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Peanut Butter Cookies
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Low Carb Almond Flour Peanut Butter Cookies

These Low-Calorie Sugar-Free Peanut Butter Cookies made with almond flour are soft, chewy, and perfectly satisfying. Completely gluten-free, keto-friendly, and low-carb, they deliver rich peanut flavor with a light, tender texture — all without added sugar.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: almond flour cookies, keto dessert, low carb cookies, sugar free peanut butter cookies
Servings: 18 cookies
Calories: 132kcal

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • whisk
  • cookie sheet
  • parchment paper
  • measuring cups and spoons
  • wire cooling rack
  • fork for criss-cross pattern

Ingredients

  • 1 cup finely ground almond flour (not almond meal)
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup natural sugar-free peanut butter (smooth or crunchy)
  • 3/4 cup powdered keto sweetener (Monk Fruit, Erythritol, or Allulose blend)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp water or unsweetened almond milk (if dough is dry)
  • 1/2 cup sugar-free chocolate chips (optional)
  • 1/2 cup chopped peanuts or walnuts (optional)

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
  • In a large bowl, use a mixer to beat peanut butter and powdered sweetener until creamy, about 2 minutes.
  • Add the egg and vanilla extract and mix until combined.
  • Gradually add the dry mixture to the wet ingredients. Mix until a thick dough forms. Add water or almond milk if dough seems crumbly.
  • Fold in chocolate chips or chopped nuts if using.
  • Scoop dough using a tablespoon and roll into smooth balls. Place on the prepared baking sheet.
  • Flatten slightly using the palm of your hand or the back of a measuring cup. Press a criss-cross pattern with a fork.
  • Bake for 10–12 minutes or until edges are lightly golden. Centers should appear soft.
  • Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days. For longer storage, freeze up to 3 months.
Tip: Always use natural, unsweetened peanut butter for the best consistency. If it’s too runny, remove some excess oil before mixing.