Sugar Free Peanut Butter Cookie Recipe (low carb)
Sugar free peanut butter cookies? Yes please! Especially if they’re low carb and keto friendly too. This recipe is easy to follow and results in the perfect sugar free cookie every time. Enjoy!
Looking for a delicious and sugar free peanut butter cookie recipe? Look no further! This keto friendly recipe is perfect for those on a low carb diet. Plus, it’s super easy to make – you’ll have cookies ready in no time!
These sugar free peanut butter cookies are made with almond flour, so they’re low in carbs and perfect for those on a ketogenic diet. They’re also sweetened with stevia, so they’re sugar free and they taste amazing!
If you’re looking for a tasty and healthy cookie recipe, this is the one for you! These sugar free peanut butter cookies are sure to become a new favorite. Enjoy!
Why We Love These Sugar Free Peanut Butter Cookies (and you will too!)
Healthy and delicious
Made with real ingredients
Just 4g net carbs per cookie
Your favorite cookies with no guilt
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Frequently Asked Questions
What is the best sugar free peanut butter to use for these cookies?
We like to use an all natural sugar free peanut butter for this recipe. However, any sugar free peanut butter will work just fine.
What is the best low carb flour to use for these cookies?
We recommend using almond flour for these cookies. However, any low carb flour will work just fine.
What is the best sweetener to use for these cookies?
We like to use stevia for these cookies. However, any sugar free sweetener will work just fine.
What if I don’t have a sugar free peanut butter on hand?
You can easily make your own sugar free peanut butter at home. Simply combine 1 cup of peanuts with 2 tablespoons of sweetener and blend until smooth. That’s it!
Can you freeze keto peanut butter cookies?
Yes! These cookies freeze well. Simply place them in a freezer safe bag or container and store for up to 3 months.
Why are my sugar free peanut butter cookies crumbly?
There are a few reasons why your cookies might be crumbly. First, make sure you’re using the correct flour. We recommend using almond flour for these cookies.
Second, make sure your peanut butter is smooth and creamy. If it’s too dry, it will cause the cookies to be crumbly. Finally, make sure you’re not overbaking the cookies. They should only be in the oven for 10-12 minutes.
How long do these low carb peanut butter cookies last?
These cookies will last for up to 2 weeks when stored in an airtight container at room temperature.
Quick Recipe Overview
Why these are the best sugar free cookies: This low carb peanut butter cookie recipe is both healthy and delicious. They’re made with real ingredients and are just 4g net carbs per cookie. Plus, they’re your favorite cookies with no guilt! What’s not to love?
Number of servings: 18
How Long It Takes: About 20 minutes
Equipment You’ll Need: baking sheet, parchment paper, rolling pin
Ingredients You’ll Need
- 1 cup peanut butter
- 1 1/2 tablespoons flaxseed meal
- 1/4 cup + 2 tablespoons water
- 1/3 cup stevia or monk fruit
- 1 1/2 cup almond flour
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup roasted peanuts
- 1/4 cup coconut oil
How to Make Low Carb Peanut Butter Cookies
Step 1 – Prep the Low Carb Cookies…
Pre-heat oven to 325 degrees. Line a baking tray with baking paper.
Mix flaxseed meal with water and let it sit for 5 minutes.
Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, bakingpowder and flaxseed egg in a medium bowl. Stir to combine.
Add almond flour and stir again.
Fold in chopped peanuts and stir one more time.
Step 2 – Roll the dough…
Roll the cookie dough into 15-18 cookies, then press them down to flatten. Make the classic pattern with a fork. The cookies will grow so place them apart (you may need to use an extra tray).
Step 3 – Bake it!
Bake them for 10 minutes if you’d like them to be soft in the middle, if you prefer more crunchy cookies bake them up to 15 minutes or until they are golden brown in the edges. They will remain soft until cool, that doesn’t mean they are raw, it’s just the way almond flour works, be careful to not overcook them.
Let them cool completely before transfering.
Recipe Notes
Store them in an airtight container for up to 1 week
Low Carb Peanut Butter Cookie Nutrition
Serves 18 cookies (1 cookie per serving)
Calories: 191 | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 2g | Sugar: 2g | Net Carbs: 4g
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Don’t forget to pin this amazing dessert recipe for later!
Here’s a printable version of this low carb peanut butter cookies:
Sugar Free Low Carb Peanut Butter Cookie Recipe
Ingredients
- 1 cup peanut butter
- 1 ½ tablespoon flaxseed meal
- ¼ cup + 2 tablespoons water
- ⅓ cup stevia or monk fruit
- 1 ½ cup almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ cup roasted peanuts
- ¼ cup coconut oil
Instructions
- Pre-heat oven to 325 degrees. Line a baking tray with baking paper.
- Mix flaxseed meal with water and let it sit for 5 minutes.
- Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, baking powder and flaxseed egg in a medium bowl. Stir to combine.
- Add almond flour and stir again.
- Fold in chopped peanuts and stir one more time.
- Roll the cookie dough into 15-18 cookies, then press them down to flatten. Make the classic pattern with a fork. The cookies will grow so place them apart (you may need to use an extra tray).
- Bake them for 10 minutes if you’d like them to be soft in the middle, if you prefer more crunchy cookies bake them up to 15 minutes or until they are golden brown in the edges. They will remain soft until cool, that doesn’t mean they are raw, it’s just the way almond flour works, be careful to not overcook them.
- Let them cool completely before transferring.
