These peanut butter cloud cookies are soft, light and airy. They are also low carb, low sugar and keto-friendly. The cookies need just 4 ingredients.
I made a low carb version of my popular peanut butter cloud cookies that taste just as good. The cookies are so soft, light and airy, like eating a cloud.
Ingredients
- Peanut butter
- Sugar free sweetener
- Eggs
- Baking powder
Peanut butter: These cookies use natural peanut butter with no added oils.
Sugar-free sweetener: I tested these cookies with a granular monkfruit erythritol sweetener blend. Different kinds of sweeteners can affect the outcome of the cookies so I don’t know if the cookies will work with other types of sugar-free sweeteners.
Egg: Egg is needed to create the structure for the cookies. When mixed with the peanut butter, it gives the cookies their soft cake-like crumb.
Baking powder: I recommend using aluminum-free baking powder to avoid any potential metallic aftertaste.
How to Make Low Carb Peanut Butter Cloud Cookies
- The eggs and sweetener are beaten on highest speed in a stand mixer with the wire whisk attachment.
- The peanut butter and baking powder are then folded in until you have a uniform, thick batter.
- Use a 1.5 tablespoon cookie scoop to scoop the batter and release onto your prepared baking sheet.
- Bake cookies until they are lightly golden brown on the surface and set around the edges. Allow cookies to cool before removing them from the baking pan and eating.
Texture
When the cookies are eaten soon after they are baked or while still warm, they have a very soft, pillowy, airy center.
Expert Tips
- The cookies are best enjoyed soon after they are done baking or I recommend warming up any leftovers. Because of the type of sweetener used, leftover cookies will have a more crumbly texture if you don’t warm them up before eating them.
- The cookies use a large amount of baking powder so it is best to use an aluminum free baking powder.
More Keto Cookie Recipes
- 4 Ingredient Keto Lemon Sugar Cookies
- 3 Ingredient Keto Chocolate Peanut Butter Meltaway Cookies
- 4 Ingredient Keto Chocolate Chip Cookies
4 Ingredient Keto Peanut Butter Cloud Cookies
Ingredients
- 1 large egg
- 2 tbsp (24g) granular monkfruit sweetener with erythritol
- 1/2 cup (128g) unsweetened natural peanut butter with no added oils
- 1/2 tbsp (4.5g) aluminum-free baking powder
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add the egg and sweetener to the bowl of a stand mixer. Using the wire whisk attachment, beat at highest speed for 4 minutes.
- Add the peanut butter and baking powder to the mixing bowl. Use a silicone spatula to fold the peanut butter and baking powder into the egg mixture. Be careful to not overmix. You want to keep as much of the air created by the eggs as possible. Mix until no egg streaks remain and you have a uniform batter that looks like a thick peanut butter paste.
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet, spacing the cookies about 1.5 inches apart.
- Bake for 11–12 minutes, or until the cookies are lightly golden brown on top and puffed and set around the edges.
- Let cookies cool on the baking sheet before removing and serving. Cookies taste best soon after they are baked. If you eat them the next day, they have a much more crumbly texture. I recommend reheating leftovers before eating to make them more soft and moist again. Uneaten cookies can be stored in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- I used Lakanto monkfruit with erythritol sweetener (Amazon | Target).* You can use a different brand, but try to use a monkfruit erythritol blend because I don't know if the cookies will work with other types of sugar-free sweeteners. The cookies can also be made with regular granular sugar if you don't need these to be low carb, keto or low sugar.
- I recommend using aluminum-free baking powder because this recipe does use a large amount of baking powder and using aluminum-free will help ensure there is no potential metallic aftertaste. I used Whole Foods 365 aluminum free baking powder.*
- Make sure to use unsweetened natural peanut butter with no added oils. I used Kirkland Organic Peanut Butter (Amazon | Costco).*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
