Keto Peanut Butter Cookies With Almond Flour

Keto Peanut Butter Cookies
 

Are you craving peanut butter cookies? Then these Keto Peanut Butter Cookies are here to come to your rescue. They are low in carbs, grain and gluten-free, yet also keto-friendly. What’s not to love?

These almond flour peanut butter cookies allow you to enjoy a treat without worrying about the carbs. 

 

 

I’ve always been a fan of a good peanut butter cookie. In fact, it’s one of the first cookies I ever attempted to make homemade.

That should give you some indication of how important it was for me to create a keto peanut butter cookie recipe that worked perfectly.

You might want to check out our keto peanut butter coconut flour cookies if you are looking for a coconut flour option. 

Since I first started baking, I have created many cookie recipes and have been having so much fun converting my favorites into keto-friendly versions. You can find my complete list of Keto Cookies that any cookie lover doing keto would enjoy exploring. 

Do check out our keto peanut butter recipes for more delicious keto-friendly peanut butter recipes!

Keto Peanut Butter Cookies

almond flour peanut butter cookies (keto)
almond flour peanut butter cookies (keto)

Almond Flour Peanut Butter Cookies

Although I’ve seen plenty of low carb peanut butter cookie recipes that use only three basic ingredients, I must tell you I’m not a fan. Yes, those are easy cookies but the flavor and texture just didn’t measure up for me. 

Remember I was after a true peanut butter cookie experience.

Please understand that when this girl gets a craving it’s vital I come up with a recipe alternative that works because cheating is just not an option.

Not unless I’m willing to pay for the days of inflammation I’m bound to experience afterward. Trust me when I tell you that the battle to be pain-free is challenging enough when I eat according to plan.

So I don’t need to make matters worse by intentionally eating off course. I say all that to say that, a substitute needs to be spot on to avoid a fibromyalgia setback for this girl.

The problem I had with these cookies is that they just did not have enough structure and crumbled too easily. And that’s not what I was craving.

I wanted a keto peanut butter cookie that I could sink my teeth into and that would remind me of the one I made countless times for my family.

keto peanut butter cookies cooling on a rack
Delicious homemade keto peanut butter cookies on a cooling rack.

Keto Peanut Butter Cookies With Almond Flour

 

 

Enter peanut butter cookies with almond flour to the rescue! The peanut butter cookie that uses almond flour to give it the perfect texture and flavor. 

I’m happy to report that my determination paid off. Because I was able to create a recipe for low carb peanut butter cookies with almond flour that not only quenched a craving but that I could proudly share with you.

My recipe calls for all-natural peanut butter, egg, sugar substitute, butter, and a cup of almond flour. That one cup of almond flour made all the difference. It’s what gave these cookies the perfect consistency. 

Peanut Butter Almond Flour Cookies

Peanut butter cookies with almond flour
Peanut butter cookies with almond flour

When it comes to choosing a sugar substitute for this recipe, 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.

Personally, I’m partial to Swerve, an erythritol blend, or Lakanto’s Monk fruit. If I had to choose between these two, I would go with Lakanto because it adds the sweetness but none of the cooling effect that erythritol sometimes produces. 

Keto Baking

Can I tell you that when I first started baking with low carb ingredients that I really struggled? That’s because keto baking can be a bit overwhelming.

There are just so many ingredients that simply do not behave exactly like their high carb counterparts. Frankly, it was frustrating.

Especially since I was an experienced baker who was used to baking with her eyes closed. It was enough to make me want to throw in the towel. Today, I understand keto baking but that was not always the case.  Trust me those first attempts were an epic fail.  

So stay the course, because the satisfaction of knowing you are not only making something delicious but healthy, is quite rewarding.

Tag Us

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Join Our Jesus And Keto Movement

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Click to order our book, Essential Keto Bread-Sweet and savory baked goods to satisfy any craving.

In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. 

I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Get Our Perfect Keto Hack Tip!

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Arming yourself with keto recipes is certainly key in doing this diet long enough to see the many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed. 

This is when we also encourage you to have the right supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier. 

Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later. 

You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  

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These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them. 

Make sure you also pick up your free Start-Up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

Perfect Keto has offered our readers a 15% discount on their products. Simply use this link for all qualifying products and the code FITTOSERVE at checkout. 

Keto Peanut Butter Cookies

Keto Peanut Butter Cookies

Yield: 16
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

It's a recipe for keto peanut butter cookies that uses almond flour for the perfect texture. It's low in carbs, grain-free, gluten-free, sugar-free and keto-friendly.

Ingredients

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Using an electric mixer, beat well the peanut butter, butter, sugar-substitute, and egg.
  3. To this batter add the almond flour and baking powder and salt. Stir the mixture until fully incorporated.
  4. Drop by tablespoon or small cookie scoop of dough to form little balls and place on a parchment lined cookie sheet.
  5. Once the dough balls are on the cookie sheet, flatten them with the tines of fork and to make a crisscross design.
  6. Bake in a 350-degree oven until lightly brown around the edges around 10-12 min. 
  7. Allow the cookies to cool completely before eating and storing as these cookies can be very fragile.
  8. Store leftovers in the refrigerator for up to five days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 152Total Fat: 13.3gSaturated Fat: 4.7gCarbohydrates: 3.8gNet Carbohydrates: 2.7gFiber: 1.1gSugar: 3gProtein: 5.1g

Did you make this recipe?

