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.
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.
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
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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
Notes
- 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.
Nutrition
This keto peanut butter cookie recipe makes approximately 20 crunchy cookies. One serving is one cookie.
Frequently asked questions
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.
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.
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.
- Keto Shortbread Cookies
- Low Carb Coconut Wafers
- Low Carb Snickerdoodles
- Keto Maple Pecan Cookies
- Keto Chocolate Chip Cookies
Adjust the servings above to make a larger batch of our Keto Peanut Butter Cookies recipe.
