free chocolate chips, chopped nuts, unsweetened coconut flakes, or swap peanut butter for almond butter or cashew butter.
