Tired of sacrificing flavor for your keto lifestyle? You’re in luck! We’ve gathered 19 irresistibly creamy peanut butter recipes that prove low-carb eating can be decadent and delicious. From dreamy desserts to savory sauces, these dishes are perfect for satisfying cravings while staying on track. Get ready to dive into a world of nutty, creamy goodness—your taste buds will thank you!
Keto Peanut Butter Fat Bombs
Okay, so I’m a total peanut butter fiend—I’ve been known to eat it straight from the jar with a spoon while standing in my kitchen at midnight. But since I’ve been trying to stick to my keto goals, I needed a sweet, satisfying treat that wouldn’t kick me out of ketosis. That’s where these little fat bombs come in: they’re rich, creamy, and feel totally indulgent, but they’re packed with healthy fats and almost no carbs. I love keeping a batch in my freezer for those moments when a sugar craving hits or I just need a quick energy boost between meals—they’re my secret weapon for staying on track without feeling deprived.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of creamy peanut butter (the natural, no-sugar-added kind is my go-to)
– ½ cup of coconut oil, softened but not melted
– ¼ cup of powdered erythritol (this is my favorite keto-friendly sweetener)
– A splash of vanilla extract
– A couple of pinches of sea salt
– Optional: a handful of sugar-free chocolate chips for mixing in or drizzling on top
Instructions
1. Line a standard 12-cup muffin tin with paper liners or silicone molds—this makes cleanup a breeze and prevents sticking.
2. In a medium mixing bowl, combine 1 cup of creamy peanut butter, ½ cup of softened coconut oil, ¼ cup of powdered erythritol, a splash of vanilla extract, and a couple of pinches of sea salt.
3. Use a hand mixer or a sturdy spoon to blend everything together until it’s smooth and fully incorporated, which should take about 2–3 minutes; if the mixture seems too thick, let it sit at room temperature for 5 minutes to soften further.
4. If you’re adding sugar-free chocolate chips, fold in a handful now until they’re evenly distributed throughout the mixture.
5. Spoon the mixture evenly into the prepared muffin cups, filling each one about three-quarters full to leave room for setting.
6. Place the muffin tin in the freezer and let it chill for at least 1 hour, or until the fat bombs are completely firm to the touch; I usually leave mine in overnight for the best texture.
7. Once set, pop the fat bombs out of the liners and transfer them to an airtight container—store them in the freezer to keep their shape and prevent melting.
8. For an extra touch, melt a few more chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each, then drizzle it over the tops before serving.
What I love most about these fat bombs is their fudgy, almost truffle-like texture that melts in your mouth, with a perfect balance of salty peanut butter and subtle sweetness. They’re fantastic straight from the freezer as a cold treat, or you can let one sit out for a few minutes to soften slightly—I sometimes crumble one over a bowl of keto-friendly ice cream for a decadent dessert hack.
Low-Carb Peanut Butter Smoothie
Just yesterday morning, I was craving something creamy and satisfying but didn’t want to derail my low-carb goals—enter this peanut butter smoothie that’s become my go-to breakfast hack. It’s so simple to whip up, and honestly, it tastes like a dessert treat without any of the guilt, perfect for those busy mornings when you need a quick, nutritious boost.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of unsweetened almond milk (I always keep a carton in the fridge for smoothies)
– A big scoop of creamy peanut butter, about 2 tablespoons
– A handful of ice cubes, roughly ½ cup
– A splash of vanilla extract, just 1 teaspoon
– A couple of pinches of ground cinnamon, around ¼ teaspoon
Instructions
1. Grab your blender and add 1 cup of unsweetened almond milk—tip: using chilled milk helps keep the smoothie frosty without watering it down.
2. Spoon in 2 tablespoons of creamy peanut butter; if it’s sticky, I like to lightly oil the spoon first for easier measuring.
3. Toss in ½ cup of ice cubes, which adds that refreshing texture without needing extra sweeteners.
4. Pour in 1 teaspoon of vanilla extract for a warm, aromatic kick that complements the peanut butter perfectly.
5. Sprinkle in ¼ teaspoon of ground cinnamon, a little secret I picked up that enhances the flavor without adding carbs.
6. Secure the blender lid tightly and blend on high speed for about 30-45 seconds, until everything is smooth and creamy—tip: stop and scrape down the sides halfway through if needed to ensure no clumps remain.
7. Pour the smoothie immediately into a tall glass to enjoy it at its best consistency.
Kind of magical how this comes together in minutes, right? The texture is luxuriously thick and velvety, with the peanut butter shining through in every sip, and the cinnamon adds a subtle warmth that makes it feel indulgent. Try topping it with a sprinkle of crushed nuts or a drizzle of sugar-free syrup for a fun twist—it’s become my favorite way to start the day on a sweet note!
