Ever just want cookies, but not all the time (or the mess) or the hassle of complicated recipes? Yeah, same. 10-Minute Keto Cookie Dough gets me out of that bind when I’m craving something kinda sweet and don’t want to blow my low-carb goals. It’s so easy, feels like cheating, and nobody will tattle (promise).
By the way, I also tried this greek yogurt cookie dough for a slightly lighter spin. Okay, so you’ve got ten minutes? Let’s make magic.
10-Minute Keto Cookie Dough
What You’ll Need for 3-Ingredient Peanut Butter Cookies
Let’s not overthink this. The cool thing about 3-ingredient peanut butter cookies is, well, three ingredients! That’s about all my tired brain can handle on Fridays (or, let’s be real, Mondays too).
So here’s what you absolutely need: good peanut butter, a little sugar (or that fancy keto-friendly variety), and an egg. Peanut butter choice is big. You want it creamy. Natural works, but sometimes the stuff with a pinch of salt and oil just holds the cookies together better—less crumbly, more bite.
Nothing extra. Not even a baking powder speck. And if you’re itching for chocolate chips, I see you, but try the original version once. You’ll understand the hype. With the keto approach, just double-check your sweetener so you don’t get that weird aftertaste. Go for something you’d eat off a spoon (no shame in that game).
The ingredients are so basic, you probably already have them jammed in your kitchen somewhere. Dig around. I once found two jars of peanut butter behind a container of baking soda so old, it should pay rent.
10-Minute Keto Cookie Dough
“I never thought keto cookies could taste this much like actual cookies! Made a batch for the kids and not a single complaint. Fastest dessert win ever.”
10-Minute Keto Cookie Dough
How to Make 3-Ingredient Peanut Butter Cookies
Okay, buckle up. Because these are shockingly simple. You don’t need a mixer, but if you’ve had a rough day, stirring by hand is kinda therapeutic. First, preheat your oven to 350—no need to get fancy. Line your sheet pan with parchment if you hate scrubbing pans (which, who enjoys that?).
Toss all your ingredients in a bowl. Stir, but don’t overthink it. The dough will look sticky and impatient for the oven. Scoop out tablespoon-sized bits, plop them on the sheet, and if you want that signature crisscross look, just use a fork. Squish—done. Bake them till the edges look barely golden, about 8-10 minutes. Not longer, or they get the “hockey puck” treatment. Let ‘em cool a sec. They’re a little soft when fresh, but firm up after a minute or two.
Now, if you eat one warm: careful! They turn into a glorious, melty treat but can burn your tongue (yes, I said it).
10-Minute Keto Cookie Dough
How to Store 3-Ingredient Peanut Butter Cookies
You made extra? Or maybe everybody’s full except you (I get it). Storing these is such a no-brainer. Drop cooled cookies into an airtight container—nothing fancy. They hang out happy at room temp for a few days.
Don’t stack them if you can help it. If you must pile, wedge a bit of parchment in between so you avoid the “cookie quilt” scenario where everything’s glued together. I tossed a half-eaten batch in a zip-top bag last week and they held up great. No drama.
If you love crispy edges, keep the lid on loose. Want tender, chewy bites? Seal that baby tight. They kind of adapt to your mood, honestly.
10-Minute Keto Cookie Dough
Can You Freeze 3-Ingredient Peanut Butter Cookies?
Here’s the part I get a little wild about. Yes, absolutely, you can freeze these. If you batch bake for your “future self,” just pop the cooled cookies in a freezer bag or container.
Now listen up: slice of bread in the bag trick? I swear it works. Keeps cookies from drying out or turning into fossils. Thaw at room temperature—fast—unless you love the cold snack life. (Not judging.)
Or freeze the dough balls instead. Craving hits? Toss a few in the oven directly from the freezer for that fresh-baked aroma. Your kitchen smells like a five-star bakery and your friends think you worked all day. Win-win.
10-Minute Keto Cookie Dough
Allrecipes Community Tips and Praise
If you ever doubted keto and cookies could coexist, you’re not alone. I saw a ton of comments online where folks are shocked these don’t taste “diet-y” at all (seriously). Just use good peanut butter and go easy on the sweetener. Oh, stuffing with extra goodies? Chopped nuts, keto chocolate chips, a smidge of cinnamon—people get real creative and I support it.
10-Minute Keto Cookie Dough
Couple quick ideas for jazzing them up:
- Dip the edges in melted chocolate if you’re feeling indulgent.
- Crumble them over yogurt or low-carb ice cream for a snack-upgrade.
- Chop up and toss into trail mix for an on-the-go pick-me-up.
I have to admit, I make a double batch almost every time. I regret literally nothing.
If you want more ways to treat your sweet tooth without the carb-crash, you should absolutely check out this Keto cookie dough recipe with 6 simple ingredients. And if peanut butter is your jam, you might also fancy the rich, gooey vibe of my favorite keto peanut butter earthquake cake. Both will change your snack game—no joke.
10-Minute Keto Cookie Dough
Print
3-Ingredient Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Description
A quick and easy recipe for delicious keto-friendly peanut butter cookies made with just three ingredients.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup sugar (or keto-friendly sweetener)
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
- In a bowl, combine peanut butter, sugar, and egg. Stir until well combined.
- Using a tablespoon, scoop out dough and place on the prepared sheet pan.
- If desired, flatten each ball with a fork to create a crisscross pattern.
- Bake for 8-10 minutes until the edges are barely golden.
- Allow to cool for a few moments before enjoying warm, or let them firm up on a cooling rack.
Notes
Store in an airtight container at room temperature for a few days. For freezing, place cooled cookies in a freezer bag. To keep cookies from drying out, add a slice of bread in the bag.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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