Chewy Keto Peanut Butter Cookies

by KetoFocus.com
4.4 Stars (17 Reviews) 12 Comments

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This is a chewy keto version for the childhood classic peanut butter cookies. Keto peanut butter cookies are easy to make, full of peanut butter flavor and come out soft, chewy and irresistibly good.

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Nutrition Facts

12

Servings

120

Calories

11.1g

Fat

4.6g

Protein

1g

Net Carb

2.5g

Total Carbs

Keto Peanut Butter Cookies Recipe Video

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Chewy Keto Peanut Butter Cookies Ingredients

  • 1 cup almond flour
  • ½ tablespoon beef gelatin
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup roasted salted peanuts or nuts of choice
  • 3 tablespoons unsalted butter, softened
  • ¼ cup Lakanto golden monkfruit or golden Swerve
  • 3 tablespoons Swerve or erythritol
  • ¼ cup almond butter or nut butter of choice
  • 1 egg
  • ½ teaspoon vanilla

Chewy Keto Peanut Butter Cookies Directions

  • STEP
    1

    Preheat oven

    Preheat the oven to 350 degrees.

  • STEP
    2

    Get a small bowl

    In a small bowl, whisk together almond flour, gelatin, baking powder, baking soda, and salt. Set aside.

  • STEP
    3

    Food process it

    Grind the peanuts using a food processor or mini blender until they have a course breadcrumb appearance.

  • STEP
    4

    Cream it

    Cream together butter and sweeteners until combined using an electric mixer. Beat in the almond butter, egg and vanilla.

  • STEP
    5

    Stir it

    Gently stir in the dry ingredients into the nut butter mixture.

  • STEP
    6

    Stir in

    Stir in the ground peanuts until combined.

  • STEP
    7

    Roll it

    Roll the cookie dough into a 1 inch balls and place on a parchment lined baking tray.

  • STEP
    8

    Press it

    Press the cookies down with the back of a fork to make a crisscross pattern.

  • STEP
    9

    Bake it

    Bake at 350 degrees for 8 minutes. Let cool on baking tray for 5 minutes before transferring to cooling rack.

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Keto Peanut Butter Cookies

Your childhood favorite peanut butter cookie has a chewy keto version! My second favorite cookie in the world is a Peanut Butter Cookie. First is chocolate chip, of course and probably the sugar cookie is third. I designed this keto cookie recipe for all of the peanut butter fans out there. The best part ….these keto peanut butter cookies are CHEWY!!!!!

How To Make Chewy Keto Cookies

The key ingredient to making keto cookies chewy is to add gelatin. It sounds strange but trust me, it works! And don’t worry, your cookies won’t taste like a cow’s hoof like some grass fed gelatins smell. My favorite gelatin is from Great Lakes. Make sure you pick up the orange container and not the green one. The green container is collagen.

Is Peanut Butter Keto Friendly?

Although peanut butter has more carbohydrates compared to other more keto friendly nut butters, you can still consume it in small amounts. Typically I don’t recommend eating peanuts on the keto diet because it’s very easy to over eat your carb allotment. A cup of dry roasted peanuts has about 20 net carbs in it! If you are really watching your carb count, then substitute the peanuts and peanut butter for a more keto friendly nut, like macadamia nuts or pili nuts.

Substitute Any Nut Butter

You can trade out either the peanuts or peanut butter in this recipe for any nut or nut butter of your choice. Try the following:
  • Almonds
  • Hazelnuts
  • Brazil nuts
  • Macadamia Nuts
  • Pili Nuts
  • Pecans
  • Almond Butter
  • Macadamia nut butter
  • Pili nut butter
  • Coconut butter

Chewy Keto Peanut Butter Cookies: FAQS

Can I substitute almond flour with another type of flour?

Almond flour is a key ingredient in keto recipes due to its low carb content. However, if you're looking for a substitute, you can try using sunflower seed flour, but keep in mind that it may alter the flavor and texture.

What can I use instead of beef gelatin?

If you prefer a vegetarian or vegan option, you can use agar-agar or a plant-based gelatin substitute. Just be aware that this might change the texture of your cookies slightly.

How should I store the cookies to keep them fresh?

To keep your chewy keto peanut butter cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just make sure to separate layers with parchment paper.

Can I use a different sweetener instead of Lakanto or Swerve?

Yes, you can use other keto-friendly sweeteners like erythritol or stevia. Just be sure to adjust the amount according to the sweetness level of your chosen sweetener, as they can vary significantly.

Are these cookies suitable for a nut-free diet?

Unfortunately, this recipe is not suitable for a nut-free diet due to the use of almond flour and nut butters. If you're looking for nut-free alternatives, you might want to explore recipes that use coconut flour or seed butters.

Nutritional information & Macros

Nutrition Information

Chewy Keto Peanut Butter Cookies

Servings: 12

Amount Per Serving
Calories 120
Fat 11.1g
Protein 4.6g
Total Carbs 2.5g
Net Carbs 1g

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12 Comments

  1. I loved how the combination of almond flour and beef gelatin created such a chewy and satisfying texture. Using a food processor to grind the roasted salted peanuts added a deeper nutty flavor and a bit of crunch throughout. Mixing both golden monkfruit and Swerve gave just the right balance of sweetness without overpowering the peanut butter flavor. Baking for exactly 8 minutes gave me cookies with soft centers and lightly crisped edges.

    Reply

  2. I followed the recipe exactly and was so impressed by how soft and chewy these came out thanks to the beef gelatin and almond butter. Grinding the peanuts gave a great texture and added a nice crunch in every bite. The mixture of monkfruit and erythritol gave just the right amount of sweetness without any aftertaste. Pressing them down with a fork made them look just like classic peanut butter cookies. Definitely making these again.

    Reply

  3. 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.

    Reply

    1. 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.

      Reply

  5. 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.

    Reply

    1. 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.

      Reply

  8. 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!

    Reply

  9. 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…!

    Reply

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