Keto Peanut Butter Cookies
Mmm, there’s something so comforting about a warm peanut butter cookie fresh from the oven, and I’m thrilled to share my keto-friendly version that’s become a staple in my house—especially during the holiday baking frenzy when I need a treat that won’t derail my goals. Serving: 12 cookies | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of creamy peanut butter (the natural, no-sugar-added kind works best here)
– 1/2 cup of granulated erythritol (my go-to keto sweetener)
– 1 large egg, straight from the fridge
– 1 teaspoon of vanilla extract (a good splash for that cozy aroma)
– 1/2 teaspoon of baking soda (just a pinch to help them puff up)
– A couple of pinches of salt to balance the sweetness
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium mixing bowl, combine 1 cup of creamy peanut butter, 1/2 cup of granulated erythritol, 1 large egg, 1 teaspoon of vanilla extract, 1/2 teaspoon of baking soda, and a couple of pinches of salt.
3. Mix everything together with a spatula or spoon until it forms a thick, uniform dough; if it feels too sticky, pop it in the fridge for 5 minutes to firm up slightly.
4. Scoop out tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet.
5. Use a fork to gently press down on each ball in a crisscross pattern, flattening them to about 1/2-inch thick—this helps them bake evenly and gives that classic cookie look.
6. Bake the cookies in the preheated oven at 350°F for exactly 10–12 minutes, until the edges are lightly golden but the centers still look soft.
7. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes; they’ll firm up as they sit, so don’t rush this step to avoid crumbly results.
8. Transfer the cookies to a wire rack to cool completely, about 15–20 minutes, before serving or storing.
Here’s the best part: these cookies come out with a soft, chewy center and a slightly crisp edge, packed with rich peanut butter flavor that’s not overly sweet. I love pairing them with a glass of almond milk for a cozy snack or crumbling them over keto ice cream for an indulgent dessert twist.
Peanut Butter Keto Fudge
Zipping through holiday baking, I found myself craving something rich yet keto-friendly—enter this peanut butter fudge that’s become my go-to treat. Honestly, it’s so simple I’ve made it while multitasking holiday prep, and it always satisfies that sweet tooth without the guilt. Let me share my foolproof version with you!
Serving: 16 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– About 1 cup of creamy peanut butter (I prefer the natural kind, but any works)
– A half cup of coconut oil, melted
– A third cup of powdered erythritol (this is my sweetener of choice for keto)
– A teaspoon of vanilla extract
– A pinch of salt to balance the sweetness
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later—this tip saves so much mess!
2. In a medium saucepan, combine the peanut butter and melted coconut oil over low heat, stirring constantly with a spatula until smooth, about 2-3 minutes; keep the heat low to avoid burning the peanut butter.
3. Remove the saucepan from the heat and immediately stir in the powdered erythritol, mixing thoroughly until no lumps remain, which usually takes a minute or so.
4. Add the vanilla extract and a pinch of salt, stirring again to incorporate everything evenly—taste a tiny bit here to adjust sweetness if needed, but be careful as it’s hot.
5. Pour the mixture into the prepared pan, using the spatula to spread it into an even layer.
6. Place the pan in the refrigerator and chill until completely firm, which typically takes at least 2 hours; for best results, I let it set overnight to avoid any soft spots.
7. Once firm, lift the fudge out using the parchment paper overhang and cut it into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Fudgy and decadent, this treat has a smooth, melt-in-your-mouth texture with a bold peanut butter flavor that’s not overly sweet. I love serving it chilled with a sprinkle of sea salt on top or crumbling it over keto ice cream for an extra indulgent dessert—it’s become a holiday staple in my house!
Keto Peanut Butter Mug Cake
Zipping through my holiday baking list, I realized I needed a quick, low-carb treat that wouldn’t derail my keto goals—enter this peanut butter mug cake, which I whipped up while wrapping gifts this morning. It’s the perfect single-serving dessert for when a sugar craving strikes but you want to stay on track, and honestly, it’s become my go‑in for cozy evenings with a cup of tea. I love how it comes together in minutes with pantry staples, making it feel like a little indulgence without the guilt.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 1 minute
Ingredients
– A couple of tablespoons of creamy peanut butter (the kind without added sugar)
– One large egg
– A splash of vanilla extract
– A pinch of baking powder
– A tablespoon or so of your favorite keto-friendly sweetener, like erythritol
– A tiny dash of salt to balance the sweetness
Instructions
1. Grab a microwave-safe mug—I use a 12‑ounce one so it doesn’t overflow.
2. Spoon in the peanut butter, crack in the egg, and add the vanilla extract, sweetener, baking powder, and salt.
3. Mix everything vigorously with a fork until the batter is smooth and no streaks of egg remain, which takes about 30 seconds. Tip: If the peanut butter is too thick, microwave it for 10 seconds first to soften it up.
