These low carb 3-ingredient peanut butter cookies are one of the easiest things you will ever bake. Seriously, they come together in minutes and taste like you spent way more effort than you actually did.
If you are following a keto or low carb lifestyle, having a go-to cookie recipe like this is a game changer. You get that sweet, peanut buttery flavor without all the flour and sugar that usually comes with cookies.
The ingredient list here is as short as it gets. Just three simple things you probably already have in your kitchen right now.
They come out perfectly chewy once they cool down, with crispy edges and a soft center. The kind of cookie you keep reaching for without even thinking about it.
Whether you need a quick keto dessert or just want something sweet without the carb load, these cookies have you covered. Let me show you how to make them.
Why You’ll Love This Recipe
Only 3 Ingredients – You literally need peanut butter, erythritol, and one egg. That’s it. No long grocery lists, no fancy keto flours, and no wondering if you have everything you need. You probably have these in your kitchen right now.
Naturally Gluten Free – These cookies don’t use any wheat flour at all, so they are naturally gluten free without any substitutions or workarounds. The peanut butter and egg do all the heavy lifting to hold everything together.
Super Low Carb – With just peanut butter and erythritol as the base, these cookies keep the net carbs really low. They are a perfect sweet treat that won’t kick you out of ketosis, which is hard to find with most cookie recipes.
Satisfies That Cookie Craving – Staying keto doesn’t mean you have to give up cookies forever. These taste like real peanut butter cookies with that classic chewy texture, so you can enjoy dessert without feeling like you are missing out.
Ingredients
- 1 cup Natural Peanut Butter, creamy
- 1/2 cup Granulated Erythritol
- 1 Large Egg
How to Make
Step 1
Preheat your oven to 350 F and line a baking sheet with parchment paper.
Step 2
In a bowl, mix together the peanut butter, granulated erythritol, and egg until a smooth, thick dough forms.
Step 3
Scoop tablespoon-sized portions of dough and roll them into balls. Place on the prepared baking sheet about 2 inches apart.
Step 4
Use a fork to press a crosshatch pattern into each cookie, flattening them to about half an inch thick.
Step 5
Bake for 10 to 12 minutes until the edges are set and lightly golden. The centers will still look slightly underdone.
Step 6
Let the cookies cool completely on the baking sheet. They will firm up and become perfectly chewy as they cool. Do not move them while warm or they may crumble.
Helpful Tips
Stir Your Peanut Butter Before Measuring
Natural peanut butter separates in the jar. You’ll see a layer of oil sitting on top and a thick paste at the bottom. If you scoop from the bottom without stirring, your dough will be too dry and crumbly.
Give the whole jar a good stir until the oil is fully mixed back in and the peanut butter is smooth and creamy. Then measure out your cup.
This makes a big difference in how the dough comes together and how the cookies turn out after baking.
Use Room Temperature Ingredients
Take the egg and peanut butter out of the fridge about 30 minutes before you start. Cold peanut butter is stiff and hard to mix, and a cold egg won’t blend into it smoothly.
When everything is at room temperature, the dough comes together easily into a smooth and thick mixture with no lumps. You’ll notice the difference right away compared to using cold ingredients straight from the fridge.
Don’t Skip the Fork Press
Pressing the crosshatch pattern with a fork isn’t just for looks. These cookies don’t spread much on their own because there’s no flour or butter in the dough. If you skip the fork step and leave them as balls, the outside will overbake before the inside cooks through.
Flatten each ball to about half an inch thick. This gives you even cooking and that classic peanut butter cookie look. If the dough sticks to your fork, dip the fork in a tiny bit of water between presses.
You Might Also Like
- Low Carb Chocolate Chip Skillet Cookie
- Low Carb Coconut Macaroons
- Low Carb Cookie Dough Truffles
- Low Carb Fudgy Brownie Bites
- Low Carb No-Bake Peanut Butter Chocolate Bars
Frequently Asked Questions
Can I use regular peanut butter instead of natural peanut butter?
Natural peanut butter is the best choice here because it typically has no added sugar, which keeps these cookies low carb and keto-friendly. Regular peanut butter often contains added sugar and hydrogenated oils that will increase the carb count.
If natural peanut butter is all you have, make sure to stir it well before measuring since the oil tends to separate and sit on top. You want a smooth, well-mixed consistency so the dough comes together easily.
Low Carb 3-Ingredient Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a bowl, mix together the peanut butter, granulated erythritol, and egg until a smooth, thick dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place on the prepared baking sheet about 2 inches apart.
- Use a fork to press a crosshatch pattern into each cookie, flattening them to about half an inch thick.
- Bake for 10 to 12 minutes until the edges are set and lightly golden. The centers will still look slightly underdone.
- Let the cookies cool completely on the baking sheet. They will firm up and become perfectly chewy as they cool. Do not move them while warm or they may crumble.