Fluffy Keto Peanut Butter Cookies

Peanut butter flavored desserts are truly a favorite of ours.  Actually, we could say peanut butter flavored anything is a favorite of ours.  Good thing peanuts are keto and they fit right in with the keto diet.  (Just don't buy sugar coated peanuts or regular peanut butter with added sugar, they will eat up your carbs real quick!)  Our love for peanut butter is why we just had to make a keto peanut butter cookie!

These keto peanut butter cookies are super fluffy, not the hard crisp peanut butter kind.    Thanks to the oat fiber and psyllium husk fiber, the cookies stay together perfectly - no crumbling at all!  If you're new to keto and aren't familiar with a lot of keto baking ingredients, check out our keto baking grocery list for recommended low-carb baking ingredients you won't normally use outside of the keto diet.  Or go here to try the oat fiber and psyllium husk powder we use!  Just fyi, oat fiber is NOT oat flour.  Oat flour might be healthy, but it has lots of carbs!  Oat fiber is simple the FIBER!  Don't try to substitute or your ketosis will be very disappointed.

These keto cookies have a very light peanut butter flavor, so if you're looking for a strong peanut butter cookie these are not it!  They are also not too sweet.  We've found that since starting the keto diet, we'd prefer to have our desserts less sweet so we don't become dependent on sweeteners.  However, if you do like them sweet, double the sweeteners in the ingredients.   We almost always use a combination of erythritol and stevia in our baked goods.  Stevia has the stronger sweet flavor, but a bitter after taste, so it needs the balance of the erythritol.

In our books, the keto peanut butter cookies are a perfect low carb food when you need something simple.  To us, they fall right in the middle of a peanut butter snack and dessert.  They're also a nice "grab-and-go" snack for keto because they hold together nicely, are high in fat and so low in net carbs (1.4 grams net carbs per cookie!).

These low-carb peanut butter cookies are honestly pretty simple to make.  We actually did not use a mixer, and we warmed the peanut butter in a pan to thoroughly mix the butter and peanut butter.  We think you could use a microwave to simplify even more.  Microwave the butter until it's softened, then use a stand-mixer to combine into the peanut butter.  Since we didn't do this, it's not how we wrote the recipe.  But, if you do, let us know how it turns out!


Nutrition Info: Makes 14 cookies, Serving Size 1 cookie

Per serving, calories: 124 calories, 1.4 net carbs, 2.4 grams fiber

Macronutrients: Fat 82%, Protein, 9.2% Carbs 8.1%

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Fluffy Keto Peanut Butter Cookies
A light peanut butter flavor and light sweetness for a perfect keto peanut butter cookie.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 10 minutes
Servings
cookies
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F.
  2. In a non-stick pan, warm the peanut butter and butter. Mix together as they melt into one mixture.
  3. Turn off stove and allow mixture to cool to room temperature.
  4. While the mixture is cooling, mix in stevia, erythritol, vanilla, and salt.
  5. Once cooled to room temperature, whip in eggs to mixture.
  6. Stir in baking powder, oat fiber and psyllium husk fiber until you get a thick cookie batter.
  7. Drop by teaspoonfuls onto a greased or non-stick baking pan. Makes 14 cookies.
  8. Bake at 350F for 8-10 minutes.
  9. Remove from pan and allow to cool.
  10. Store in an air-tight container in the refrigerator for safe keeping.
Recipe Notes

For sweeter cookies, double the sweeteners.

Most keto baked goods do not keep for more than 3 days when stored outside the refrigerator.

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6 Comments
    1. Hi Connie, 2 tbsp of a baking blend stevia – like Pyure or Truvia brand. It will be much less sweet than a pure form of stevia. Sorry about the confusion, Ive made this more clear now in the recipe ingredients! If you are using a pure, concentrated form then it will be much less!

  1. Way too much butter. It leaked out of the cookies and pooled onto the baking sheet, and the cookies flattened considerably. I used a shelf-stable peanut butter (Skippy), not a runny “natural” peanut butter. I even chilled the dough before baking because it seemed way too loose. And of course, I double checked the recipe’s ingredient amounts. I agree that the peanut butter flavor is very weak. And yes, if you want a cookie that is typically sweet, you need to at least double the sweetener. All in all, I won’t bother with this recipe again.

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