4. Smooth the top of the batter with the back of a spoon to ensure even cooking.
5. Microwave the mug on high for 60 seconds exactly—set a timer, as overcooking makes it rubbery. Tip: Ovens vary, so if it looks a bit wet in the center after 60 seconds, add 10‑15 seconds more, but don’t exceed 90 seconds total.
6. Carefully remove the mug (it’ll be hot!) and let it cool for 2‑3 minutes before digging in. Tip: Run a butter knife around the edges if it sticks slightly.
7. Enjoy it straight from the mug or plate it up.
Perfectly moist and fluffy, this cake has a rich peanut butter flavor that’s not overly sweet. I sometimes top it with a dollop of whipped cream or a few sugar-free chocolate chips while it’s still warm for an extra treat—it’s like having a personal dessert ready in no time.
Low-Carb Peanut Butter Pancakes
Let me tell you about my favorite weekend breakfast hack that keeps me full without the carb crash. Last Sunday, I was craving pancakes but trying to stick to my low-carb goals, so I whipped up these peanut butter beauties that turned out surprisingly fluffy and delicious.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of large eggs
– A generous scoop of creamy peanut butter (about ¼ cup)
– A splash of unsweetened almond milk (around 2 tablespoons)
– A teaspoon of baking powder
– A pinch of salt
– A dash of vanilla extract
– A tablespoon of coconut oil for cooking
Instructions
1. Crack two large eggs into a medium mixing bowl and whisk them until frothy.
2. Add ¼ cup of creamy peanut butter to the eggs and mix thoroughly until smooth (tip: if your peanut butter is thick, microwave it for 10 seconds first to make blending easier).
3. Pour in 2 tablespoons of unsweetened almond milk and 1 teaspoon of vanilla extract, stirring to combine.
4. Sprinkle in 1 teaspoon of baking powder and a pinch of salt, then whisk the batter until no lumps remain (tip: let it sit for 2 minutes to allow the baking powder to activate for fluffier pancakes).
5. Heat a non-stick skillet over medium-low heat (about 300°F) and add ½ tablespoon of coconut oil, swirling to coat the pan.
6. Pour ¼ cup of batter per pancake onto the skillet, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
7. Carefully flip each pancake with a spatula and cook for another 1-2 minutes until golden brown (tip: don’t press down on them—this keeps them light and airy).
8. Repeat with the remaining batter, adding more coconut oil as needed.
9. Transfer the cooked pancakes to a plate and serve immediately.
Grab a stack and dig in—these have a rich, nutty flavor with a satisfyingly dense yet tender texture that holds up to toppings beautifully. I love drizzling mine with a little sugar-free syrup or fresh berries for a pop of color, and they reheat wonderfully in the toaster for busy mornings.
Keto Peanut Butter Cheesecake
Finally, after years of trying to find a keto dessert that actually satisfies my sweet tooth without the guilt, I stumbled upon this peanut butter cheesecake recipe that’s become a staple in my kitchen—especially during the holidays when everyone’s watching their carbs but still wants something indulgent. It’s creamy, rich, and surprisingly simple to whip up, even for someone like me who tends to overcomplicate things in the kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A cup and a half of almond flour for that nutty crust base
– A third of a cup of melted unsalted butter to bind it all together
– Two 8-ounce blocks of cream cheese, softened to room temperature (trust me, this makes blending smoother)
– A cup of creamy peanut butter—I always go for the natural kind without added sugar
– Three-quarters of a cup of powdered erythritol for sweetness
– A couple of large eggs to give it that classic cheesecake structure
– A teaspoon of vanilla extract for a hint of warmth
– A pinch of salt to balance out the flavors
Instructions
1. Preheat your oven to 350°F and grab a 9-inch springform pan—it’s a lifesaver for easy removal later.
2. In a medium bowl, mix the almond flour and melted butter until it forms a crumbly dough. Tip: If it feels too dry, add another tablespoon of butter; you want it to hold together when pressed.
3. Press the mixture firmly into the bottom of the pan, using the back of a spoon to create an even layer. Bake for 10 minutes until lightly golden, then set aside to cool slightly.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and fluffy. Tip: Don’t skip softening the cream cheese, or you’ll end up with lumps!
5. Add the peanut butter, powdered erythritol, vanilla extract, and salt, and beat for another minute until fully combined.
6. Crack in the eggs one at a time, beating well after each addition until the mixture is creamy and uniform. Tip: Mix just until incorporated to avoid overbeating, which can cause cracks.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake in the preheated oven for 45 minutes, or until the edges are set but the center still has a slight jiggle—it’ll firm up as it cools.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent sinking.
10. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
Zesty and decadent, this cheesecake comes out with a velvety texture that melts in your mouth, thanks to the peanut butter adding a subtle nutty depth. I love serving it chilled with a dollop of whipped cream or a sprinkle of crushed peanuts for extra crunch—it’s a crowd-pleaser that even non-keto friends rave about!
