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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!

Sugar Free Peanut Butter Cookie Recipe

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!

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.

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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.

Sugar Free Peanut Butter Cookie Recipe

Ingredients You’ll Need

Sugar Free Peanut Butter Cookie Recipe

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.

Sugar Free Peanut Butter Cookie Recipe

Place peanut butter, monk fruit, coconut oil, vanilla extract, salt, bakingpowder and flaxseed egg in a medium bowl. Stir to combine.

Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe

Add almond flour and stir again.

Sugar Free Peanut Butter Cookie Recipe

Fold in chopped peanuts and stir one more time.

Sugar Free Peanut Butter Cookie Recipe

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).

Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe

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.

Sugar Free Peanut Butter Cookie Recipe

Let them cool completely before transfering.

Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe
Sugar Free Peanut Butter Cookie Recipe

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

New to Keto? Check out the Keto Starter Guide!

The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.

The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.

  • What’s a macro and why do I count them?
  • How do I find the best recipes?
  • What is ketosis and how do I get my body there?
  • What fruits are allowed on a ketogenic diet?
  • Will I get “Keto Flu” and what do I do about it?

Get the Keto Starter Guide today!

Don’t forget to pin this amazing dessert recipe for later!

Sugar Free Peanut Butter Cookie Recipe

Here’s a printable version of this low carb peanut butter cookies:

Sugar Free Peanut Butter Cookie Recipe

Sugar Free Low Carb Peanut Butter Cookie Recipe

Looking for a delicious and sugar free peanut butter cookie recipe? Look no further!
5 from 1 vote
Servings 18 cookies
Calories 191

Ingredients
  

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.

Notes

Store them in an airtight container for up to 1 week.

Nutrition

Serving: 1cookie | Calories: 191 | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 2g | Sugar: 2g | Net Carbs: 4g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!

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