Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Peanut Butter Cookies
• Ingredients & Substitutions
• How To Make Keto Peanut Butter Cookies
• My Recipe Tips
• More Keto Cookie Recipes
• Keto Peanut Butter Cookies (Chewy & Crunchy) Recipe card
• Recipe Reviews

Of all my low carb cookie recipes, these keto peanut butter cookies taste the closest to the regular version. That’s because, unlike my other popular ones (such as keto chocolate chip cookies and almond flour cookies ), these don’t need any kind of flour at all — not even a low carb one. I simply swap out the sugar! You can enjoy them plain with just 3 ingredients, or jazz them up with a few optional extras. Make this recipe with me for a quick and easy treat you can feel good about!

Why You Need My Keto Peanut Butter Cookies

• Sweet, chewy, and crunchy – Not to mention major peanut butter flavor. My favorite thing about these cookies is the perfect balance of textures. They’re soft and chewy, and taste like the regular kind. But unlike most recipes, I add chopped peanuts for extra crunch.
• Quick and easy – With so few ingredients, my keto peanut butter cookies come together really fast. They’re the perfect keto dessert !
• Sugar free and keto friendly – With no flour at all, these cookies are a keto dream: sugar-free, gluten-free, and just 1.8g net carbs each! They’re wonderful dipped a cold glass of almond milk , but with their balance of protein and fat, I’ve even enjoyed them as a sweet keto breakfast with my bulletproof coffee .

Ingredients & Substitutions

Here I explain the best ingredients for my keto peanut butter cookie recipe, what each one does, and substitution options. For measurements, see the recipe card .

3-Ingredient Keto Peanut Butter Cookies:

• Peanut Butter – I recommend a thick, creamy peanut butter without added sugar. I use and recommend this brand . Many brands of natural peanut butter are too oily or runny. If you want to substitute almond butter, follow my recipe for almond butter cookies .
• Eggs – You’ll need whole, large eggs. Flax eggs would work as an egg substitute if you need one.
• Besti Monk Fruit Allulose Blend – This is my go-to sugar substitute for chewy, soft keto cookies without any aftertaste! My notes on alternatives: Plain Allulose – This works great, but you’ll need more (increase to 1/2 cup). Besti Brown – Replace half of the Besti with this if you like a brown sugar flavor. Erythritol & Other Blends – I used to make these with erythritol, but don’t recommend it anymore. It makes the cookies more dry and hard, and gives a cooling effect. The same goes for Lakanto, Swerve, and most brands of stevia and monk fruit sweetener — they are typically over 99% erythritol. Concentrated Or Liquid – These won’t work at all, sorry. Pure monk fruit or stevia (drops or powder) don’t add the bulk that a regular granulated sweetener does, while liquid sweeteners will make the cookie dough too runny. I do have a recipe for healthy peanut butter cookies using maple syrup (and you can use my sugar-free one )!

Optional Add-Ins:

• Vanilla Extract – I like this brand for flavor.
• Sea Salt – If you’re using salted peanut butter or peanuts, you don’t really need it, but I still add 1/4 teaspoon to balance out the sweetness.
• Peanuts – I love adding these for extra crunch, but skip them if you want a smoother texture.
• Sugar-Free Chocolate Chips – They’re not in my keto peanut butter cookies here, but I like this brand when I add them. Sprinkle them on top instead of mixing them in (like I do for my protein cookies ), because they stay intact better that way.

How To Make Keto Peanut Butter Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the peanut butter, eggs, and Besti in a food processor . If you’re adding the optional vanilla and salt, add them at the same time. Blend well until uniform.
2. Optional: pulse in the peanuts . If you’re adding them, pulse a few times until they’re mixed in but still chunky. Scrape down the sides every few pulses.

1. Scoop and flatten. Grab a cookie scoop ( I use this one that’s the perfect size) to portion the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down with the back of a fork in a criss-cross pattern.

1. Bake until golden. Pop your keto peanut butter cookies in the oven. When they’re done, let them cool completely on the pan for 15 minutes, then transfer to a cooling rack.

