Low-carb peanut butter cookies

Low-carb sugar-free peanut butter cookiesPeanut butter is a great low-carb ingredient.
It contains about 7g net carbs per 100g, but you would typically only use 1-2 tbsp in a dessert recipe, so in total it would only contribute about 1-2g to your carbs count.
This obviously applies to unsweetened peanut butter – check the label to ensure they haven’t sneaked in any sugar or other nasties.
While it is sometimes very satisfying to have just a spoonful of peanut butter on its own, you can also use it for low-carb baking and desserts.
This recipe for low-carb peanut butter cookies is a basic version which you can jazz up by adding chocolate chips, other seeds and nuts and sugar-free spreads.

Low-carb peanut butter cookies

Low-carb peanut butter cookies
Low-carb peanut butter cookies with chocolate chips

Ingredients

  • 1 cup (90g / 3oz) of ground almonds
  • 3 tbsp Truvia
  • 1/2 tsp baking powder
  • 30g (1oz) butter, at room temperature
  • 1/2 cup milk (120ml / 4oz)
  • 1 large egg, beaten slightly
  • 3 tbsp (60g / 2oz) sugar-free peanut butter
  • 1 tsp sugar-free vanilla extract

Optional ingredients:

  • 2 tbsp sunflower seeds (or other seeds or chopped nuts)
  • 2 tbsp sugar-free chocolate chips
    (I make mine by roughly chopping blocks of unsweetened baking chocolate

Low-carb peanut butter cookies – Method

  • Preheat oven to 190C/375F/Gas Mark 5
  • Mix all the dry ingredients together thoroughly, including chocolate chips and seeds if using
  • In a separate bowl, mix softened butter with peanut butter, add beaten egg, milk and vanilla extract, and combine until completely smooth
  • Combine wet and dry ingredients and mix thoroughly
  • Grease a baking tray or line it with baking paper
  • Spoon out the cookie mixture onto the tray
  • Bake for about 20 minutes or until golden
  • As is often the case with low-carb baking, these taste better once cooled!

Low-carb peanut butter cookies - Nutritional information

For the total amount listed above (including chocolate chips and sunflower seeds extras): 1200cal, 18g net carbs, 108g fat, 45g protein
Assuming 10 cookies are made from the amounts listed above, per 1 cookie: 120cal, 1.8g net carbs, 11g fat, 4.5g protein.

Chocolate chip peanut butter cookies
 

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7 comments on “Low-carb peanut butter cookies

  1. I’m sorry but they are horrible,runny like water and no way 90g of almonds are going to bind milk,egg and butter. Really disappointed as needed something sweet-ish…

    1. Hi Madlen, I am so sorry it didn’t work out for you. I made a note to double check this recipe, as it’s been several years now since I posted it. I will try making them again using this recipe, and see if there is anything wrong. Did you make any substitutions? Just to note as well, peanut butter also helps to bind the wet ingredients together.

      1. I suspect you meant 1/4 cup milk. I realized it was too wet, added more almond and a bit more baking soda and put in a 1qt pan. Think brownies. I always use less truvia, too.

        1. Thanks for sharing this tip Nancy. I find that the texture depends a lot on the almond flour – it can dry out over time. So sometimes you need to add more moisture, sometimes less. Also, ground almonds need less moisture than defatted finely-ground almond flour.

  2. These turned out great for me however they only took 12 mins in my cooker so I would go more with when golden than the 20 mins as I imagine everyone’s cookers will vary, I add chocolate chips so mine

  3. Not exactly a great cookie. They definitely did not turn out like the picture shown.I actually had to add more flour because the dough was so runny. Plus, it only took 13 minutes before they were burning. And they were flat discs.

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