Oh, I’ve got you covered 🍪 — these are super simple, keto-friendly, sugar-free peanut butter cookies that only need 3 ingredients and come out soft, chewy, and peanut buttery. Perfect for low-carb cravings!
🥜 3-Ingredient Keto Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter (no sugar added, creamy or chunky)
- 1 large egg
- ¼ cup erythritol (or another keto-friendly sweetener, adjust to taste)
Optional:
- ½ tsp vanilla extract for extra flavor
- Pinch of salt if your peanut butter is unsalted
Instructions
- Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Mix ingredients:
In a bowl, combine peanut butter, egg, and sweetener (plus vanilla/salt if using) until smooth. - Shape cookies:
Scoop tablespoon-sized portions and roll into balls. Place on baking sheet, then flatten slightly with a fork in a criss-cross pattern. - Bake:
10–12 minutes, until edges are set but centers are soft. Don’t overbake — cookies firm up as they cool. - Cool & enjoy:
Let cookies cool 5–10 minutes on the pan, then transfer to a wire rack.
🍽 Tips
- Chewier cookies: Use creamy peanut butter.
- Crunchier cookies: Use chunky peanut butter.
- Sweetness: Taste the dough before baking — erythritol is less sweet than sugar, so adjust as needed.
- Storage: Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
If you want, I can also give a 4-ingredient chocolate version that’s still keto and sugar-free—super fudgy!
Do you want me to do that?
