I’m so thrilled about these keto peanut butter and jelly cookies, I can hardly stand it. There aren’t too many low-carb desserts that beat a keto peanut butter cookie, but anything with peanut butter AND jelly is definitely worth celebrating. This keto cookie is sweet and chewy, topped with the perfect swirl of peanut butter and sugar-free jam. Plus, they’re super easy to make– a fact that my husband is all too aware of and now asks for fresh batches of these for certain “occasions,” such as movie night, or Tuesday night or (my favorite excuse) “for the kids.” 😉
We “needed” these (said Ian) last week when our family went fishing for the first time since we moved to Arizona. I know it’s hard to believe, but fishing in the desert reminded me so much of Alaska. Ian is an avid fly fisherman but has barely fished the last couple of years because #cancersucks, so it was extra nice to sit out in the sun and fish, watch our kids be kids, and enjoy a packed picnic. Which included these PB+J cookies (ahem, the remaining three that hadn’t been devoured the night before…).
how to make keto peanut butter and jelly cookies
This is basically a keto peanut butter cookie made with almond flour, which is pretty great as-is, but the sugar-free jam and gooey peanut butter topping takes it next-level. This recipe is also vegan-friendly if you swap the egg for a flax egg. I’ve made it both ways and they turn out almost exactly the same.
To keep these peanut butter and jelly cookies keto-friendly, sugar-free jam, like this stevia-sweetened strawberry jam, is a must. I opt for a homemade keto fruit spread because it’s simple to make and only takes about 10 minutes! Check out my recipe for the easiest ever sugar-free jam and you’ll see how basic it is– a mix of strawberries, raspberries, Lakanto monkfruit sweetener (or stevia) and chia seeds.
Here’s how to make these keto peanut butter and jelly cookies:
- Combine the peanut butter, monkfruit sweetener and coconut oil, then mix for 1-2 minutes.
- Add in the egg (or flax egg) then mix until blended.
- Add in the almond flour, baking soda and flax meal, mix again, and then form the dough into cookies by rolling and pressing them flat.
- Form a small well in the center of each cookie with your thumb or a teaspoon.
- Spoon the peanut butter and sugar-free jam into each cookie (swirl optional) and bake!
pro tips for the BEST keto peanut butter and jelly cookies
To get the BEST keto PB+J cookie, a few tips:
- Make sure you’re using a high-quality peanut butter that doesn’t contain any added sugars or other fillers. (Here’s a secret: I don’t always use actual peanut butter in the cookie dough of this PB+J cookie recipe. You could probably sub in other nut butters no problem, but if you want an extra low-carb option, NuttZo’s keto butter (a blend of almonds, macadamia nuts, brazil nuts and seeds like flax and chia) tastes great! It’s higher in fat and lower in carbs than regular PB.
- This recipe yields nine, regular-sized cookies, 12 small cookies, or about six extra-large cookies. If you opt for the giant sized cookies (go you, they’re my fav) make sure to cool them for a few minutes extra once they’re out of the oven.
- Don’t skimp on the beat time for the monkfruit sweetener and peanut butter/coconut oil- make sure it’s blended well.
My hope is you’ll love these keto peanut butter and jelly cookies so much, they’ll become your own “special occasion” cookie. Like, because it’s Friday night (and obviously, staying in to BAKE COOKIES is a Friday night well spent). Or because it’s 10 a.m. Or maybe you need one (or two) because of an un-special occasion. Like a bad day at work. Or your Netflix binge-watch of your Favorite Show is over and you don’t know what to do now (sad). I’m 100% certain these keto peanut butter and jelly cookies are the solution!
you might also love…
- Easy, keto, no-bake chocolate cookies for when you need something sweet without all that oven hassle.
- Pumpkin almond flour muffins for a deliciously filling breakfast.
- A simple, keto orange almond cake with cashew buttercream that isn’t as pretentious as it sounds.
- 1/3 cup + 2-3 tablespoons (reserved for topping), unsweetened peanut butter*
- 1 tablespoon melted coconut oil
- 1/3 cup monkfruit sweetener (if using Lakanto, Golden or Classic both work)
- 1 teaspoon vanilla extract
- 1 large egg (pasture-raised, when possible) or flax egg
- 1 cup super-fine almond flour
- 1 tablespoon flax meal
- 1/2 teaspoon baking soda
- pinch of salt (optional)
- 2-3 tablespoons sugar-free jam*
- Preheat the oven to 325°F. In a large bowl or stand-up mixer, beat the coconut oil, peanut butter and monkfruit sweetener for 2-3 minutes, until well combined.
- Beat in the egg and vanilla extract, mixing for another minute.
- Add the almond flour, flax meal, baking soda and salt (optional). Mix the dry ingredients into the peanut butter mixture until the cookie dough forms.
- Use a tablespoon to scoop out cookie dough, then roll with your hands to form a dough ball. Flatten slightly between the palms of your hands and place cookie on a parchment-lined baking sheet.
- Press a teaspoon (or your thumb) into the center of the cookie to form a well, about 1-inch in diameter. (If you're making giant cookies, the diameter will be closer to 1.5 inches). Use your fingers to help form the well, if needed.
- Spoon about 1/2-1 teaspoon of peanut butter and 1/2-1 teaspoon of sugar-free jam into the center of each cookie (swirl with a toothpick if you'd like to- but it's totally optional!).
- Bake for 11-14 minutes, or until the cookies are slightly browned on top (keep in mind, the giant-sized cookies will bake longer, closer to at least 15 minutes).
- Remove the tray from the oven and allow the cookies to cool for at least 5 minutes on the baking sheet.
*I use this recipe for the EASIEST sugar-free jam!
*substituting the peanut butter in the dough for other nut butters should work fine, I've used NuttZo's Keto Butter for a lower-carb option (but I still top it with regular peanut butter)
*nutritional info is calculated based on a yield of 9 cookies
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 8.6mgCarbohydrates: 3gNet Carbohydrates: 1.2gFiber: 1.8gSugar: .5gProtein: 3.6g
This nutritional information is approximate and is provided for convenience as a courtesy.