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. 225 g peanut butter salted
  • 3 oz. 75 g (75 ml) erythritol
  • 1 1 large egglarge eggs
  • 2 tsp 2 tsp vanilla extract
  • ½ tsp ½ tsp (2.5 g) baking powder
  • ¼ tsp ¼ tsp salt, optional

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.

Tips

Store leftovers in the refrigerator for up to one week.

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38 comments

  1. 2 comments removed
  2. Kristin Parker Team Diet Doctor
    With apologies, this recipe has been corrected. The ingredient list should have specified peanut butter, not just peanuts.
  3. Chris
    How many carbs and calories in each cookie?
    Reply: #5
  4. Kristin Parker Team Diet Doctor

    How many carbs and calories in each cookie?

    The recipe, as written, makes 24 servings. If you make 24 cookies, then 1 cookie is a serving and has 2g net carbs and 58 calories. All our recipes have the full nutrition information per serving listed in the Nutrition+ tab under the list of ingredients.

  5. Payyme
    I appreciate the effort to include metric measurements. But DO IT! Salt and vanilla are still listed in tsp. They should be ml. and peanut butter in ounces for US measurements? Do people weigh out the peanut butter? I think not .. you likely mean 1 cup, right? And did you know that US measurements are different from Imperial measurements? A US gallon (and quarts, pints and so on) is smaller than an imperial gallon.(we call it Canadian gallon but other countries as well). Metric measurements are the same everywhere. It gets confusing for sure. Consistency within each system is key.
    Replies: #7, #39
  6. Crystal Pullen Team Diet Doctor

    I appreciate the effort to include metric measurements. But DO IT! Salt and vanilla are still listed in tsp. They should be ml. and peanut butter in ounces for US measurements? Do people weigh out the peanut butter? I think not .. you likely mean 1 cup, right? And did you know that US measurements are different from Imperial measurements? A US gallon (and quarts, pints and so on) is smaller than an imperial gallon.(we call it Canadian gallon but other countries as well). Metric measurements are the same everywhere. It gets confusing for sure. Consistency within each system is key.

    Thank you for your feedback. I shared it with our recipe team.

  7. Cynthia
    3 oz. of sweetener? tbs? tsp? 1/4 cup? Sorry, I should not be annoyed. I'll search to determine how much is 3 oz of sweetener. I suppose I should become used to measuring by weight as well.
  8. Linda Wright
    How does the mixture go into a dough without a flour substitute?
    Replies: #12, #15
  9. Paula
    Cynthia - At top of ingredients list there is a button to switch between measurement systems. Plus you can easily use an online converter too if you need. No big deal.
    Reply: #29
  10. Sandy B
    I have a small kitchen scale that I use frequently. It will change measuring systems at the push of a button & zero out to calculate only ingredients, not the container. It is one of my indispensable kitchen tools. Not expensive either! 😊
  11. Kristin Parker Team Diet Doctor

    How does the mixture go into a dough without a flour substitute?

    The peanut butter and baking powder hold everything together.

  12. CK
    Actually please do leave the US measurements ... especially if you are from the US! Ty!
  13. dilclovevo
    Would I be able to swap out the erythritol with stevia?
    Reply: #16
  14. Kristie Sullivan, PhD Team Diet Doctor
    The peanut butter and sweetener form the dough.
  15. Kristie Sullivan, PhD Team Diet Doctor

    Would I be able to swap out the erythritol with stevia?

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

  16. Warren Marais
    Seriously good cookies!! Easy to make with few ingredients. A brilliant breakfast together with a cream coffee. Kids loved them too.
    Reply: #18
  17. Kristin Parker Team Diet Doctor

    Seriously good cookies!! Easy to make with few ingredients. A brilliant breakfast together with a cream coffee. Kids loved them too.

    Thank you for sharing, I'm so glad you enjoyed them!

  18. sarah.scott818
    I apologize for revisiting the measurement question, however, I am still a bit confused. When you use ounces for the peanut butter, are you referring to weight or 1 cup? My question also applies to the sweeter - weight or a portion of a measuring cup? Thank you.
    Reply: #20
  19. Crystal Pullen Team Diet Doctor

    I apologize for revisiting the measurement question, however, I am still a bit confused. When you use ounces for the peanut butter, are you referring to weight or 1 cup? My question also applies to the sweeter - weight or a portion of a measuring cup? Thank you.

    Weighing ingredients is a more accurate way to measure especially when baking.

    Reply: #30
  20. Aaron
    Regular Jif peanut butter or all natural?
    Reply: #22
  21. Crystal Pullen Team Diet Doctor

    Regular Jif peanut butter or all natural?

    All-natural, no sugar added peanut butter. Peanuts and salt as the only ingredients.

  22. Steph
    Hey...whats the carb content for us here in the UK??
    Reply: #24
  23. Kerry Merritt Team Diet Doctor

    Hey...whats the carb content for us here in the UK??

    The carbs would be the same. The number of carbs listed per serving are net carbs.

