A classic peanut butter cookie recipe that’s Low Carb and Keto friendly, made in under 15 minutes!
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If you’ve ever made peanut butter cookies before, you know how easy they can be to make.
These are so delicious and only takes 2 minutes to make the dough and another 12 to bake.
So you can have fresh cookies in under 15 minutes! Spread a little sugar free homemade jam over the top and take it to the next level with a PBJ cookie!
How to Make Keto Peanut Butter Cookies
Ingredients
1 cup Crazy Richard’s Creamy Peanut Butter (no sugar/only ingredient is peanut)
1/2 cup swerve confectioners
1 egg
Preparation
Preheat oven to 350F.
Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.
Using a mini cookie scoop, scoop out the dough and form into balls.
Place them on a baking sheet lined with parchment paper.
Smooth out using your hands. Using a fork, make cross hatch marks, pressing down gently on each dough ball.
Bake for 10-12 minutes or until slightly golden.
Allow to cool completely before serving, this is important!
If you do not allow them to cool, they could crumble apart.
More Keto and Low Carb cookie recipes…
Chocolate Chip Cookies
Edible Cookie Dough
Chocolate Dipped Shortbread Cookies
Coconut Meringue Cookies
Double Chocolate Chip Cookies
Cookie Dough Fat Bombs
Shop my favorite products on Amazon and check out my Keto Pantry List!
Easy Peanut Butter Cookies – Keto, Low Carb & Gluten Free
INGREDIENTS
- 1 cup Crazy Richard’s Creamy Peanut Butter (no sugar/only ingredient is peanut)
- 1/2 cup swerve confectioners
- 1 egg
PREPARATION
- Preheat oven to 350F.
- Add all ingredients to a mixing bowl and mix with a silicone spoon/spatula, until well combined.
- Using a mini cookie scoop, scoop out the dough and form into balls. Place them on a baking sheet lined with parchment paper. Smooth out using your hands.
- Using a fork, make cross hatch marks, pressing down gently on each dough ball. Using a fork, make cross hatch marks, pressing down gently on each dough ball.
- Bake for 10-12 minutes or until slightly golden. Allow to cool completely before serving, this is important! If you do not allow them to cool, they could crumble apart.
The taste was ok. They were super dry, but I have a feeling that the peanut butter I used wasn’t the best choice (TJ’s creamy valencia peanut butter). I will try again with your suggestion.
Also do you think it will work with using standard erythritol instead of confectioner?
Sorry to hear they were dry, mine didn’t turn out super dry. If you make them again, I would try the Crazy Richard’s peanut butter that I used and you should get the same results. Instead of granular erythritol, I’d recommend grinding it to a fine powder, like the confectioners. I hope that helps!
I made these today for those moments when I have a sweet tooth…and anything peanut butter I will eat. These turned out great and my daughter loved them too. As a Keto newbie, I’m amazed at how good the food tastes without the “normal” ingredients.
Awesome, glad you and your daughter enjoyed them!