My Recipe Tips

• Don’t have a food processor? You can stir the ingredients by hand or with an electric mixer in a mixing bowl instead. I just find the food processor easier (I have and love this food processor ). If you use a bowl and want to add the peanuts, just chop them by hand before stirring in.
• Pulse when processing the peanuts. This lets you control the texture, so you can more easily stop when they are chopped. I use this same trick for my keto energy balls , too.
• Press the dough firmly into the scoop. This makes it release cleanly onto the pan and keeps the cookies from falling apart.
• Flatten with a fork, and to the final thickness you want. My keto peanut butter cookies won’t spread on their own, so you want them the right thickness before baking. And why a fork instead of just flattening with your hands? It’s not just for looks — it helps the cookies bake more evenly.
• Wet your fork if it sticks. Sometimes I need to do this and sometimes I don’t. If yours is sticking, you can dip the fork tines in water or just wipe with a damp paper towel between presses.
• Baking time depends on thickness. The thinner you flatten your cookies, the faster they will bake. I recommend checking on them after 8 minutes, and every couple minutes after that.
• Don’t overbake. Low carb peanut butter cookies taste best when they are slightly underbaked. This keeps them from tasting dry.
• Cool completely. The texture of these cookies is very soft right out of the oven and they can fall apart. I’m obsessed with this thin cookie spatula for transferring them easily. Don’t worry, they’ll firm up as they cool!

More Keto Cookie Recipes

If you like my low carb peanut butter cookies, try some of my others:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

3-Ingredient Keto Peanut Butter Cookies:

• 1 1/4 cups Peanut butter (creamy, salted, and not too runny; at room temperature) ▢
• 2 large Eggs (at room temperature) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢

Optional Ingredients:

• 1 tsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢
• 3/4 cup Peanuts (measured whole and shelled, then coarsely chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a rimmed cookie sheet with parchment paper.
2. Combine the peanut butter, eggs, Besti, vanilla (if using), and salt (if using) in a food processor . Process until smooth, scraping down the sides if needed.
3. Pulse in the peanut pieces, if using, until just combined. (Don’t overmix – you want some pieces left for crunch.)
4. Use a medium cookie scoop to place balls of dough onto the prepared baking sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. If it sticks, dip the fork in a glass of water or wipe with a damp paper towel between presses.
5. Bake your keto peanut butter cookies for 10-12 minutes , until very lightly golden but a little underbaked in the center. Cool completely before handling. The cookies will firm up as they cool.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 2-inch cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your keto peanut butter cookies and prevent them from falling apart. I’ve also got an alternative if you don’t have a food processor.
• Store: Keep your cookies in an airtight container at room temperature for up to 3-5 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the raw cookie dough wrapped in plastic wrap, or the baked cookies with layers of parchment paper between them (to prevent sticking). They’re best within 3 months in the freezer.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Peanut Butter Cookies

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Peanut Butter Cookies (Chewy & Crunchy)

My keto peanut butter cookies are perfectly chewy, crunchy, and sweet. Just 3 basic ingredients and 1.8g net carbs each!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-peanut-butter-cookies/

Ingredients

3-Ingredient Keto Peanut Butter Cookies:

• 1 1/4 cups Peanut butter (creamy, salted, and not too runny; at room temperature)
• 2 large Eggs (at room temperature)
• 1/3 cup Besti Monk Fruit Allulose Blend

Optional Ingredients:

• 1 tsp Vanilla extract
• 1/4 tsp Sea salt
• 3/4 cup Peanuts (measured whole and shelled, then coarsely chopped)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a rimmed cookie sheet with parchment paper.
2. Combine the peanut butter, eggs, Besti, vanilla (if using), and salt (if using) in a food processor . Process until smooth, scraping down the sides if needed.
3. Pulse in the peanut pieces, if using, until just combined. (Don’t overmix - you want some pieces left for crunch.)
4. Use a medium cookie scoop to place balls of dough onto the prepared baking sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. If it sticks, dip the fork in a glass of water or wipe with a damp paper towel between presses.
5. Bake your keto peanut butter cookies for 10-12 minutes , until very lightly golden but a little underbaked in the center. Cool completely before handling. The cookies will firm up as they cool.

Maya’s Recipe Notes

Serving size: 1 2-inch cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your keto peanut butter cookies and prevent them from falling apart. I’ve also got an alternative if you don’t have a food processor.
• Store: Keep your cookies in an airtight container at room temperature for up to 3-5 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the raw cookie dough wrapped in plastic wrap, or the baked cookies with layers of parchment paper between them (to prevent sticking). They’re best within 3 months in the freezer.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Peanut Butter Cookies
• Ingredients & Substitutions
• How To Make Keto Peanut Butter Cookies
• My Recipe Tips
• More Keto Cookie Recipes
• Keto Peanut Butter Cookies (Chewy & Crunchy) Recipe card
• Recipe Reviews

Of all my low carb cookie recipes, these keto peanut butter cookies taste the closest to the regular version. That’s because, unlike my other popular ones (such as keto chocolate chip cookies and almond flour cookies ), these don’t need any kind of flour at all — not even a low carb one. I simply swap out the sugar! You can enjoy them plain with just 3 ingredients, or jazz them up with a few optional extras. Make this recipe with me for a quick and easy treat you can feel good about!

