It’s so popular to make plain 3 ingredient peanut butter keto cookies but they just aren’t good. These taste much better with a crunchy outside and chewy center. Keto cookies should have a ton of flavor with a perfect texture, all while being low carb!
I’ve been around a while when it comes to making the perfect keto cookies. So, when I saw everyone was making 3 ingredient cookies I thought I’d give them a try. I have tried and tested multiple recipes out there on YouTube but they just weren’t tasty. To add, the texture was horrible. Like a mad scientist I went to my kitchen and developed the ultimate keto peanut butter cookie.
Keto cookies that would be crunchy on the outside with a soft, chewy inside. It took well over six times to get this recipe how I wanted. I refused to sleep at night without it being correct.
How To Make Peanut Butter Keto Cookies
- Blanched Almond Flour
- Coconut Flour
- Granulated Sweetener
- Baking Soda
- Sugar-Free Peanut Butter
The Cooking Process:
To start, melt down your butter. Set it aside to allow it to cool. Then, combine all of your dry ingredients in a bowl. Mix these well.
Next, mix together the wet ingredients. I like to add a concentrated liquid sweetener for a boost in sweetness but that part can be skipped.
Now, combine the dry and wet bowls together. After you mix the cookie dough well, cover it then allow it to sit in the refrigerator for an hour. This gives those flavors time to really come together. Rushing it will flatten the flavor profile in the cookie.
After the hour is up, grab a cookie scoop and start forming the cookies. The cookie dough is kinda sticky. You’ll want to roll the cookie into a ball into your hand. Then, flatten it some. The cookies will not cook down but they will puff up giving it that soft center.
Allow them to cool fully, then serve.
How To Store
Storage these low carb cookies are simple. Just place them in a baggie or storage container in the refrigerator. They will keep for weeks. I have seen these taste just fine two weeks later.
To reheat, you can pop them in the microwave a bit. The best texture will always be the first day you bake them. I have had success in making the cookie dough, freezing it then cooking the cookies later with no lost of quality.
Helpful Recipe Tips
- Measuring with a cookie scoop, double your portions each cookie. Combine, then roll out the keto cookies with hand. This will produce the crunchy outside and soft, chewy inside.
- Cooking times vary, all stoves aren’t equal. Especially the one I cook with. Keep and eye on the peanut butter keto cookies browning edges.
- Baking soda vs baking powder. You can sub the baking soda out for baking powder. The keto cookies will rise a little more giving you a cake like texture possibly.
Frequently Asked Questions (FAQs)
Can you eat peanut butter on keto?
You can eat some peanut butter on keto. Most store bought brands such as jif contain added sugar in most versions. You want to look for a sugar free version of peanut butter.
How many net carbs are in a peanut butter cookie?
In this recipe, one keto cookie is only 3g net carbs. Peanut butter is naturally low in carbs but they do have some naturally occurring sugars in them.
What’s the best peanut butter to use?
As you know they have smooth, creamy, chunky and all different versions of peanut butter. I have found creamy peanut butter works best in this recipe and provides the best texture in the end.
Peanut Butter Keto Cookies That Taste Good [2 VIDEOS]
- 1 cup blanched almond flour
- 3 tablespoon Coconut flour
- 1/4 teaspoon Xanthan gum ((optional))
- 1/3 cup granulated sweetener
- 1/2 teaspoon Salt (use half (1/4) if peanut butter is salted)
- 1/4 teaspoon Baking soda
- 1/4 cup sugar free peanut butter
- 1/4 cup unsalted melted butter
- 1 teaspoon Liquid stevia ((optional))
- 1 large Egg
- Preheat over to 350ºF
- Combine blanched almond flour, coconut flour, xanthan gum, salt, granulated sweetener and baking soda together
- For wet, combine peanut butter, melted butter, liquid stevia. Mix those then mix in your egg last.
- Combine dry and wet. Dough will be thick. After combined chill in refrigerator an hour
- Using a cookie scoop, scoop two scoopfuls and roll into one ball. Gently press down forming cookie. The cookies won't spread but they will rise slightly. Bake for 12-15 minutes
- Should make 11 cookies out of dough