Soft, chewy, and totally guilt-free.

So here’s the thing… I love eggs, but I don’t always have eggs. And when that peanut butter craving hits, there’s just no time to run to the store. That’s where these no-egg, low-carb Keto Peanut Butter Cookies come in. One bowl. One craving. Zero eggs. All good.

Why You’ll Love These (Trust Me…)

  • No eggs needed—yay pantry win
  • Super peanut buttery flavor
  • Soft-baked texture that melts in your mouth
  • Great as a dessert, snack, or even a breakfast low carb treat
  • Only 2g net carbs per cookie

Perfect for those Keto Treats moments—or when you just need a hug in cookie form.

Coach’s Tips

  • Use unsweetened, natural peanut butter—no sneaky sugars
  • Chill the dough if it feels too sticky to handle
  • Don’t overbake—they’ll firm up as they cool
  • Want Galletas Keto con chocolate? Add a few sugar-free chocolate chips!

Serving Suggestions

  • Serve with almond milk or bulletproof coffee
  • Add to a keto dessert board with berries, dark chocolate, and nuts
  • Crumble over Greek yogurt for a low-carb Postre Keto moment

Storage Instructions

  • Room temp: 3 days in airtight container
  • Fridge: Up to a week
  • Freezer: Freeze dough balls or baked cookies for up to 2 months

VIDEO: No Egg Keto Cookies

Search “No Egg Keto Peanut Butter Cookies – Chocolate Covered Katie” on YouTube to see the OG version that inspired this one.

FAQs

Can I make these nut-free?
Sure—swap peanut butter for sunflower seed butter or almond butter if preferred.

What makes these “Keto”?
No sugar, low carbs, and packed with healthy fats. Perfect Keto Cookie Recipes staple.

Are these 1000 calorie cookies?!
Ha—not even close. But eat five and we can talk. One cookie is about 110–120 calories.

Where’s the egg?
You won’t miss it. The combo of peanut butter and almond flour holds everything together perfectly.

Ingredients

  • 1 cup peanut butter (natural, no sugar added)
  • 1/2 cup almond flour
  • 1/4 cup powdered keto sweetener
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1–2 tbsp water or almond milk (only if dough is too dry)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking tray with parchment.
  2. Mix peanut butter, sweetener, almond flour, baking soda, and vanilla in a bowl.
  3. If dough seems too crumbly, add a splash of water or almond milk.
  4. Roll into 1-inch balls and place on tray.
  5. Flatten with a fork (classic criss-cross).
  6. Bake for 8–10 minutes. Let cool on tray—they’ll firm up.

Nutrition (Per Cookie)

  • Calories: 115
  • Fat: 10g
  • Protein: 4g
  • Net Carbs: ~2g

These are the kind of Keto Peanut Butter cookies you’ll want to stash away… except you won’t, because they’ll be gone in 24 hours.

One bowl. One craving crushed. Postre Keto perfection.