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!
Why You'll Love This
Rich PB Flavor
That classic peanut butter taste you crave, without the sugar crash. Tender inside, slightly crunchy outside.
Grain-Free & Simple
Just 7 pantry staples. No weird ingredients, no gluten, no guilt. Perfect for keto beginners.
25 Minutes Total
Mix, shape, bake, done. These come together faster than a drive-thru run—and taste way better.
🥜🍪 Peanut Butter Keto Biscuits — Full Recipe
Natural peanut butter · almond flour · erythritol · 2g net carbs · pure comfort
✅ Recipe copied! Paste it anywhere you like.
LOW-CARB PEANUT BUTTER KETO BISCUITS
By Nora Quinn | healthyinsight101.blogspot.com
⏱ Prep: 10 min | 🔥 Bake: 12-15 min | 🍽 Makes: 10 | ⚡ Net Carbs: 2g
NUTRITION (per biscuit):
Calories: 140 | Fat: 11g | Protein: 6g | Total Carbs: 4g | Net Carbs: 2g | Fiber: 2g | Sugar: 1g
INGREDIENTS:
• 1 cup natural peanut butter (unsweetened, 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 ADD-ONS:
• 1 tbsp coconut oil (for extra softness)
• Sugar-free chocolate chips for topping
INSTRUCTIONS:
1. Preheat the 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. 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.
PRO TIPS:
- Use natural peanut butter (just peanuts + salt) for best texture.
- Don't overbake—soft centers = fudgy biscuits.
- Let cool fully for cleanest handling.
VARIATIONS:
- Nut-Free: Swap PB for sunflower seed butter, almond flour for 1/4 cup coconut flour.
- Crunchy: Add chopped nuts for texture.
- Sweeter: Add extra tablespoon of sweetener.
- Chocolate Treat: Drizzle with melted keto chocolate once cooled.
STORAGE:
- Room temp: 3 days in airtight container.
- Fridge: Up to 1 week.
- Freeze: Up to 1 month for grab-and-go snacks.
Prep
10 min
Bake
15 min
Total
25 min
Makes
10
Oven
350°F
📊 Nutrition Per Biscuit
140
Calories
11g
Fat
6g
Protein
4g
Total Carbs
2g
Net Carbs 🥜
🧾 Ingredients
Core Ingredients- 1 cup natural peanut butter (unsweetened, 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
🥥 Coconut Oil Boost
🍫 Sugar-Free Choc Chips
🌰 Chopped Nuts
🍯 Extra Sweetener
👩🍳 Instructions
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1Preheat and prep. Set your oven to 350°F (175°C). Line a baking tray with parchment paper. This makes cleanup easy and prevents sticking—trust me, you'll thank yourself later.
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2Mix the wet ingredients. In a medium bowl, combine peanut butter, eggs, vanilla extract, and coconut oil (if using). Stir until smooth and well blended. If your peanut butter is stiff, warm it slightly first for easier mixing.
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3Add 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—if it's too wet, add a spoonful more almond flour.
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4Shape the biscuits. Use a tablespoon or cookie scoop to gather dough. Shape into balls and arrange on the prepared baking sheet, spaced about 2 inches apart. Gently press each down with a fork to flatten slightly and create that classic criss-cross pattern. It's not just for looks—it helps them bake evenly.
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5Bake. Cook for 12–15 minutes until the borders are golden. The center may seem soft, but it will firm up as it cools. Don't overbake—soft centers = tender, fudgy biscuits. Pull them when they look just set.
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6Cool and store. Allow the biscuits to cool on the tray for 10 minutes before moving them to a wire rack. They're delicate when warm. Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
💡 Pro Tip: Use natural peanut butter with just peanuts and salt—no added oils or sugars. The consistency matters: if it's too runny, your biscuits spread; too stiff, they're hard to mix. Stir your PB well before measuring for best results.
❓ Questions I Get (Usually With Crumbs on My Shirt)
"Can I use regular flour instead of almond flour?"
You could, but it won't be keto anymore and the texture will change completely. Almond flour gives these their tender, melt-in-your-mouth quality. If you must substitute, coconut flour works but use only 1/4 cup (it's super absorbent) and add an extra egg.
"My biscuits spread too much. What happened?"
Your peanut butter was likely too oily or warm. Try chilling the dough for 10 minutes before shaping, or use a thicker, well-stirred natural PB. Also, make sure your baking sheet isn't greased—parchment only.
"Can I make these nut-free?"
Yes! Swap peanut butter for sunflower seed butter and almond flour for 1/4 cup coconut flour. The flavor will be different but still delicious. Note: sunflower seed butter can turn baked goods slightly green due to a natural reaction—still safe, just unexpected!
"How do I make them sweeter?"
Add an extra tablespoon of erythritol or your preferred keto sweetener to the dough. You can also sprinkle a little on top before baking for a subtle crunch. Just remember: keto sweeteners vary in sweetness, so taste as you go.
The Secret to Perfect Keto Biscuits
Here's what most people skip: the chill. If your kitchen is warm or your peanut butter is oily, pop the shaped dough in the fridge for 10 minutes before baking. This helps them hold their shape and gives you that perfect tender-yet-structured bite.
Also, don't skip the fork press. That criss-cross pattern isn't just nostalgic—it actually helps heat penetrate evenly so your biscuits bake through without drying out. Plus, they look adorable. Win-win.
⚠️ Most Important Step: Don't overbake. I know it's tempting to leave them in "just a minute longer," but keto baked goods continue cooking as they cool. Pull them when the edges are golden and the centers still look slightly soft. They'll firm up perfectly on the tray.
🥜 🥜 🥜
📌 Save This Recipe!
Pin it to your Keto Snacks board — these are perfect for coffee breaks, post-workout bites, or when you need a quick, satisfying treat.
👉 See My Full 7-Day Keto Meal PlanI baked a batch of these while writing this post and now I'm on my third one. No shame. The combo of rich peanut butter and that hint of vanilla is just *chef's kiss*, and the fact that they fit my macros? Even better. Let me know in the comments if you add chocolate chips, go nut-free, or drizzle them with melted keto chocolate. I'm always looking for new ways to level up my biscuit game. 💚
— Nora Quinn, healthyinsight101.blogspot.com
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