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Chewy Low-Carb Peanut Butter Cookies

5 stars, average of 5 ratings

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Are you missing sweet, chewy cookies but are low-carb? Look no further than these Chewy Keto Peanut Butter Cookies!

Made with peanut butter, coconut butter, egg, low-carb sweetener, and salt, these cookies are the perfect treat for satisfying your sweet tooth while staying within your dietary restrictions.

But what makes these cookies truly special is the addition of allulose, a low-calorie sweetener that gives the cookies their chewy texture. However, it's important to note that allulose can cause the cookies to brown faster, so it's crucial to bake them on low for longer.

Recipe Tips

Serve these keto cookies with a cup of tea, coffee, Mocha, Hot Chocolate or Chocolate Milk.

Can't eat peanuts? Use an equivalent amount of almond butter or sunflower seed butter!

If you prefer a crunchy cookie, you could substitute erythritol for allulose. However, recent studies have linked erythritol to increased blood clotting and potentially increasing the risk of cardiovascular disease (CVD), so beware if you're using this sweetener often.

To learn more and decide whether you want to use it, I recommend this podcast which offers a balanced breakdown of the study. (Note: Being genetically prone to blood clots, I chose to avoid using Erythritol.)

Love simple keto desserts similar to these cookies? Check out these keto recipes:

Chewy Low-Carb Peanut Butter CookiesPin itFollow us 148.4k

Hands-on Overall

Serving size cookie

Allergy information for Chewy Low-Carb Peanut Butter Cookies

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, cookie)

Net carbs3.6 grams
Protein7.5 grams
Fat16.8 grams
Calories191 kcal
Calories from carbs 7%, protein 15%, fat 78%
Total carbs6 gramsFiber2.4 gramsSugars3.1 gramsSaturated fat5.1 gramsSodium159 mg(7% RDA)Magnesium95 mg(24% RDA)Potassium215 mg(11% EMR)

Ingredients (makes 10 cookies)


  1. Preheat the oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). For easy mixing, make sure to use ingredients that have reach room temperature. Microwave the peanut and coconut butter if too hard. Chewy Low-Carb Peanut Butter Cookies
  2. Place all of the ingredients in a mixing bowl: softened peanut butter (smooth or chunky), coconut butter, egg, low-carb sweetener (see recipe tips for alternatives), and salt. Chewy Low-Carb Peanut Butter Cookies
  3. Using a spatula, mix to combine. Chewy Low-Carb Peanut Butter Cookies
  4. Using your hands, crate small cookie dough balls (one should be about 40 g/ 1.4 oz). Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat.
  5. Using a fork, press down to flatten each cookie ball until about 1/2-inch thick. Chewy Low-Carb Peanut Butter Cookies
  6. Place in the oven and bake for 15 to 20 minutes, until lightly browned. Keep an eye on the cookies - nuts burn faster than regular cookies. When done, remove from the oven and let them cool down. Chewy Low-Carb Peanut Butter Cookies
  7. Store in an airtight container for up to a week or freeze for up to 3 months. Chewy Low-Carb Peanut Butter Cookies

Ingredient nutritional breakdown (per serving, cookie)

Net carbsProteinFatCalories
Peanut butter chunky (unsweetened)
3 g6.5 g12.9 g148 kcal
Coconut butter, organic, unsweetened
0.4 g0.4 g3.4 g35 kcal
Allulose, natural low-carb sweetener
0.2 g0 g0 g1 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.6 g0.5 g7 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, cookie
3.6 g7.5 g16.8 g191 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

Can you recommend a good substitute for the coconut butter? I am experimenting to see if I react to coconut. I seem to be okay with a bit (max 1 tbsp) of the regular virgin oil/mcts, but the milk/cream seems to be causing various problems. I am not sure if sure where the coconut butter falls in this. I think baking a small batch with it, and another with a substitute would be a nice controlled experiment. As always, thank you for the yummy recipes!

Thank you Christina! I think your best bet would be to use more peanut butter. I use coconut butter because I like what it does to the texture of the cookies (less dense) but it is absolutely non essential. More peanut butter will work just fine.

These sound and look great!  Can't wait to try them with allulose.  Thank-you for erring on the side of caution and taking the sugar alcohol study with some seriousness until more is known.  Some keto bloggers have been completely irresponsible in their claims of a completely bogus study and actively encouraging readers to make no changes to recipes containing sugar alcohol.

Thank you, I appreciate that. It's so controversial but it shouldn't be. I did find some of the claims reckless. Many claiming there are financial interests and it's an "attack" on keto/low-carb.... but ironically those same people also having financial interests. Some were quick to dismiss this study based on so many wrong assumptions and not really understanding the study design. I've seen enough to know this isn't something to be taken likely, plus it's just a sweetener which I don't find essential. Personally, I won't be using it due to being genetically prone to blood clots. I have not been using Erythritol (or sweeteners in general) as much as most others so it's not a big issue for me anyway. I'll be making some changes and add a small warning to each recipe with Erythritol, plus reflect it in our app as well. It will take some time but it will be done!