These soft and chewy peanut butter cookies are made with just a handful of simple ingredients and stay completely low-carb thanks to almond flour and a sugar-free sweetener. They come together quickly, bake in minutes, and make a great keto-friendly treat when you want something sweet without the carbs. The texture is tender and slightly crisp around the edges, with rich peanut butter flavor in every bite.
Ingredients
- ½ cup peanut butter (or any smooth natural nut butter)
- 1 tablespoon milk (any type)
- ⅔ cup finely ground almond flour
- 3 tablespoons powdered erythritol or other powdered sweetener
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
Instructions
- Preheat the oven to 325°F (165°C).
- If your peanut butter is thick, gently warm it until it becomes soft and easy to stir.
- In a bowl, mix the almond flour, powdered sweetener, salt, and baking soda.
- Add the peanut butter and milk to the dry ingredients. Stir until a dough forms.
- Roll the dough into small balls and flatten each one slightly to form thick cookie rounds.
- Place the cookies on a parchment-lined baking sheet.
- Bake for 10 minutes. The cookies should look slightly underbaked when they come out.
- Allow them to cool completely on the baking sheet — they firm up as they cool.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 8 large or 16 small cookies
- Cuisine: Keto / Low-Carb
- Course: Dessert / Snack
Tips & Variations
- Warm peanut butter blends more easily into the dough.
- Swap peanut butter for almond or cashew butter to change the flavor.
- Make them bite-sized by rolling smaller dough balls.
- Add a few chopped nuts if you want more texture.
- Store in an airtight container; they stay soft and chewy for days.
Approximate Nutrition (per small cookie)
(Values will vary based on ingredients used.)
- Calories: ~60–70
- Protein: ~2–3 g
- Fat: ~5–6 g
- Carbohydrates: ~2 g
- Fiber: ~1 g
- Net Carbs: ~1 g or less
Ingredients
Method
- Preheat the oven to 325°F (165°C).
- If your peanut butter is thick, gently warm it until it becomes soft and easy to stir.
- In a bowl, mix the almond flour, powdered sweetener, salt, and baking soda.
- Add the peanut butter and milk to the dry ingredients. Stir until a dough forms.
- Roll the dough into small balls and flatten each one slightly to form thick cookie rounds.
- Place the cookies on a parchment-lined baking sheet.
- Bake for 10 minutes. The cookies should look slightly underbaked when they come out.
- Allow them to cool completely on the baking sheet — they firm up as they cool.
Notes
- Protein: ~2–3 g
- Fat: ~5–6 g
- Carbohydrates: ~2 g
- Fiber: ~1 g
- Net Carbs: ~1 g or less
FAQs
Can I replace almond flour with another flour?
No — regular flour won’t work for keto, and coconut flour absorbs too much moisture.
Do I have to use powdered sweetener?
Yes. Powdered sweeteners dissolve better and give the cookies the correct texture.
Can I make them dairy-free?
Yes — use non-dairy milk such as almond or coconut milk.
Why do the cookies look soft when I take them out of the oven?
They firm up while cooling, which keeps them soft and chewy instead of dry.
