Air Fryer Keto Peanut Butter Cookies Made Easy and Delicious
Crispy-edged and soft-centered Air Fryer Keto Peanut Butter Cookies made with just three ingredients and 7 minutes of cook time—low-carb, gluten-free, and ridiculously easy.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Ingredients
1 cup natural peanut butter (peanuts + salt only)
1 cup granular keto sweetener (erythritol/monk fruit or allulose)
1 large egg
Optional: 1 tsp vanilla extract
Optional: pinch of salt (if peanut butter is unsalted)
Optional: 2–3 tbsp sugar-free chocolate chips
Air fryer-safe parchment paper
Instructions
1. In a medium bowl, mix peanut butter, sweetener, and egg until smooth; add vanilla and salt if using.
2. Line the air fryer basket with perforated parchment to prevent sticking and promote airflow.
3. Scoop and roll 16 even dough balls; flatten gently with your palm.
4. Press a wet fork in a crisscross pattern on each cookie for even cooking.
5. Arrange in a single layer with space between cookies; work in batches if needed.
6. Air fry at 300°F (150°C) for 7 minutes, or until edges are just golden.
7. Let cookies cool on the parchment until set and lift easily; they firm as they cool.
8. Repeat with remaining dough; store cooled cookies in an airtight container.
Notes
Allulose browns faster and yields a softer bite; erythritol stays paler and crisper—adjust time by 30–60 seconds if needed.
Crunchy or creamy peanut butter both work; avoid added sugar or oils to keep carbs low.
For thicker cookies, chill dough 10 minutes before shaping.
Mix-ins: sugar-free chocolate chips, chopped nuts, or a dash of cinnamon.
Storage: 4–5 days airtight at room temp, up to 2 weeks chilled, or up to 3 months frozen.