Why You Need My Keto Peanut Butter Cookies

• Sweet, chewy, and crunchy – Not to mention major peanut butter flavor. My favorite thing about these cookies is the perfect balance of textures. They’re soft and chewy, and taste like the regular kind. But unlike most recipes, I add chopped peanuts for extra crunch.
• Quick and easy – With so few ingredients, my keto peanut butter cookies come together really fast. They’re the perfect keto dessert !
• Sugar free and keto friendly – With no flour at all, these cookies are a keto dream: sugar-free, gluten-free, and just 1.8g net carbs each! They’re wonderful dipped a cold glass of almond milk , but with their balance of protein and fat, I’ve even enjoyed them as a sweet keto breakfast with my bulletproof coffee .

Ingredients & Substitutions

Here I explain the best ingredients for my keto peanut butter cookie recipe, what each one does, and substitution options. For measurements, see the recipe card .

3-Ingredient Keto Peanut Butter Cookies:

• Peanut Butter – I recommend a thick, creamy peanut butter without added sugar. I use and recommend this brand . Many brands of natural peanut butter are too oily or runny. If you want to substitute almond butter, follow my recipe for almond butter cookies .
• Eggs – You’ll need whole, large eggs. Flax eggs would work as an egg substitute if you need one.
• Besti Monk Fruit Allulose Blend – This is my go-to sugar substitute for chewy, soft keto cookies without any aftertaste! My notes on alternatives: Plain Allulose – This works great, but you’ll need more (increase to 1/2 cup). Besti Brown – Replace half of the Besti with this if you like a brown sugar flavor. Erythritol & Other Blends – I used to make these with erythritol, but don’t recommend it anymore. It makes the cookies more dry and hard, and gives a cooling effect. The same goes for Lakanto, Swerve, and most brands of stevia and monk fruit sweetener — they are typically over 99% erythritol. Concentrated Or Liquid – These won’t work at all, sorry. Pure monk fruit or stevia (drops or powder) don’t add the bulk that a regular granulated sweetener does, while liquid sweeteners will make the cookie dough too runny. I do have a recipe for healthy peanut butter cookies using maple syrup (and you can use my sugar-free one )!

Optional Add-Ins:

• Vanilla Extract – I like this brand for flavor.
• Sea Salt – If you’re using salted peanut butter or peanuts, you don’t really need it, but I still add 1/4 teaspoon to balance out the sweetness.
• Peanuts – I love adding these for extra crunch, but skip them if you want a smoother texture.
• Sugar-Free Chocolate Chips – They’re not in my keto peanut butter cookies here, but I like this brand when I add them. Sprinkle them on top instead of mixing them in (like I do for my protein cookies ), because they stay intact better that way.

How To Make Keto Peanut Butter Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the peanut butter, eggs, and Besti in a food processor . If you’re adding the optional vanilla and salt, add them at the same time. Blend well until uniform.
2. Optional: pulse in the peanuts . If you’re adding them, pulse a few times until they’re mixed in but still chunky. Scrape down the sides every few pulses.

1. Scoop and flatten. Grab a cookie scoop ( I use this one that’s the perfect size) to portion the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down with the back of a fork in a criss-cross pattern.

1. Bake until golden. Pop your keto peanut butter cookies in the oven. When they’re done, let them cool completely on the pan for 15 minutes, then transfer to a cooling rack.

My Recipe Tips

• Don’t have a food processor? You can stir the ingredients by hand or with an electric mixer in a mixing bowl instead. I just find the food processor easier (I have and love this food processor ). If you use a bowl and want to add the peanuts, just chop them by hand before stirring in.
• Pulse when processing the peanuts. This lets you control the texture, so you can more easily stop when they are chopped. I use this same trick for my keto energy balls , too.
• Press the dough firmly into the scoop. This makes it release cleanly onto the pan and keeps the cookies from falling apart.
• Flatten with a fork, and to the final thickness you want. My keto peanut butter cookies won’t spread on their own, so you want them the right thickness before baking. And why a fork instead of just flattening with your hands? It’s not just for looks — it helps the cookies bake more evenly.
• Wet your fork if it sticks. Sometimes I need to do this and sometimes I don’t. If yours is sticking, you can dip the fork tines in water or just wipe with a damp paper towel between presses.
• Baking time depends on thickness. The thinner you flatten your cookies, the faster they will bake. I recommend checking on them after 8 minutes, and every couple minutes after that.
• Don’t overbake. Low carb peanut butter cookies taste best when they are slightly underbaked. This keeps them from tasting dry.
• Cool completely. The texture of these cookies is very soft right out of the oven and they can fall apart. I’m obsessed with this thin cookie spatula for transferring them easily. Don’t worry, they’ll firm up as they cool!

