Keto peanut butter cookies are quick to make and satisfy sweet cravings without the carbs, making them a go to treat for anyone watching sugar.
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Pin ItHow to Make Keto Peanut Butter Cookies
- Mix the dough: Mix the dry cookie ingredients together in a bowl. Add the almond milk and nut butter of your choice and mix until no dry ingredients are left.


- Make the cookies: Roll the dough into one-inch balls and arrange them for baking. Using a fork, flatten the cookies in a crisscross pattern.

- Bake: Bake the nut butter cookies for 10 minutes or until the edges are browned.
Storing and Freezing Instructions
To Store: Nut butter cookies can be stored at room temperature for a week and refrigerated for up to three weeks. To keep them chewy for longer, place a slice of bread or a tortilla in the container along with the cookies.
To Freeze: Cookies can be frozen for up to 12 months. Just place them on a tray in a single layer, freeze, pop them into a ziplock bag once frozen and write the date on the bag. Enjoy at your leisure.

Keto Peanut Butter Cookies

Ingredients
- ½ cup peanut butter, or nut butter of choice
- 1 tbsp almond milk
- 2/3 cup finely ground almond flour
- 3 tbsp powdered Stevia or other powdered low carb sweetener
- 1/8 tsp salt
- 1/8 tsp baking soda
Instructions
- Preheat oven to 325°F.
- Line a baking sheet with parchment paper.
- Place all dry ingredients in a bowl and mix to combine.
- Add the peanut butter and milk and mix to combine.
- Roll the dough into 1-inch balls and place on the prepared baking sheet.
- Flatten the cookies, using a fork, in a criss-cross pattern.
- Bake for 10 minutes or until edges of cookies have browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.





