Go Back

Low Carb Peanut Butter Cookies - Simple, Soft, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

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

Method
 

  1. Preheat and prep: Heat the 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, whisk 1 cup creamy natural peanut butter with 1 large egg and 1 teaspoon vanilla extract until smooth and glossy.
  3. 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.
  4. 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.
  5. Optional mix-ins: Fold in 2–3 tablespoons sugar-free chocolate chips or 2 tablespoons chopped peanuts for crunch.
  6. Portion: Scoop 1-tablespoon mounds onto the baking sheet, spacing them about 2 inches apart. Roll into balls with damp hands for smoother edges.
  7. 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.
  8. Bake: Bake for 9–11 minutes, until the edges are set and the tops look slightly dry. They may seem soft—this is good.
  9. Cool: Let cookies cool on the sheet for 10 minutes before moving to a rack. They firm up as they cool.
  10. Serve: Enjoy warm or at room temp. For extra chew, chill for 10 minutes before serving.