Soft and chewy Sugar Free Peanut Butter Cookies are packed full of peanut butter and make a delicious dessert or snack if you are watching your carbs.
A perfectly scrumptious option that is diabetic friendly, keto and low carb with only 1g net carbs per cookie.
Quick fact, I used to sell cookies on the side and this sugar free peanut butter cookies recipe was my best seller.
I was inspired to make a cookie that tasted amazing and did not affect my blood sugars, keeping it keto and low carb. My inspiration came from my first cookie which was this Diabetic Friendly Double Chocolate Fudge recipe.
These low carb peanut butter cookies are made with natural chunky peanut butter to give them a little chunky texture while keeping the sugar amount low.
- Peanut Butter: using an all natural chunky peanut butter that is sugar free for these keto cookies
- Almond Flour: adds a slightly nutty flavour plus it's low carb and gluten free.
- Butter: giving that extra buttery flavour makes these cookies super soft and tender to the bite.
- Vanilla: helps to enhance all the flavours in this recipe.
- Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
Steps by step instructions
How to make Sugar Free Peanut Butter Cookies?
If you love peanut butter cookies as much as I do this recipe is super simple and easy to make.
STEP 1: Using a stand mixer or handheld mixer, cream together the butter and erythritol for about 1 minute on medium speed. Scrape down sides of the bowl as needed.
STEP 2: Next, while the mixer is running on low speed slowly add in the eggs and vanilla, then bring up the speed to medium for 1 minute. Then add the peanut butter and mix on high speed for another minute. Finally, add the dry ingredients and mix for 30 seconds on medium speed.
STEP 3: Preheat oven to 350°F. Using a small cookie scoop, scoop out the cookie dough batter into a silicone mini muffin pan resting on a cookie sheet. Should make 24 cookies.
Bake at 350°F for 12-15. You will know they are done when the edges of the cookies are slightly browned.
Allow cookies to cool completely in the muffin pan before removing.
Top Tip: allow sugar free peanut butter cookies to completely cool before removing them from the silicone mini muffin pan.
- Serving: cookies are best served with a warm beverage, they are also great dipped in coffee.
- Storage: store in an airtight container in the fridge for up to a week.
- Freeze: freeze in an airtight container for up to 3 months. When ready to consume a cookie, thaw at room temperature for 10 minutes.
These delicious diabetic friendly peanut butter cookies are perfect but if you want to add more flavours to them, here are a few ideas.
- Chocolate Chips - if you want a sugar free peanut butter chocolate chip cookie instead just add a ½ cup of sugar free chocolate chips to the batter.
- PB & J - why not make a sugar free peanut butter and jam cookie by adding a dollop of sugar free jam on each cookie after baking.
Frequently asked questions
Cookies that are made without sugar and usually with a low carb flour like almond or coconut can be ok for diabetics to eat. Of course it would depend on what other ingredients are used. Look for cookies made with a sugar substitute like erythritol, allulose, monk fruit, stevia or xylitol.
All natural peanut butters should only be made with 100% peanuts only. However, check the ingredients on the label to see if there is any other added sugars.
All foods tend to affect people differently and therefore, I recommend testing your blood sugars after consuming a sugar free peanut butter cookie to see how it affects you. They personally do not spike my blood sugars after consuming one cookie.
Sugar Free Peanut Butter Cookies for Diabetics
- Using a stand mixer or handheld mixer, cream together the butter and erythritol for about 1 minute on medium speed. Scrape down sides of the bowl as needed.
- Mix in the remaining wet ingredients for another minute and then add the dry ingredients and mix for another 30 seconds on medium speed.
- Preheat oven to 350°F
- Using a small cookie scoop, scoop out the cookie dough batter into a silicone mini muffin pan resting on a baking tray. Makes 24 cookies
- Bake at 350°F for 12-15 minutes until the edges of cookies are slightly browned.
- Allow cookies to cool completely in the muffin pan before removing.
This recipe card provides the basic details to make this recipe. For more information, tips and variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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