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52 Comments

  1. Hi Janice, you can print any of our recipes and share as long as you don’t sell them. At this time we don’t have the ability to put a print button to make that easier for you. Thanks for stopping by and commenting ?

     
    • I made these with the granula swerve , can I try the confectioners to ? These are really good , I keep them in the freezer . They unthaw in my hand really quick . So so good . I was also wondering if it would be okay to add a little bit of vanilla extract

       
  2. Hi Zakiya, I’ve never tried but it’s worth doing so. You may need to taste to see the amount Of sweetness you desire is achieved. Let us know if you do. ?

     
  3. Hilda Solares

    Hi Jessica! It’s I stick of butter the equivalent to 1/2 cup of butter.

     
  4. They turned out well, thank you for posting. If I make them again, I will only use a half cup of Erythritol. They were way too sweet for us. Other than that, awesome.

     
  5. Like you, I’m an experienced baker of many years. I’ve been learning this new way of baking since my daughter and son in law decided to go on the Keto Diet a year ago. They’ve had a lot of success in losing weight and have made it a way of life. These cookies taste good and I thank you for this great recipe! I would like to make a couple of suggestions, though. Bake them at least 12 minutes, or until they begin to brown around the edges. This not only improves the flavor, but makes the texture more cookie-like. Also, if you let them rest on the cookie sheet until completely cool, they have less tendency to fall apart. As it is, they are very fragile.

     
  6. Has anybody tried making these without adding any sweetener at all?

     
  7. Turned out super yummy! It’s soft and flaky. I made them for my husband but I ended up eating 3 even before giving to him! Thanks for sharing the recipe!

     
  8. Absolutely delicious, will have to resist eating them all. I used ground almonds as I had no almond flour. Thank you for the recipe

     
  9. Kathryn Mcmeekin

    How many carbs in one cookie

     
  10. I absolutely loved these cookies. So did my husband who isn’t doing keto. Thanks for a great recipe!

     
  11. Can you tell me where do the 3g of sugar per cookie come from in this recipe, please? Is it sugar alcohol? I have found that lots of Keto recipes are good for a Type II diabetic but 3g of sugar per cookie is more than I would like. Thanks!

     
  12. At the top of the recipe card it says the recipe yields 18 cookies. The nutritional content says 16 cookies. I was wondering which yield number is correct for the carb count.

     
    • Hi Angelina, sorry for the confusion. The recipe makes 16 cookies. I updated the recipe to reflect this. Thank you for taking the time to make me aware.

       
      • Made these cookies but added half teaspoon of unflavored gelatin, used half stevia & half Splenda granular. Refrigerated dough for 30 minutes before baking. Turned out great!!

         
  13. These were great! I only used half a cup almond flour and added 2 oz cream cheese. Thanks for this great recipe. I froze them and they are delicious and crispy straight out of the freezer! Think it helps the structure of the cookie and keeps me from eating too many too!!

     
  14. Love this recipe…I was wondering if you really did mean teaspoon amount to make 16 cookies. I tried those and they were small and came out with way more than 16. When i made then the second time, bigger, about a tablespoon I got 17.

     
    • Hi Sabrina, I tested the recipe again and sure enough it should be a tablespoon or small scoop instead of teaspoons. I will update the recipe to reflect this. Thanks for taking the time to make me aware.

       
  15. I was wondering if you’ve used reconstituted peanut butter powder, and what your suggestions might be? I’d like to try this recipe..Also, could ghee be used instead of butter?

     
  16. Omg when you havent had anything sweet and eat this which just melts in your mouth its better than s__ lmao!!!!

     
  17. Oh my word! I kept waiting for the aftertaste of the sugar substitute and there was none. These peanut butter cookies are awesome! I finally found a great keto cookie. I added 1 teaspoon of vanilla, however, I am sure the difference between these and the other 3 recipes I tried is the Almond Flour. As my teenager says, “these are bomb!”

     
  18. Shelly Beasley

    Hi there!
    Thank you for sharing the recipe. I used the Laksnto monk fruit with erythritol blend. So nice to have a crunchy cookie. Read thru some of the chat above and think I will try adding the vanilla next time.
    Thanks again!

     
  19. I’m allergic to almonds so I subbed in hazelnut and macadamia nut flour. I used the Lakanto Baking sweetener. Delish!!! Thanks.

     
  20. I made the three ingredient ones and I found they didn’t have the correct texture I was looking for, so I made these (in the oven now) and I loved how the feel and look of them were like the original pb cookie recipe. I did however cut the monk fruit sweetener by half as I feel a cup makes any recipe too sweet with the sugar substitute. I also used crunchy pb which is what I had on hand.
    Also I lowered the oven to 325degrees as I think my oven runs a bit hot.
    I’ll let you all know how they turned out!

     
    • Hi Dave, I’m excited to hear what you think. I do believe that the little bit of almond flour makes all the difference. Be sure to let them cool completely as they are fragile right out of the oven. As far as reducing the sweetener it’s always an option with my treats.

       
  21. I have been looking for a PB Cookie recipe. I’ve tried the many advertised 3 or 4 ingredient recipes and all have been 👎. I saw this one with almond flour and baking powder and had hope. I finally hit the jackpot! Thank you! I highly recommend this recipe over others on the keto scene.

     
  22. I am so happy! These are wonderful cookies! I make up my own sweetener blend Xylitol and Erythritol a small pack of Stevia. And followed the recipe to the cookies and they were absolutely wonderful. Thank you so much for the recipe.

     
  23. Could I use salted butter and not use the sea salt?

     

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