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Keto Peanut Butter Cookies dipped in chocolate and nuts, on white plate
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5 from 4 votes

Keto Peanut Butter Cookies

These super simple Keto Peanut Butter Cookies require only 6 simple ingredients. They're low-carb, sugar-free, and a total treat!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Baking, Dessert
Cuisine: American
Servings: 15 cookies
Calories: 144.6kcal
Author: Anjali Shah

Ingredients

  • 1 cup peanut butter
  • 1 large egg
  • 1/3 cup almond flour
  • 1/2 tsp vanilla extract
  • 1/3 cup 88% dark chocolate (sugar free) melted (about 1/2 of the Endangered Species 88% chocolate bar)
  • 3 tbsp crushed almonds or peanuts
  • 1/4 cup Monk Fruit or Erythritol optional, to taste, for a sweeter cookie

Instructions

  • Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat
  • In a bowl, mix together the peanut butter, egg, vanilla, almond flour, and sweetener (if using) until combined
  • Using your hands, roll 1 tbsp of dough into a ball and place on the baking sheet. Repeat with the rest of the dough. Using a fork, press down on top of each ball in opposite directions to create a crisscross pattern
  • Bake for 12-15 min until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool a little more (about 10 minutes)
  • Dip half of the cookie into the melted chocolate and then into the crushed nuts. Place back on the cooling rack until they are completely cooled down.

Video

Notes

Top Tips for Making the Best Keto Peanut Butter Cookies
  • Make sure you use a no sugar added peanut butter (check out this healthiest nut butters guide)
  • You don't have to use any sweetener because peanut butter, chocolate and almonds are already naturally sweet! Try this recipe without the sweetener first and add it in if you feel like you want a sweeter cookie.
  • The cookies will work without the almond flour but I recommend it because it adds flavor and texture (and holds the cookies together better!)
  • Make sure to press your cookies down with a fork so that they bake evenly.
  • If you don't have peanut butter, you can use almond butter as a substitute, but then they are technically almond butter cookies :)
  • I haven't tried this recipe with egg alternatives, but a flax egg should theoretically work.

Nutrition

Serving: 1cookie | Calories: 144.6kcal | Carbohydrates: 5.5g | Protein: 5.9g | Fat: 12.4g | Saturated Fat: 2.9g | Cholesterol: 12.4mg | Sodium: 83.9mg | Potassium: 146mg | Fiber: 1.8g | Sugar: 2.3g