Chewy Keto Peanut Butter Cookies
Published July 13, 2019 • Updated January 6, 2026
This post may contain affiliate links. See my disclosure policy.
I’ve been baking these keto peanut butter cookies nonstop for my family lately, and they’re the ones everyone keeps ‘accidentally’ grabbing two of on the way through the kitchen, thanks to a little unexpected ingredient I sneak in that makes them extra chewy.
1 cookie
12
Servings
120
Calories
11.1g
Fat
4.6g
Protein
1g
Net Carb
2.5g
Total Carbs
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.
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 all the “three-ingredient” keto versions that float around the internet…and every single one disappointed me. They were crumbly, dry, and mostly tasted like sweetened peanut 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…and this has been our go-to peanut butter cookie ever since.
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Ingredients
1 cup almond flour -
1/2 tablespoon beef gelatin
-
1/2 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/8 teaspoon salt
-
3/4 cup roasted salted peanuts or nuts of choice
-
3 tablespoons unsalted butter, softened
-
1/4 cup brown sugar substitute
-
3 tablespoons granulated sugar-free sweetener
-
1/4 cup almond butter or nut butter of choice
-
1 large egg
-
1/2 teaspoon vanilla extract
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.
Ingredients
- 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.
Ingredients
- 3/4 cup roasted salted peanuts or nuts of choice
Quick Tip
I've made these using almonds and they add delightful flavor. -
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.
Ingredients
- 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 in 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 a 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.
Quick Tip
I freeze baked cookies in airtight containers for up to 3 months. Thaw at room temperature and they stay soft.
Just made these & love them! Used Swerve brown sweetener as i didn’t have monkfruit golden. Came out delicious!
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.
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.
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.
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.
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!
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…!