Keto Peanut Butter Cookies

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What makes this keto peanut butter cookie recipe stand out from the rest is the two extra ingredients that most home kitchens have sitting in the pantry. Vanilla and shredded coconut. Just that little tweak makes all the difference.

Keto peanut butter cookies on a blue background.
These Crunchy Keto Peanut Butter Cookies are easy to learn how to make low-carb snacks you can eat on the run.

The best tasting keto peanut butter cookies

Not only are these keto peanut butter cookies super tasty, low-carb, and easy to make, but the ingredients are all-natural, very low-carb, paleo-friendly, and gluten-free also.

These are the best cookies to make in bulk, as they can be stored for up to six months. Make plenty of cookies for everyone. Just double, triple, or quadruple the ingredients.

Why this recipe works so well

  • Low-carb and keto-friendly. All ingredients are super low carb, with just 2g net carbs per cookie.
  • Flavor. The simple addition of vanilla and shredded coconut makes the peanut butter cookies the simplest and best recipe yet.
  • Perfect hunger buster. These cookies are great to have on hand, you can take them in the car, to work, or anywhere you might want a quick keto snack to save you from jumping on the nearest junk food.
  • As a gift. These cookies make an excellent gift for the festive seasons or to take to work and share with friends.

Ingredients & Substitutes

The ingredients for keto peanut butter cookies are readily available in most grocery stores.

  • Peanut Butter. Natural unsalted peanut butter is best with no additives like sugar or preservatives. This recipe calls for crunchy peanut butter as we like crunchy cookies.
  • Finely Shredded Coconut. Only use unsweetened coconut. The shredded coconut adds the much-needed texture that other peanut butter cookie recipes lack.
  • Sweetener. This recipe uses xylitol, but you can also use monk fruit, allulose, or erythritol.
  • Eggs. Select large organic free-range eggs, they taste better, and the chickens live a better life.
  • Vanilla extract. This is an optional ingredient, but it adds a little flavor touch that makes these cookies better.
Keto peanut butter cookies step by step instructions with four images of the cooking process.
Learn how to make the best keto peanut butter cookies in a pinch to have a delicious low-carb snack on hand when hunger arrives.

How to Make Keto Peanut Butter Cookies

Step.1 Preheat the Oven

Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set it aside.

Step 2. Mix Ingredients

In a mixing bowl, add all ingredients and mix them together. Be sure to mix all the ingredients thoroughly.

Step 3. Form Cookies

Roll the mixture into heaped tablespoon-sized balls and press onto your cookie sheet. These cookies do not spread, so be sure to shape them into your desired size before baking and press with a fork or your fingers to create crunchy ridges. The ridgier (if that’s a word), the better.

Step 4. Bake

Bake in the oven for 12-18 minutes or until the tops of the cookies brown and the edges begin to harden. The cookies will firm up and get crunchy once cooled. Leave cookies to cool completely before enjoying them.

Recipe Tips

  • Measure. Use a cookie scoop or a deep cooking tablespoon to measure cookie dough consistently.
  • Variety. Add sugar-free chocolate chips to the mix or top with slivered almonds.
  • Bulk make. Triple or even ten times the ingredients to make large batches for friends and family.
Keto peanut butter cookies on a blue background.

Keto Peanut Butter Cookies

What makes this keto peanut butter cookie recipe stand out from the rest is the two extra ingredients that most home kitchens have sitting in the pantry. Vanilla and shredded coconut. Just that little tweak makes all the difference.
4.99 from 118 votes
Print Pin
Course: Snack, Snacks
Cuisine: American
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Servings: 20 cookies
Calories: 111kcal
Author: Matt Dobson

Unit Conversion

Ingredients

  • 12 ounces natural unsalted peanut butter crunchy
  • 1/2 cup finely shredded coconut unsweetened
  • 1/2 cup xylitol Alternatively: monk fruit, allulose or erythritol can be used to sweeten. You can even leave sweetener out all together if you like.
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set aside.
  • In a mixing bowl, add all ingredients and mix together. Be sure to mix all the ingredients thoroughly.
    12 ounces natural unsalted peanut butter, 1/2 cup finely shredded coconut, 1/2 cup xylitol, 2 large eggs, 1 teaspoon vanilla extract
  • Roll the mixture into heaped tablespoon-sized balls and press onto your cookie sheet. These cookies do not spread at all so be sure to shape them into your desired size before baking and press with a fork or your fingers to create crunchy ridges. The ridgier (if that’s a word), the better.
  • Bake in the oven for 12-18 minutes or until the tops of the cookies are browning, and the edges are beginning to harden. They will get crunchy once cooled, the cooler they are the crunchier they become. Leave cookies to cool completely before enjoying.

