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You will love these soft and chewy Keto Peanut Butter Cookies loaded with dark chocolate chips! Each cookie is about 3 net carbs making it a great low carb treat!
These keto peanut butter cookies come out of one bowl with seven ingredients and bake at 325°F. They’re soft and chewy at 10-12 minutes and crunchier at 15, so you get to pick your texture without changing a thing about the dough. The one rule: use a thick nut butter, because a runny one results in flatter cookies.
Ingredients
These are super easy easy peanut butter chocolate chip cookies! Here’s all you’ll need for the recipe:
- Peanut butter
- Brown Sugar Monkfruit (or regular brown sugar if not keto)
- Baking powder
- Salt
- Vanilla extract
- Egg
- Lily’s Sugar Free Chocolate Chips
- Peanuts (optional)
How do you make Low Carb Peanut Butter Cookies
Making gluten-free peanut butter cookies couldn’t be simpler! Here are the basic steps:
- Preheat the oven to 325°F. Meanwhile, in a mixing bowl, combine all of the cookie ingredients.
- Now, use a 1 inch cookie scoop and place on a greased cookie sheet.
- Then bake cookies 10-12 minutes for soft and chewy cookies, or 15 minutes for crunchier cookies.
Is Peanut Butter Keto?
This is considered somewhat of a controversial ingredient. Some people consider peanuts and peanut butter off limits on keto, some don’t. I have always fallen under the notion that if it fits within your daily net carb limits, it works.
However, if you are someone who doesn’t want to or cannot eat peanut butter, you can use almond butter in this recipe. Just make sure you choose a low carb variety (check for hidden honey, etc) and make sure it is a thick almond butter. You do not want to use a runny nut butter in this recipe as it will result in flatter cookies.
Simply look for another nut butter you want to use that resembles the thickness and texture of traditional peanut butter and you will be just fine.
How many carbs are in a peanut butter cookie?
If using a 1 inch cookie scoop this recipe makes 18 perfectly chewy cookies. Each cookie comes to about 5.4 total carbs which, after factoring the fiber, comes out to 3 net carbs each. You can find the exact nutritional information just below the instructions in the recipe card.
Storage Instructions
Store these cookies at room temperature for up to 5 days, making these cookies great for low carb meal prep! You can also freeze them for up to 3 months in an air tight freezer safe container.
Recipe FAQS
Yes, a 1:1 swap of regular brown sugar works and the cookies bake the same way, but they’re no longer keto and the net carb count in the recipe card wouldn’t apply.
Yes, leave the chips out for a classic plain peanut butter cookie.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- Use a silicone baking mat when baking any kind of cookie for perfect cookies.
- Let the cookies cool for about 10 minutes before eating them. They need time to set up properly.
- Top with sea salt to really bring the cookies to life! It makes them the perfect sweet and salty treat!
More Great Recipes:
Keto Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar monkfruit, or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily’s Sugar Free semi-sweet chocolate chips, or regular if not keto
Instructions
- Preheat the oven to 325F.
- In a medium size mixing bowl combine all of the ingredients. The mixture will be thick.
- Using a one inch cookie scoop place on a greased cookie sheet.
- Bake cookies 10-12 minutes for soft and chewy or 15 for crunchier cookies.
- Allow the cookies to cool at least 10 minutes to finish setting.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! I added 1/2 cup almond flour and increased the temp to 340 degrees. It made 20 cookies.
Thanks so much, Linda! I love hearing how you made them your own, and thanks for sharing your changes for anyone else who wants to try it.