Chewy Keto Peanut Butter Cookies

These chewy keto peanut butter cookies are everything! Soft and chewy in the center with a crisp bottom and a slight crunch from the sugar they are rolled in.. AMAZING! 

These are the type of thick and soft-baked cookies you bring to friends and family on a cold day.

Disclaimer: this post contains some affiliate links. If you choose to purchase a product through one of these links, I may receive a small commission. This does NOT affect your purchase in any way. 

They are guaranteed to make anyone's day a little better! (Unless of course they have a peanut allergy..in that case you may want to try my keto chocolate chip cookies instead..lol).

I don't know about you but peanut butter cookies were one of the first cookies I ever made. They were just so simple with typically 3 ingredients (peanut butter, eggs and sugar). The recipe was always taunting me on the side of the kraft peanut butter jar with the image of the soft, heavenly looking cookies. 

This recipe was definitely one of my first baking experiences. I 100% considered myself a baking master after baking these all on my own. 

So years later, here is my slightly enhanced version of the original peanut butter cookies. 

These cookies are low in sugar, low carb, high in good fats coming from natural peanut butter, and gluten free. 

The best part is that you'd never know they don't contain sugar or white flour. Seriously, they are so soft and decadent..I guarantee you can fool your friends and family with this low carb cookie recipe.

These keto peanut butter cookies are made with almond flour and coconut flour. 

For those who are not coconut flour fans… DO NOT FEAR you cannot taste the coconut flour in these because we add it in such a small quantity. Coconut flour actually helps these keto cookies to be lighter and fluffier. 

Then we have our favourite almond flour. Almond flour adds rich flavour to the cookies due to its high fat content. It's a must in most low carb cookie recipes.

The other dry ingredients we add in smaller quantities are, xanthan gum, baking soda, psyllium husk powder and salt. 

The reason for adding xanthan gum is that is gives the cookies more of a “chew” and helps to replace the gluten that is typically in white flour. It also thickens the cookies and keeps them from crumbling. 

Baking soda helps the cookies to spread out on the baking sheet just slightly (as keto cookies tend not to spread as much).

And then the psyllium husk powder is the magic ingredient that gives these cookies a little extra chew that you cannot achieve with xanthan gum alone! It's a really awesome trick for cookies that I discovered a while back during my “Ultimate Keto Chocolate Chip Cookie Experiment“.

Overall, this low carb chewy peanut butter cookies recipe is fantastic.

These keto cookies are easy to make, taste great and will quench any chewy peanut butter cookie cravings you may have.

Ingredients In Chewy Keto Peanut Butter Cookies

• Almond flour
• Coconut Flour
• Powdered Monkfruit/Erythritol Sweetener
• Xanthan Gum
• Ground Psyllium Husks
• Vanilla Extract
• Natural Peanut Butter

Tips For Making Chewy Keto Peanut Butter Cookies

• Make sure your ingredients are at room temperature prior to baking for best results with these cookies.
• Don't have almond flour? Try these cookies with 1/2 cup total coconut flour (56g)
• Don't have coconut flour? Try these cookies with 2 cups almond flour (224g)
• Don't have ground psyllium husks? You can try 1 tsp arrowroot starch or cornstarch in place of it or just leave it out (it's what adds the chewiness to the cookies)
• Don't have xanthan gum? You can still make these cookies, they just may be a bit more crumbly and not as chewy!
• Don't have sukrin brown sweetener? You can use the one sweetener you do have in place of both sweeteners and simply add 1/2 tsp molasses to the batter. (You can also just leave out the molasses and use one sweetener for the entire recipe if you don't mind none of the brown sugar flavour)
• When rolling your cookies, it's best to use truvia or another granulated sweetener that won't easily dissolve. If you have a granulated monkfruit sweetener, that should do just fine as well!
• These will come out of the oven very soft but will firm up at room temperature so be careful not to over-bake them! (We like ours a nice colour brown on the bottom but still soft in the center).

Tools I Used To Make Keto Peanut Butter Cookies

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Mixing Bowls
• Cookie Sheets
• Whisk
• Spatula
• Spoon

How To Store Keto Chewy Peanut Butter Cookies

Store these cookies in an airtight container at room temperature for up to 5 days OR freeze in an airtight container between layers of wax paper for a future snack!

Chewy Keto Peanut Butter Cookies Recipe

Serves 16 cookies

Ingredients:

• 1 cup almond flour, 112g
• 1/4 cup coconut flour, 28g
• 1/2 tsp ground psyllium husks
• 1 tsp xanthan gum
• 1 tsp baking soda
• 1/4 tsp salt (a bit more if using unsalted butter)
• 1/2 cup natural peanut butter, room temperature 120g
• 1/2 cup salted butter, melted, 120g
• 1/2 cup Sukrin brown sweetener, 96g
• 1/4 cup powdered monkfruit/erythritol sweetener, 40g
• 1 egg, room temperature
• 1 tsp vanilla extract
• 3 tbsp truvia sweetener for rolling, (or another granulated sweetener) 36g

Directions:

1. Pre-heat oven to 350*F.
2. In a medium bowl, whisk together the dry ingredients up-to and including; almond flour, coconut flour, ground psyllium husks, xanthan gum, baking soda and salt.
3. In another larger bowl, whisk together the melted butter and natural peanut butter until smooth.
4. Add your two sweeteners, egg and vanilla extract (see above if you don't have a brown sugar sweetener) and whisk again very well until smooth.
5. Add the dry ingredients to the wet ingredients and use a spoon to mix until everything is incorporated and the mixture becomes thick.
6. Grease 2 cookie sheets. 
7. Roll the peanut butter cookie batter into balls and then set the balls on your baking sheet. 
8. Fill a small bowl filled with the Truvia sweetener. One at a time, drop a cookie dough ball into the bowl and shake the bowl to coat the cookie dough with sweetener. Then place the ball back on the baking sheet.
9. Flatten each of the cookies with your hand to be about the thickness you want them to come out at then bake on the top rack for 9-11min (or just until lightly browned on the bottoms). Don't be tempted to over-bake them. 
10. Let the cookies cool slightly before attempting to lift them. They will be soft but will firm up quite a bit at room temperature. Enjoy your Chewy Keto Peanut Butter Cookies!

Nutrition For 1/16th of recipe: 146 calories | 13.4g fat | 1.7g NET carbs | 3.9g protein | 1.8g fiber

Store these cookies in an airtight container at room temperature for up to 5 days OR freeze in an airtight container between layers of wax paper for a future snack!

Other Similar Recipes You May Like: