Low-Carb Sugar-Free Peanut Butter Cookie Recipe

Sugar-free peanut butter cookies—yes, please! These low-carb, keto-friendly cookies are simple to make and deliver perfect results every time. Enjoy!

Looking for a tasty sugar-free peanut butter cookie recipe? This keto-friendly, low-carb version is easy to make and ready in about 20 minutes. The cookies use almond flour and a zero-calorie sweetener, making them an excellent choice for those following a ketogenic diet or anyone cutting sugar.

These cookies are naturally peanut-butter-forward, lightly sweetened with stevia or monk fruit, and yield a tender texture when baked just right. They’re a great treat to keep on hand for snacks, dessert, or to share with friends and family who prefer a lower-carb option.

Frequently Asked Questions

What peanut butter is best?

Choose a natural, sugar-free peanut butter that’s smooth and spreadable. Any no-sugar-added peanut butter will work, but smooth varieties help the dough bind better.

Which low-carb flour should I use?

Almond flour is recommended for best texture and flavor in these cookies, though other low-carb flours can be adapted with care.

What sweetener works well?

Stevia or monk fruit are both great choices here. Use a granulated version or a baking-friendly blend for the best results.

No sugar-free peanut butter—what then?

You can make a simple homemade version by blending roasted peanuts with a small amount of preferred sweetener until smooth. Adjust texture with a little oil if needed.

Can these cookies be frozen?

Yes. Place cooled cookies in a freezer-safe container or bag and store up to 3 months. Thaw at room temperature before serving.

Why are my cookies crumbly?

Crumbly cookies usually come from using the wrong flour, dry peanut butter, or overbaking. Use almond flour, smooth peanut butter, and bake just until the edges turn golden.

How long do they last?

Store cookies in an airtight container at room temperature for up to one week.

Ingredients You’ll Need

• 1 cup peanut butter (no sugar added)
• 1 1/2 tablespoons flaxseed meal
• 1/4 cup + 2 tablespoons water
• 1/3 cup stevia or monk fruit (baking-friendly granulated)
• 1 1/2 cups almond flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup roasted peanuts, chopped
• 1/4 cup coconut oil

How to Make Low-Carb Peanut Butter Cookies

Step 1 – Prep

Preheat the oven to 325°F (about 165°C). Line a baking sheet with parchment paper. Combine the flaxseed meal and water and let sit for 5 minutes to thicken.

In a medium bowl, mix peanut butter, sweetener, coconut oil, vanilla extract, salt, baking powder, and the flax egg until smooth.

Add almond flour and stir until a cohesive dough forms. Fold in the chopped peanuts.

Step 2 – Shape

Form the dough into 15–18 equal balls. Place them on the prepared sheet with space between, then press each ball flat. Use a fork to create the classic crisscross pattern.

Step 3 – Bake

Bake 10 minutes for cookies that are soft in the center; 12–15 minutes for crisper edges. Almond-flour cookies can feel soft when hot but will firm as they cool—avoid overbaking. Let cookies cool completely on the tray before transferring.

Recipe Notes

Store cooled cookies in an airtight container for up to one week. They also freeze well for longer storage.

Nutrition (per cookie, makes 18)

Calories: 191 | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 2g | Sugar: 2g | Net Carbs: 4g

Printable Recipe

Sugar Free Low Carb Peanut Butter Cookie Recipe

A simple, sugar-free peanut butter cookie that’s low in carbs and full of flavor.

18 cookies

191 kcal per cookie

Ingredients

• 1 cup peanut butter
• 1 1/2 tablespoons flaxseed meal
• 1/4 cup + 2 tablespoons water
• 1/3 cup stevia or monk fruit
• 1 1/2 cups almond flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup roasted peanuts, chopped
• 1/4 cup coconut oil

Instructions

1. Preheat oven to 325°F and line a baking tray with parchment paper.
2. Mix flaxseed meal with water and let sit 5 minutes to thicken.
3. In a medium bowl, combine peanut butter, sweetener, coconut oil, vanilla, salt, baking powder, and the flax egg. Stir to combine.
4. Add almond flour and mix until a cohesive dough forms. Fold in chopped peanuts.
5. Roll into 15–18 balls, place on the tray, flatten, and press a fork pattern on each.
6. Bake 10 minutes for a softer center or up to 15 minutes for crisper cookies. Let cool completely before transferring.

Notes

Store in an airtight container for up to one week. Cookies freeze well for longer storage.

If you enjoyed this recipe, save it for later and try other low-carb dessert recipes to expand your keto baking repertoire.