Peanut butter cookies without the sugar crash? Yes, please. These low carb peanut butter cookies are easy to make, deeply peanutty, and just the right amount of sweet.
You only need a few pantry staples and one bowl, and the dough comes together in minutes. The result is a soft, chewy cookie with crisp edges that won’t derail your goals. If you love classic peanut butter cookies but want a lighter option, this recipe hits the spot.
Low Carb Peanut Butter Cookies - Simple, Soft, and Satisfying
Ingredients
- Natural peanut butter (unsweetened and no-stir if possible; creamy works best)
- Granulated erythritol or monk fruit blend (1:1 sugar substitute)
- Almond flour (super-fine for best texture)
- Egg (room temperature)
- Vanilla extract
- Baking powder
- Salt (omit if your peanut butter is salted)
- Optional add-ins: sugar-free chocolate chips, chopped peanuts, cinnamon
Instructions
- Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Stir the wet ingredients: In a medium bowl, whisk 1 cup creamy natural peanut butter with 1 large egg and 1 teaspoon vanilla extract until smooth and glossy.
- Sweeten and leaven: Add 1/2 cup granulated erythritol (or monk fruit blend), 1/2 teaspoon baking powder, and a pinch of salt. Mix until combined.
- Adjust texture with almond flour: Stir in 1/4 to 1/3 cup super-fine almond flour. The dough should be thick and scoopable, not runny.
- Optional mix-ins: Fold in 2–3 tablespoons sugar-free chocolate chips or 2 tablespoons chopped peanuts for crunch.
- Portion: Scoop 1-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart. Roll into balls with damp hands for smoother edges.
- Crisscross pattern: Lightly flatten each ball with a fork in a crisscross pattern. Don’t press too thin; about 1/2 inch thick is ideal.
- Bake: Bake for 9–11 minutes, until the edges are set and the tops look slightly dry. They may seem soft—this is good.
- Cool: Let cookies cool on the sheet for 10 minutes before moving to a rack. They firm up as they cool.
- Serve: Enjoy warm or at room temp. For extra chew, chill for 10 minutes before serving.
What Makes This Special
These cookies deliver the familiar flavor and texture you want, minus the excess carbs.
They’re grain-free, gluten-free, and made with a zero-calorie sweetener that doesn’t spike blood sugar. The recipe uses natural peanut butter for pure flavor and healthy fats. You get a treat that fits low carb, keto, or just smarter-snacking lifestyles—without feeling like a compromise.
Shopping List
- Natural peanut butter (unsweetened and no-stir if possible; creamy works best)
- Granulated erythritol or monk fruit blend (1:1 sugar substitute)
- Almond flour (super-fine for best texture)
- Egg (room temperature)
- Vanilla extract
- Baking powder
- Salt (omit if your peanut butter is salted)
- Optional add-ins: sugar-free chocolate chips, chopped peanuts, cinnamon
How to Make It
- Preheat and prep: Heat the oven to 350°F (175°C).
Line a baking sheet with parchment paper to prevent sticking.
- Stir the wet ingredients: In a medium bowl, whisk 1 cup creamy natural peanut butter with 1 large egg and 1 teaspoon vanilla extract until smooth and glossy.
- Sweeten and leaven: Add 1/2 cup granulated erythritol (or monk fruit blend), 1/2 teaspoon baking powder, and a pinch of salt. Mix until combined.
- Adjust texture with almond flour: Stir in 1/4 to 1/3 cup super-fine almond flour. The dough should be thick and scoopable, not runny.
- Optional mix-ins: Fold in 2–3 tablespoons sugar-free chocolate chips or 2 tablespoons chopped peanuts for crunch.
- Portion: Scoop 1-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart.
Roll into balls with damp hands for smoother edges.
- Crisscross pattern: Lightly flatten each ball with a fork in a crisscross pattern. Don’t press too thin; about 1/2 inch thick is ideal.
- Bake: Bake for 9–11 minutes, until the edges are set and the tops look slightly dry. They may seem soft—this is good.
- Cool: Let cookies cool on the sheet for 10 minutes before moving to a rack.
They firm up as they cool.
- Serve: Enjoy warm or at room temp. For extra chew, chill for 10 minutes before serving.
