Low Carb Peanut Butter Cookies (Soft Keto Cookie Recipe)
These low carb peanut butter cookies are rich, chewy, and naturally gluten-free. A quick keto dessert recipe everyone will love.
Ingredients
1 cup natural unsweetened peanut butter
1 cup almond flour
½ cup monk fruit/erythritol sweetener blend
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
¼ cup sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the peanut butter, sweetener, egg, and vanilla extract until smooth and creamy. Add almond flour, baking soda, and salt, then mix until a thick cookie dough forms. If using sugar-free chocolate chips, gently fold them into the dough.
Scoop equal portions of dough and roll them into balls using your hands. Arrange them evenly on the prepared baking sheet. Using a fork, gently flatten each cookie and create a crisscross pattern on top. Bake the cookies for 10–12 minutes or until the edges become lightly golden. Avoid overbaking because the cookies continue to firm up while cooling.
Remove the baking tray from the oven and allow the cookies to cool for about 10 minutes before transferring them to a cooling rack. Serve warm for a softer texture or fully cooled for a chewier bite.
Notes
Use natural peanut butter without added sugar for best keto results
Slightly underbake for extra soft and chewy cookies
Chill dough briefly if it feels too sticky to handle
Cookies firm up significantly as they cool
Add sugar-free chocolate chips for extra richness and texture