Keto Peanut Butter Cookies Drizzled With Caramel
Prep time
Cook time
Total time
There are only 3 ingredients that go into making these keto peanut butter cookies and 3 ingredients to make the caramel sauce. It doesn't get any easier than that for a sweet keto dessert recipe.
Recipe type: Keto
Serves: 20
  • Peanut Butter Cookies
  • 1 cup all-natural peanut butter
  • 1 large egg
  • pinch of salt
  • ½ cup powdered allulose, monk fruit, or erythritol sweetener (use a coffee grinder to powder.
  • Caramel Sauce
  • 1 can full-fat coconut milk (shake it up)
  • ½ cup Sukrin Gold Brown Sugar Sugar-free
  • ¼ tsp salt
  1. Pre-heat oven to 350 degrees
  2. In a food processor add the all-natural peanut butter, egg, sweetener, and salt. *you can add 1tsp pure vanilla extract if you'd like) Use a bowl and spatula if no food processor or stand mixer.
  3. Blend it for a minute until the cookie dough is combined
  4. With a mini cookie scoop place, cookie dough on a parchment-lined baking sheet or Silpat lined
  5. Using a fork press into the cookie deep cross-hatch marks to get the fork lines.
  6. Bake for 8 minutes just until golden. Do not overbake any cookie ever. Trust me.
  7. Leave them cooling on the cookie sheet when they come from the oven.
  8. Once cooled drizzle with sugar-free caramel sauce then place the cookies into the freezer to harden. *see notes
  9. Caramel Sauce
  10. In a saucepan on medium-high heat add 1 shaken can of quality coconut milk, Sukrin gold-brown sugar, and salt.
  11. Bring to a boil stirring constantly and then lower and keep stirring constantly until it's a golden brown caramel consistency. If you want a buttery caramel to add 1 tbsp of butter or to keep it vegan eliminate the butter. Both ways are delicious This should take about 15-20 minutes in total.
  12. Let caramel cool for 5 minutes before you drizzle on the peanut butter cookies.
  13. Store the caramel in a glass jar and refrigerate or freeze. (see notes)
  14. Once the cookies are cooled store them in an air-tight container in the freezer if you don't plan to serve them right away.
Recipe by Canadian Budget Binder at