With only a few ingredients and zero baking, you can make keto no-bake peanut butter cookies that the whole family will love, and that will satisfy your sweet tooth.
For those on a keto diet looking for a quick and delicious treat, these no-bake keto peanut butter cookies are it!
This simple recipe is an excellent option for anyone on a low carb diet, who needs an easy recipe that provides healthy fats in a sweet treat.
You will need keto-friendly ingredients like creamy peanut butter, almond flour, vanilla extract, and coconut oil, plus a sugar substitute for sweetness, all in just the right amounts to make this the perfect low-carb snack.
Try these delicious easy no-bake keto peanut butter cookies today and enjoy the sweet satisfaction of knowing your keto journey is on track.
I already have a popular recipe for keto peanut butter cookies.
But this is a no-bake recipe that will make keto a delicious breeze.
Be sure to also check out our entire collection of keto peanut butter recipes that any fan of peanut butter would welcome.
Keto No-Bake Peanut Butter Cookies
These low-carb no-bake peanut butter cookies are the perfect way to enjoy dessert on keto since they have only 3.7 grams of carbs per cookie.
The best part is that these no-bake cookies are filling and even serve as a type of fat bomb recipe using both coconut oil and butter.
For a long time now, I have been contemplating how to make a no-bake peanut butter cookie recipe for you all.
Creating keto snacks like this easy low carb cookie recipe is a priority for this girl.
I am always on a quest to make this a sustainable way of eating so that you all can see the benefits long term.
The great thing is that keto does not have to be challenging when you have keto recipes that are this quick and simple to make.
Ingredients Needed & Tools
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The following are the ingredients and tools you’ll need to make low-carb peanut butter cookies. Note that the full printable recipe card is at the bottom of the page.
- Sugar-free all-natural peanut butter with no added sugar. I used creamy peanut butter, but some people have used crunchy peanut butter too.
- Unsalted softened butter
- Granulated sugar substitute
- Almond flour
- Sea salt
- Vanilla extract
- Parchment paper
- Mixing bowl
- Cookie sheet
- medium cookie scoop or two tablespoons of dough
How To Make No-Bake Keto Peanut Butter Cookies
Making these no-bake keto cookies is as easy as it gets.
You’ll start by mixing in a medium-sized bowl, using an electric mixer, the peanut butter, softened butter, sugar substitute, coconut oil, salt, and vanilla extract.
Then, place the cookie dough in the refrigerator for about 20 minutes to chill. This will make it easier to form the dough balls.
While the dough is chilling, place your salted peanuts into a large zip-lock bag and crush them using a rolling pin. Set the crushed peanuts into a small bowl to roll the dough in.
Using a medium-sized cookie scoop, scoop the dough and form the balls.
Then you’ll place the dough ball individually into the small bowl with the crushed peanuts and cover the entire surface of the dough with the peanut pieces.
Then place each cookie that has been rolled in the crushed peanuts on a parchment-lined sheet and slightly flatten them.
Next, place the cookies in the refrigerator for up to 30 minutes to firm them up.
Store the cookies in an airtight container for up to five days or frozen for up to 3 weeks.
Best Sugar-Free Sweeteners For Sugar-Free No-Bake Peanut Butter Cookies
When choosing a low-carb sweetener for these keto cookies, any of your favorite equivalents would work. Just keep in mind that they have varying degrees of sweetness.
Some sugar substitutes measure cup for cup, while others are not as sweet as sugar and would require more in order to get the same level of sweetness.
I’m a huge fan of Lakanto Monk Fruit Sweetener.
This is because the texture of Lakanto is spot on since there is barely any aftertaste.
It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing.
That being said, I’m also partial to Swerve, another erythritol blend. It works well in this recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.
Like Lankanto, Swerve has a 0 % impact on blood sugar. I know some of you are stevia fans; if that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it’s important to note that if you are using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags.
For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.
It’s what keeps this girl encouraged.
Be sure to visit our entire collection of keto cookies for more delicious options.
Do you know what goes fabulously with this recipe? My favorite nootropic coffee supplement. It’s a cup of coffee that gives you clean energy and pairs well with this recipe.
Be sure to also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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- I cup of sugar-free all natural peanut butter
- 1/2 cup of unsalted room temperature butter
- 1/2 cup of granulated sugar substitute
- 1 tablespoon of refined (unflavored) coconut oil
- 2 cups of finely milled almond flour
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- In a medium-sized bowl, using an electric mixer, combine well the peanut butter, softened butter, sugar substitute, coconut oil, salt, and vanilla extract.
- Place the cookie dough in the refrigerator for about 20 minutes to chill.
- Place your salted peanuts into a zip lock bag and crush them using a rolling pin. Set the crushed peanuts into a small bowl to roll the dough in.
- Using a medium-sized cookie scoop, scoop the dough and form balls. Then place individual dough balls into the small bowl with the crushed peanuts and cover the entire surface of the dough with the peanut pieces.
- Then place each cookie that has been rolled in the crushed peanuts on a parchment-lined sheet and slightly flatten them.
- Next, place the cookies in the refrigerator for up to 30 minutes to firm them up.
- Store the cookies in an airtight container for up to five days or frozen for up to 3 weeks.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 25gSaturated Fat: 8.2gCholesterol: 20mgSodium: 200mgCarbohydrates: 8gNet Carbohydrates: 3.7gFiber: 4.3gProtein: 10.9g