Low Carb Peanut Butter Cookies
These low carb peanut butter cookies are a fantastic substitute for the high carb, flour and sugar based alternative. Using a cream cheese/nut butter base makes for a thick, chewy texture.
For a richer peanut butter flavor, you could substitute one cup of peanut flour for 1 cup of the almond flour.
Low Carb Chewy Peanut Butter Cookies
- 4 ounces cream cheese, softened
- 2 tablespoons butter, room temperature
- 1 cup unsweetened natural peanut butter, room temperature*
- 2/3 cup powdered erythritol (I use Swerve)
- 1/2 cup Brown Just Like Sugar
- 1 teaspoon stevia glycerite
- 5 drops EZSweet liquid splenda
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups almond flour
- 1/8 teaspoon xanthum gum
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- Preheat oven to 350F. In a small bowl, whisk almond flour, xanthum gum, baking soda, and salt. Set aside.
- Line a cookie sheet with parchment paper, or nonstick baking liner. Set aside.
- In large mixing bowl, combine cream cheese, butter and peanut butter. Mix on high until smooth.
- Add sweeteners and mix until fluffy. Scrap bowl down.
- Add eggs one at a time with mixer running, then add vanilla. Scrape down bowl.
- Add the almond flour mixture. Mix just until combined. The dough should start to look shiny and stick together in a ball**.
- Scoop the dough with a 1 tablespoon cookie scoop (#60) or drop the dough in 1 tablespoon amounts, then roll in your hand to make ball (let dough firm up a bit in refrigerator to reduce stickiness).
- Lightly press down cookie with a fork making a crisscross pattern.
- Bake at 350F for 10-12 minutes.
Makes 56 low carb peanut butter cookies.
Nutritional information for 1 cookie: 57 calories, 5 grams fat, 3 grams carb, 2 grams fiber, 3 grams protein. (Net carb per cookie 1 gram)
Nutritional information for entire batch: 3216 calories, 284 grams fat, 145 grams carb, 88 grams fiber, 113 grams protein (net carbs 56 grams)
* Santa Cruz' dark roasted peanut butter is my favorite.
** The dough can be stored in the refrigerator in airtight container. For ease of use later, form the dough into 1 ounce balls and refrigerate or freeze. Thaw and bake as needed.
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