Decadent Keto Peanut Butter Cookie Dough Recipe: Indulge Guilt-Free!

Craving a sweet treat that aligns with your ketogenic lifestyle? This edible keto peanut butter cookie dough is a decadently sweet treat that takes just 10 minutes to make! If you’re like me and leave a scoop of cookie dough in the bowl to enjoy while the cookies are baking, then this peanut butter keto cookie dough recipe is for you! This recipe offers a safe and satisfying way to indulge in the classic cookie dough experience without the worry of raw flour or added sugars. It’s low-carb, vegan, grain-free, and keto-friendly!

Why This Keto Cookie Dough Works

This edible keto peanut butter cookie dough is a perfect quick and easy sweet treat that will satisfy all your sweet cravings. One of the best things about baking cookies is sneaking a few bites of the DELICIOUS cookie dough. As we all know, eating raw cookie dough isn’t such a good idea because the uncooked eggs and flour could possibly contain bacteria that could make you sick.

This recipe cleverly replaces traditional ingredients with keto-friendly alternatives, ensuring a guilt-free indulgence. Did you know that regular flour is “raw,” and is considered unsafe to eat as is because it can contain harmful bacteria? So when people make edible cookie dough using it, they have to cook it first. But since we’re using almond flour, there is no need to do this!

Key Ingredients and Substitutions

The beauty of this recipe lies in its simplicity and the flexibility to adapt it to your preferences.

Peanut Butter: That rich and creamy all star ingredient that makes us all swoon, peanut butter is the star of the show here. When buying peanut butter, I always check nutritional labels. I buy peanut butter that contains only peanuts, or peanuts and salt. You’ll also want to make sure there is no added sugar or oils you don’t want. You’ll often find that natural peanut butter separates so you’ll just want to stir it before using.
Butter: A key ingredient that both helps mix the dough together and provides that super iconic cookie flavor. Without melted butter, there’s just a little something missing! I used salted butter, but unsalted would be fine too. The creamy base for our cookie dough is created by combining butter and cream cheese. You’ll want to make sure both your butter and cream cheese are softened before making this dough. I like to beat these two ingredients together before adding any other ingredients.
Almond Flour: The ingredient that holds it all together in dough form! You’ll want to make sure you’re using almond flour and not almond meal. Leftover almond flour?
Sugar-Free Confectioners Sweetener: The sweet portion of the recipe! In order to keep it low-carb, use your favorite brand of sugar-free confectioners sweetener (powdered sugar). It does need to be the powder form or you’ll end up with grainy texture in your dough. We then add both keto powdered and brown sugar to this cookie dough which makes it incredibly sweet and flavorful. For sugar free cookies, either powdered erythritol or a powdered monk fruit erythritol blend will both work well here. If you don’t need the cookies to be suitable for a low carb or ketogenic diet, regular powdered sugar is also fine to use.
Sea Salt: Super important ingredient! Because we’re using unsalted peanut butter and butter, we need to add a pinch of sea salt to really round out the flavors.
Chocolate Chips: Chocolate and peanut butter make for an awesome combination, and the great news is that you have a variety of keto options for both! For chocolate chips, there are quite a few keto friendly brands you can choose from. My two favorite brands are Lily’s and Bake Believe. I used semi-sweet chocolate chips to make my edible cookie dough. Alternately, you can use dark chocolate chips or milk chocolate chips if you’d prefer. If you’d like, you could even use keto white chocolate chips.
Other flour options: If you prefer to use pecan flour, sunflower flour, or cashew flour, I think these would be fine but haven’t tried, so be sure to report back if you do experiment. Please also report back if you try subbing coconut flour - I think this could work as well, but you’d need much less flour (add just enough to form a dough), because coconut flour absorbs liquid like a sponge.

Variations and Add-Ins

Nutty crunch: The smooth rich taste of the peanut butter combined with the crunch of the mixed chopped nuts is a winning combination.
Protein boost: You can use any vanilla protein powder you like. Hlth Code Protein Powder- This is the one we use most often.
Omit peanut butter: You can omit the peanut butter if you like.
Dairy-free: Avoiding dairy?

Making the Keto Peanut Butter Cookie Dough

This cookie dough is incredibly easy to make, but there are a few things you can do to ensure yours comes out perfectly. This recipe couldn’t be any easier to make!

Read also: Easy Low-Carb Cheese Crackers

Add all of the ingredients (except for the chocolate chips if using) to a mixing bowl and stir well until everything is completely combined. Note: If your peanut butter is very cold, warm it up in the microwave for a little bit until it softens up. The ingredients will need to be warmer than room temperature in order to easily mix them. First, you’ll want to make sure both your butter and cream cheese are softened before making this dough. I like to beat these two ingredients together before adding any other ingredients.
Next, you’ll add all the remaining ingredients, except for the chocolate chips. You’ll want to beat this mixture until it’s well combined and there aren’t any large lumps of cream cheese.
After adding the chocolate chips, you’ll want to beat just until combined.
Refrigerate the dough until it sets up, about 1 to 2 hours. Once set up, the consistency of the dough is identical to regular cookie dough! You can eat it as is or form little bites out of it. You can stop here and eat this cookie dough as is. But I like to form mine into balls. To make this easier, I refrigerate the cookie dough for about 15 minutes, then use a cookie scoop to make balls.

Baking the Cookie Dough (Optional)

Yes. We have tested this. Although there isn’t an egg in these you can bake these.

Preheat the oven to 350 degrees F.
Bake for 6-8 minutes.
Let cool slightly on the pan.

Quick and Easy Keto Peanut Butter Cookies

These quick and easy keto peanut butter cookies are ultra soft, chewy, and absolutely impossible to resist! With just a few basic ingredients, and no flour or sugar required, they might just become your new favorite cookie recipe! Since the recipe is egg free, you can eat the raw cookie dough while you bake, and if you’d prefer no bake peanut butter cookies, it’s fine to skip the baking step completely.

3-Ingredient Keto Peanut Butter Cookies

If you’re looking to make 3 ingredient keto peanut butter cookies instead of the recipe below, simply stir together 1 cup peanut butter, 1/2 cup granulated erythritol or sugar, and 1 egg or chia egg.

Preheat the oven to 325 degrees F.
Stir all ingredients to form a batter, shape into cookies, and bake on a parchment-lined cookie sheet for 10 minutes.

4-Ingredient Keto Peanut Butter Cookies

If not already easily stir-able, gently heat nut butter until runny.
Preheat the oven to 325 F.
Stir dry ingredients very well.
Stir in nut butter and milk to form a dough.
Roll balls, then flatten into thick cookies (see photo above).
Bake on the center rack 10 minutes.
Take out when still undercooked.

Baking Instructions

Preheat the oven to 325 degrees Fahrenheit.
In a mixing bowl, stir dry ingredients very well to ensure that the salt, sweetener, and baking soda are evenly incorporated.
Stir in the nut butter and milk of choice to form a dough.
Roll into cookie dough balls, place on the prepared baking sheet, and press down with a spoon or fork.
Bake on the oven’s center rack for 10 minutes. The cookies should still be underbaked and delicate when you remove the tray from the oven.

Storage

Leftover cookies can be stored in a plastic container for soft and chewy cookies or in a glass container for crispy cookies. Store in a sealed container in the refrigerator for one week (or in the freezer for 2 months).

Read also: Magnesium Supplements for Keto

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