Low Carb Peanut Butter Cookies
These Keto Peanut butter cookies are the absolute BEST. They definitely don't last long in my house!
Among Keto nuts, peanuts are often left out – either on purpose on intentionally – because either they're too high in carbs to fit, or because there is someone with a nut allergy in the house. Either way is ok, but I want to show you that not only can Low Carb Peanut Butter Cookies fit your Ketogenic Macros, they can be super easy too.
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With that being said, please don't eat the entire batch in one sitting – that would DEFINITELY mess up your macros. But 2-3 cookies (or even 4!) would fit nicely.
My Keto Peanut Butter cookies only need 5 ingredients – my 4 year old helped me make these:
- 1 cup No-Sugar Added Peanut Butter (cream or crunchy)
- 3/4 cup Lakanto Granulated Sweetener
- 1/4 cup Almond Flour
- 1 Egg
- 1 tsp Vanilla Extract
Here's how to make them:
- Preheat oven to 350.
- Combine all ingredients in a mixing bowl and beat well to combine.
- Line a cookie sheet with parchment paper. Use a cookie scoop to make round balls of Keto Peanut Butter cookie dough.
- Using a fork dipped in extra Lakanto Sweetener, press a criss-cross pattern into the top of each cookie.
- Bake for 12-15 minutes, then let cool for 5 minutes on the pan.
- Enjoy!
I kept mine on the counter for 2 weeks with no issues, and because they do get a bit hard if kept in the refrigerator. I'm sure you could get even longer keeping them in the refrigerator, though!
If you love having low carb and keto treats as a part of you lifestyle, then you are going to love these low carb peanut butter cookies.
Here are the macros (Recipe makes 18, 1-cookie servings)
102 Calories
9g Fat
1 net carb (3 carbs – 2 Fiber)
4g Protein
Affiliate Links: There are a few special ingredients in this recipe. The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:
- Lily's Chocolate Chips @ Thrive Market or Amazon
- Almond Flour @ Thrive Market or Amazon
- Lakanto Granulated Sugar Substitute
- KetoKookies (15% with code “fitmomjourney”)
You May Also Enjoy
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Chocolate Chip Pound Cake (THM:S, Low Carb, Ketogenic)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)
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Trim Healthy Mama Pantry Staples
- 1 cup No-Sugar Added Peanut Butter, creamy or crunchy
- ¾ cup Lakanto Granulated Sweetener
- ¼ cup Almond Flour
- 1 Egg
- 1 tsp Vanilla Extract
- Preheat oven to 350.
- Combine all ingredients ingredients in a mixing bowl and beat well to combine.
- Line a cookie sheet with parchment paper. Use a cookie scoop to make round balls of dough.
- Using a fork dipped in extra Lakanto, press a criss-cross pattern into the top of each cookie.
- Bake for 12-15 minutes, then let them cool for 5 minutes on the pan.
- Enjoy!
xoxo,
Gretchen
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These are good. Just a little dry. Are they suppose to be a crumbly batter? I will try adding 2 TBSP of softened butter next time.
Yes, they will be a bit more crumbly than non-keto peanut butter cookies
How did you calculate the net carbs? When I put it in Fitness pal it says 11 net carbs? What am I missing?
the cookies are good but a bit dry I think a bit more butter might be better.
Thank you,
Deb
It could be a couple of different things: 1) the ingredients in MyFitnessPal were entered wrong (not by you, by someone else) and the fiber count is off, making your net carbs higher. 2) You didn’t use the calculation for Lakanto’s Net Carbs. MFP doesn’t show Sugar Alcohols in lakanto, it just counts them all as carbs. I automatically subtract the sugar alcohol in Lakanto. 3) Wrong type of almond flour. I’ve found Bob’s Red Mill has 2x as many net carbs as the Nature’s Path brand that I use. Hope that helps!
I just made these this afternoon. I found them very crumbly. I baked them a little longer – I put them in the refrigerator and I’m disappointed. I’ve never had Lakanto before and it has a weird cooling feel I’m not fond of. If I make them again I’d use less sweetener, they’re too sweet for us. Has anyone tried Truvia or Stevia?
The flavor is good, but the consistency & sweetness could be tweaked.
Tried. Dry and crumbly. Although tasted good will have to tweak recipe if make again.
Oh dear they just crumble when I try to lift them off parchment. Kind of bummed.
Thanks for sharing! Do they keep long?