3 Ingredient Keto Peanut Butter Cookies

Nutty, chewy, and almost too easy, these 3 Ingredient Keto Peanut Butter Cookies are the kind of recipe that keeps me sane when cravings hit. They’re sugar-free, gluten-free, dairy-free, and flourless. They fit right into a ketogenic diet without stress.

I made these on a busy afternoon when I just wanted something sweet fast, and honestly? They blew me away. Golden brown edges, soft centers, they taste like childhood but without the added sugar. Beginners love them because they never fail! And keto dieters love them because they’re the easiest low carb peanut butter cookies you’ll ever bake.

Each low carb sugar free flourless cookie has 95 calories, 2.5 grams of net carbs, and 4.1 grams of protein.

Why You’ll Love This Recipe

• Only 3 simple ingredients (no almond flour or coconut flour needed)
• Comes together in one food processor or mixing bowl
• Ready in under 15 minutes from start to finish
• Classic peanut butter cookie flavor
• Beginner-proof and perfect for first time keto bakers

Quick Recipe Recap (Just 3 Ingredients!)

Here’s all you need for these flourless keto cookies:

• 100% natural peanut butter (just peanuts, no sugar or vegetable oils)
• Low carb sweetener (Swerve, monk fruit, or erythritol)
• One large egg (room temperature)

Blend everything in a food processor or mixing bowl, scoop into cookie dough balls, press with a fork for that signature criss-cross pattern, and bake on a parchment-lined cookie sheet at 350°F (180°C) until golden brown. Cool on a wire rack and enjoy!

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C). Line a prepared baking sheet or baking tray with parchment paper.
2. Mix the dough: Add peanut butter, sweetener, and egg into a food processor or blender. Blend until smooth and creamy. (Or stir together in a large bowl with a wooden spoon.)
3. Shape the cookies: Use a cookie scoop or spoon to form 6 even dough balls. Place on the lined baking sheet and gently flatten with your hand.
4. Optional criss-cross pattern: If you like the traditional peanut butter cookie look, press lightly with a fork in opposite directions. If not, just leave them smooth. Both bake perfectly.
5. Bake cookies for 7 minutes, or until the edges are golden brown and the centers look just set.
6. Cool completely: Leave on the baking tray for 3 minutes, then transfer to a cooling rack.

Expert Tips

• I’ve made these at least 5 times now, and the biggest mistake is overbaking. Take them out at 7 minutes even if they look soft. They’ll firm up on the tray.
• Room temperature egg makes mixing smoother. A cold egg can make the dough seize up.
• If the dough feels sticky, chill it for 10 minutes before scooping.
• For extra flavor, add a pinch of salt or a sprinkle of sugar-free chocolate chips.
• Store them in an airtight container so they stay chewy instead of drying out.

Ingredient Swaps

• Nut butters: Almond butter or cashew butter both work. Cashew makes them creamier, almond gives a lighter flavor.
• Egg-free option: A chia egg works but makes cookies softer. They won’t hold the same.
• Sweeteners: Monk fruit, erythritol, Truvia, or Swerve are best. Avoid stevia-only blends (too bitter) or real sugar (adds carbs).

Storage Tips

• Keep in an airtight container on the counter for 2–3 days.
• Store in the fridge for up to 1 week. They’ll be firmer. Pop in the microwave for 5 seconds to soften.
• Freeze baked cookies for up to 2 months. Layer with parchment paper so they don’t stick. Defrost on the counter before serving.

What to Serve With

These cookies are simple, but pairing them right takes them over the top:

• With coffee or tea: Dunk your cookie into a hot cup of Bulletproof Coffee for the ultimate afternoon treat.
• With ice cream: Make a mini ice cream sandwich using Keto Strawberry Cheesecake Ice Cream or use them to make these Keto Ice Cream Sandwiches.
• With chocolate: Pair with a piece of Keto Reese’s Peanut Butter Cups or drizzle with melted chocolate for extra indulgence.
• With fruit: Balance the richness with a spoonful of Keto Strawberry Chia Seed Jam or fresh berries on the side.
• With mousse or yogurt: Crumble a cookie into Keto Cottage Cheese Chocolate Mousse or swirl into Greek yogurt for crunch and flavor.

Conclusion

These 3-Ingredient Peanut Butter Cookies are proof that you don’t need almond flour, coconut flour, or complicated steps to bake low carb treats. Just one bowl/blender, three ingredients, and 7 minutes in the oven. That’s it!

Since starting keto in 2019 and losing 50 lbs, I’ve built my kitchen around recipes like this: simple, comforting, and always sugar-free. If you make a batch, let me know in the comments or pin this recipe for later. I love seeing your cookies!

More Keto Cookie Recipes to Try

Classic Keto Cookie Recipes

For when you’re craving more low-carb cookie indulgence without the cottage cheese:

• Keto Chocolate Chip Cookies
• Keto Lemon Sugar Cookies
• Keto Salted Caramel Chocolate Cookies
• Keto White Chocolate Macadamia Cookies
• 3 Ingredient Keto Nutella Cookies

Keto Cottage Cheese Cookie Recipes

These high-protein twists are soft, chewy, and unique. Don’t knock them ‘til you try them!

• Strawberry Chia Seeds Cottage Cheese Cookies
• Keto Chocolate Peanut Butter Cottage Cheese Cookie Dough

More 3-4 Ingredients Keto Recipes

• 3 Ingredient Keto Peanut Butter Mug Cake
• 4 Ingredient Chocolate Cottage Cheese Flatbread

FAQ

Q: Can I make these cookies without eggs?

A: Yes! Use a chia egg for an egg-free version. The cookies will be softer and less defined but still delicious.

Q: What’s the best sweetener for keto cookies?

A: I like monk fruit or Swerve because they bake like real sugar. Skip syrups like maple or honey. Those aren’t keto-friendly.

Q: Do I need almond flour or coconut flour?

A: Nope! This is a flourless keto peanut butter cookie recipe – just 3 ingredients needed.