Keto Peanut Butter Cookies 🥜
A Melt-In-Your-Mouth Situation 👅
If you crush on peanut butter as much as we do, then these keto peanut butter cookies are an absolute must. Slightly crunchy on the outside, with a melt-in-your-mouth center and topped with a touch of flakey salt, they’re bound to have you swooning.
And if you’ve whipped a batch of classic peanut butter cookies in the past, you already know that they’re are a classically keto cookie. Well, minus the sugar that is… but then again, that’s an easy fix!
So at 3g net carbs (and 12g fat), you can pretty much think of these as fat bomb cookies supreme.
We did do a few adjustments though, as the classic calls for a 1:1:1 ratio. i.e. 1 egg for 1 cup peanut butter for 1 cup powdered sugar. And if you’ve been keto for a while, you’ve probably noticed that your sweet perceptions change drastically. And 1 cup of powdered sugar is a lot of sweet.
So our ratio looks more like 1 : 1.5 : 0.5. We upped the peanut butter and halved the sugar, yielding a deliciously soft keto cookie. Having said that, you can of course still up the sugar to taste. But trust us, and start at just 1/2 cup.
The Peanut Butter 🥜
When it comes to peanut butter, and nut butters in general, we always prefer the homemade route. Though of course, most raw peanut butters will work the charm here as well.
Just note that you want to purchase the variety that is liquid at room temperature. Yes, the one were the oil separates if you leave it out unstirred for too long! You see, any other variety has had the peanut oil drained to keep it solid…! And if you’re keto, this means that they’ve cheated you out of the fat, and automatically upped your protein and carb ratios. Plus, it will yield dry cookies (because they’ve removed a bunch of the natural fat… duh!).
One important note on natural peanut butter is that it’s a heck of a lot more runny. In fact, at room temp it’s totally pourable. So our suggestion is to keep it in the fridge to harden up. But that also means your cookies will spread somewhat during baking.
How much they spread depends on your peanut butter. Which is why, for best texture, you absolute must place your shaped cookies in the freezer for at least 15 minutes.
And whats really ideal about that, is that you can freeze them shaped and bake them straight off the freezer. Handy for a rainy day. 🌧️
The Sweetener 🍯
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).
We’re also rather fond of mixing in 1 teaspoon of blackstrap molasses for that brown sugar flavor kick. It adds 0.5g of carbs per cookie, and a whole load of punch. But it’s totally optional.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
Hold Your Horses 🐎
You absolutely must wait for these guys to cool completely before indulging. Yes, seriously. Hold your horses on these ones, as the flavors and texture will be ideal once cooled.
And guess what? These guys get even better the next day. And, matter of fact, the day after that.
Gluten Free & Keto Peanut Butter Cookies 🥜
Add egg and powdered sweetener to a large bowl, and whisk together thoroughly until pale and fully incorporated (2-3 minutes).
Whisk in vanilla extract and molasses (optional). Fold in peanut butter, mixing until thoroughly combined. Cover and freeze for 15 minutes.
Preheat oven to 350°F/180°C.
Using an ice cream scoop or large spoon, scoop out the dough into 2 inch rounds. Place in a parchment paper lined baking tray, and freeze for at least 15 minutes prior to baking.
Sprinkle with flakey sea salt (or pink Himalayan salt) and bake for 15-25 minutes (see baking note below), until lightly golden and set. As we're using a sweetener, rather than sugar, they will brown less.
Allow to cool completely before digging (seriously!), and store in an airtight container for up to 4 days.
Additionally, feel free to freeze the shaped dough and bake straight from the freezer (adding a few minutes to baking time).
*Alternatively, feel free to make your own powdered sweetener. Get your blender out, make sure it’s completely dry, and process your Swerve or xylitol until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
**In terms of the peanut butter, unless you go the homemade route, you want to purchase the variety that is liquid at room temperature. Yes, the one were the oil separates if you leave it out unstirred for too long! You see, any other variety has had the peanut oil drained to keep it solid...! And if you're keto, this means that they've cheated you out of the fat, and automatically upped your protein and carb ratios. Plus, it will yield dry cookies (because they've removed a bunch of the natural fat... duh!).
BAKING TIME NOTE: Baking time depends on how big your cookies are (15 minutes will be enough for smaller cookies, while the 2-inch version will require a little longer). It will also depend on the texture of your peanut butter: the runnier it is, the longer you'll need to bake them.
We also highly suggest you make them 2-inches big for optimal texture. You'll get a nice and crunchy top with a creamy center.
Please note that nutrition facts were calculated using natural homemade peanut butter (i.e. peanuts processed until smooth in the food processor!). And if opting to add the blackstrap molasses, add 0.50g of carbs per serving.