low carb peanut butter cookie recipe

Written BySheba G Updated On
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I’ve been a fan of peanut butter cookies for as long as I can remember. There’s something about the combination of creamy peanut butter and sweet sugar that just makes my heart happy. As a busy mom, I’m always looking for ways to make my family’s favorite treats a little healthier, and this low-carb peanut butter cookie recipe does just that.

The best part is that it’s incredibly easy to make and requires only a few ingredients, making it perfect for a quick weeknight dessert or a special occasion treat. My kids love helping me in the kitchen, and this recipe is no exception – they’re always eager to get their hands dirty and help mix the dough together. And let’s be real, who doesn’t love the smell of freshly baked cookies wafting from the oven?

It’s like a warm hug for the whole house! As I’ve experimented with different low-carb recipes over the years, I’ve learned that it’s all about finding that perfect balance between flavor and nutrition. And this recipe delivers – with only 5g of net carbs per cookie, you can feel good about indulging in these tasty treats.

Plus, they’re so versatile – you can make them in all sorts of shapes and sizes to suit your needs. From classic round cookies to fun shapes like hearts or stars, the possibilities are endless. And have I mentioned how much my family loves them?

They’re always a hit at potlucks or family gatherings, and even my picky eaters can’t resist the allure of these chewy little morsels.

Low Carb Peanut Butter Cookies

4.5 from 1811 votes

These delicious low carb peanut butter cookies are perfect for satisfying your sweet tooth without compromising your diet. They are soft, chewy, and packed with peanut butter flavor.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 12Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

1 cup natural, unsweetened peanut butter
1/2 cup powdered erythritol
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1 large egg

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a mixing bowl, combine the peanut butter and powdered erythritol.
4Mix well until the mixture is smooth and creamy.
5Add the almond flour, baking powder, salt, and vanilla extract to the peanut butter mixture.
6Stir until all the dry ingredients are fully incorporated.
7Crack the egg into the bowl and mix until the dough is well combined and slightly sticky.
8This is a soft dough and will not be firm.
9If the dough is too sticky, add a bit more almond flour.
10If the dough is too dry, add a bit more peanut butter.
11Using a small cookie scoop or spoon, portion out the dough onto the prepared baking sheet.
12Roll the dough into small balls and place them on the baking sheet, spacing them about 1 inch apart.
13Use a fork to press down on each cookie, creating a crisscross pattern on the top.
14This will help the cookies maintain their shape and create a slight crackle on the surface.
15Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
16The centers may still look soft, but they will firm up as they cool.
17Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 13g💛Saturated Fat: 2.5g❤️Cholesterol: 20mg🧂Sodium: 200mg🌾Total Carbs: 4g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 7g

📝Notes

Tips: For a nut-free version, substitute almond flour with sunflower seed flour. Avoid overbaking, as this can make the cookies dry and crumbly.

Watch Video Of How Low Carb Peanut Butter Cookies Works

This low-carb peanut butter cookie recipe has become a staple in our household – it’s easy to make, delicious to eat, and perfect for any occasion.

Whether we’re having a family movie night or hosting friends over for dinner, these cookies are always a hit.

And with their impressive nutritional profile and versatility in terms of shape and size, they’re an ideal choice for busy families like mine who need healthy yet tasty treats on demand.

❓ Frequently Asked Questions About Low Carb Peanut Butter Cookies

Q: What makes these low-carb peanut butter cookies special?

This recipe uses almond flour instead of traditional wheat flour to reduce the carb count and increase the protein content.

Q: Can I use natural peanut butter instead of creamy peanut butter?

Yes, you can use natural peanut butter as a substitute for creamy peanut butter in this recipe.

Q: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

Q: Can I make these cookies dairy-free?

This recipe uses unsalted butter, but you can easily substitute it with dairy-free spread or coconut oil if needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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