Microwave Peanut Butter Cookie
Published July 4, 2021 • Updated June 2, 2025
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Craving a small and light dessert but don’t want to bake a dozen cookies? With this microwave peanut butter cookie, you can easily make a single serving of keto peanut butter cookie. This recipe makes exactly one cookie for one person so that you can enjoy dessert without munching on a dozen cookies by yourself.
1
Servings
245
Calories
21.2g
Fat
7.7g
Protein
4g
Net Carb
9.2g
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.
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Keto Peanut Butter Cookie Ingredients
2 tablespoons almond flour
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1 tablespoon natural peanut butter
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1/2 tablespoon unsalted butter, softened
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2 teaspoons coconut flour
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2 teaspoons monk fruit blend sweetener
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pinch of salt
Microwave Peanut Butter Cookie Directions
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Mix peanut butter cookie dough
To a small bowl, combine almond flour, peanut butter, butter, coconut flour, sweetener and salt. Use a fork to cut the ingredients together in order to combine.
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Crisscross
Roll dough into a ball and place on a sheet of parchment paper. Using fork, press down in a crisscross pattern, classic of a peanut butter cookie.
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Microwave instructions
Microwave peanut butter cookie at 50% power for 2 minutes. Let cool completely before handling as the cookie is delicate and will firm up as it cools.
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Oven instructions
To bake in the oven, bake at 350 degrees for 6-10 minutes or until the edges start to get golden brown. Let cookie cool completely before handling.
These were very tasty. I made a couple substitutions as I didn’t have butter or coconut flour.
So, for 2 cookies I made the following changes / notes …
Notes: (double batch)
– Subbed 2 tsp phylum husk, 3 tsp water for coconut flour
– Subbed coconut oil for butter
– Added 1 tsp vanilla
– 2 min soft, 2:30 a bit of crunch
– Fridge to chill
I now have this recipe on a note on my iPhone and will make it when ever I have that need.
I just made these and they are so yummy and so easy. But they really do need to cool completely before eating. I couldn’t wait for them to cool and my first attempt end up being cookie crumbles 😃 but they were still delicious so I didn’t mind. Thanks for sharing!
Can you use powdered peanut butter?
I haven’t tried using powdered peanut butter. I’m sure it would work though – you may have to add more liquid.
I love this recipe, however, I’ve sadly concluded that I really need to avoid dairy. Can I sub coconut oil for the butter? Or is there enough oil in the pnb so as to not need to add extra? Thanks!
I haven’t tried using coconut oil, but think it would work. If you try it let me know!
I have actually made 3 ingredient peanut butter cookies in microwave a few weeks ago … 1 cup peanut butter, 1 large egg and 1/2 to 1 cup sugar. I’ve placed 12 balls (which I’ve then lightly pressed down with a fork) on a greased dinner plate. A bit brittle, but quick and yum. (My microwave is really ‘weak’ (700 watts), so use the above recipe’s microwave directions and see.
I really enjoyed this recipe. I made one change. I added 2 Tsp Sukrin gold. This took care of my cookie craving. I’ve also tried your individual chocolate chip cookie recipe. Thanks a bunch!?
Jackie Kriley