Almond Flour Peanut Butter Cookies (Sugar-Free, Keto)

These almond flour peanut butter cookies are soft, chewy, peanut butter-packed, and suspiciously close in flavor to the traditional peanut butter cookies many of us grew up with. Made without sugar, butter, or regular flour, they still deliver that classic homemade peanut butter cookie flavor.

If peanut butter cookies were a childhood favorite in your house too, this sugar-free version brings back the crisscross-topped classic without the sugar crash. They're made from scratch with natural peanut butter, blanched almond flour, and sugar-free brown sugar substitute for a Keto-friendly cookie that feels like dessert but substantial enough for a snack.

My son gobbles these up, and Jeff and I are right there with him. Thanks to the peanut butter, egg, and almond flour, these cookies have a bit more staying power than your average treat. They work just as well for an afternoon snack as they do for dessert.

Now, a little honesty about the dough: these cookies are a bit fussy to make. I tested them thoroughly, and by "thoroughly," I mean several batches went from hopeful dough to the oven and, I'm sorry to say, straight to the bin. Natural peanut butter, almond flour, and sugar-free sweetener can make the dough a little crumbly, a little oily, or occasionally both, depending on your peanut butter. However, the good news is, the baked cookies are much better behaved. Follow the texture cues and tips below, embrace some cookie chaos, and you'll be rewarded with soft, tender, peanut butter-forward cookies that are well worth the trouble.

If you like making sugar-free cookies with almond flour, try my sugar-free chocolate chip cookies as well!

Why You'll (Eventually) love These Almond Flour Peanut Butter Cookies

• Classic peanut butter cookie flavor: These have that nostalgic peanut butter taste and crisscross top, just without sugar, butter, or regular flour.
• Soft and chewy: Almond flour and natural peanut butter can be tricky together, but once the cookies are fully cooled, this recipe is designed to hold together and stay tender.
• Sugar-free and low carb: Made with sugar-free brown sugar substitute and almond flour, these cookies are a great option for a Keto or low sugar treat.
• Gluten free and dairy free: No wheat flour, no butter, and no dairy needed. Natural peanut butter does a lot of the texture and moisture work.
• Made with natural peanut butter: This recipe uses unsalted natural peanut butter for big peanut flavor and better control over the salt level.
• More than just dessert: Thanks to peanut butter, almond flour, and egg, these cookies feel substantial enough for an afternoon snack, not just an indulgence.

Ingredients for Sugar-Free Peanut Butter Cookies

This sugar-free peanut butter cookie recipe calls for a short list of low carb ingredients, but each one matters. Almond flour, natural peanut butter, and sugar-free sweetener behave differently than traditional ingredients, so this is one of those recipes where the details matter.

• Blanched almond flour – Use finely ground blanched almond flour, not almond meal, which is coarser and has a slightly different taste. Almond flour gives these cookies structure while keeping them gluten free, grain free, and low carb. I use Kirkland blanched almond flour, found at Costco.
• Baking soda – Helps the cookies bake with better texture and browning.
• Fine sea salt – Essential for bringing out the peanut butter flavor, especially in sugar-free cookies. Without enough salt, they can taste a little flat, and we did not come this far for "meh."
• Unsalted natural peanut butter – Use fresh, unsalted creamy natural peanut butter made with peanuts only, and stir it very well for 1–2 minutes before measuring. I tested this recipe with natural peanut butter (Kraft brand) rather than no-stir sugar-free peanut butter, like Skippy Sugar Free, which contains added oils that make it thicker and more stabilized. That difference in texture can affect how the dough comes together. Natural peanut butter can also vary quite a bit by brand, so look for one that becomes creamy and well combined after stirring rather than remaining excessively runny or oily. Always check the ingredient label, as some products labeled "natural" may still contain added sugar or other ingredients.
• Sugar-free brown sugar substitute – Adds sweetness and a deeper brown sugar-style flavor without regular sugar. I use my own homemade brown sugar substitute (which technically isn't 100% sugar free due to the molasses but still only contains a fairly small amount of sugar), but store-bought also works.
• Egg and egg white – Help bind the dough so the cookies hold together after baking and cooling. Don't go egg happy though and start adding more—they'll turn into little peanut butter cakes, which might be tasty but not what we're going for with this recipe.
• Vanilla extract – Rounds out the peanut butter flavor without overpowering it.
• Unsweetened almond milk, if needed (not pictured) – Add only if the dough is still too crumbly to roll. Start with 1 teaspoon, then add the second only if needed.

How to Make Peanut Butter Cookies with Almond Flour

Making almond flour peanut butter cookies with natural peanut butter comes with a few annoying quirks. Depending on the brand and jar, the dough may be a little crumbly, a little oily, or both, so focus on whether it can be shaped rather than whether it looks or feels perfect. For a closer look at the dough texture and shaping, watch the video in the recipe card below.

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place oven racks in the second-from-top and second-from-bottom positions.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, baking soda, and salt until well combined. This helps evenly distribute the baking soda so nobody gets one weird bitter bite. Cookies should not taste like betrayal.

Step 3: Mix the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment, mix the peanut butter and sugar-free brown sugar substitute on medium-low speed until evenly combined, scraping down the sides of the bowl and paddle as needed.

Add the vanilla, egg, and egg white, then continue mixing on medium-low speed until smooth and fully incorporated.

If you don't have a stand mixer, a hand mixer should also work, although I haven't tested it with this recipe. You can also mix the dough by hand using a large bowl and sturdy spatula or wooden spoon, but expect to use a little extra elbow grease as the mixture gets quite thick.

Step 4: Make the Cookie Dough

Add the dry ingredients to the wet ingredients and mix on low speed until a thick dough forms. If the dough is too crumbly to hold together, mix in unsweetened almond milk, 1 teaspoon at a time, just until it holds together well enough to roll without falling apart.

Step 5: Scoop and Shape the Cookies

Roll the dough into 1 ½-tablespoon balls, or use a 1 ½-tablespoon cookie scoop to portion the dough. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Then, gently press each one with a fork in a crisscross pattern until about ½-inch thick. Smooth out any cracks around the edges with your fingers.

The dough may feel oily when shaping and pressing, and that's normal when using natural peanut butter as it contains more free oil than stabilized peanut butter. The baked cookies firm up and become less greasy as they cool.

Step 6: Bake the Cookies

Bake for 9–11 minutes, switching and rotating the baking sheets halfway through, until the edges are set and just starting to turn golden. The centers may still look soft, and that's okay.

Step 8: Cool Completely before Serving

Remove the cookies from the oven and let them cool completely on the baking sheets, about 30 minutes (so tough, I know). They'll be very soft at first, so strongly resist the urge to move them unless cookie rubble is your goal.

Storage and Freezing Instructions

• Room temperature – Store cooled peanut butter cookies in an airtight container at room temperature for up to 3 days. They may keep well for 4–5 days in a cool, dry kitchen (like mine), but humidity can soften them.
• Refrigerator – For longer storage, refrigerate the cookies in an airtight container. Let them sit at room temperature for a few minutes before serving if you prefer a softer cookies.
• Freezer – Let the cookies cool completely, then place them in a freezer-safe container or freezer bag. If stacking, place parchment paper between layers to help prevent sticking. Freeze for up to 3 months.
• Thawing – Thaw frozen cookies at room temperature before serving.

Frequently Asked Questions