Peanut Butter Keto Energy Balls
Tired of that mid-afternoon slump that hits right when you need to power through? I’ve been there too, especially during the holiday hustle, which is why I always keep a batch of these no-bake peanut butter keto energy balls in my fridge. They’re my secret weapon for a quick, satisfying pick-me-up that keeps me on track without any sugar crash.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of creamy peanut butter (the natural, runny kind works best here)
– ½ cup of coconut flour
– ⅓ cup of powdered erythritol (or your favorite keto-friendly sweetener)
– A couple of tablespoons of melted coconut oil
– A generous splash of vanilla extract
– A pinch of salt
– ¼ cup of unsweetened shredded coconut, for rolling (optional, but adds a nice texture)
Instructions
1. In a medium mixing bowl, combine 1 cup of creamy peanut butter, ½ cup of coconut flour, ⅓ cup of powdered erythritol, a couple of tablespoons of melted coconut oil, a generous splash of vanilla extract, and a pinch of salt.
2. Tip: If your peanut butter is thick, warm it slightly for about 15 seconds in the microwave to make mixing easier—just don’t let it get hot.
3. Stir all the ingredients together with a spatula until a thick, uniform dough forms that holds together when pressed; this should take about 2-3 minutes of mixing.
4. Tip: The dough might seem crumbly at first, but keep stirring—it’ll come together as the coconut flour absorbs moisture.
5. Scoop out about 1 tablespoon of the dough and roll it between your palms to form a smooth, round ball about 1 inch in diameter.
6. If using, roll each ball in ¼ cup of unsweetened shredded coconut until lightly coated on all sides.
7. Tip: For less mess, place the shredded coconut in a shallow bowl and gently toss the balls in it.
8. Place the finished balls on a parchment-lined plate or baking sheet.
9. Transfer the plate or sheet to the refrigerator and chill the balls for at least 30 minutes, or until firm to the touch.
10. Once set, store the energy balls in an airtight container in the refrigerator for up to 2 weeks.
Just out of the fridge, these energy balls have a firm, fudgy texture that softens beautifully at room temperature, with a rich peanut butter flavor balanced by a hint of vanilla and coconut. I love crumbling one over Greek yogurt for breakfast or packing a few in my bag for a hike—they’re surprisingly filling and totally guilt-free!
Keto Peanut Butter Ice Cream
Just when I thought my keto journey meant saying goodbye to creamy desserts, this peanut butter ice cream proved me wrong—it’s become my go‑to treat after a long day, and I love how simple it is to whip up with ingredients I always have on hand. Honestly, I’ve made it so often that my blender practically knows the drill!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A can of full‑fat coconut milk (about 13.5 ounces)
– A heaping ½ cup of creamy peanut butter
– ⅓ cup of powdered erythritol
– A splash of vanilla extract
– A pinch of salt
– A couple of ice cubes (if your blender needs help)
Instructions
1. Pour the entire can of coconut milk into your blender.
2. Add the heaping ½ cup of creamy peanut butter directly to the blender.
3. Measure and pour in ⅓ cup of powdered erythritol.
4. Add a splash of vanilla extract and a pinch of salt to the blender.
5. Blend everything on high speed for 45–60 seconds, until the mixture is completely smooth and creamy—if it’s too thick, toss in a couple of ice cubes and blend for another 15 seconds to help it along (tip: scrape down the sides halfway through to ensure no clumps remain).
6. Pour the blended mixture into a freezer‑safe container, like a loaf pan.
7. Cover the container tightly with plastic wrap or a lid.
8. Freeze the ice cream for at least 6 hours, or until it’s firm to the touch (tip: for a softer texture, let it sit at room temperature for 5–10 minutes before scooping).
9. Once frozen, use an ice cream scoop to serve it into bowls.
10. Enjoy immediately! (tip: if storing leftovers, press a piece of parchment paper directly onto the surface before re‑freezing to prevent ice crystals).
My favorite part is the velvety, rich texture that melts perfectly without any icy bits. It tastes just like classic peanut butter ice cream, and I love topping it with a sprinkle of crushed peanuts or a drizzle of sugar‑free chocolate for an extra treat.
Low-Carb Peanut Butter Dip
Holiday snacking just got a whole lot better, and I’m thrilled to share this game-changer with you. As someone who’s always juggling festive treats with health goals, I whipped up this creamy, dreamy dip after one too many cookie platters left me craving something satisfying yet light—it’s become my go-to for guilt-free indulgence!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of smooth peanut butter (I love the natural kind, but any works!)
