Easy Low-Carb Peanut Butter Keto Biscuits (Grain-Free)

Homemade Low-Carb Peanut Butter Keto Biscuits

There’s something undeniably comforting about a warm, nutty biscuit fresh from the oven—especially when it fits perfectly into your keto lifestyle. These low-carb peanut butter keto biscuits are rich, slightly sweet, and incredibly satisfying. I’ve made these countless times as a quick breakfast bite or afternoon treat with coffee. With just a handful of pantry ingredients, you can whip them up in under 30 minutes. Whether you’re following a ketogenic diet or simply cutting back on carbs, these biscuits are a must-try!

These keto-approved biscuits are tender on the inside, a bit crunchy on the outside, and filled with rich peanut butter taste. They’re completely grain-free, gluten-free, and sweetened with a low-glycemic sweetener, making them ideal for anyone watching their sugar intake. What I love most is how versatile they are—enjoy them plain, drizzle with melted dark chocolate, or sandwich them with a keto cream filling.

🛒 Ingredient List

Everything you need is simple and easy to find at most grocery stores or online.

• 1 cup natural peanut butter (unsweetened and unsalted)

• 2 large eggs

• 1/2 cup almond flour

• 1/4 cup erythritol or monk fruit sweetener

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of sea salt

Optional:

• 1 tbsp coconut oil (for extra softness)

• A few sugar-free chocolate chips for topping

🔪 Instructions

1. Preheat the oven
Set your oven to 350°F (175°C). Line a baking tray with parchment paper.

2. Mix the wet ingredients
In a medium bowl, combine peanut butter, eggs, vanilla extract, and coconut oil (if using). Stir until smooth and well blended.

3. Add dry ingredients
Incorporate almond flour, erythritol, baking powder, and a dash of sea salt. Mix until a thick dough forms. It should be slightly sticky but moldable.

4. Shape the biscuits
Use a tablespoon or cookie scoop to gather dough. 4. Shape into balls and arrange on the prepared baking sheet. Gently press each down with a fork to flatten slightly and create that classic criss-cross pattern.

5. Bake
Cook for 12–15 minutes until the borders are golden. The center may seem soft, but it will firm up as it cools.

6. Cool & store
Allow the biscuits to cool on the tray for 10 minutes before moving them to a wire rack. Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

📊 Nutrition & Macro Breakdown (Per Biscuit)

• Serving Size: 1 biscuit (recipe makes approx. 10)

• Calories: 140

• Total Fat: 11g

• Protein: 6g

• Total Carbs: 4g

• Net Carbs: 2g (after deducting fiber and sugar alcohols)

• Fiber: 2g

• Sugar: 1g

These cookies are perfect for meeting your fat macros while managing carbs. Perfect for a quick keto snack or a light breakfast paired with coffee or tea.

⏱️ Time Overview

• Prep Time: 10 minutes

• Cook Time: 12–15 minutes

• Total Time: ~25 minutes

💡 Tips & Variations

• Nut-Free Option: Swap peanut butter with sunflower seed butter and use coconut flour instead of almond flour (reduce quantity to 1/4 cup).

• Crunchy Version: Add chopped nuts for texture.

• Sweeter Tooth? Add an extra tablespoon of sweetener or a sprinkle on top before baking.

• Chocolate Treat: Drizzle with melted keto-friendly chocolate once cooled.

These low-carb peanut butter biscuits have become a regular treat in my home, especially when cravings hit but I want to stay on track. They’re fast, foolproof, and full of flavor without the sugar crash. I’d love to hear how you like them—try them out and let me know if you added your own twist!

Don’t forget to save this recipe or share it with a fellow keto friend who’s missing biscuits on their low-carb journey!