Soft & Chewy Low-Calorie Sugar-Free Peanut Butter Cookies
These Low-Calorie Sugar-Free Peanut Butter Cookies made with almond flour are soft, chewy, and perfectly satisfying. Completely gluten-free, keto-friendly, and low-carb, they deliver rich peanut flavor with a light, tender texture — all without added sugar.
Equipment
- mixing bowls
- hand mixer or stand mixer
- whisk
- cookie sheet
- parchment paper
- measuring cups and spoons
- wire cooling rack
- fork for criss-cross pattern
Ingredients
- 1 cup finely ground almond flour (not almond meal)
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 1 cup natural sugar-free peanut butter (smooth or crunchy)
- 3/4 cup powdered keto sweetener (Monk Fruit, Erythritol, or Allulose blend)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp water or unsweetened almond milk (if dough is dry)
- 1/2 cup sugar-free chocolate chips (optional)
- 1/2 cup chopped peanuts or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
- In a large bowl, use a mixer to beat peanut butter and powdered sweetener until creamy, about 2 minutes.
- Add the egg and vanilla extract and mix until combined.
- Gradually add the dry mixture to the wet ingredients. Mix until a thick dough forms. Add water or almond milk if dough seems crumbly.
- Fold in chocolate chips or chopped nuts if using.
- Scoop dough using a tablespoon and roll into smooth balls. Place on the prepared baking sheet.
- Flatten slightly using the palm of your hand or the back of a measuring cup. Press a criss-cross pattern with a fork.
- Bake for 10–12 minutes or until edges are lightly golden. Centers should appear soft.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days. For longer storage, freeze up to 3 months.
Tip: Always use natural, unsweetened peanut butter for the best consistency. If it’s too runny, remove some excess oil before mixing.
Tip: Always use natural, unsweetened peanut butter for the best consistency. If it’s too runny, remove some excess oil before mixing.