Low Carb Peanut Butter Cookies

Low Carb Peanut Butter Cookies

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My poor hubby hasn’t been feeling the best lately and hasn’t been eating as much protein as he usually does. He’s been doing really well on his Low Carb Diet for a few years now. Today is Trick or Treating in our neighborhood, and we do hand out candy. I don’t want him to get tempted to eat something with sugar in it when I hand out the candy, so I made him these Low Carbohydrate, Keto-friendly peanut butter cookies to have something healthy to eat. It’s nice to have something around that still feels like a treat. The nice thing is they are also gluten-free since they don’t have flour as an ingredient.

Most people call these 3 Ingredients peanut butter cookies, but I can’t make a cookie without the addition of vanilla. My husband’s favorite candy would be Reese’s Peanut Butter cups if he could eat them. So, I added some Sugar-Free Lily’s Chocolate Chips as well to give them the chocolate and peanut butter taste. I’m sorry if you have a peanut allergy. We don’t usually cook with peanuts, but we do not have that allergy in our house. There is egg in them, but my egg allergy kid doesn’t like peanut butter anyway. We are careful not to eat these by him, and to wash the counter and our hands really well after we eat them. These cookies are good even if you aren’t on a Low Carb Diet. It’s a nice treat to eat if you just need to decrease sugar as well. I use Splenda and don’t feel like they have any bitter or odd aftertaste at all. My husband loves Lily’s Chocolate Chips (which are sweetened with Stevia) for the same reason. They are yummy, and they also make good chocolate candy. If you are on a low carb diet feel free to leave a comment below telling us what your favorite low carb candy or treat is.

5 Ingredient Low Carb Peanut Butter Cookies (GF)

These delicious Peanut Butter Cookies, give you the taste of a childhood favorite treat, without the sugar or gluten!
Course: Dessert
Cuisine: American
Keyword: Gluten Free, Keto, Low Carb, Sugar-Free
Servings: 12 cookies


  • 1 Cup Creamy Natural Peanut Butter
  • 1/2 Cup Splenda
  • 1/2 tsp Vanilla
  • 1 egg
  • 1/4 cup Lily's Dark Chocolate Chips


  • Preheat oven to 350
  • In a Medium Bowl, add 1 egg and beat
  • Next, add 1 cup of Peanut Butter
  • Add 1/2 cup of Splenda and stir until combined
  • Next, add 1/2 tsp of vanilla
  • Stir in 1/4 cup of Lily's Chocolate Chips
  • Using a spoon, scoop up a small amount of cookie dough, and roll into balls.
  • Place on a cookie sheet, covered in Parchment Paper about 1 inch apart.
  • Once cookies are placed on pan, use a fork to make a criss cross pattern on the top of the cookie ball to help flatten them out.
  • Place cookies in preheated oven and Bake at 350 degrees for 8-10 minutes. Let cookies cool on pan for a few minutes before serving. Be sure not to overbake cookies as that will make them dry and crumbly.
  • Enjoy!
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