Few things are as comforting as the smell of freshly baked cookies—but when you’re following a ketogenic or low-carb lifestyle, traditional cookies can feel completely off-limits. That’s exactly where Keto Nut Butter Cookies come in. These cookies deliver everything you want from a classic cookie experience: a soft center, lightly crisp edges, rich nutty flavor, and just the right amount of sweetness—without sugar, flour, or carb overload.
Keto nut butter cookies are especially loved because they’re simple, adaptable, and beginner-friendly. With just a handful of ingredients, you can create cookies that satisfy sweet cravings while keeping blood sugar stable and ketosis intact. Whether you prefer peanut butter, almond butter, or another keto-approved nut butter, this recipe molds itself to your taste and pantry. These cookies are perfect for dessert, snacks, lunchboxes, or pairing with coffee or tea. Best of all, they prove that keto baking doesn’t have to be complicated to be delicious.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, add the nut butter, powdered sweetener, egg, and vanilla extract. Mix with a hand mixer or whisk until smooth and well combined.
- Sprinkle in baking soda, salt, and almond flour if using. Mix until a thick cookie dough forms. The dough should be soft but not sticky.
- If using chocolate chips or chopped nuts, gently fold them into the dough using a spatula.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Use a fork to gently press a crisscross pattern into each cookie, flattening them slightly.
- Bake for 8–12 minutes, depending on size and desired texture. The cookies should be lightly golden around the edges but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. They will firm up as they cool.
Notes
Nutritional Facts and Total Calories (Approximate, per cookie)
- Calories: 120–140 kcal
- Protein: 4–5g
- Fat: 11–13g
- Net Carbs: 2–3g
- Fiber: 1–2g
Keto Nut Butter Cookies
Ingredient Notes
Nut Butter
Nut butter is the foundation of these cookies and the main source of flavor and fat. Choose a natural nut butter with no added sugar or hydrogenated oils. Peanut butter gives the most classic cookie taste, while almond butter creates a milder, slightly sweeter cookie. Mixed nut butters add depth and complexity. The consistency should be thick but stirrable—if the oil has separated, mix thoroughly before using.
Powdered Keto Sweetener
Powdered sweetener ensures a smooth cookie texture without grit. Granulated sweeteners may not dissolve fully and can create a crunchy or grainy mouthfeel. Monk fruit blends and erythritol are the most common choices. Allulose produces a softer cookie and browns more like sugar, if available.
Egg
The egg acts as a binder, giving the cookies structure and helping them rise slightly. Use a room-temperature egg for easier mixing and better consistency.
Vanilla Extract
Vanilla enhances the nutty flavor and adds warmth. Always use pure vanilla extract for best results.
Baking Soda
Baking soda provides lift and helps the cookies spread slightly. It also contributes to browning and texture.
Salt
A small amount of salt balances sweetness and enhances the nut butter flavor. If using salted nut butter, reduce added salt.
Almond Flour (Optional)
Almond flour adds structure and helps prevent overly soft or fragile cookies. It’s especially helpful when using very runny nut butter.
Butter or Coconut Oil (Optional)
Adding a small amount of fat increases richness and improves texture. Butter adds classic flavor, while coconut oil keeps the recipe dairy-free.
Sugar-Free Chocolate Chips (Optional)
Chocolate chips Turn these into keto nut butter chocolate chip cookies. Choose chips sweetened with stevia or erythritol.
Chopped Nuts (Optional)
Chopped pecans, walnuts, or almonds add crunch and texture while keeping the cookies keto-friendly.
Serving Instructions
Serve Keto Nut Butter Cookies at room temperature or slightly chilled for a firmer texture. They pair perfectly with coffee, tea, or a glass of unsweetened almond milk. Because these cookies are rich and satisfying, one or two are usually enough to curb sweet cravings.
Tips
- Use powdered sweetener for smooth cookies
- Stir nut butter thoroughly before measuring
- Don’t overbake—cookies firm up as they cool
- Chill dough briefly if it feels too soft
- Adjust sweetness before baking
- Try different nut butters for variety
Storage Information
- Room Temperature: Store in an airtight container for up to 2 days
- Refrigerator: Store for up to 7 days for best freshness
- Freezer: Freeze baked cookies for up to 2 months
FAQs
1. Can I use any nut butter for this recipe?
Yes. Peanut butter, almond butter, cashew butter (in small amounts), or mixed nut butter all work well if unsweetened.
2. Why are my cookies too crumbly?
This usually means the dough needs more moisture. Add a teaspoon of butter or coconut oil.
3. Can I make these dairy-free?
Yes. Use coconut oil instead of butter and dairy-free chocolate chips if adding extras.
4. Are these cookies keto-approved?
Absolutely. They’re low in carbs, high in fat, and made with keto-friendly ingredients.
5. Can I make the dough ahead of time?
Yes. Store dough in the refrigerator for up to 24 hours before baking.
6. Do these cookies taste like regular cookies?
They’re slightly denser and richer but very close in flavor—especially when baked just until set.