More Keto Cookie Recipes

If you like my low carb peanut butter cookies, try some of my others:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

3-Ingredient Keto Peanut Butter Cookies:

• 1 1/4 cups Peanut butter (creamy, salted, and not too runny; at room temperature) ▢
• 2 large Eggs (at room temperature) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢

Optional Ingredients:

• 1 tsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢
• 3/4 cup Peanuts (measured whole and shelled, then coarsely chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a rimmed cookie sheet with parchment paper.
2. Combine the peanut butter, eggs, Besti, vanilla (if using), and salt (if using) in a food processor . Process until smooth, scraping down the sides if needed.
3. Pulse in the peanut pieces, if using, until just combined. (Don’t overmix – you want some pieces left for crunch.)
4. Use a medium cookie scoop to place balls of dough onto the prepared baking sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. If it sticks, dip the fork in a glass of water or wipe with a damp paper towel between presses.
5. Bake your keto peanut butter cookies for 10-12 minutes , until very lightly golden but a little underbaked in the center. Cool completely before handling. The cookies will firm up as they cool.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1 2-inch cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your keto peanut butter cookies and prevent them from falling apart. I’ve also got an alternative if you don’t have a food processor.
• Store: Keep your cookies in an airtight container at room temperature for up to 3-5 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the raw cookie dough wrapped in plastic wrap, or the baked cookies with layers of parchment paper between them (to prevent sticking). They’re best within 3 months in the freezer.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Peanut Butter Cookies

Free Printable: Low Carb & Keto Food List

• Why You Need My Keto Peanut Butter Cookies
• Ingredients & Substitutions
• How To Make Keto Peanut Butter Cookies
• My Recipe Tips
• More Keto Cookie Recipes
• Keto Peanut Butter Cookies (Chewy & Crunchy) Recipe card
• Recipe Reviews

Of all my low carb cookie recipes, these keto peanut butter cookies taste the closest to the regular version. That’s because, unlike my other popular ones (such as keto chocolate chip cookies and almond flour cookies ), these don’t need any kind of flour at all — not even a low carb one. I simply swap out the sugar! You can enjoy them plain with just 3 ingredients, or jazz them up with a few optional extras. Make this recipe with me for a quick and easy treat you can feel good about!

Why You Need My Keto Peanut Butter Cookies

• Sweet, chewy, and crunchy – Not to mention major peanut butter flavor. My favorite thing about these cookies is the perfect balance of textures. They’re soft and chewy, and taste like the regular kind. But unlike most recipes, I add chopped peanuts for extra crunch.
• Quick and easy – With so few ingredients, my keto peanut butter cookies come together really fast. They’re the perfect keto dessert !
• Sugar free and keto friendly – With no flour at all, these cookies are a keto dream: sugar-free, gluten-free, and just 1.8g net carbs each! They’re wonderful dipped a cold glass of almond milk , but with their balance of protein and fat, I’ve even enjoyed them as a sweet keto breakfast with my bulletproof coffee .

Ingredients & Substitutions

Here I explain the best ingredients for my keto peanut butter cookie recipe, what each one does, and substitution options. For measurements, see the recipe card .

3-Ingredient Keto Peanut Butter Cookies:

• Peanut Butter – I recommend a thick, creamy peanut butter without added sugar. I use and recommend this brand . Many brands of natural peanut butter are too oily or runny. If you want to substitute almond butter, follow my recipe for almond butter cookies .
• Eggs – You’ll need whole, large eggs. Flax eggs would work as an egg substitute if you need one.
• Besti Monk Fruit Allulose Blend – This is my go-to sugar substitute for chewy, soft keto cookies without any aftertaste! My notes on alternatives: Plain Allulose – This works great, but you’ll need more (increase to 1/2 cup). Besti Brown – Replace half of the Besti with this if you like a brown sugar flavor. Erythritol & Other Blends – I used to make these with erythritol, but don’t recommend it anymore. It makes the cookies more dry and hard, and gives a cooling effect. The same goes for Lakanto, Swerve, and most brands of stevia and monk fruit sweetener — they are typically over 99% erythritol. Concentrated Or Liquid – These won’t work at all, sorry. Pure monk fruit or stevia (drops or powder) don’t add the bulk that a regular granulated sweetener does, while liquid sweeteners will make the cookie dough too runny. I do have a recipe for healthy peanut butter cookies using maple syrup (and you can use my sugar-free one )!

