Are peanut butter cookies keto friendly?

Yes—if made with low-carb ingredients like natural peanut butter, a keto-friendly sweetener, and no flour, peanut butter cookies can fit perfectly into a ketogenic diet. Traditional versions use sugar and wheat flour, which aren’t keto-approved. But with a few smart swaps, you’ll get the same flavor and texture, minus the carbs.

How many net carbs are in keto peanut butter cookies?

Each cookie typically contains about 2–3 grams of net carbs, depending on your exact ingredients. Using unsweetened peanut butter and a zero-calorie sweetener keeps the carb count low. Be sure to check labels carefully, as added sugars can sneak into nut butters and sweetener blends.

What ingredients do you need to make keto peanut butter cookies?

All you need is natural peanut butter, a keto sweetener like monk fruit or erythritol, one egg, and vanilla extract. For added texture, a bit of almond flour works well. These basic pantry staples make it easy to whip up a batch whenever cravings strike.

Can I use almond flour instead of regular flour in keto peanut butter cookies?

Absolutely. In fact, almond flour is a preferred keto substitute for traditional flour. It adds structure without spiking your carb count. You can also try coconut flour in small amounts, but it absorbs more moisture, so adjustments will be needed.

Peanut Butter Keto Cookies – Great Taste, 2g Net Carbs Only

Name: Peanut Butter Keto Cookies: Guilt-Free Indulgence That Tastes Like Childhood
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 cup natural peanut butter (unsweetened); 1/2 cup monk fruit or erythritol sweetener; 1 large egg; 1 tsp vanilla extract; 1/4 tsp sea salt; Optional: 1 tbsp almond flour for texture

Ingredients

Scale

1 cup natural peanut butter (unsweetened)

1/2 cup monk fruit or erythritol sweetener

1 large egg

1 tsp vanilla extract

1/4 tsp sea salt

Optional: 1 tbsp almond flour for texture

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix peanut butter, sweetener, egg, vanilla, and salt until smooth.

3. Add almond flour if dough seems too wet.

4. Scoop dough into balls and place on tray.

5. Press each with a fork in crisscross pattern.

6. Bake for 10–12 minutes until golden on edges.

7. Cool completely on the tray before handling.

Notes

Store in an airtight container for up to 5 days.

Freeze for longer shelf life.

Try with almond butter for variation.

Author: Adam Moretti
Prep Time: 5 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American