Keto Peanut Butter Cookies Recipe (2g Carbs)

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With just 2 extra ingredients you can make traditional keto peanut butter cookies even better and here’s how.

Keto Peanut Butter Cookies Recipe
These Crunchy Keto Peanut Butter Cookies are easy to learn how to make low-carb snacks that you can eat on the run.

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

Be sure to make plenty of cookies for everyone to make twice as many just double the ingredients.

Keto Peanut Butter Cookies Ingredients

Keto Peanut Butter Cookies Ingredients
Simple easy to find low-carb and gluten-free recipe ingredients for making keto peanut butter cookies.

The ingredients for keto peanut butter cookies are easy to find online or in most food stores.

  • 12 ounces of Natural peanut butter
  • 1.5 ounces (1/2 cup) of Finely Shredded Coconut (Unsweetened)
  • 1/2 cup of Xylitol
  • 2 Large Eggs
  • 1 teaspoon of Vanilla Extract

How to Make Keto Peanut Butter Cookies

how to make keto peanut butter cookies
Learn how to make keto peanut butter cookies in a pinch so that you can have a delicious low-carb snack on hand when hunger arrives.
  1. Preheat your oven to 160C/320F. Line a cookie sheet with parchment paper and set it aside.
  2. In a mixing bowl, add all ingredients and mix them together. Be sure to mix all the ingredients thoroughly.
  3. 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.
  4. 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 firm up and get crunchy once cooled.
  5. Leave cookies to cool completely before enjoying.
The Best Keto Peanut Butter Cookies Recipe

The Best Keto Peanut Butter Cookies Recipe

Yes, you can make keto peanut butter cookies with just 3 ingredients but they are subpar, with just a tiny bit of extra effort this is the best recipe we have tried and the only one worth making.
5 from 104 votes
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Course: Snack, Snacks
Cuisine: American
Prep Time: 2 mins
Cook Time: 12 mins
Total Time: 14 mins
Servings: 20 cookies
Calories: 111kcal
Author: Gerri

Unit Conversion

Ingredients

  • 12 ounces natural peanut butter crunchy
  • 1/2 cup finely shredded coconut unsweetened
  • 1/2 cup xylitol
  • 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.
  • 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

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. 1 serving is 1 cookie.

Crunchy Keto Peanut Butter Cookies Recipe
How to make crunchy keto peanut butter cookies.

How To Store Keto Peanut Butter Cookies

Keto peanut butter cookies can be stored on the counter in an airtight container for up to 1 week.

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

More Keto Cookie Recipes
Delicious Keto Cookie Recipes

To make a larger batch of our Keto Peanut Butter Cookies recipe, adjust the servings above.

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21 thoughts on “Keto Peanut Butter Cookies Recipe (2g Carbs)”

    • 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 6g total carbs, or 3g 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. 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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