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Keto Peanut Butter Cookies (Only 2 Net Carbs!) - Easy, Chewy, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup creamy natural peanut butter (unsweetened, no added sugar; well-stirred)
  • 1/2 cup granular erythritol or allulose (or your favorite 1:1 keto sweetener)
  • 1 large egg, room temperature
  • 2 tablespoons blanched almond flour (adds structure; optional but recommended)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder (helps lift and prevent dense texture)
  • 1/4 teaspoon fine sea salt (skip if peanut butter is salted, or reduce to a pinch)

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Mix the wet ingredients: In a medium bowl, whisk the egg and vanilla. Add the peanut butter and stir until smooth and glossy.
  3. Add dry ingredients: Stir in the sweetener, almond flour, baking powder, and salt. Mix until a thick dough forms. It should be soft but not sticky.
  4. Scoop the dough: Use a 1-tablespoon scoop to portion the dough into 16 mounds. Roll each into a ball and place on the prepared sheet, spaced about 2 inches apart.
  5. Flatten with a crisscross: Use a fork to press each ball twice in a crisscross pattern. This helps them bake evenly and gives that classic peanut butter cookie look.
  6. Bake: Bake for 9–11 minutes, until the edges look set and lightly golden. The centers will still look soft—this is perfect.
  7. Cool completely: Let the cookies cool on the pan for 10 minutes, then transfer to a rack. They firm up as they cool, so don’t rush this step.
  8. Enjoy: Once cool, they’ll be tender with a gentle chew and a toasty peanut finish.