Easy Low-Carb Peanut Butter Cookies (5 Ingredients)

Whip up these easy low-carb peanut butter cookies with just five ingredients! Made with sugar-free peanut butter, monk fruit, and almond flour, they’re soft, chewy, and perfect for keto or diabetic-friendly baking.

Low-Carb Cookies? Yes, Please!

Looking for a quick and guilt-free treat? These simple low-carb peanut butter cookies come together in minutes with only a handful of ingredients. They’re soft, lightly sweetened with monk fruit, and absolutely perfect when you’re craving something sweet without the carbs.

I happen to be on a diet at the moment. (No big surprise there.) But I had a hankering for something sweet. And not just anything: I wanted peanut butter cookies.

I happened to remember a viral recipe I'd seen online years ago and decide to utilize it. These low-carb peanut butter cookies really hit the spot, let me tell you. All of the joy and none of the guilt! They're gluten-free, loaded with protein, and super low in carbs, too!

Low-Carb Peanut Butter Cookie Ingredients

You will find a printable recipe card at the bottom of this post, friends, but I wanted to give you a quick peek at what you'll need to make these delicious and simple cookies.

• ¾ cup sugar-free peanut butter
• ⅓ cup monk fruit sweetener (plus a little extra for sprinkling)
• 2 tablespoons almond flour
• 1 large egg
• 1 teaspoon vanilla extract

That's it! Just five simple ingredients you can easily find at any grocery store.

How to Make Low-Carb Peanut Butter Cookies

One of the reasons I decided to make these today? Their simplicity. I needed something so easy, so quick, that making them would be a breeze. I know you'll enjoy the process, too. Here's how you're going to do it:

Preheat oven to 350°F (175°C).

In a medium bowl, mix together peanut butter, monk fruit, almond flour, egg, and vanilla until smooth.

Scoop dough into small balls and place on a parchment-lined baking sheet.

Flatten slightly with a fork and sprinkle lightly with extra monk fruit.

Bake for 12 minutes, or until set.

Cool on the pan for 5 minutes before transferring to a wire rack.

Serve and enjoy!

Store leftovers in an airtight container at room temperature. They should stay fresh for up to three days.

What to Expect from These Cookies:

They're rich, they're peanut-buttery, they're perfect, and not just when you're trying to watch your carbs. I was especially thrilled at how easily these came together. (I had my doubts, when I saw how little flour they contained.) But in the end I found them to be the ideal quick-fix, not just for dieters, but for those who are gluten-free, as well. When you've tried this recipe, let me know your thoughts! They're a lovely alternative to my Perfect Peanut Butter Cookies.

Are These Cookies Gluten-Free?

These Low-Carb Peanut Butter Cookies are naturally gluten-free, since:

• Peanut butter: naturally gluten-free (as long as you’re using a brand that doesn’t add wheat-based fillers).
• Monk fruit sweetener: gluten-free (Lakanto Classic is labeled gluten-free).
• Almond flour: gluten-free by nature.
• Egg + vanilla: gluten-free.

Carb Counts: Net vs. Total

When it comes to low-carb baking, you’ll often see recipes advertise “net carbs” instead of total carbs. Total carbsinclude everything—sugars, starches, fiber, and sugar alcohols. Net carbs are calculated by subtracting fiber and sugar alcohols (like erythritol in monk fruit blends), since these aren’t fully digested by the body.

👉 For these cookies (10 per batch using Lakanto Classic):

• Total carbs (per cookie): ~11g
• Fiber: ~2g
• Sugar alcohols: ~6g
• Net carbs: ~2.6g

Always check labels on your ingredients, since different brands can change the numbers!

Variations to this Recipe

I love them just as they are, but here are a few things you might add:

• Lily's Chocolate Chips: If you love the mergence of peanut butter and chocolate, drop in a quarter cup of Lily's sugar-free chips. (Yum!)
• Dip in melted chocolate: Melt some Lily's chips and dip one edge of the cookie in the chocolate, then sprinkle with crushed peanuts before the chocolate hardens. Gorgeous and delicious!
• Coconut: Use the unsweetened version. Add ¼ cup.
• Oats: You can make these taste more like Ranger Cookies with a few oats thrown in. A quarter cup should work just fine.
• Peanuts: I found myself wishing I had some of these on hand to add to the mix.
• Sugar-free jelly or preserves: Sandwich these together with your favorite sugar-free preserves. PB&J sandwich!

These low-carb peanut butter cookies are quick, simple, and delicious—a perfect way to satisfy your sweet tooth while staying on track with your healthy goals. Pair them with a cup of coffee or enjoy them as an afternoon snack!

Other Peanut Butter Favorites

If you love peanut butter, I've got you covered with a variety of recipes. Here are some of my favorites:

Copy-Cat Reese's Peanut Butter Cups: I dare say, these are even better than the originals!

Classic Peanut Butter Blossoms: Peanut Butter cookies with chocolate kisses? Yes, please! These are definitely a crowd favorite.

Peanut Butter Ranger Cookies: Just like grandma used to make!

Easy Peanut Butter Snowballs: These are reminiscent of Reese's peanut butter cups, but they're made with white chocolate and crushed peanuts. Delicious!

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That's it for this post, friends! Before you go, why not pin some pictures to your Pinterest boards?

About the Author

Janice Thompson is an author, baker, and blogger who loves creating simple, approachable recipes for home bakers of every skill level. On her site Out of the Box Baking, she specializes in easy desserts—sometimes with a healthier twist—that anyone can whip up with confidence. When she’s not experimenting in the kitchen, Janice is busy writing books, teaching writing courses, or sharing her love of faith, family, and creativity.