– ½ cup of full-fat Greek yogurt for that tangy creaminess
– 2 tablespoons of maple syrup, just enough to sweeten it up
– A splash of vanilla extract, because it makes everything cozier
– A pinch of sea salt to balance it all out
– A couple of tablespoons of unsweetened almond milk to get the perfect dip consistency
Instructions
1. Grab a medium mixing bowl and add 1 cup of smooth peanut butter.
2. Spoon in ½ cup of full-fat Greek yogurt—tip: use room-temperature yogurt to prevent clumping and blend smoothly.
3. Pour 2 tablespoons of maple syrup into the bowl.
4. Add a splash of vanilla extract and a pinch of sea salt.
5. Use a whisk or spatula to stir everything together until fully combined, about 1-2 minutes.
6. Gradually mix in 2 tablespoons of unsweetened almond milk, one tablespoon at a time, until the dip reaches your desired thickness—tip: add more milk if you prefer a thinner dip for drizzling.
7. Taste the dip and adjust with an extra pinch of salt if needed, but avoid over-salting.
8. Transfer the dip to a serving bowl and let it sit at room temperature for 5 minutes to meld the flavors—tip: chilling it for 30 minutes in the fridge firms it up nicely for scooping with veggies.
Velvety smooth with a rich peanut butter kick, this dip clings perfectly to apple slices or celery sticks. I adore it as a sweet-savory spread on low-carb crackers, and it’s surprisingly versatile—try swirling in a dash of cinnamon for a festive twist!
Keto Peanut Butter Brownies
Last weekend, I was craving something chocolatey but wanted to stick to my keto goals—enter these fudgy keto peanut butter brownies that totally hit the spot. I’ve made them three times already because they’re that good, and my husband keeps sneaking extra pieces when he thinks I’m not looking!
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup of creamy peanut butter (the natural kind works great!)
- 2 large eggs
- 1/2 cup of powdered erythritol (my go-to sweetener for keto baking)
- 1/4 cup of unsweetened cocoa powder
- 1 tsp of vanilla extract (a good splash for flavor)
- 1/2 tsp of baking soda
- A pinch of salt (just a tiny bit to balance the sweetness)
- 1/4 cup of sugar-free chocolate chips (optional, but so worth it!)
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper—this makes cleanup a breeze and prevents sticking.
- In a medium bowl, combine the creamy peanut butter, eggs, powdered erythritol, unsweetened cocoa powder, vanilla extract, baking soda, and salt. Tip: Use a hand mixer on low speed for about 2 minutes until everything is smooth and well-blended; this helps avoid lumps in your batter.
- Fold in the sugar-free chocolate chips gently with a spatula, if using, to distribute them evenly without overmixing.
- Pour the batter into the prepared baking pan and spread it out evenly with the spatula. Tip: Smooth the top with a damp finger or back of a spoon to get an even layer for consistent baking.
- Bake in the preheated oven for 20-25 minutes. Tip: Check at 20 minutes by inserting a toothpick into the center—it should come out with a few moist crumbs, not wet batter, to ensure they’re fudgy but not undercooked.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before slicing into 9 squares.
Don’t be surprised if these turn out super rich and dense with a melt-in-your-mouth texture from the peanut butter. I love serving them slightly warm with a dollop of whipped cream or storing them in the fridge for an extra firm, almost truffle-like treat that satisfies any sweet tooth without the guilt!
Peanut Butter Keto Granola Bars
Baking up a batch of these peanut butter keto granola bars has become my go-to Sunday ritual—they’re the perfect make-ahead snack for busy weeks, and honestly, they satisfy my sweet tooth without derailing my low-carb goals. I love how the rich peanut butter melds with crunchy nuts and a hint of vanilla; it’s like a cozy hug in bar form, and my kids sneak them from the pantry all week long!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of almond flour, for that nutty base
– 1 cup of natural creamy peanut butter (the kind that needs a good stir!)
– ½ cup of melted coconut oil
– ⅓ cup of powdered erythritol, to keep it sweet but keto-friendly
– 2 large eggs, to bind it all together
– 1 teaspoon of vanilla extract, for a warm aroma
– A pinch of salt, to balance the flavors
– 1 cup of chopped pecans, for a satisfying crunch
– ½ cup of unsweetened shredded coconut, because it adds a lovely texture
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. In a large mixing bowl, combine the almond flour, powdered erythritol, and a pinch of salt, whisking them together until evenly blended—this ensures no clumps in your bars.
3. Add the natural creamy peanut butter, melted coconut oil, eggs, and vanilla extract to the dry ingredients, stirring vigorously with a spatula until a thick, sticky dough forms; if it feels too dry, a splash of water can help, but the peanut butter usually provides enough moisture.
4. Fold in the chopped pecans and unsweetened shredded coconut, mixing until they’re evenly distributed throughout the dough for consistent crunch in every bite.
5. Transfer the dough to the prepared baking pan, pressing it down firmly and evenly with your hands or the back of a spoon to create a smooth, compact layer—this prevents crumbly bars after baking.
6. Bake in the preheated oven for 20–25 minutes, or until the edges turn a light golden brown and the center feels set to the touch; avoid overbaking to keep them chewy.
7. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour, which helps the bars firm up without falling apart when sliced.
