The Absolute Best Peanut Butter Cookies – Keto Approved! (includes video tutorial)

This Keto Peanut Butter Cookies recipe was a hit with my peanut butter-loving family! With its perfect texture and flavor, I bet you can’t eat just one?

This recipe comes by request from fellow YouTuber, Pixie Dust Traveler. She commented on my recipe video for Blueberry Swirl Cheesecake asking if I had a peanut butter recipe.

I’ve tried other peanut butter cookie keto recipes, but I hadn’t developed my own yet. It was obviously long overdue!

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Why Do Peanut Butter Cookies Have Fork Marks?

Have you ever asked yourself that question?

As I was making these keto peanut butter cookies, I began wondering about the history of the fork marks. It’s a defining feature of the peanut butter cookie, but I had no idea why.

Thanks to Google, the answer is merely a quick keyword search away!

Allegedly, the fork markings were first used in a 1936 Pillsbury cookbook, but the book did not provide an explanation.

The most likely reason is that peanut butter cookie dough does not spread out like normal sugar cookie dough, so pressing the top down with a fork flattens them for more even baking.

Another benefit of this marking is to warn those with peanut allergies. The vast majority of the general public knows that that crisscross pattern on a cookie means it’s a peanut butter cookie, so those with peanut allergies beware!

Related: Love cookies? You have to try my Keto Cinnamon Roll Sugar Cookies

How to Make the Absolute Best Keto Peanut Butter Cookies

Start by preheating the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, beat together swerve granulated sweetener, swerve brown, Yacon syrup (optional), an egg, salt, and vanilla extract until light and fluffy. About 3 minutes.

Mix in the coconut flour, followed by the peanut butter. The mixture should be a bit crumbly. Make sure your peanut butter is free from extra ingredients. Ideally, all you want to see are peanuts and salt (and maybe peanut oil).

I prefer to make my own peanut butter, and it’s super easy to make with a decent food processor. I discuss it in more detail in the video above, but you can also see me make it here.

Scoop the cookie dough onto the prepared baking sheet using a 1-inch cookie scoop, and press down with a fork.

Bake for about 12 minutes, until it just starts to become golden brown and set. Make sure you watch the cookies carefully because they will go from done to overdone really quick!

Allow to cool for about 10-15 minutes before transferring to a cooling rack.

These cookies will last up to 4 days on the counter in a sealed container. Honestly, they may last longer, but I’ve never been able to test that out because my family eats them too quickly.

You can also put them in the freezer for up to three months.

More Keto Dessert Recipes

Vanilla Ice Cream

Chocolate Chip Cookies

Baby Yoda Gingerbread Cookies 

Chocolate Layer Cake

Pumpkin Pie