Low Carb Peanut Butter Cookies so delicious nobody will ever know these cookies are in fact low carb! A healthy delicious treat for when a cookie just hits the spot. These flourless low carb cookies are the solution!
I don’t know about you, but sometimes, I just need a cookie.
And that doesn’t change just because I eat low carb! These low carb peanut butter cookies are a delicious treat when you just need a cookie!
Rich with peanut butter flavor, these cookies hit the spot every time.
How Are these Peanut Butter Cookies Low-Carb?
- Erythritol is our solution.
- You’ll want to adjust the erythritol if you feel these might be too sweet. I find that the amount helps keep the dough together just right. So don’t reduce it by too much. Maybe a Tablespoon or two if you really need too.
Why These Low-Carb Peanut Butter Cookies Rock.
- If you have a sweet tooth, these should hit the spot!
- No, I didn’t make them itty-bitty to get the carb count down. I hate it when people do that. That being said, these are a good portion size too. They aren’t those ginormous cookies you can buy at the baker. Just a good sized cookie with great flavor and plenty of sweetness to get the job done. I guess you could call it a “full service cookie”
I’ll just let the photos do the talking…
All you need is 5-Ingredients for these Low Carb Peanut Butter Cookies.
- Natural Peanut Butter
- Erythritol (adjust the sweetness to your liking)
- Pure Liquid Stevia (did you know you can make your own?!)
- Pure Vanilla Extract
That is seriously all you need and I bet you’ve got all the ingredients sitting around to make! Cookie cravings are officially curbed. You’re welcome 🙂
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB PEANUT BUTTER COOKIES RECIPE:
Delicious Low Carb Peanut Butter Cookies. So delicious nobody will ever know these cookies are low carb! (gluten-free, low-sugar)
Mix all ingredients together in a medium mixing bowl.
Divide the resulting dough into 12 equal portions (a little larger than a walnut) and place on a baking sheet.
Using a fork, press the cookie to about 1/3 inch thickness.
Bake at 350 for 18-20 minutes.
Cool completely before serving as they fall apart when still warm.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.