8. Once cooled, lift the parchment paper to remove the slab from the pan, then use a sharp knife to cut it into 12 even bars, wiping the blade between cuts for clean edges.
Now, these bars boast a delightful chewy texture with a nutty crunch from the pecans and coconut, and the peanut butter flavor shines through without being overly sweet. I love crumbling one over Greek yogurt for breakfast or simply grabbing one on-the-go—they’re so versatile and satisfying!
Keto Peanut Butter Bread
Unbelievably, after years of keto baking experiments that often yielded dense, eggy bricks, I finally stumbled upon this peanut butter bread recipe that’s become my go-to for quick, satisfying snacks. It’s so simple I can whip it up while my morning coffee brews, and it reminds me of those cozy weekend baking sessions with my grandma, minus all the carbs. Honestly, it’s the closest thing to ‘real’ bread I’ve found on this diet, and it’s perfect for those days when you just need something comforting and familiar.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– A generous cup of creamy peanut butter (the kind that’s just peanuts and salt works best)
– A half cup of granulated erythritol or your favorite keto-friendly sweetener
– Three large eggs, at room temperature
– A teaspoon of baking powder
– A splash of vanilla extract (about 1 teaspoon)
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and line a standard 8×4-inch loaf pan with parchment paper, letting the edges hang over for easy removal later—this is my favorite trick to prevent sticking!
2. In a large mixing bowl, combine the creamy peanut butter, granulated erythritol, and eggs, then use a hand mixer or whisk to blend everything until it’s smooth and well incorporated, which should take about 2 minutes.
3. Add the baking powder, vanilla extract, and pinch of salt to the bowl, and mix again for another minute until the batter is uniform and slightly fluffy.
4. Pour the batter into the prepared loaf pan, using a spatula to spread it evenly into the corners and smooth the top.
5. Bake in the preheated oven at 350°F for exactly 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean—don’t overbake, as it can dry out!
6. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set, then use the parchment paper edges to lift it out onto a wire rack to cool completely, which prevents sogginess.
7. Once cooled, slice the bread into 8 even pieces with a sharp knife for clean cuts.
Perfectly moist with a subtle nutty sweetness, this bread has a soft, cake-like texture that’s ideal for toasting with a pat of butter or topping with sugar-free jam. I love it as a base for avocado toast or simply enjoyed on its own with a cup of tea—it’s surprisingly versatile and keeps well in an airtight container for up to five days.
Low-Carb Peanut Butter Mousse
Remember those holiday parties where I’d hover by the dessert table, torn between my love for creamy treats and my low-carb lifestyle? This peanut butter mousse became my saving grace last December when I needed something indulgent yet guilt-free to bring to a potluck. It’s so simple to whip up that I now make it weekly for my afternoon cravings—just a few pantry staples transform into this dreamy dessert.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of heavy cream, straight from the fridge
– ½ cup of smooth peanut butter (I always use the natural kind with just peanuts and salt)
– ¼ cup of powdered erythritol (this is my go-to sugar substitute)
– 1 teaspoon of pure vanilla extract
– A tiny pinch of salt to balance the sweetness
Instructions
1. Chill a large mixing bowl and the beaters of your hand mixer in the freezer for 5 minutes—this helps the cream whip up faster and hold its shape better.
2. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form, which takes about 2-3 minutes; you’ll know it’s ready when the cream holds its shape but still droops slightly when you lift the beaters.
3. In a separate medium bowl, combine the peanut butter, powdered erythritol, vanilla extract, and salt, stirring with a spatula until smooth and fully incorporated.
4. Gently fold one-third of the whipped cream into the peanut butter mixture using a folding motion to lighten it up and prevent deflating the cream.
5. Add the remaining whipped cream to the bowl and continue folding gently until no white streaks remain, being careful not to overmix.
6. Divide the mousse evenly among four serving glasses or ramekins.
7. Refrigerate the mousse for at least 1 hour to let it set and develop its flavors—I sometimes leave it overnight for an even richer taste.
Velvety and rich, this mousse has a smooth, airy texture that melts on your tongue with a perfect balance of nutty peanut butter and subtle sweetness. I love topping it with a sprinkle of crushed peanuts or a drizzle of sugar-free chocolate sauce for extra flair, and it pairs wonderfully with fresh berries when I want a fruity twist.
Keto Peanut Butter Protein Bars
Remember those days when you’re rushing out the door but still want something satisfying and keto-friendly? I’ve been there more times than I can count, which is why I started whipping up these no-bake peanut butter protein bars. They’re my go-to for a quick energy boost that actually tastes indulgent.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– About 1 ½ cups of creamy peanut butter (the natural, runny kind works best)
– A good ½ cup of coconut oil, melted
– Just a splash of vanilla extract
– A couple of scoops of your favorite vanilla protein powder (roughly ½ cup)
– Around ¼ cup of powdered erythritol or your preferred keto-friendly sweetener
– A pinch of salt to balance the sweetness
Instructions
1. Line an 8×8 inch baking dish with parchment paper, letting the edges hang over for easy removal later.
2. In a medium microwave-safe bowl, combine the 1 ½ cups of creamy peanut butter and ½ cup of melted coconut oil.
3. Heat the mixture in the microwave for 30 seconds, then stir until smooth and fully combined. Tip: If it’s not blending easily, heat in 10-second intervals to avoid overheating.
