Keto Peanut Butter Cookies

Low Carb / Keto / Gluten Free

As mentioned in a previous post, I'm really not a big sweets lover. Given the choice over a delicious plate of meat and potatoes over a decadent birthday cake, I'm always going to choose the meat and potatoes.

However, during the Christmas holiday season, my mother makes what I would call "the absolute best" peanut butter cookies. They're creamy and just perfectly sweet, and very easily consumed. One of my favorite ways to eat these was to break a bunch of them up into a glass and submerge them into a big glass of milk.

Ever since I decided to go grain-free and low-carb, the nostalgia that these cookies ignite has been a bit daunting, knowing that I wouldn't be able to enjoy them during the holidays.

My recipe for Keto Peanut Butter Cookies isn't an exact duplicate of my mother's cookies, but the flavors and memories are definitely there!

For a summertime treat, I decided to put two of these cookies together and sandwich a small scoop of All Day I Dream About Food's, "Perfect Low Carb Vanilla Ice Cream" between them. Let me tell you this, this ice cream really is perfect! Carolyn really killed it in perfecting this summertime treat!

If you don't have the time to make the ice cream, a quick swap would be to use one of Breyer's No Sugar Added Vanilla Ice Cream or So Delicious No Sugar Added Coconut Milk Ice Cream.

For some variety, you can change the ingredients up in my Keto peanut butter cookies.  Try using almond butter or adding a low carb chocolate chip. Whatever suits your palate!

Low Carb, Gluten-Free Peanut Butter Cookies

Low Carb Peanut Butter Cookies

Low Carb Peanut Butter Cookies



  1. Beat together peanut butter, egg, vanilla and salt.
  2. When thoroughly mixed and combined, add in the sweetener and blend until completely incorporated.
  3. Store mixture in refrigerator for at least a half hour.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator and roll into small balls, approximately an inch in diameter.
  6. Place them on a parchment lined cookie sheet, about 3 inches apart.
  7. With a fork, stamp them down creating a criss-cross pattern.
  8. Bake for roughly 10-12 minutes, until they turn golden brown (they will be soft).
  9. Remove from oven and cool COMPLETELY (failure to do so will make these crumble to dust).

What's your favorite summertime dessert? Comment below!

Share This!



  1. Sue on May 24, 2015 at 6:08 pm

    Hi! I found these this morning and just made a batch. Since I’m new to baking in a low carb/keto manner, is it normal for the mouth-feel to be almost like a minty-cooling? The texture was excellent, the peanut butter flavor and aroma fabulous…but I’m not sure I like that tingling! Is there a way to reduce it? Thx!

    • Dominic on June 9, 2015 at 10:48 pm

      Yep, that is one of the side effects of erythritol. I’ve heard that mixing sweeteners (try subbing some with stevia) can help with the cooling.

  2. […] Peanut Butter Cookies […]

  3. Bianca on January 6, 2015 at 12:48 pm

    Hi can I use xylitol only instead of the mentioned sweetners?

  4. Kim on August 25, 2014 at 9:56 pm

    Made these over the weekend. Quick, easy and yummy. Perfect for a pick me up.

    • Betsy on December 28, 2014 at 8:29 pm

      Can you substitute Swerve for the erythritol?

  5. Terri on August 25, 2014 at 8:35 pm

    I’m allergic to stevia. Is there something I can substitute? Or can I just leave it out?

    • Dominic on August 25, 2014 at 8:36 pm

      You can leave it out and just use erythritol. Will have a cooling effect, but will still taste good!


  6. shannon brown on July 30, 2014 at 7:38 pm

    I just found this site, and I love the recipes!! I really like the fact that they are minimum ingre., and they are really easy! As for the peanut butter cookies, could I use Splenda instead? I am not sure what the Erythritol sweetener is. I just bought some Almond Flour the other day, and boy was it expensive, and I just can’t afford to go and buy anything else right now… I can’t wait to see what other recipes you come up with!!! Thank you!! Shannon Brown

  7. Barb on July 14, 2014 at 1:39 pm

    and I would also like to say the low carb Breyers ice cream is delicious!

  8. Barb on July 14, 2014 at 1:37 pm

    Actually Breyers has a low carb ice cream now. It’s 4 net carbs per half cup.

  9. Dita on July 11, 2014 at 7:02 pm

    Do you have the nutritional values for these scrumptious looking cookies?? Basically the carb and fiber values please.

    • sarah on July 14, 2014 at 3:14 pm

      I plugged all the ingredients into my (can’t give name-can’t promote stuff) recipe calculator and figured 2 dozen cookies. Per cookie, 10 total carbs, 8.7 g of fiber, so approximately 1.5 net carbs per cookie. I haven’t made the recipe though, so I’m not certain I can get 24 cookies out of it. I’ll update when I know more!

  10. […] Peanut Butter Ice Cream Sandwiches from No Bun Please! […]

Leave a Comment