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.

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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

How to Make Keto Peanut Butter Cookies

• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper, making sure the parchment lies flat and covers the area where the cookies will be placed.
• If your peanut butter is thick or difficult to stir, gently warm it until it becomes soft and smooth. It should be easy to mix but not hot. Stir well to make sure the natural oils and peanut butter are evenly combined.
• In a medium mixing bowl, combine the almond flour, powdered sweetener, salt, and baking soda. Whisk the dry ingredients together thoroughly so the baking soda and sweetener are evenly distributed throughout the almond flour.
• Add the softened peanut butter to the dry mixture. Pour in the milk and begin stirring with a spatula or sturdy spoon.
• Continue mixing until the ingredients come together into a soft, cohesive cookie dough. Make sure there are no large pockets of dry almond flour remaining at the bottom of the bowl.

• If the dough appears slightly crumbly at first, continue mixing and pressing it together gently. The peanut butter should help bind the almond flour into a workable dough.
• Divide the dough into small, roughly equal portions. This helps ensure that all of the cookies bake at approximately the same rate.
• Roll each portion between your palms to form a smooth ball. Handle the dough gently and avoid compressing it excessively.
• Place each dough ball onto the parchment-lined baking sheet, leaving a little space between the cookies.
• Gently flatten each ball with your fingers or the bottom of a small glass until it forms a thick, round cookie. Don’t flatten them too thin because the cookies will firm up as they cool.
• Place the baking sheet in the preheated 325°F (165°C) oven.
• Bake the cookies for approximately 10 minutes. Keep a close eye on them toward the end of the baking time because almond flour cookies can continue to cook from the residual heat after being removed from the oven.

• The cookies should look set around the edges but may still appear slightly soft or underbaked in the center when they come out of the oven. Do not wait for them to become completely firm in the oven.
• Remove the baking sheet from the oven and place it on a heat-safe surface.
• Leave the cookies on the baking sheet for several minutes without moving them. They will be delicate while hot and can easily break if transferred too soon.
• Allow the cookies to cool completely on the baking sheet. As they cool, the almond flour and peanut butter mixture will firm up and the cookies will develop a more stable texture.
• Once completely cooled, carefully transfer the cookies to a serving plate or airtight container.
• Serve at room temperature with coffee, unsweetened tea, or your favorite keto-friendly beverage.

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

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.