These soft and chewy almond flour keto peanut butter cookies with crispy edges are delicious, low carb, and gluten-free cookies that are ready in just 30 minutes.
Jump to:
Ingredients you'll need
Peanut butter - Use unsweetened natural peanut butter (creamy!). If you use salted PB, don't add extra salt to the dry ingredients.
Butter - Use unsalted butter. It should be soft enough to beat it with sweetener.
Almond flour - I've tried to make this recipe with coconut flour and even with protein powder. Those cookies were okay, but not the way I imagined! I really wanted them to be soft and chewy, almost like my KETO CHOCOLATE CHIP COOKIES and KETO SNICKERDOODLES COOKIE RECIPE, so I went with almond flour to achieve the desired texture.
Xanthan gum - Xanthan gum makes these keto peanut butter cookies with almond flour chewy while preventing them from spreading too much during the baking. Therefore, I highly recommend adding it!
Sweetener - Granulated erythritol and stevia blends from Sukrin will work great in this low carb cookies recipe, as well as other types of keto sweeteners. Granulated monk fruit, xylitol (be aware that xylitol is poisonous for pets), or allulose can all be used to make our sugar-free peanut butter keto cookies.
Salt and vanilla extract - If you use salted PB, skip adding the salt but don't omit vanilla, as it makes our cookies even tastier!
Egg - We need one large egg at room temperature to bind all ingredients together.
Baking powder - Use gluten-free baking powder if you have a gluten sensitivity or celiac.
Step by step directions
Preheat the oven to 350F (175C) and line the baking sheet with parchment paper.
In a small mixing bowl, combine the almond flour, baking powder, xanthan gum, and salt, then set aside.
In another mixing bowl, beat the butter and sweetener until creamy using a hand mixer. Then add the peanut butter, egg, and vanilla extract and beat again until fully incorporated.
Add the dry ingredients to wet and mix well until no dry ingredients are left. The dough should be not too sticky, but not too firm to roll a ball.
Scoop 10 scoops of the dough, or roll 10 even balls (around 2 tablespoon or 30g each), and place onto the baking sheet leaving some space in between. Bake for about 12-15 minutes on the middle rack until golden brown around the edges.
Remove from the oven and let cool down for at least 10 minutes (the cookies will be very soft right after baking; they will firm up during the cooling process) before placing them on a cooling rack to cool down completely.
Carbs in low carb peanut butter cookies
These almond flour peanut butter cookies are 100% keto and perfect for those who follow a keto or low carb diet. This recipe will leave you with 10-12 cookies (depends on how big you're going to make them). I usually make 10 cookies, which leaves me with only around 2g net carbs per cookie. If you make 12 cookies, you're going to have less than that.
Possible variations
This is one of my favorite keto cookie recipes because it's so good without any additives. However, there's always a place for experimenting and making something that's already amazing, even better.
You can add some crushed walnuts into the batter for extra crunch, or a few keto chocolate chips because who doesn't like the PB and chocolate combo?! You can also sprinkle some flaky sea salt on top of the cookies before baking them to elevate sweetness. Alternatively, you can make my KETO CARAMEL SAUCE and drizzle it on top of the freshly-baked and cooled peanut butter almond flour cookies.
More low carb recipes
Recipe
Almond flour keto peanut butter cookies
Equipment
- Hand mixer
Ingredients
- ½ cup 50g almond flour
- ½ teaspoon teaspoon baking powder
- ½ teaspoon xanthan gum
- Pinch of salt
- ¼ cup 57g unsalted butter, at room temperature
- ⅓ cup 65g granulated sweetener like Swerve or Sukrin
- ½ cup 120g all-natural peanut butter
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and line the baking sheet with parchment paper.
- In a small mixing bowl, combine the almond flour, baking powder, xanthan gum, and salt, then set aside.
- In another mixing bowl, beat the butter and sweetener until creamy using a hand mixer. Then add the peanut butter, egg, and vanilla extract and beat again until fully incorporated.
- Add the dry ingredients to wet and mix well until no dry ingredients are left. The dough should be firm enough to form balls.
- Scoop 10 scoops of the dough, or roll 10 even balls (around 2 tablespoon or 30g each), and place onto the baking sheet leaving some space in between. Bake for about 12-15 minutes on the middle rack until golden brown around the edges.
- Remove from the oven and let cool down for at least 10 minutes (the cookies will be very soft right after baking; they will firm up during the cooling process) before placing on a cooling rack to cool down completely.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Jane
OMG, these are so good! The flavour and the texture are just perfect!!!
Anna
I'm happy you liked the recipe!
Farmcarm
These were awesome! My batch made 15 good sized cookies. And I appreciate the tips for making the sweetener dissolve well. Thank you so much for sharing!