Optional Add-Ins:

• Vanilla Extract – I like this brand for flavor.
• Sea Salt – If you’re using salted peanut butter or peanuts, you don’t really need it, but I still add 1/4 teaspoon to balance out the sweetness.
• Peanuts – I love adding these for extra crunch, but skip them if you want a smoother texture.
• Sugar-Free Chocolate Chips – They’re not in my keto peanut butter cookies here, but I like this brand when I add them. Sprinkle them on top instead of mixing them in (like I do for my protein cookies ), because they stay intact better that way.

How To Make Keto Peanut Butter Cookies

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Combine the peanut butter, eggs, and Besti in a food processor . If you’re adding the optional vanilla and salt, add them at the same time. Blend well until uniform.
2. Optional: pulse in the peanuts . If you’re adding them, pulse a few times until they’re mixed in but still chunky. Scrape down the sides every few pulses.

1. Scoop and flatten. Grab a cookie scoop ( I use this one that’s the perfect size) to portion the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down with the back of a fork in a criss-cross pattern.

1. Bake until golden. Pop your keto peanut butter cookies in the oven. When they’re done, let them cool completely on the pan for 15 minutes, then transfer to a cooling rack.

My Recipe Tips

• Don’t have a food processor? You can stir the ingredients by hand or with an electric mixer in a mixing bowl instead. I just find the food processor easier (I have and love this food processor ). If you use a bowl and want to add the peanuts, just chop them by hand before stirring in.
• Pulse when processing the peanuts. This lets you control the texture, so you can more easily stop when they are chopped. I use this same trick for my keto energy balls , too.
• Press the dough firmly into the scoop. This makes it release cleanly onto the pan and keeps the cookies from falling apart.
• Flatten with a fork, and to the final thickness you want. My keto peanut butter cookies won’t spread on their own, so you want them the right thickness before baking. And why a fork instead of just flattening with your hands? It’s not just for looks — it helps the cookies bake more evenly.
• Wet your fork if it sticks. Sometimes I need to do this and sometimes I don’t. If yours is sticking, you can dip the fork tines in water or just wipe with a damp paper towel between presses.
• Baking time depends on thickness. The thinner you flatten your cookies, the faster they will bake. I recommend checking on them after 8 minutes, and every couple minutes after that.
• Don’t overbake. Low carb peanut butter cookies taste best when they are slightly underbaked. This keeps them from tasting dry.
• Cool completely. The texture of these cookies is very soft right out of the oven and they can fall apart. I’m obsessed with this thin cookie spatula for transferring them easily. Don’t worry, they’ll firm up as they cool!

More Keto Cookie Recipes

If you like my low carb peanut butter cookies, try some of my others:

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

3-Ingredient Keto Peanut Butter Cookies:

• 1 1/4 cups Peanut butter (creamy, salted, and not too runny; at room temperature) ▢
• 2 large Eggs (at room temperature) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢

Optional Ingredients:

• 1 tsp Vanilla extract ▢
• 1/4 tsp Sea salt ▢
• 3/4 cup Peanuts (measured whole and shelled, then coarsely chopped) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a rimmed cookie sheet with parchment paper.
2. Combine the peanut butter, eggs, Besti, vanilla (if using), and salt (if using) in a food processor . Process until smooth, scraping down the sides if needed.
3. Pulse in the peanut pieces, if using, until just combined. (Don’t overmix – you want some pieces left for crunch.)
4. Use a medium cookie scoop to place balls of dough onto the prepared baking sheet. Press the cookie dough into the scoop tightly before releasing onto the sheet. Flatten using a fork in a criss-cross pattern. If it sticks, dip the fork in a glass of water or wipe with a damp paper towel between presses.
5. Bake your keto peanut butter cookies for 10-12 minutes , until very lightly golden but a little underbaked in the center. Cool completely before handling. The cookies will firm up as they cool.

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Maya’s Recipe Notes

Serving size: 1 2-inch cookie

• Tips: Check out my recipe tips above to help you get the perfect texture in your keto peanut butter cookies and prevent them from falling apart. I’ve also got an alternative if you don’t have a food processor.
• Store: Keep your cookies in an airtight container at room temperature for up to 3-5 days, or in the fridge for up to 2 weeks.
• Freeze: You can freeze the raw cookie dough wrapped in plastic wrap, or the baked cookies with layers of parchment paper between them (to prevent sticking). They’re best within 3 months in the freezer.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Keto Peanut Butter Cookies