Low carb keto peanut butter cookies

These flourless Keto peanut butter cookies are ready in no time at all! All you need for this super simple low carb cookie recipe are 4 ingredients.  

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 20 cookies

Calories 78 kcal

Ingredients

Instructions

  • Preheat oven to 180 Celsius / 350 Fahrenheit.

  • Put all ingredients in a bowl and mix with a fork.

  • Roll small balls of dough (about 15g each) with your hands (or use a small cookie scoop) and flatten them on a baking sheet.

  • Wet a fork and press on cookies to create a criss cross pattern.

  • Bake 8 -10 minutes, until the edges are firm. (8 minutes = soft centre, 10 minutes = overall crunchy)

  • Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.

  • Store in an airtight container.

Notes

1.6 g net carbs per cookie. Makes 20 cookies.  Buy peanut butter that contains 100% peanuts and nothing else. If you have a food processor, you can even make your own. I mixed a bit of sea salt into the dough and sprinkled a bit more on top. It's the salted caramel effect - sweet and salty together are just crazy good.

Nutrition

Calories: 78kcalTotal Carbohydrates: 2.3gProtein: 3.7gFat: 6.9gSaturated Fat: 1.1gFiber: 0.7gSugar: 1.4g

Comments

  1. Carol

    February 16, 2025 at 7:38 pm

    Does anyone have experience with what happens if you do not use a granulated sweetener? Or advice on how to use stevia or monk fruit instead? I am a cancer survivor so I am paranoid of the other sweeteners, but trying not to use sugar.

    Reply

    • Katrin Nürnberger

      Hi Carol, 12-16 drops of stevia are equivalent to 1 tablespoon of granulated sweetener (or sugar). There are 4 tablespoons in 1/4 cup. Stevia has quite a strong taste, so I would not add too much at once - rather, add and test how you like it. Since the granulated sweetener also provides structure, you may want to use either very firm peanut butter or add some almond for coconut flour as well. This way, you can shape the dough easier. I have recipes for almond flour peanut butter cookies and coconut flour peanut butter cookies that yu can take a look at.

  2. QA

    December 31, 2024 at 8:50 am

    Very delicious to eat and healthy, but very crumbly.

    Reply

    • Katrin Nürnberger

      Hi there, provided that you measured all ingredients correctly and gave the cookies time to cool fully, the most likely reason for crumbly cookies is dry peanut butter. Stir the peanut butter well so the oil is distributed evenly. Never use the hardened dregs from the bottom of the jar.

  3. Mindy

    October 30, 2024 at 2:20 am

    Whoever came up with this peanut butter cookie concept was a genius. Your adaptations with the cinnamon and or sugar free chocolate chips really hits the spot!

For the rest of this article please go to source link below.

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By Katrin Nürnberger

Hello and nice to meet you! I'm Katrin Nürnberger and I have been living a low carb lifestyle for over a decade.

I am the founder of Sugar Free Londoner and I create healthy sugar free recipes using natural ingredients which I share on this blog. I test, eat and love every dish you'll find on the website.

I have also published seven e-cookbooks and 2 meal plans to help readers stay on track with a low carb and keto diet.

From keto granola and almond flour bread to keto banana bread and sugar free ice cream, I will show you how to make delicious healthy low carb versions of your food favourites.

About Katrin

I grew up in Hamburg, Germany. In my early twenties, I moved to London, UK, and this is where I have lived ever since. My husband Kelvin and I have raised our two children here and if you were to ask me where I am from, I'd tell you I am a Londoner.

I am passionate about eating wholesome, healthy, homemade food. I get super excited about the combination of herbs and spices in a dish or the ideal balance of flavours or textures. I could talk about food for hours (and therefore have my absolute dream job!)

You can find more information on my professional history and experience with food and cooking further down in this post.

Why I Started Sugar Free Londoner

Eleven years ago, I had ongoing issues with internal inflammation and ended up doing a sugar detox to re-set my system.

I quit sugar completely, as well as all processed foods and refined carbohydrates.

Within a week, my flare-ups disappeared! On top of being pain-free, I felt more energetic, more positive and my skin looked better. I even lost some weight.

Turning my health around with this one simple hack was a life-changing experience. I have been following a low carb diet ever since.

On Sugar Free Londoner, I share all the recipes that give me pleasure and keep me healthy at the same time.

(Source: sugarfreelondoner.com; July 3, 2023; https://tinyurl.com/4t769xwt)
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