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Keto Peanut Butter Cookies - Simple, Chewy, and Low-Carb

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Natural peanut butter (creamy, unsweetened, and no added sugar; just peanuts and salt)
  • Granulated keto sweetener (erythritol, allulose, or a blend; choose one that measures like sugar)
  • Large egg
  • Vanilla extract (optional but recommended)
  • Pinch of salt (only if your peanut butter is unsalted)
  • Baking powder (optional, for a slightly puffier, softer texture)
  • Sugar-free chocolate chips or chopped peanuts (optional mix-ins)
  • Flaky sea salt (optional, for finishing)

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Stir the wet ingredients: In a medium bowl, mix 1 cup creamy natural peanut butter, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  3. Add sweetener and leavening: Stir in 1/2 cup granulated keto sweetener. If using, add 1/2 teaspoon baking powder and a pinch of salt. Mix until fully combined and thick.
  4. Fold in extras: If you like, fold in 2–3 tablespoons sugar-free chocolate chips or chopped peanuts for texture.
  5. Portion the dough: Scoop tablespoon-sized balls onto the lined baking sheet, spacing them about 2 inches apart.
  6. Flatten with a fork: Lightly press each dough ball with a fork to make a crisscross pattern. This helps them bake evenly.
  7. Bake: Bake for 9–12 minutes. The edges should look set and lightly golden; the centers will still be soft.
  8. Cool completely: Let the cookies cool on the baking sheet for at least 10 minutes, then move them to a rack. They firm up as they cool.
  9. Finish: Sprinkle with a tiny pinch of flaky sea salt if you want that sweet-and-salty vibe.