Keto Peanut Butter Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 09/3/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Keto Peanut Butter Cookies

 Kristina Vanni
Prep: 5 mins
Cook: 10 mins
Chill Time: 15 mins
Total: 30 mins
Servings: 12 servings
Yield: 24 cookies
Nutrition Facts (per serving)
233 Calories
17g Fat
14g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 233
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 31mg 10%
Sodium 157mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 8g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 1mg 4%
Potassium 211mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Even if you are following a keto diet, these easy peanut butter cookies are sure to satisfy your sweet tooth.

The nutty cookies call for natural peanut butter instead of conventional peanut butter. There are a few key differences between the two products. Natural peanut butter usually contains just two ingredients, peanuts and salt. Some grocery stores and health food stores even have machines that will freshly grind peanut butter before your eyes. Natural peanut butter tends to be a bit grainier than conventional peanut butter, but it adds great texture to recipes like this. Conventional peanut butter bought in shelf-stable jars includes added sugar and hydrogenated vegetable oil to ensure that its consistency is not affected by time or temperature. Because of the added sugar in these products, it is not suitable for keto recipes.

When purchasing natural peanut butter for this recipe, remember it must be stirred in order to achieve the right consistency. The oil found in natural peanut butter separates from the solids when left to sit and, as such, must be reincorporated before consuming. This natural separation is more likely to occur when peanut butter is at room temperature.

You can also make chocolate keto cookies if you want to mix and match these cookies.

"The keto peanut butter cookies were good and easy to make. I used erythritol—it isn't quite as sweet as xylitol, so I could have added a little more. Still, the flavor was excellent. They crumble when still warm, so let them cool a bit before removing them from the cookie sheet." —Diana Rattray

keto peanut butter cookies
A Note From Our Recipe Tester

Ingredients

  • 1 1/4 cups natural peanut butter

  • 1/2 cup finely shredded unsweetened coconut

  • 1/2 cup keto-friendly sugar substitute, such as xylitol

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon sea salt

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F. Prepare a baking sheet by covering with parchment paper.

    Keto Peanut Butter Cookies
     Kristina Vanni

  2. In a large bowl, combine the natural peanut butter, unsweetened coconut, xylitol, eggs, vanilla extract, and sea salt.

    Keto Peanut Butter Cookies
     Kristina Vanni

  3. Stir until completely smooth. Refrigerate at least 15 minutes to firm slightly.

    Keto Peanut Butter Cookies
     Kristina Vanni

  4. When the dough is firm enough to handle, roll into 1-inch balls and place 1 inch apart on prepared baking sheets.

    Keto Peanut Butter Cookies
     Kristina Vanni

  5. Using a fork, press the top of each cookie in a crisscross pattern. If the fork sticks to the cookies when pressing, dip the fork in additional xylitol as necessary.

    Keto Peanut Butter Cookies
     Kristina Vanni

  6. Bake in the preheated oven for 8 to 10 minutes or until the cookies are set.

    Keto Peanut Butter Cookies
     Kristina Vanni

  7. Remove to a wire rack to cool completely.

    Keto Peanut Butter Cookies
     Kristina Vanni

  8. Store in an airtight container.

    Keto Peanut Butter Cookies
     Kristina Vanni

Tips

  • With the increasing popularity of the keto diet, there are now several keto-friendly sugar substitutes available on the marketplace. Stevia, sucralose, erythritol, allulose, and monk fruit sweetener are all low-carb sweeteners that can be used in keto recipes.
  • For recipes such as this, it is recommended to use a product that can be measured 1:1 for traditional granulated sugar. These keto peanut butter cookies work well with xylitol. Xylitol is a sugar alcohol that is as sweet as regular sugar. It is extracted from the bark of birch trees and can be scooped and measured just as you would traditional granulated sugar when baking. Because the carbs in xylitol don’t raise blood sugar or insulin levels the same way as sugar, they don’t count toward the total amount of net carbs in a recipe.
  • Some "natural" peanut butters contain sugar, so check the label to be sure.

Recipe Variation

Instead of store-bought, make homemade peanut butter with roasted peanuts and a food processor.

How to Store Keto Peanut Butter Cookies

  • Store the cookies at room temperature in a zip-close bag or airtight container for up to 1 week. They will soften after a day or two.
  • To freeze the keto cookies, arrange them on a baking sheet or tray and freeze. When solid, transfer them to a zip-close freezer bag and freeze for up to 6 months.