4. Stir in the splash of vanilla extract, a pinch of salt, and the ¼ cup of powdered erythritol until everything is well incorporated.
5. Gradually add the ½ cup of vanilla protein powder to the wet ingredients, mixing thoroughly to prevent clumps. Tip: Sift the protein powder first if it tends to be lumpy for a smoother texture.
6. Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
7. Place the dish in the freezer for at least 2 hours, or until the bars are completely firm. Tip: Don’t rush this step—letting them set fully makes slicing much cleaner.
8. Once set, lift the bars out using the parchment paper and cut into 12 even rectangles.
Just pulled from the freezer, these bars have a firm yet chewy texture that’s incredibly satisfying, with a rich peanut butter flavor that isn’t overly sweet. I love crumbling one over a bowl of keto-friendly ice cream for an extra protein-packed treat.
Peanut Butter Keto Pancake Syrup
Busting out of a keto breakfast rut can be a real challenge, but this syrup was my game-changer. I whipped it up one Sunday morning when my usual berries felt boring, and it’s been a staple ever since—it’s so rich and satisfying, you’d never guess it’s sugar-free!
Serving: about 1 cup | Pre Time: 2 minutes | Cooking Time: 5 minutes
Ingredients
– A heaping half cup of creamy peanut butter (the natural, runny kind works best)
– A generous half cup of water
– A good glug of pure vanilla extract (about 2 teaspoons)
– A couple of pinches of salt
– Your favorite keto-friendly sweetener to equal about 1/2 cup of sugar (I use powdered erythritol)
Instructions
1. Grab a small saucepan and place it over medium-low heat.
2. Add the heaping half cup of creamy peanut butter and the generous half cup of water to the saucepan.
3. Whisk the mixture constantly for about 2 minutes until the peanut butter is fully melted and smooth with the water. *Tip: Keep the heat low to prevent the peanut butter from scorching.*
4. Stir in your keto-friendly sweetener (equivalent to 1/2 cup sugar) and a couple of pinches of salt.
5. Continue whisking for another 2-3 minutes until the sweetener is completely dissolved and the syrup thickens slightly. *Tip: It should coat the back of a spoon—if it’s too thick, add a splash more water.*
6. Remove the saucepan from the heat and stir in a good glug of pure vanilla extract (about 2 teaspoons).
7. Let the syrup cool for a minute before using. *Tip: It thickens a bit more as it cools, so pour it warm over your pancakes.*
Velvety and decadent, this syrup pours like a dream and clings to every pancake nook. The peanut butter flavor is deep and toasty, perfectly balanced by that hint of vanilla—try drizzling it over keto ice cream for an unreal dessert twist!
Keto Peanut Butter Pie
Now, I know what you’re thinking—another keto dessert that tastes like cardboard. But trust me, this Keto Peanut Butter Pie is the real deal, a creamy, dreamy treat that even my sugar-loving husband devoured after I first whipped it up last summer. It’s become my go-to for potlucks because it’s so simple, and no one ever guesses it’s low-carb!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– About 1 1/2 cups of almond flour (I always have a bag in the pantry)
– A good 1/3 cup of melted butter (unsalted works best here)
– A couple of tablespoons of powdered erythritol for the crust
– One 8-ounce block of full-fat cream cheese, softened (leave it on the counter for an hour—it makes all the difference!)
– A heaping cup of smooth peanut butter (go for the natural kind without added sugar)
– Another 1/2 cup of powdered erythritol for the filling
– A splash of vanilla extract (the real stuff, not imitation)
– One cup of heavy whipping cream, chilled
Instructions
1. Preheat your oven to 350°F to toast the crust for extra flavor.
2. In a medium bowl, mix the almond flour, melted butter, and 2 tablespoons of powdered erythritol until it looks like wet sand.
3. Press the mixture firmly into a 9-inch pie dish, going up the sides evenly—I use the bottom of a measuring cup to smooth it out.
4. Bake the crust for 10 minutes at 350°F until it’s lightly golden, then let it cool completely on a wire rack.
5. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until it’s smooth and fluffy, about 2 minutes.
6. Add the peanut butter, 1/2 cup of powdered erythritol, and vanilla extract to the bowl, and beat again until everything is well combined and creamy.
7. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form, which takes about 3-4 minutes—don’t overdo it or it’ll turn grainy!
