Low carb peanut butter cookies

Low carb peanut butter cookies

Want to whip up some tasty cookies at the last minute to serve your guests with their coffee? Or just want to simplify life? This recipe is so super fast and easy that you'll be munching on low carb peanut butter cookies in less than 20 minutes. You're welcome!

Low carb peanut butter cookies

Want to whip up some tasty cookies at the last minute to serve your guests with their coffee? Or just want to simplify life? This recipe is so super fast and easy that you'll be munching on low carb peanut butter cookies in less than 20 minutes. You're welcome!
USMetric
24 servingservings

Ingredients

  • 8 oz. 230 g peanut butter salted
  • 3 oz. (623 tbsp) 85 g (95 ml) erythritol
  • 1 1 large egglarge eggs
  • 2 tsp 2 tsp vanilla extract
  • ½ tsp ½ tsp baking powder
  • ¼ tsp ¼ tsp salt, optional
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Instructions

Instructions are for 24 servings. Please modify as needed.

  1. Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
  2. Use a hand mixer to whip the peanut butter and sweetener until smooth.
  3. Mix in the remaining ingredients until a soft dough is formed.
  4. Roll the dough into 1-inch (2.5 cm) diameter balls and place on a baking sheet about 2-inches (about 4-5 cm) apart. Use your palm to press the balls into a ¼ inch (½ cm) thick round cookie. You can also drag a fork across the top to make a crisscross pattern.
  5. Bake for 9 minutes or until browned.
  6. Let cool for a few minutes and then use a spatula to transfer the cookies to a baking rack to cool and crisp up. The cookies will be soft when first out of the oven, so be sure to cool before eating.

Tip

Store leftovers in the refrigerator for up to one week.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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65 comments

  1. Kim
    Interesting texture and very nice tasting, I didn't use any sugar and were fine.
  2. Claire
    Of course you weigh out peanut butter. Even better, you put the whole PB container on the scales, press zero and remove enough until the number falls to the mass you need! This obsession with ‘cups’, which are *literally* the LEAST accurate way of measuring ANYTHING is ridiculous. Do you just love all the extra washing up created by measuring everything in ‘cups’? Just weigh stuff - it’s the quickest, easiest and most accurate way of measuring. Modern scales can even weigh...LIQUIDS!
  3. Sarah Hart
    These were very stodgy...
  4. Janine
    Been wanting to make these for ages! Recipe seemed so easy but a bit of a disaster. Got peanut butter everywhere, it was like sticky glue! And in my excitement to get them in the oven, I forgot two of the ingredients, lol!
  5. 4aip48
    A huge hit for my husband! Too crumbly first day, but texture perfect after refrigerating the baked cookies. Our taste for sweetener more acute since on keto. Next time I’ll try cutting sweetener down by a third, which I think will be sweet enough for us.
  6. Joseph
    I followed the metric measurements for the ingredients exactly. My cookies are crumbling. What can I add to stop them falling apart?
    Reply: #57
  7. Britta Patterson

    I followed the metric measurements for the ingredients exactly. My cookies are crumbling. What can I add to stop them falling apart?

    Hi Joseph! It may depend on the peanut butter you used. Some brands may be a bit drier than others which can contribute to the end result. Sometimes it can also dry out more than it should during the bake due to differences in ovens. Testing out a different peanut butter if available, and intermittently checking the cookies towards the 9 minute mark as they bake may help!

  8. Briar
    Made these today for the first time - delicious. I used Monkfruit Sweetener (half of what the recipe said) they have turned out fabulously!
    I always find the comments interesting with the metric/imperial discussions - I'm in NZ and have never found an issue to convert/weigh, use a teaspoon etc......... Thanks for another great recipe DD.
    Reply: #59
  9. Kristin Parker Team Diet Doctor
    Thank you for letting us know how much you liked them!
  10. Cynthia
    These were outstanding. They reminded me of the filling in a peanut butter cup. I used an allulose sweetener — the only granulated sweetener I had — based on Kristie Sullivan’s (Team Diet Doctor) comment:
    __________
    Kristie Sullivan, PhD Team Diet Doctor
    July 23 2020
    Would I be able to swap out the erythritol with stevia?

    You will need a granulated sweetener to give this cookie bulk.
    __________

    Should the recipe be updated to specify “granulated” sweetener? If I hadn’t read the comment, I would’ve used powdered erythritol.

    Reply: #61
  11. Kerry Merritt Team Diet Doctor

    Should the recipe be updated to specify “granulated” sweetener? If I hadn’t read the comment, I would’ve used powdered erythritol.

    Hi, Cynthia! You could technically use either one!

  12. Michael Cylkowski
    I used Trader Joe's Nut Butter, only 2 oz. of Truvia's Stevia sweetener, and they came out perfect. So easy, I'll be sure to make them again.
  13. Julie B
    These tasted so much better after spending the night in the fridge. The spongy texture disappeared and became deliciously chewy. I made s triple batch so I can share at work.
  14. Jody H
    I HIGHLY recommend using a natural peanut butter like Smucker's Natural or something from the health food store. Check the ingredients - you'll be shocked. Ordinary grocery store peanut butter is full of sugar and molassas, which both increases the carb count and ruins the taste of the peanut butter.
  15. Tracy Thomas
    Got some in the oven now - fingers crossed they are nice as I miss my biscuits - But Can you replace the peanut butter with Almond butter? As I have large tub of Almond butter
    Reply: #66
  16. Kerry Merritt Team Diet Doctor

    Got some in the oven now - fingers crossed they are nice as I miss my biscuits - But Can you replace the peanut butter with Almond butter? As I have large tub of Almond butter

    Sure! Almond butter would be fine!

  17. KB
    Love these…so love these. I made them with a couple of minor changes. I added another teaspoon of vanilla, a couple tablespoons of oat milk, 1/2 teaspoon baking power I used bicarbonate of soda (baking soda). I also used really good, quality organic smooth peanut butter that had a bit of the nut oil, which I think contributed to making the consistency better and rolled my balls using slightly more “dough” in each ball and cooked a minute or so longer. They worked fine for me and were good once cooled, but were even better the next day. And for those commenting about measurements in cups or whatever…the metric options are right there. I’ve lived in the US and Europe…the measurements are easy to swap out to whichever one you’re used to.
  18. KB
    Sorry, was trying to say used 1/2 teaspoon bicarbonate of soda INSTEAD of the baking power. Hit send too soon on my comment.
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