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prep time
20 min
cook time
20 min
ready time
40 min
Keto Peanut Butter Cookies
There is nothing better than a delicious Keto Peanut Butter Cookie hot from the oven. Our peanut butter Keto cookie recipe is full of healthy fats and protein, which will satisfy your sweet tooth as well as keep you satiated. This Keto cookie starts with natural creamy peanut butter to which coconut oil, an egg, vanilla, almond, and coconut flour are added. You can combine the cookie dough in a single bowl which makes cleaning up easy. Once baked, the cookie can last up to one week at room temperature or be stored in the freezer for up to three months. Due to the high-fat content, they are nice to keep on hand when you come up short on your fat macros for the day.
Can I use other nut butters?
Yes! Feel free to substitute the peanut butter with no-sugar-added nut butters like almond, cashew, or mixed nut butter.
How do I store finished cookies?
These cookies have a nice crumbly texture and will store very well in an airtight container at room temperature for a week or in a freezer bag in the freezer for up to three months.
Are these cookies paleo?
No, because peanuts are considered legumes, these cookies are off-limits for Paleo eaters.
Net Carbs
2.6 g
Fiber
2.3 g
Total Carbs
8.9 g
Protein
5 g
Fats
15.9 g
179 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Peanut butter, natural, salted
1 cup
Coconut oil
0.5 cup
Raw egg
1 large
Powdered Erythritol (Icing Sugar)
0.5 cup
Vanilla extract
1 tsp
Almond flour
0.75 cup
Coconut flour
0.25 cup
Coarse Kosher Salt
0.25 tsp
Recipe Steps
steps 4
40 min
Step 1
Preheat an oven to 350 F. Line two baking sheets with parchment paper. Combine the peanut butter, melted coconut oil, egg, powdered sweetener, and vanilla extract in a medium-sized mixing bowl. If your peanut butter is on the drier side, feel free to add 1-2 tbsp more melted coconut oil. Mix well to combine.Step 2
Next, add in the almond flour, coconut flour, and kosher salt. Mix well to combine. The dough should be thick.Step 3
Use a 1 oz cookie scoop to press the cookie dough into, and then release each scoop onto the baking sheet. These cookies will not spread much at all; you only need to leave enough room to press the cookies down with a fork. You should be able to fit half of the batch of cookies onto the baking sheet.Step 4
Press the cookies down in either direction with a fork (one press and then another perpendicular to the first). Bake the cookies for 10-11 minutes or until lightly browned. Store in an airtight container at room temperature for up to a week.
Comments
kaylaroy1995 8 months ago
Baked at 300, still burning on the bottom while not cooked, quite dry. I added another egg, would probably leave out the coconut Flour as it dries things out a lot
KatGNF 2 years ago
My organic peanut butter had no sugar or salt, so I doubled the salt in the recipe. These cookies satisfied the peanut butter cookie craving, but crumbled easily. Best warm!
Gaspril 2 years ago
Extremely dry with poor consistency. Given the cost of the ingredients they were extremely disappointing. I would suggest a teaspoon of peanut butter & save the effort of cooking.