Look no further, you’ve found the most delicious keto peanut butter cookies recipe! These cookies have the most amazing consistency and a delicious peanut butter flavor. They are a little bit crunchy, creamy, and soft in the center. If you like peanut butter, you’ll love these cookies!
Ready in only 22 mins, and less than 10 ingredients, these are quick, easy to make, and a crowd pleaser.
How To Make Keto Peanut Butter Cookies
Preheat oven to 350 degrees and prepare a cookie sheet with a silicone baking mat or parchment paper.
Using a hand mixer or stand mixer on high speed, cream together the butter, confectioners Swerve, and brown Swerve until light and fluffy. Next, add in the egg, vanilla, and peanut butter and beat until incorporated.
Turn mixer speed to medium and slowly add almond flour, baking powder, and salt. Scrape down the sides of the bowl and keep mixing until batter is smooth.
Now using your hands, roll out 12 equal sized balls, about 2 tablespoons each. The batter will be pretty soft and sticky. To form the cookies, I like to spray my hands with cooking spray before handing the dough. Place them 2-3 inches apart on the prepared cookie sheet.
Now it’s time to make the signature fork marks found on classic peanut butter cookies. Spray a fork with cooking spray and then dip it in confectioners Swerve. Gently press down the fork onto each dough ball, pushing down the dough to about 1/3 inch thick, and then taking off the fork and turning it 90 degrees to press it down again, to form a criss-cross pattern. Keep dipping the fork in the Swerve periodically to prevent it from sticking to the cookies. Bake cookies for 12-15 minutes until golden brown. You’ll want to keep an eye on the cookies, as almond flour has a tendency to burn quickly.
Let them cool for a few minutes, and enjoy!
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- 🔪 Prep 10 mins
- 🔥 Cook 12 mins
- ⏱ Total 22 mins
- 🍽 Yield 12 servings
Ingredients
Instructions
6 steps- Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Using a hand mixer or stand mixer on high speed, cream together butter, confectioners swerve and brown swerve until light and fluffy. Add egg, vanilla, and peanut butter and beat until incorporated.
- Turn mixer speed to medium and slowly add almond flour, baking powder, and salt. Scrape down the sides of the bowl and keep mixing until batter is smooth.
- Using your hands, roll out 12 equal sized balls (about 2 tbsp each) and place them 2-3 inches apart on the prepared cookie sheet. (The batter will be pretty soft and sticky, so to form the cookies I like to spray my hands with cooking spray before handing the dough.)
- Spray a fork with cooking spray and then dip it in Confectioners'-style Swerve. Gently press down the fork onto each dough ball, pushing down the dough to about 1/3 inch thick, and then taking off the fork and turning it 90 degrees to press it down again, forming a criss-cross pattern. Keep dipping the fork in the swerve periodically to prevent it from sticking to the cookies.
- Bake cookies for 12-15 minutes until golden brown. Make sure to keep an eye on the cookies, as almond flour has a tendency to burn quickly.
If you love these keto peanut cookies, I also recommend that you try one of my most popular recipes, Keto Peanut Butter Bites (they taste likes Reese’s peanut butter cups!).
8 Comments
Katrin von Homeyer
March 21, 2020 at 9:10 amHello Suzanne,
I had a question about sweetener. Instead of Swerve for the Peanut butter Cookies or could you also use Monk sugar?
Thank you
Katrin
Suzanne
March 21, 2020 at 5:01 pmYes, you may just need to play around with the amounts a bit depending on which type you use!
Curator
March 21, 2020 at 4:59 pmcan’t tell the difference. Yum!
Andi
March 22, 2020 at 3:12 pmif I don’t have brown Swerve on hand, would regular Swerve work?
Suzanne
March 25, 2020 at 1:40 pmYes, it will just change the flavor a bit.
Sonia Sharp
May 7, 2020 at 3:27 pmPerfection! I didn’t have Brown Swerve so I just used all Swerve Confectioners sweetener. Also, I used chunky peanut butter because I didn’t have creamy. They came out great still. During this pandemic shut-down, I’ve taken up Keto Baking. It’s my new hobby and I get great tasting things to eat while still losing weight. I am so glad to have this recipe as part of my Keto arsenal.
Bolortuya
May 26, 2020 at 12:25 amThank you for writing Simply keto. I’ve just read this book. this is simple and useful for me.
Georgette C
April 10, 2021 at 11:00 pmLove these cookies!