Perfect Keto Peanut Butter Cookies: Baking Time Guide

Keto peanut butter cookies are a delicious, low-carb treat that can be baked in under 30 minutes. The cookies are made with a base of peanut butter, eggs, and a sugar substitute, and can be customized with additional ingredients like vanilla extract, sea salt, and chocolate chips. The dough is mixed and shaped into cookies before being baked in the oven for 10-15 minutes. After cooling, these cookies are ready to be enjoyed as a sweet snack that fits within a keto diet.

How to make keto peanut butter cookies with 3 ingredients

Ingredients:

• 1 cup peanut butter (smooth, drippy, and all-natural with no added sugar)
• 1/2 cup keto-approved sweetener (e.g. Swerve, monk fruit, or any granulated sugar substitute)
• 1 large egg (at room temperature)

Optional add-ons:

• Sea salt flakes
• Vanilla extract
• Sugar-free chocolate chips

Method:

• Preheat your oven to 350°F (180°C). Line a large baking tray with parchment paper or a silicone baking mat.
• In a large mixing bowl, combine all the ingredients and mix well.
• Form 12 balls of cookie dough and place them on the lined pan.
• Press each cookie into a circular shape and use a fork to create a criss-cross pattern on top.
• Bake the cookies for 10-15 minutes, or until golden brown around the edges.
• Remove from the oven and let them cool completely before serving or storing.

Storage:

These keto peanut butter cookies can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month or freeze for up to 6 months.

How to make keto peanut butter cookies with 4 ingredients

Ingredients:

• 1 cup of peanut butter (smooth, drippy, and all-natural with no added sugar)
• 1/2 cup of keto-approved sweetener (such as Swerve, monk fruit, or erythritol)
• 1 large egg (at room temperature)
• 1 teaspoon of vanilla extract (optional)

Method:

Preheat your oven to 350°F (180°C). Line a large baking tray with parchment paper or a silicone baking mat.

In a medium-sized bowl, combine all the ingredients and mix well until a dough forms. You can use a wooden spoon or an electric mixer for this step.

Roll the dough into 12 equal balls, using a scoop or your hands. Place the balls on the prepared baking tray and press down on each ball with a fork to create a criss-cross pattern.

Bake the cookies for 10-15 minutes, or until the edges are golden brown. Remove from the oven and let them cool for about 5 minutes before transferring to a wire rack to cool completely.

Tips:

• If your peanut butter is unsalted, you can add a pinch of salt to the mix.
• Avoid over-baking the cookies as they will continue to firm up as they cool.
• For a vegan option, you can replace the egg with a flax egg or another egg substitute.
• Feel free to add mix-ins like sugar-free chocolate chips, chopped nuts, or dried fruit.

How to make soft keto peanut butter cookies

Ingredients

To make soft keto peanut butter cookies, you will need the following ingredients:

• Peanut butter (sugar-free and preferably natural, smooth, and drippy)
• Egg (room temperature)
• Keto sweetener (such as erythritol, monk fruit sweetener, or a granulated sugar substitute)
• Optional: sea salt flakes, vanilla extract, sugar-free chocolate chips, or chopped peanuts

Method

• Preheat your oven to 325-350 degrees Fahrenheit.
• In a large mixing bowl, combine all your ingredients and mix well. You can use a food processor or an electric mixer if you prefer.
• For softer cookies, add 1/2 teaspoon of baking powder to the cookie dough.
• Roll the dough into balls and place them on a lined baking sheet.
• Use a fork to flatten the dough balls and create a criss-cross pattern on top of the cookies.
• Bake the cookies for 10-15 minutes, or until the edges are golden.
• Let the cookies cool completely before handling, as they will be soft and fragile when they come out of the oven.
• Enjoy your soft and chewy keto peanut butter cookies!

Storage

You can store your keto peanut butter cookies in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

If you want to freeze your cookies, place them in a ziplock bag or container and store them in the freezer for up to 6 months.

How to make crunchy keto peanut butter cookies

Ingredients:

• Peanut butter (smooth, drippy, and all-natural with no added sugar)
• Keto sweetener (xylitol, monk fruit, allulose, erythritol, or a blend of powdered monk fruit and erythritol)
• Egg (room temperature)
• Optional: sea salt flakes, vanilla extract, sugar-free chocolate chips, shredded coconut, or almonds

Method:

Preheat your oven to 160C/320F or 350F, and line a cookie sheet with parchment paper.

In a mixing bowl, add all the ingredients and mix them together thoroughly.

Roll the mixture into tablespoon-sized balls and place them on the cookie sheet. Press them down with a fork to create a criss-cross pattern and the desired thickness, keeping in mind that these cookies will not spread during baking.

Bake the cookies for 10-18 minutes or until the tops are golden brown and the edges begin to harden. The cookies will get crunchier once cooled, so leave them to cool completely before serving.

Tips:

• Avoid over-baking the cookies as they will continue to firm up as they cool.
• Use natural, unsalted peanut butter. If using unsalted peanut butter, you can add a little salt to taste.
• For thicker and more sturdy cookies, you can add 1/2 cup of almond flour or coconut flour.
• If you don't have a sweetener, you can leave it out altogether.
• You can add sugar-free chocolate chips, shredded coconut, or slivered almonds to the mix.
• These cookies can be stored in an airtight container at room temperature for up to two weeks, in the fridge for up to one month, or in the freezer for up to six months.

How to make keto peanut butter cookies without eggs

Ingredients

You will need the following ingredients to make keto peanut butter cookies without eggs:

• 1/2 cup of peanut butter or another nut butter of your choice (ensure it is drippy/runny)
• 1/3 cup of a granulated sweetener such as erythritol or monk fruit sweetener (or 1/2 cup if you prefer sweeter cookies)
• 2/3 cup of almond flour or another type of flour such as pecan, sunflower, or cashew flour (if using coconut flour, you will need much less, just enough to form a dough)
• 1 tablespoon of milk of your choice
• A pinch of sea salt
• Optional: 1/2 teaspoon of cinnamon, 1 teaspoon of vanilla extract, sugar-free chocolate chips

Method

• Preheat your oven to 325°Fahrenheit/180°Celsius.
• Grease a baking sheet or line it with parchment paper.
• In a mixing bowl, combine all the dry ingredients (sweetener, flour, salt, and cinnamon, if using) and stir very well to ensure they are evenly incorporated.
• Add the nut butter and milk to the dry ingredients and stir until a dough forms. If your nut butter is unsalted, you may want to add a little more salt to taste.
• Roll the dough into balls and place them on the prepared baking sheet. Flatten the balls with a spoon or fork to create a criss-cross pattern on top.
• Bake the cookies on the center rack of the oven for 10 minutes. They should still be slightly underbaked when you remove them from the oven.
• Let the cookies cool completely before handling as they will firm up as they cool.

Tips

• If your nut butter is not already soft and stir-able, gently heat it up until it becomes runny before adding it to the other ingredients.
• If you prefer a smoother texture and more visible criss-cross pattern on your cookies, use smooth peanut butter instead of crunchy.
• For thicker and more sturdy cookies, you can add 1/2 cup of almond flour or coconut flour to the dough.
• To make the cookies extra special, dip them in melted dark chocolate or add some sugar-free chocolate chips to the dough.
• If you want a softer cookie, bake for around 8 minutes. For crunchier cookies, bake for 10 minutes.
• Store the cookies in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month. They can also be frozen for up to 6 months.

Frequently asked questions