Low Carb Peanut Butter Cookies


There’s just something so special to me about peanut butter cookies. They have always been my very
favourite type of cookie, one that I absolutely cannot resist never mind live without. I have magical memories of my Grandma making them for me, knowing that they were my favourite. It used to always amaze me that she knew just how much they meant to me.

Well that love turned into a love/hate relationship when I grew a little older and had to start watching every crumb that entered my body because I will literally gain weight just but smelling food. Butter? Peanut butter? All that flour and sugar? Yup, I could see the scale in my mind climbing as I was indulging in these beauties.

The turning point? I learned a whole new way to eat and started down this low carb path to better health. The best part? I can easily make Low Carb Peanut Butter Cookies fit into my lifestyle! Score!

Why it works

  1. These chunky cookies are loaded with peanuty goodness and just the right amount of sweet and salty.
  2. All you need is 6 ingredients to make these beauties!
  3. Sugar free and keto friendly, these Low Carb Peanut Butter Cookies make for a perfect guilt free snack or dessert.
Ingredients
  1. organic peanut butter with no additives
  2. powdered monk fruit / erythritol sweetener
  3. vanilla
  4. sea salt
  5. baking powder
  6. an egg

Organic Peanut Butter – Not only are generic brands of peanut butter packed with unnecessary ingredients, but non organic peanuts can be loaded with pesticides. I highly recommend you only buy organic peanut butter and peanuts! Want to read a bit more about why you should only buy these organic? Check out this article from BodyUnburdened.

Powdered Monk Fruit / Erythritol Sweetener – My favourite low carb sweetener! I buy the granular sweetener from either SoNourished or Lakanto, and turn it into powdered by blitzing it in a clean coffee grinder for a moment or two!

How to make Low Carb Peanut Butter Cookies

Heat oven to 350°. In a medium mixing bowl, cream the peanut butter and sweetener using an electric mixer, then scrape the bowl.

Add the egg, vanilla, sea salt and baking powder.


Mix until fully combined.


Place a non stick baking mat or parchment paper onto a cookie sheet and dump the dough on top, then roll it into a log.


Cut into 8 equal pieces. Roll each chunk into a ball, space them evenly on the cookie sheet and flatten slightly with your hand.

Dip a fork in a bowl of water and press into each cookie in a criss cross pattern.
Bake for 10-12 minutes, until the cookies have browned a little bit on the bottom and outer edges. Cool for 10 minutes on the cookie sheet before transferring them to a cooling rack to cool to room temperature.

Expert Tips

Here is a list of some tips and tricks for making these low carb peanut butter cookies that I hope you find helpful!
  • Do you hate mixing organic peanut butter when you first open it? Try using an electric mixer with only one beater attached.. it mixes peanut butter up easily and effectively.
  • Does your peanut butter contain salt? If yes, cut the salt in the recipe down from 1/2 tsp to 1/4 tsp.
  • Cool for at least 10 minutes on the cookie sheet before transferring to a cooling rack or plate to fully cool. These cookies are easily damaged when warm if not careful, but totally solid once cooled!
  • These Low Carb Peanut Butter Cookies will stay fresh for a couple of days if kept in an air tight container at room temperature. Want them to last longer? They will last 4-5 months in the freezer.
  • Try these beauties dipped in unsweetened almond milk!

These are the best Low Carb Peanut Butter Cookies! They are quick and easy to whip up when craving sweets and who doesn’t love a good peanut butter cookie?

Ingredients
  • 1 cup organic peanut butter with no additives
  • ½ cup powdered monk fruit / erythritol sweetener
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 1 egg
  • 1 tsp baking powder
  • Instructions
  • Equipment Needed
  • Electric Mixer
  • Cookie Sheet with Non Stick Baking Mat or Parchment Paper
  • Small bowl of water and a fork
  • Cooling Rack

Directions
Heat oven to 350°. In a medium mixing bowl, cream the peanut butter and sweetener using an electric mixer, then scrape the bowl. Add the egg, vanilla, sea salt and baking powder and mix until fully combined.
Place a non stick baking mat or parchment paper onto a cookie sheet and dump the dough on top, then roll it into a log. Cut into 8 equal pieces. Roll each into a ball, space them evenly on the cookie sheet and flatten slightly with your hand. Dip a fork in a bowl of water and press into each cookie in a criss cross pattern.
Bake for 10-12 minutes, until the cookies have browned a little bit on the bottom and outer edges. Cool for 10 minutes on the cookie sheet before transferring them to a cooling rack to cool to room temperature.


Expert Tips
Hate mixing organic peanut butter when you first open it? Try using an electric mixer with only one beater attached.. it mixes peanut butter up easily and effectively.
Does your peanut butter contain salt? If yes, cut the salt in the recipe down from 1/2 tsp to 1/4 tsp.
Cool for at least 10 minutes on the cookie sheet before transferring to a cooling rack or plate to fully cool. These cookies are easily damaged when warm if not careful, but totally solid once cooled!
These Low Carb Peanut Butter Cookies will stay fresh for a couple of days if kept in an air tight container at room temperature. Want them to last longer? They will last 4-5 months in the freezer.
Try these beauties dipped in unsweetened almond milk!

Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct the fibre ( 2g ) and sugar alcohols ( 12g ) from the total carbs ( 18.1g ) to get 4.1 g net carbs per cookie.
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