Video

Crunchy Keto Peanut Butter Cookies Recipe – Delicious Low Carb Snacks (Very Easy to Make)

Notes

Recipe tips:
  • Use a cookie scoop or a deep cooking tablespoon to measure cookie dough consistently.
  • Don’t get stuck on the sweetener if you can’t find xylitol. You can use monk fruit, allulose, or erythritol as well. You can even leave the sweetener out altogether.
  • Add sugar-free chocolate chips to the mix or fold through some shredded coconut.
  • Double, triple, or even ten times the ingredients to make large batches for a friend and family.
TO STORE: Peanut butter cookies can be stored on the counter in an airtight container for up to two weeks or keep them in the fridge for up to one month.
FOR FREEZING: Place cooking in a ziplock back, drawing as much air out of the bag as possible. Cookies will keep in the freezer for up to 6 months.

Nutrition

Serving: 35g | Calories: 111kcal | Carbohydrates: 5g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 100mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 30IU | Calcium: 10mg | Iron: 0.5mg

This keto peanut butter cookie recipe makes approximately 20 crunchy cookies. One serving is one cookie.

Frequently asked questions

How to store peanut butter cookies

Peanut butter cookies can be stored on the counter in an airtight container for up to two weeks or keep them in the fridge for up to one month.

For freezing. Place cooking in a ziplock back, drawing as much air out of the bag as possible. Cookies will keep in the freezer for up to 6 months.

Are peanut butter cookies gluten-free?

Yes. These peanut butter cookies contain no flour or gluten. However, traditionally made peanut butter cookies are not gluten-free, as most recipes call for flour.

Are peanut butter cookies keto?

Most peanut butter cookies are not keto as they contain flour and sugar. But our keto peanut butter cookies are low-carb with no added sugar or flour.

If you love our Keto Peanut Butter Cookies, try our other Low Carb Keto Cookie Recipes.

Adjust the servings above to make a larger batch of our Keto Peanut Butter Cookies recipe.

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Matt Dobson profile picture.

Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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24 thoughts on “Keto Peanut Butter Cookies”

    • Hi Maggy,

      Using erythritol can make the cookies more crunchy, but it won’t be a huge difference. I hope you enjoy them 🙂

      Reply
  1. Should I use salted peanut butter in these? (I have unsalted. If I’m supposed to use salted, how much salt should I add?)

    Reply
    • Hi John,

      1 cookie is 1 serving and has 5g total carbs, or 2g net carbs – depending how you are counting your macros.

      Reply
  2. 5 stars
    Oh my goodness so yum and the batter is so good I couldn’t stop tasting it. Thank you for his amazing recipe!

    Reply
  3. 5 stars
    Thank you for this recipe. My mom & I are trying to stay keto but she has a really sweet tooth. I made these for her & she loved them. not only are delish but it’s an easy recipe as well. Thanks again

    Reply
  4. Hi! Can Stevia be used in recipes instead of xilitol erythritol & other more expensive sweeteners suggested? I’m on disability with low set income so doesn’t go far especially trying eat healthy organic etc. Can not find grass fed butter anywhere so I’m using Nutiva Organic Coconut Oil with Non Dairy Butter Flavor because it is cheaper or you get more for your money than the Organic Grass Fed Ghee I first purchased. Hope that’s ok same benefits since can not find grass fed butter my town! Thank You & God Bless You! 🙂

    Reply
    • Hi Dawn

      For this recipe you will need a granulated sweetener as it adds bulk to the cookies, if you have granulated stevia then that’s perfect.
      As for grass fed butter, it is not essential to a keto diet and regular butter is fine. Essentially you are looking for products that haven’t been overly processed. The less ingredients, the better.
      I hope this helps

      Reply
  5. Second question, can I substitute Erythritol (same amount) in place of the Xylitol? I have animals and after reading on the Xylitol, I would rather not chance having it in my house. Thank you for all the wonderful recipes.

    Reply
    • Hi Cathy,

      The teaspoon of vanilla is correct. You can definitely substitute erythritol for xylitol 1:1.
      Thank you for your kind words.

      Gerri

      Reply
  6. I baked them for 15min and ended up taking them out to cool as I was scared they would get dry and sandy. They’re still very soft though even though they’ve now cooled. Should I have just kept baking them until they actually started firming up?

    Reply
    • Hi Liki,

      I normally bake them until the edges feel firm, which is 12 minutes in my oven. It may be that your oven is cooler than mine, I would suggest baking them until the edges feel firm before taking them out.

      Gerri

      Reply

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