Peanut 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
- 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
- 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!