Chewy Keto Peanut Butter Cookies
Published July 13, 2019 • Updated March 8, 2026
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I've been baking these keto peanut butter cookies nonstop for my family, and they're the ones everyone keeps sneaking off the counter, thanks to one unexpected ingredient that makes them actually chewy instead of crumbly.
Peanut butter cookies were a childhood staple in my house. The kind with the criss-cross fork marks, a soft center, and that slightly crisp edge that somehow always tasted better the next day. When I went low carb, I tried every “three-ingredient” version floating around the internet, and every single one disappointed me. They were crumbly, dry, and mostly tasted like sweetened nut butter pressed into a cookie shape.
I wanted the real thing. Chewy. Soft in the middle. The kind that bends a little when you pick it up instead of snapping in half.
After a lot of batches (and a lot of sad cookies), I finally cracked it. This has been our go-to keto cookie recipe ever since. If you love the chocolate combo, my keto peanut butter cup cookies take it even further. For something lighter, my mousse version hits the same craving without turning on the oven.
I get asked all the time why I bother with gelatin when three ingredients “should” work. Here’s my honest answer: those cookies crumble in your hand. Mine don’t. The gelatin is the difference between a dry crumbly puck and an actual cookie that bends when you pick it up. I’ve been making this version since I first tested it in 2018, and my kids still request them on weekends.
This recipe is also naturally gluten-free, which I don’t always think to mention because I’ve been baking with almond flour for so long it’s just how I cook now. If you’re new to low carb baking, my almond flour cookies are another forgiving place to start. I also like pairing these with my keto no-bake cookies when I want a full dessert spread without spending all afternoon in the kitchen.
For sweetener, I use Lakanto Golden Monkfruit, but several readers have had great results with Swerve Brown. Any granular sweetener that measures cup-for-cup with sugar works here. I recommend tasting the dough before baking, because sweetener intensity varies brand to brand and your taste buds are the best judge.
These freeze beautifully too. I keep a batch in the freezer at all times, separated with parchment paper. They thaw in about 15 minutes at room temperature and taste just as soft as the day I baked them. For more cookie ideas, check out my chewy keto chocolate chip cookies and my keto oatmeal cream pies.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 cup almond flour -
1/2 tablespoon beef gelatin
-
1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/8 teaspoon salt
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3/4 cup roasted salted peanuts or nuts of choice
-
3 tablespoons unsalted butter, softened
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1/4 cup brown sugar substitute
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3 tablespoons granulated sugar-free sweetener
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1/4 cup almond butter or nut butter of choice
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1 large egg
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1/2 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Preheat oven & mix dry ingredients
Preheat the oven to 350°F. In a small bowl, whisk together almond flour, gelatin, baking powder, baking soda, and salt. Set aside.
- 1 cup almond flour
- 1/2 tablespoon unflavored gelatin
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Grind up the peanuts
Grind the peanuts using a food processor or mini blender until they have a course breadcrumb appearance.
- 3/4 cup roasted salted peanuts or nuts of choice
Cream butter and wet ingredients
In a medium bowl, cream together butter and sweeteners using an electric mixer until light and fluffy (3-4 minutes). Beat in the almond butter, egg and vanilla extract until just combined.
- 3 tablespoons unsalted butter, softened
- 1/4 cup brown-sugar substitute
- 3 tablespoons sugar-free sweetener
- 1/4 cup almond butter or nut butter of choice
- 1 large egg
- 1/2 teaspoon vanilla extract
Mix in dry ingredients
Gently stir the dry ingredients into the nut butter mixture and mix until fully combined. Mix in the ground peanuts until combined.
Roll and bake
Roll the cookie dough into 1-inch balls and place on a parchment lined baking tray. Press the cookies down with the back of a fork to make a crisscross pattern. Bake for 8 minutes or until the edges of the cookies are set and slightly golden. Let cool on baking tray for 5 minutes before transferring to cooling rack.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze the cookie dough before baking?
I do this all the time. I roll the dough into balls, freeze them on a sheet for an hour, then bag them. Bake straight from frozen at 350F for 10-11 minutes and the texture comes out just as chewy. For already-baked cookies, I layer them with parchment in a freezer container for up to 3 months. They thaw in about 15 minutes on the counter, or I microwave one for 8-10 seconds when I need it fast. They also make great keto ice cream sandwiches straight from the freezer.
Can I substitute almond flour with another type of flour?
I've tested sunflower seed flour and it works cup for cup. The flavor is a little more earthy, but the texture holds up well. I haven't had the same luck with coconut flour since it absorbs so much more liquid, so I'd stick with almond or sunflower seed flour for this one.
What can I use instead of beef gelatin?
I've experimented with agar-agar as a plant-based swap. It works, but the texture is slightly different (more firm, less chewy). I start with half the amount and adjust from there. If you skip the gelatin entirely, you'll end up with those crumbly three-ingredient cookies I was trying to fix in the first place.
