These Keto Peanut Butter Cookies are like no other. They burst with peanut butter flavor and are a delight to bite into. The cookies are thick, tender, rich, and fluffy, all at once. Seriously, you are going to love them. And if peanut butter cookies are your jam, these are a “must bake.”
5-Ingredient Low-Carb Keto Peanut Butter Cookies
This recipe features a keto yellow cake mix plus flour more ingredients for a five ingredient total. Yes, just 5 ingredients!
- Keto-friendly yellow cake mix (King Arthur Baking Company)
- Peanut butter
Since these Keto Peanut Butter Cookies are fun and easy to make, they make a great activity to do with kids, even toddler-aged aspiring bakers. Plus, the batch makes a huge quantity, especially if you use a tablespoon size scoop as we did. We suggest using over a cup of crushed salted peanuts to roll them in. As a result, the texture and mouthfeel when biting into them is both mouth-watering and memorable. Our batch made 64 cookies.
Our inspiration was King Arthur Baking Company‘s recipe for Keto-Friendly Salty-Sweet Peanut Butter Cookies, via Melanie Wanders. If you don’t already, sign up for the King Arthur Baking Company email list and follow their social media accounts. Their recipes are ideal for people with any level of baking experience.
Even if you don’t eat low-carb, you are still going to love these cookies. We estimate each cookie is 110 calories and just 3 net carbs per cookie.
Bake these winning cookies today. They haven’t won a blue ribbon at a state fair yet, that we know of, but we are convinced they are blue-ribbon-worthy, 100 percent!
Are you a big fan of peanut butter? Be sure to try our 1st place winning cookie recipe from the 2022 Minnesota State Fair. It’s a sandwich cookie that is almost candy-like and has a creamy filling.
Keto Peanut Butter Cookies
1 (9 ounce) package King Arthur yellow keto cake mix
2 cups unsalted butter, softened
1 cup peanut butter, no sugar added
1 large egg
1 1/2 cups lightly-salted peanuts, chopped
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a large bowl or stand mixer, combine cake mix and butter until smooth. Add peanut butter and egg. Mix on low speed until dough is uniform. Scoop by heaping tablespoon, then roll each into a ball. Then roll each into chopped peanuts, coating all sides. Next, place onto lined pans, about an inch apart. Bake cookies until bottoms are golden brown and tops are firm, 12 to 14 minutes. Remove cookies from oven and allow them to cool briefly before transferring them to rack to cool completely. Store in airtight containers and chill, then bring to room temperature before serving. Makes 64 cookies (or less if you make them bigger).