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Why You’ll Love These Low Carb Peanut Butter Cookies
Low carb peanut butter cookies transform your favorite classic treat into a guilt-free indulgence that won’t spike your blood sugar. Imagine biting into a perfectly crispy-edged cookie with a tender, melt-in-your-mouth center—all while staying true to your health goals. These keto cookies use almond flour and stevia to deliver authentic peanut butter flavor without refined sugar or excess carbs. Whether you’re following a ketogenic lifestyle or simply craving a healthier dessert, this recipe proves you don’t need to sacrifice taste for nutrition.
Ingredients
- 1 cup natural peanut butter (creamy, no sugar added)
- 1 cup almond flour (blanched, finely ground)
- ⅓ cup stevia-based sweetener (or monk fruit sweetener)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- Pinch of sea salt
Substitution Tips: Swap almond flour for coconut flour using ⅓ cup instead (absorbs more moisture). Use sunflower seed butter for nut-free cookies with similar texture.
Timing
Prep: 10 min | Cook: 12 min | Total: 22 min | Serves: 18 cookies
How to Make Low Carb Peanut Butter Cookies
Step 1: Mix the Dough
Combine peanut butter, egg, vanilla, and sweetener in a large bowl until smooth and creamy. Add almond flour, baking soda, and salt, stirring until a thick dough forms. Pro tip: If dough feels too sticky, refrigerate for 15 minutes to make handling easier.
Step 2: Shape and Mark
Preheat oven to 350°F and line a baking sheet with parchment paper. Roll dough into 1-inch balls and place 2 inches apart. Use a fork to create a classic crisscross pattern, pressing down gently to flatten slightly. Pro tip: Dip your fork in water between cookies to prevent sticking.
Step 3: Bake to Golden Perfection
Bake for 10-12 minutes until edges turn golden brown. Centers will look slightly underdone—this ensures a chewy texture. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Pro tip: Cookies firm up significantly as they cool; don’t overbake.
Nutritional Information
Per serving (1 cookie): Calories: 95 | Protein: 4g | Fat: 8g | Net Carbs: 2g | Fiber: 1g
Variations & Tips
Flavor Variations:
- Add ½ cup sugar-free chocolate chips for a decadent twist
- Mix in 1 teaspoon cinnamon for warm spice notes
- Top with flaky sea salt before baking for sweet-salty contrast
Common Mistakes to Avoid:
- Using conventional peanut butter with added sugar (check labels!)
- Overbaking—remove when edges are just golden
- Skipping room temperature eggs, which create better texture
Storage: Store in an airtight container at room temperature for 5 days, refrigerate for 2 weeks, or freeze for 3 months. Reheat frozen cookies at 300°F for 5 minutes to restore that fresh-baked texture.
Serving Suggestions
Pair these sugar free peanut butter dessert treats with unsweetened almond milk or black coffee for a satisfying afternoon snack. Stack three cookies with sugar-free whipped cream between layers for an elegant plated dessert. They’re also perfect for meal prep—grab one as a quick breakfast alongside scrambled eggs.
More Low-Carb Recipes You’ll Love
Looking for more delicious low-carb inspiration? Check out our Low Carb Air Fryer Recipes Steak Bites for a protein-packed main dish that complements these cookies perfectly!
Conclusion
These low carb peanut butter cookies prove that healthy eating doesn’t mean deprivation. With just seven simple ingredients and 22 minutes, you’ll have batch-fresh keto cookies that satisfy cravings while supporting your wellness goals. Bake a batch today and discover your new favorite guilt-free treat!
FAQs
Can I make these cookies without eggs?
Yes! Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes to thicken). The texture will be slightly denser but equally delicious.
Why are my cookies too crumbly?
Crumbly cookies usually result from overbaking or using natural peanut butter that’s separated. Stir your peanut butter thoroughly before measuring, and remove cookies when centers still look slightly soft.
How do these compare to regular peanut butter cookies?
Traditional cookies contain 15-20g carbs each, while these have just 2g net carbs. The texture is slightly more tender due to almond flour, but the rich peanut butter flavor remains authentic and satisfying.
Can I double this recipe?
Absolutely! This recipe doubles and triples beautifully. Mix batches separately if using a standard mixer, as large quantities can strain the motor. Baking time remains the same.
What’s the best sweetener for this recipe?
Granulated stevia blends (like Swerve or Lakanto) work best because they measure cup-for-cup like sugar. Liquid stevia is too concentrated and will make the dough too dry.
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