Keto Peanut Butter Cookies | Easy Keto Cookie Recipe


Today I’m going to show you how to make an easy Keto peanut butter cookie. This is super simple and easy but it’s also going to have a bit of a twist that sets it apart from the rest of the Keto cookie recipes you’ll find online. Enjoy!

Get the written recipe with macros at

If you like the show, support us on Patreon:

Headbanger’s Kitchen T-Shirts & Merch
USA Merch Store:
Europe Merch Store:
India Store (T-Shirts):
India Store (Mugs):

Don’t forget to Like, Share and Subscribe! Thank you for all your support! m/


Follow us on Social Media
Official Website:

Camera Gear I use
Canon 80D (This is what I use now):
Canon 650D (Older videos shot on this):

Lens (Canon)
EF-S 18-135mm f/3.5-5.6 :
EF-S 24mm f/2.8 :

Headbanger’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Business Inquiries: [email protected]





  1. I made mine smaller. I used a teaspoon to measure, and made 50 little cookies about the size of a quarter (Canadian), did the criss cross, and topped each one with a half peanut. I put them in the freezer so I could have one or two at a time, without being tempted to eat them all in one sitting. πŸ™‚

  2. I made these cookies and really enjoyed them! Definitely don't touch until at least 15 minutes of cool down time. In my opinion they tasted better the next day. Very soft cookie, I would only use 50g of sukrin next time(I didn't bother pondering it in blender). I also added chopped pecans to my cookies

  3. I just watched you keto peanutbutter cheesecake recipe, but I had a difficult time finding this recipe. Could you please provide the link for any recipe you add to another recipe?
    If I have to be on a keto diet for the rest of my life, I'm going to need really good recipies! Thank you VERY MUCH for these recipes.

  4. Just had a go at these, but unfortunately the local supermarket had no psyllium husk, just a rude out of stock sign. So I used almond flour instead, same amount. Turned out OK I think. As you said, not the crunchiest bikkie but quite nice. Will be interesting to see if any different once I do find the elusive ingredient. I made what I consider to be modest sized biscuits, and ended up with 17, so yes your 8 would have been big! Next step is to use these in the base of your peanut butter cheesecake (actually, pretty much the reason I was led to this recipe in the first place) which I'm quite looking forward to making some time!