If you crave something sweet but still want to stick to your low-carb lifestyle, these 3-Ingredient Keto Peanut Butter Cookies are the perfect solution. They’re soft, chewy, rich in peanut flavor, and unbelievably simple to make. With only a bowl, a spoon, and 15 minutes from start to finish, this recipe proves that keto baking doesn’t have to be complicated or time-consuming.
These cookies deliver everything you love about classic peanut butter cookies, crisp edges, soft centers, and deep roasted peanut flavor, but without flour, sugar, or complicated steps. They’re ideal for quick desserts, lunchbox treats, or satisfying those nighttime cravings without kicking yourself out of ketosis.
Because this recipe is so minimal, ingredient quality truly shines. Natural peanut butter and a keto sweetener come together with eggs to create a cookie that stays tender, flavorful, and perfectly chewy. You can dress them up with add-ins or keep them plain for the purest peanut butter experience.
Table of Contents
Why You’ll Love These Cookies
- Only 3 ingredients
- Just 5 minutes of prep
- Naturally gluten-free, grain-free, and sugar-free
- Soft, chewy texture with crisp edges
- Perfect for snacks, desserts, or meal-prep treats
- Easy to customize with chocolate chips, nuts, cinnamon, or sugar-free chocolate drizzle
- Keto-friendly: only 2–3 net carbs per cookie depending on size
Ingredients
- 2 large cold eggs
- 1 cup natural, unsweetened peanut butter (well stirred)
- ½ cup granular erythritol
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the eggs. Add peanut butter, erythritol, and optional vanilla. Stir until fully combined.
The dough will be thick, this is normal. - Scoop 16 portions onto the baking sheet using a cookie scoop.
- Flatten each cookie with a fork, pressing a crisscross pattern on top. If the fork sticks, dip it into water or erythritol.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Allow cookies to cool on the baking sheet until fully set before moving.
This cooling time creates the crisp-outside, chewy-inside texture.
Tips for Perfect Cookies
- Use cold eggs to help the dough firm up.
- Peanut butter that contains added oils may require only one egg instead of two. Start with one and adjust as needed.
- Do not skip cooling, the cookies are fragile when hot and firm up as they rest.
- Powdered sweetener can make the cookies dry; granular works best.
- For added flavor, mix in sugar-free chocolate chips, chopped nuts, or a pinch of cinnamon.
- For a more indulgent version, dip cooled cookies in melted sugar-free chocolate.
Storage
- Room temperature: Store in an airtight container up to 5 days.
- Refrigerator: Keeps well for up to 10 days.
- Freezer: Freeze up to 3 months; thaw at room temp.
Nutritional Facts (Per Cookie)
(Estimate varies by peanut butter brand)
- Calories: 99
- Fat: 8g
- Protein: 5g
- Total Carbs: 4g
- Fiber: 2g
- Net Carbs: 2g
- Sugar: 1g
Final Thoughts
These 3-Ingredient Keto Peanut Butter Cookies are proof that simple recipes can still be incredibly satisfying. With their soft centers, crisp edges, and rich peanut butter flavor, they deliver everything you want in a classic cookie, without the sugar or carbs. Whether you’re baking for a quick dessert, a snack to keep on hand, or a keto-friendly treat to share, this recipe makes it easy to stay on track while enjoying something truly delicious.