Keeping It Fresh
These cookies keep well when stored properly. Place them in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to a week. They also freeze beautifully: freeze on a sheet until solid, then store in a freezer bag for up to 2 months. Thaw at room temperature or give them 10 seconds in the microwave for that just-baked softness.
Health Benefits
- Lower carbs, steady energy: Using erythritol or monk fruit instead of sugar keeps net carbs down and helps avoid energy dips.
- Healthy fats and protein: Peanut butter and almond flour add satiating fats and some protein, helping you feel full with fewer cookies.
- Gluten-free and grain-free: A smart option for people avoiding gluten or refined grains.
- Fewer ingredients, fewer additives: When you use natural peanut butter and a clean sweetener, you control what goes into your treat.
What Not to Do
- Don’t use regular sweetened peanut butter: It adds hidden sugar and changes the texture.
- Don’t skip cooling time: Low carb cookies can be fragile right out of the oven.
Cooling helps them set.
- Don’t overbake: They should look just set. Overbaking leads to dry, crumbly cookies.
- Don’t pack in too much almond flour: Add just enough for structure. Too much makes them dense.
- Don’t use liquid sweeteners: They throw off the dough and can cause spreading.
Recipe Variations
- Crunchy Peanut Twist: Use half creamy, half crunchy peanut butter and fold in chopped roasted peanuts.
- Chocolate Chip: Stir in sugar-free dark chocolate chips and a pinch of flaky salt on top.
- Cinnamon Swirl: Add 1/2 teaspoon ground cinnamon and a dash of nutmeg for warm spice.
- Peanut Butter Cup Style: Press a few sugar-free chocolate chips into the top of each cookie right after baking.
- Almond Butter Version: Swap peanut butter for almond butter and use almond extract instead of vanilla for a fragrant twist.
- Extra Chewy: Add 1 tablespoon butter or coconut oil to the dough for a richer, chewier cookie.
FAQ
Can I use stevia instead of erythritol?
You can use a stevia-erythritol blend that measures like sugar.
Pure stevia alone isn’t ideal because it lacks bulk and can make the cookies bitter. Look for a 1:1 granulated blend for best results.
Why did my cookies spread too much?
Too little almond flour or a very runny peanut butter can cause overspreading. Add an extra tablespoon of almond flour, chill the dough for 15 minutes, and make sure you’re using natural peanut butter that’s not overly oily.
How many net carbs are in each cookie?
It depends on your brands and size, but as a general guide, each cookie (from a 1-tablespoon scoop) has about 2–3g net carbs.
Check your specific ingredients for exact numbers.
Can I make these dairy-free?
Yes. The base recipe is already dairy-free. If you add chocolate chips, choose a dairy-free, sugar-free variety.
Do I need to chill the dough?
Not always.
If your dough feels soft or your kitchen is warm, a quick 15-minute chill helps the cookies hold their shape. Otherwise, you can bake right away.
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent and will make the cookies dry and crumbly. If you must use it, use only 1–2 teaspoons and be prepared to adjust, but almond flour gives the best texture.
What’s the best peanut butter to use?
Choose a natural, unsweetened peanut butter with just peanuts (and salt, if you like).
A no-stir creamy style works best for consistent results and fewer oily pockets.
How do I make them crispier?
Flatten the cookies a bit thinner, bake on the longer end of the time range, and let them cool completely on a rack. A minute or two extra in the oven makes them more biscuit-like, but watch closely to avoid drying them out.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches.
Keep the dough in the fridge between batches if your kitchen is warm to maintain shape.
Why do my cookies taste cooling or minty?
Some sugar alcohols, especially erythritol, have a cooling aftertaste. Try a monk fruit-erythritol blend, allulose, or a different brand to reduce that sensation. Allulose gives a softer, chewier cookie but may brown faster.
In Conclusion
Low carb peanut butter cookies can be simple, satisfying, and weeknight easy.
With basic pantry ingredients and a few smart tweaks, you get cookies that taste like the real thing and fit your goals. Keep a batch in the freezer for quick treats, and play with variations to make them your own. When you want something sweet without the sugar spike, this recipe is a keeper.