Low Carb Peanut Butter Cookies are truly a sensational dessert that’s low carb, delicious and only a little bit naughty. This sugar-free cookies recipe doesn’t require much preparation and is on the keto foods list.
These are seriously the best low carb peanut butter cookies you’ll ever try. These low carb sugar-free cookies didn’t last long in my house…. Because I ate them all… in 2 days. Please make sure that you keep them under lock and key, because these healthy peanut butter cookies are seriously good, but pack a pretty big calorie punch.
There is approximately 15g of carbs in 100g of peanut butter, 6g of which is fiber, so it has around 9g of net carbs per 100g. This is still a relatively low carb, but you must make sure that these will fit into your daily carb count before demolishing the entire recipe!
Hopefully you are not allergic to nuts, otherwise, this recipe may be troublesome. Flour is prohibited on the ketogenic diet, so these are flourless peanut butter cookies. You could even get creative and try these with almond butter, which is a little bit more expensive but tastes fantastic also.
Oleic acid is a common monounsaturated fat in peanut butter. Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol and possibly increased high-density lipoprotein (HDL) cholesterol.
No flour peanut butter cookies are easy enough to make with your kids, and they should keep for up to 7 days. I kept mine in the fridge, which made them the best peanut butter cookies I’d ever tasted.
If you love having low carb cookies for on the go snacks like Atkins cookies or keto cookies, then you are really going to love this recipe. They should even be suitable as a diabetic peanut butter cookie, but always check your blood sugar levels for sugar substitutes and make sure your levels stay consistent for you.
Low Carb Peanut Butter Cookies
- Preheat oven to 355F (180C). Make sure butter is soft, and mix all of the ingredients in a large bowl until well combined.
- Roll them into 7 balls and squash flat with a fork (alternatively, use the bottom of a large muffin tin and press the balls into the bottom of the pans to form perfect circles without breaking bits)
- Bake for 15 – 20 mins until they start to turn slightly brown. Cool on a baking tray for 20 mins and enjoy!