July 20 2020 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
in Recipes
, photo by Naomi Sherman
in Recipes 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
servingservings
Ingredients
- 8 oz. 230 g peanut butter salted
- 3 oz. (62⁄3 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
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
- Use a hand mixer to whip the peanut butter and sweetener until smooth.
- Mix in the remaining ingredients until a soft dough is formed.
- 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.
- Bake for 9 minutes or until browned.
- 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
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.
Thank you for your feedback. I shared it with our recipe team.
The peanut butter and baking powder hold everything together.
You will need a granulated sweetener to give this cookie bulk.
Thank you for sharing, I'm so glad you enjoyed them!
Weighing ingredients is a more accurate way to measure especially when baking.
All-natural, no sugar added peanut butter. Peanuts and salt as the only ingredients.
The carbs would be the same. The number of carbs listed per serving are net carbs.
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
I am so glad you enjoyed this one! I'm not sure that too much vanilla is a thing :)
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
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.
Thank you for taking the time to let us know, glad they were such a hit!
If they crumbled, they may have been overcooked a little bit.
I am so glad the extra effort and patience paid off!!
Hi, Ron! Yes, all of our recipes are gluten free. However, you will want to verify that any ingredients you buy are gluten free.
Hi, Charlotte! We haven't tried freezing these, but it would likely work.