What brands of sweetener work best in these cookies?
I use Lakanto Golden Monkfruit for most of my baking. Several of my readers have used Swerve Brown with great results too. Any granular sweetener that measures cup-for-cup with sugar works here. I always taste the dough before baking because sweetness varies a lot between brands.
Are these gluten-free?
Yes. I use almond flour as the base, so there's no wheat or gluten in the recipe. I've been baking gluten-free for years and this is one of the recipes where you genuinely can't tell the difference. The gelatin gives them a chew that most gluten-free cookies are missing.
Can I make these dairy-free?
I've tested it in my kitchen with coconut oil in place of the butter. The cookies come out a little thinner and crispier around the edges, which my husband actually preferred. Use the same amount (3 tablespoons, measured solid) and make sure it's at room temperature before creaming. Everything else stays the same.
Can I add chocolate chips to this recipe?
I fold in about 1/3 cup of sugar-free chocolate chips right after mixing in the dry ingredients. They don't change the texture at all, just add pockets of chocolate throughout. I've also pressed a sugar-free chocolate candy into the center right after baking for a blossom-style version. If you want a full chocolate chip cookie, my almond flour chocolate chip cookies use a similar base.
How do I get a crunchier texture instead of chewy?
I've done this for my husband who prefers crunch over chew. Press the cookies thinner (about 1/4 inch) and bake for 2-3 extra minutes until the edges are golden brown. I also reduce the gelatin by half when I want a crisper cookie. They won't be as bendy, but they'll have that satisfying snap.
Brought a batch to book club last weekend. Watched two people hover near the dessert table finishing their second cookie before I even sat down. Someone asked what kept them so chewy. Had absolutely no idea how to explain beef gelatin in polite company.
Six batches in and I finally tried it with cashew butter instead of almond butter, same chew, basically the same cookie. The gelatin is legitimately the thing that makes these work and I've been trying to figure out how to use it in other recipes.
No-bake cheesecakes are where I've had the most luck with it. Bloom 1/2 tsp in a tablespoon of warm water first, then whisk it in before it chills. That step matters, otherwise you get lumps.
Swapped the almond butter for cashew butter (it's what I had) and they turned out great. Still chewy, maybe even a little softer than I expected.
I've done that swap before and yeah, cashew butter makes them a little softer. Still holds together though, right? I keep both on hand now depending on whether I want them chewier or softer.
Just made these & love them! Used Swerve brown sweetener as i didn't have monkfruit golden. Came out delicious!
Swerve Brown works great here. I use it pretty often when I'm out of the Lakanto.
Delicious! I tweeked it a bit because of a different recipe that crumbled apart so I wanted to make sure it wouldn’t do that again, so I added a Tablespoon of flaxseed meal, 1/4 teaspoon xanthum gum. Also added 1 tablespoon of cocoa powder (unsweetened) for flavor. I also used mostly Splenda and a bit of powdered stevia to sweeten mine. Delicious recipe. Some dough is freezing for future use, hopefully it will bake well. Thanks for the tasty recipe!
I eat these with sugar free whipped cream and a drizzle of sugar free chocolate syrup-really good. I think these would make a good pastry crust.
Pastry crust. That's interesting. The dough definitely freezes well, I do that all the time. Haven't tried pressing it into a tart pan but the texture might actually hold up.
About how much peanut flour do you think can be subbed in for ground peanuts?
I'm not sure. I haven't tried that substitution. Maybe try half and check to see how the consistency compares to my video. You could always bake a couple cookies, see how they turn out, then add more flour if needed.
Hi, I was wondering would I be able to use avocado oil instead of butter and use an allulose blend of allulose, stevia and Monkfruit as my sweetener? Thank you.
I haven't tried using avocado oil or coconut oil in place of the butter. It might work but they might need more nut flour too. As for the sweetener, you can use any sweetener as long as it measures cup for cup with sugar.
Hello. Love your site!! Can you use unflavored gelatin tomake cookies chewy?
Yes, you can do that. There are other keto cookie recipes that use gelatin.
Sorry, ignore earlier question, as. I see it’s 12 servings, so 12 cookies. Thank you.
Yep, one per serving! They're bigger than you'd think, so one actually does it.
I haven’t tried the recipe yet because I don’t understand the one carb count was 3/4 cup of peanuts in it. Is that for one cookie is supposed to be one carb? And how many cookies are you considering that recipe to make so I know about how large they are? Although I would like to add that I find the majority of recipes of yours that I have tried to be top notch!
Yep, 1g net carb is per cookie. The peanuts add a few carbs but the almond flour fiber and sugar-free sweeteners pull that number way down. I get around 16-18 cookies from this batch, roughly golf ball sized before you press them flat.
I love these cookies and they are a big hit with my friends and family too! I've made them a few times ever since I first saw this on YouTube! I love your recipes and this one is no exception! Thank you for sharing your wonderful recipes that has helped me lose over 85 lbs so far...!