Keto Peanut Butter Cookies Recipe (Low-Carb, Sugar-Free)

The Best Quick & Easy Keto Peanut Butter Cookie Recipe Made with Just 3 Ingredients

If you want a fast, delicious keto dessert that satisfies your sweet tooth without the carbs, these peanut butter cookies are perfect. They use just three simple ingredients you likely already have on hand and come together in minutes. No flour, no fuss, and totally keto-friendly when you choose a sugar-free peanut butter and a low-carb sweetener.

To make these, combine one cup of natural peanut butter (no added sugar) with one large egg and a low-carb granulated sweetener. Stir until smooth, portion into balls, flatten with a fork, and bake. The result is tender, peanut-buttery cookies that are slightly crisp at the edges and soft inside.

Choose creamy or crunchy peanut butter based on your preference — both work well. Just be sure it’s a sugar-free variety made from peanuts (and salt) only. If your peanut butter contains sweeteners or added oils, it can change the texture and carb count of the cookies.

This recipe yields about 15 cookies. If you’re serving a crowd or want extras for later, simply double the ingredients. These cookies store well in an airtight container for a few days, or freeze them for longer storage.

Print Recipe

3 Ingredient Keto Peanut Butter Cookies (Quick & Easy!)

If you follow a ketogenic diet and need a quick sweet fix, these three-ingredient peanut butter cookies are an ideal choice. They’re easy to make, require no flour, and use pantry staples for a guilt-free treat.

Course:
Dessert

Keyword:
3 ingredients, cookies, desserts, keto, low carb, peanut butter

Servings:
15 cookies

Ingredients

1
cup
peanut butter
(no added sugar)
1
large egg
1/2
cup
erythritol
(or another keto-friendly granulated sweetener)

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix peanut butter, egg, and sweetener in a bowl until fully combined and smooth.
Scoop out about 1-inch balls of dough (around 15). Place them on the prepared baking sheet.
Flatten each ball slightly with a fork, making a crisscross pattern if you like.
Bake 10–15 minutes, until edges are lightly golden.
Let cookies cool on the sheet for at least 5 minutes before transferring to a rack to finish cooling.

Notes

Adjust the amount of sweetener to taste depending on which keto-friendly sweetener you use. Some sweeteners are sweeter than others, so consult the conversion guidance on the package if needed.

These cookies freeze well. Store cooled cookies in an airtight container in the fridge for up to one week or freeze for up to three months.

Because the recipe is so simple, it’s easy to customize. Stir in a few sugar-free chocolate chips, a pinch of cinnamon, or a teaspoon of vanilla extract for extra flavor. To make the texture firmer, chill the dough briefly before baking. For chewier cookies, bake for the shorter end of the time range.

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