If you’re looking for a quick & easy keto cookie recipe, look no further! These 3 Ingredient Keto Peanut Butter Cookies are simple to make and taste delicious. Made with just 100% peanut butter, 1 egg, and a keto-approved sugar free powdered sweetener, these low carb and gluten free cookies will fit perfectly into your healthy keto lifestyle. So if you’re in a baking mood, but don’t want to put a whole lot of effort into it, then this recipe is for you (+ lots of my other recipes!).
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Seriously, if you love quick & easy dessert recipes with 3 ingredients that you can simply throw together, you’ll love these 11 Fail Proof Quick & Easy Keto Fat Bombs With Only 3 Ingredients too!
Keto Peanut Butter Cookies
These are not only quick & easy to make, they are super delicious just like the sugar-filled peanut butter cookies. I have received so much love with this recipe. Make sure to check out my fun & short video below in the recipe card to follow along while you bake. In this post, I’ll go over my keto baking tips to make the perfect cookies plus my favorite brands to use.
What peanut butter should I use?
When you’re on the keto diet, you have to check (and re-check) the nutrition label for hidden sugars. Store-bought peanut butter almost always contains sugar cane or molasses. There simply is no need for it!
There used to be no peanut butters on the grocery store shelves that didn’t contain some form of added sugar until now. My favorite 100% peanut butter brand (meaning the only ingredient is peanuts) is Crazy Richard’s.
Other natural peanut butter brands will do the trick, but they contain other ingredients like salt or palm oil. These are okay to have on the keto diet, but I prefer to just stick with the one ingredient peanut butters for best results. Crazy Richard’s does need to be stirred before using in the recipe.
The natural oils from the peanuts provides enough moisture to keep the cookies from being too dry. You could also make your own peanut butter by grinding up plain, roasted peanuts in a food processor. It does take a while to get creamy so be patient making your own.
If you can’t find Crazy Richard’s or don’t want to make your own, any natural peanut butter with no hidden sugars will work for this recipe. Other brands I recommend are Justin’s, Smucker’s Natural, and Santa Cruz Organic. You can find these at most grocery stores or shop Amazon.
What sweetener should I use?
There are many keto-approved sweeteners to choose from. I highly recommend that no matter what brand you use, that it’s powdered and sugar free.
My preferred brand is Lakanto. This is my top pick because it tastes and bakes like real sugar. They have different sugar-free varieties including powdered. Lakanto uses a blend of erythritol and monk fruit.
Keto-approved sweetener blends usually do the best when baking and have virtually no aftertaste. Other keto-approved brands for sweeteners include Swerve, Splenda (Powdered Allulose), and Pyure.
I don’t recommend straight up stevia brands for this recipe as it could have an undesired aftertaste
Eggs or no eggs?
I recommend one large egg for the best binding for this recipe. If you are looking for an alternative to eggs, a hack that I learned from my vegan friends is to add 3 tablespoons of chia seeds instead. No extra water required to make a “chia egg” though.
Keto Baking Tips
If this is your first go with keto baking, I highly recommend reading these tips for best results.
- As a general rule, all ingredients must be room temperature unless otherwise specified in the recipe. You can speed up the room temperature egg in this recipe by running it under some warm (not hot) water for about 5 minutes.
- Substitute at your own risk. Unlike traditional baking, keto baking requires the same ingredients that are specified in each recipe. There are some exceptions, but it’s always best to stick to the recipe.
- The brands you choose play a huge role in the finished product. You’ll always see me recommend Lakanto and Keto Chow brands because I know they taste and bake up well. I know how they’ll turn out the same each time so I tend to stick to the brands I know.
- Sweetener and flour blends usually work best in keto baking versus just one type.
- When baking, I recommend using metal bakeware unless otherwise specified in the recipe.
- Not all ovens bake the same so oven times will vary. As a rule of thumb, start with the lowest baking time and work up from there if it needs more time. For some recipes, I like to cook until just a little under done, take it out of the oven allow it to finish as it cools on the counter.
- Lastly, always allow your keto baked goods to cool completely before cutting it up or serving.
3 Ingredient Keto Peanut Butter Cookies Recipe Ingredients
- 1 cup peanut butter. Use a natural, smooth peanut butter with no hidden sugars. I recommend Crazy Richard’s brand because it has one ingredient: peanuts.
- ½ cup powdered sugar-free sweetener of choice. Monk fruit and erythritol blends or allulose work best. Make sure it’s powdered for best results. I use Lakanto’s Powdered Monk Fruit with Erythritol.
- 1 large egg. One large egg should be enough moisture and binding needed for this recipe. Or keep it vegan with 3 tablespoons of chia seeds.
3 Ingredient Keto Peanut Butter Cookies Recipe Instructions
- Combine all ingredients in a medium mixing bowl. Mix well with spatula until dough forms.
- Using a cookie scoop or tablespoon, form 1 inch dough balls. Place on parchment-lined baking sheet. Using a fork, apply a criss-cross pattern to the cookies to flatten.
- Bake at 375 degrees F for 10-15 minutes until golden brown
- Allow to cool completely before serving
If you would like to make a nice, sugar-free chocolate dip for your cookies. Grab a bag of Lakanto’s sugar free chocolate chips. Melt in the microwave for 30-45 seconds stirring every 15 seconds. Dip your cookies for a nice finish.
3 Ingredient Keto Peanut Butter Cookies Recipe Estimated Nutrition Facts
Makes about 12 cookies. 1 serving = 1 cookie
Calories 128, Total Carbs 6g, Fiber 2g, Net Carbs 1.4g, Sugar 1.4g, Sugar Alcohols: 2.7g, Fat 11g, Protein 6g
Net Carbs = Total Carbs – Fiber – Sugar Alcohols
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- 1 cup peanut butter
- ½ cup powdered sugar-free sweetener of choice
- 1 large egg
1. Combine all ingredients in a medium mixing bowl. Mix well with spatula until dough forms.
2. Using a cookie scoop or tablespoon, form 1 inch dough balls. Place on parchment-lined baking sheet. Using a fork, apply a criss-cross pattern to the cookies to flatten.
3. Bake at 375 degrees F for 10-15 minutes until golden brown
4. Allow to cool completely before serving
Nutrition information are estimates. Use carb manager to get accurate macros.
Oven times will vary.
See Keto Baking Tips in blog post for more details.
Serving Size1 cookie
Amount Per Serving Calories 128Total Fat 11gCarbohydrates 6gNet Carbohydrates 1.4gFiber 2gSugar 1.4gSugar Alcohols 2.7gProtein 6g