Go Back
+ servings
Close up shot of a peanut butter cookie lying on a white marble surface, one bite taken, more cookies are lying around.
Print Recipe
5 from 2 votes

Almond flour keto peanut butter cookies

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Almond flour cookies, Peanut butter desserts
Servings: 10 cookies
Calories: 152kcal
Author: Anna


  • Hand mixer


  • ½ cup (50g) almond flour
  • ½ tsp teaspoon baking powder
  • ½ tsp xanthan gum
  • Pinch of salt
  • ¼ cup (57g) unsalted butter, at room temperature
  • cup (65g) granulated sweetener, like Swerve or Sukrin
  • ½ cup (120g) all-natural peanut butter
  • 1 large egg, at room temperature
  • ½ tsp vanilla extract


  • 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 tbsp 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.




Serving: 1cookie | Calories: 152kcal | Carbohydrates: 3g | Protein: 4g | Fat: 14g | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 69mg | Iron: 1mg