  24. Sunny
    Has anyone done these without the sweetener? Just trying to keep my insulin levels down - Thanks
    Reply: #26
  25. Kerry Merritt Team Diet Doctor

    Has anyone done these without the sweetener? Just trying to keep my insulin levels down - Thanks

    Hi, Sunny! We haven't tested this recipe without the sweetener. Erythritol is one of our approved sweeteners, though. Here's more info! https://www.dietdoctor.com/low-carb/keto/sweeteners#erythritol

  26. ultravioletcool
    These are amazing! I only made half of the recipe so that I wouldn't end up eating too many, well I accidently doubled the vanilla extract but still they taste great! Also I wasn't convinced that they would batter up very well but the did. I used Crazy Richard's creamy peanut butter with no salt. I added about a 1/2 tsp of salt because the peanut butter was unsalted. I also used Swerve and they were delicious. Thanks Kristie!
    Reply: #28
  27. Crystal Pullen Team Diet Doctor

    These are amazing! I only made half of the recipe so that I wouldn't end up eating too many, well I accidently doubled the vanilla extract but still they taste great! Also I wasn't convinced that they would batter up very well but the did. I used Crazy Richard's creamy peanut butter with no salt. I added about a 1/2 tsp of salt because the peanut butter was unsalted. I also used Swerve and they were delicious. Thanks Kristie!

    I am so glad you enjoyed this one! I'm not sure that too much vanilla is a thing :)

  28. sarah.scott818
    Sadly, the converter between US and metric still does not tell the user if the measurement is volume or weight. It can be a huge difference. In the US, many foods are measured both ways, and we are left guessing here as to which (volume or weight) is applicable. While I agree that confirming to the world standard of a metric system would be most useful, I doubt I will see it happen in my lifetime.
  29. sarah.scott818
    May I take your answer to mean that all measurements in your recipes are by weight - including liquids? By US standards, we use both weight and volume measurements. Liquids are typically volume (naturally) but solid ingredients are sometimes by weight and sometimes by volume. There is no standard of which food is measured which way. For example 4 oz of butter by weight will give an entirely different result than 4 oz by volume. Additionally, it is not possible to always tell if volume measurement or liquid measurement should by used by switching to the metric system. For example, here is the ingredient list in metric.

    225 g peanut butter salted
    75 g (100 ml) erythritol
    1 large egg
    2 tsp vanilla extract
    ½ tsp (2.5 g) baking powder
    ¼ tsp salt, optional

    Is the erythritol measured by volume or weight? Both measurements are given. Are we to use a liquid form of the sweetener, or a solid? And as others have noted, the vanilla and salt are given in US measurements. Probably annoying to anyone not in the US.

    Here is the US list:
    8 oz. peanut butter salted
    3 oz. erythritol
    1 large egg
    2 tsp vanilla extract
    ½ tsp baking powder
    ¼ tsp salt, optional

    Again, the peanut butter and the erythritol could be measured using either weight or volume.

    While I understand that weight may be the "best" way to measure for baking, it isn't done in a consistant way in the US and even this recipe uses a combination of weights and volume in the metric system.

    If the recipe development team could add notes specifying whether weight or volume is used for a measurement, it would be most helpful to US users of Diet Doctor. Alternatively, if the recipe is referring to a volume measurement, please use Cups or specify XX liquid oz. It is my belief if this clarity is provided, you will see an increased approval rating of recipes by US users. My guess is that it would help others users as well.

    Kindest Regards,
    Sarah

    Reply: #32
  30. marquisaofmakeup77
    Made the peanut butter cookies. They are excellent - perhaps to much so!
  31. BritBaker
    Not sure whether you have a storm in your tea (measuring) cup.

    It's simple: ounces are weight, fluid ounces are volume.

    Best to get with the rest of the baking world, buy some good kitchen scales, and go metric. 😉 BTW scales provide a handy way of measuring fluids without messing about with the
    inaccuracy of cups (and additional washing up). Water weighs one gram per ml. Milk, wine etc are close enough not to worry. So if 100 ml is required, weigh up 100 grams and so on.

    Using a volume measure for something such as peanut butter is woefully inaccurate and the quickest way to a failed bake, IMO.

  32. Jennifer
    These cookies turned out well! My boyfriend isn't doing keto and he loved them!
    Reply: #34
  33. Kristin Parker Team Diet Doctor

    These cookies turned out well! My boyfriend isn't doing keto and he loved them!

    Thank you for taking the time to let us know, glad they were such a hit!

  34. Andrea
    So I’m not sure if it was the quality of my peanut butter (it was super duper organic and fancy without sugar, etc) but my cookies totally crumbled.. any ideas?
    Replies: #36, #40
  35. Kristin Parker Team Diet Doctor

    So I’m not sure if it was the quality of my peanut butter (it was super duper organic and fancy without sugar, etc) but my cookies totally crumbled.. any ideas?

    If they crumbled, they may have been overcooked a little bit.

  36. Julie
    This was my 3rd and final attempt at a peanut butter cookie - and this recipe finally worked! I ground my own peanut butter from peanuts (roasted unsalted) - who knew how easy that was?! I was VERY careful at watching them cook. Ovens are all so different. Anyway, amazing! I'm so excited to have this - I should have known that DD would be a success, why I didnt start here I don't know. Thanks DD!!
    Reply: #38
  37. Crystal Pullen Team Diet Doctor

    This was my 3rd and final attempt at a peanut butter cookie - and this recipe finally worked! I ground my own peanut butter from peanuts (roasted unsalted) - who knew how easy that was?! I was VERY careful at watching them cook. Ovens are all so different. Anyway, amazing! I'm so excited to have this - I should have known that DD would be a success, why I didnt start here I don't know. Thanks DD!!

    I am so glad the extra effort and patience paid off!!

  38. Peggy
    Actually Payyme, I do weigh the peanut butter, as well as all the other ingredients. It is so much easier than scooping everything into a measuring cup and then scrapping it out of the measuring cup into a mixing bowl. I think in most recipe it yields a better outcome and saves with clean up! WIN-WIN
  39. Julie Berke🇺🇸❤️💙💪🗽
    turn your oven to 325 and use rack above the center. let cookies stay on the sheet til cool.

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