8. Gently fold the whipped cream into the peanut butter mixture using a spatula until no white streaks remain, being careful not to deflate it.
9. Spoon the filling into the cooled crust and spread it out smoothly with the back of a spoon.
10. Refrigerate the pie for at least 4 hours, or overnight if you can wait, to let it set properly.
11. Slice and serve chilled, optionally topping with a drizzle of sugar-free chocolate sauce or a sprinkle of crushed peanuts.
Rich and velvety, this pie has a texture that’s almost like a mousse, with a nutty crust that adds just the right crunch. I love how the peanut butter flavor shines through without being too sweet, making it perfect for a cozy night in or dressed up for a party—sometimes I even add a dollop of whipped cream on top for extra flair!
Low-Carb Peanut Butter Cup Smoothie
Just when I thought my sweet tooth and low-carb lifestyle couldn’t coexist, this smoothie proved me wrong—it’s become my go-to afternoon treat after a long morning chasing my toddler around the backyard. Seriously, it tastes like dessert but keeps me on track.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– A cup of unsweetened almond milk
– A couple of tablespoons of creamy peanut butter (the natural kind with just peanuts and salt)
– A scoop of chocolate protein powder (I use the vanilla one in a pinch)
– A handful of ice cubes
– A splash of vanilla extract
– A tiny pinch of salt (trust me, it makes the peanut butter pop)
Instructions
1. Grab your blender and pour in 1 cup of unsweetened almond milk.
2. Add 2 tablespoons of creamy peanut butter directly into the blender—tip: if your peanut butter is stiff from the fridge, let it sit at room temperature for 5 minutes first to blend smoother.
3. Spoon in 1 scoop of chocolate protein powder; I find that shaking the container before scooping helps prevent clumps.
4. Toss in a handful of ice cubes, about 1 cup’s worth, for that frosty texture.
5. Drizzle in 1 teaspoon of vanilla extract and add a tiny pinch of salt to balance the sweetness.
6. Secure the blender lid tightly and blend on high speed for 30-45 seconds, or until the mixture is completely smooth with no ice chunks visible—listen for a consistent whirring sound as a cue it’s done.
7. Pour the smoothie immediately into a tall glass to enjoy it at its creamiest.
Now, this smoothie comes out luxuriously thick and velvety, with rich peanut butter notes that meld perfectly with the deep chocolate flavor—it’s like sipping a frozen peanut butter cup. I sometimes sprinkle a few crushed peanuts on top for crunch or serve it in a chilled mason jar for a fun picnic vibe.
Keto Peanut Butter Chocolate Chip Cookies
Oh my goodness, you guys, I have been on the hunt for the perfect keto-friendly cookie that doesn’t taste like a science experiment, and I think we’ve finally cracked the code. After a couple of, let’s call them ‘dense’ batches, these peanut butter chocolate chip cookies are the chewy, satisfying treat my low-carb life was missing.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of creamy, no-sugar-added peanut butter (the natural kind you have to stir is perfect here)
– 1 large egg, straight from the fridge
– ½ cup of your favorite granulated erythritol sweetener (I like the one that measures cup-for-cup like sugar)
– 1 teaspoon of pure vanilla extract
– ½ teaspoon of baking soda
– A generous pinch of fine sea salt
– ¾ cup of sugar-free dark chocolate chips (I stash an extra handful for snacking while I bake)
Instructions
1. Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine the 1 cup of peanut butter, 1 large egg, ½ cup of erythritol, 1 teaspoon of vanilla extract, ½ teaspoon of baking soda, and the pinch of sea salt.
3. Use a sturdy spatula to mix everything together until it forms a thick, uniform dough. Tip: If your peanut butter is super stiff, microwave it for 15 seconds first to make mixing easier.
4. Fold in the ¾ cup of sugar-free chocolate chips until they are evenly distributed throughout the dough.
5. Scoop out about 1½ tablespoons of dough per cookie, roll them into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use a fork to gently press down on each dough ball in a crisscross pattern to flatten them slightly. Tip: Dip the fork in a little extra erythritol to prevent sticking and add a subtle sparkle.
7. Bake the cookies on the center rack for 10 to 12 minutes, or until the edges are just set and lightly golden. Tip: They will look soft in the center—that’s perfect! They firm up as they cool.
8. Let the cookies cool on the baking sheet for 10 full minutes before transferring them to a wire rack to cool completely.
Just pulled from the oven, these cookies have the most incredible chewy texture with little melty pockets of chocolate. The peanut butter flavor is rich and nutty without being overly sweet, making them dangerously easy to enjoy with a cold glass of almond milk. For a fun twist, I sometimes sandwich a scoop of keto vanilla ice cream between two for the ultimate guilt-free treat.
Summary
Mouthwatering and nutritious, these 19 creamy keto peanut butter recipes prove that healthy eating can be absolutely delicious. We hope you found some new favorites to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to spread the peanut butter love. Happy cooking!
