Funny story: I was in Wal-Mart the other day and saw that they had turned my favorite cookies, Nutter Butters, into a cereal! What?! It was then, in that moment, that I knew we needed a remake so I could enjoy Keto Peanut Butter Cookies without feeling like I’m missing out. These cookies may not taste exactly like nutter butters, and the reason is because they don’t have all the junk ingredients in them, but they are dang delicious!
Easy Homemade Nutter Butters
Peanut butter is on everyone’s favorite food list, unless you’re allergic, of course. In that case, I’m truly sorry for your loss! We also know that homemade is always going to be better. You have full control over the ingredients and if you’re feeding your family you have no reason to feel bad for feeding them with unnatural ingredients. These homemade nutter butters are going to the your kids or even your new favorite cookie to make and eat!
Low Carb Cookies
Let’s be real for a moment – there are plenty of you who don’t want to bake your own cookies and I totally get that. If you are in the market for a delicious, low carb, packaged peanut butter cookie that we stand behind give Fat Snax a try!If you’re more into baking then we’ve got a whole lot more incredible cookie recipes for you to try, from our chewy chocolate chip cookies and avocado fudge cookies, to our pecan shortbread cookies, resembling my other favorite cookies, Pecan Sandies!
Keto Peanut Butter Cookies
These keto peanut butter cookies are minimal ingredients, maximum delicious and perfect for packing in lunch boxes and meal prep. If you don’t want to make the filling, these cookies are great on their own and will take you less than 30 minutes to whip up. If you were ever a fan of nutter butters, or have a love for peanut butter give these Keto Peanut Butter Cookies a try tonight!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Peanut Butter Cookies”
Keto Peanut Butter Cookies
Ingredients:
Cookies
- 1 large egg
- 1 cup natural peanut butter
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp vanilla extract
- 15-20 drops liquid stevia
Filling
- 1/4 cup heavy whipping cream
- 1/4 cup peanut butter
- 5 drops liquid stevia
- 1/4 tsp vanilla extract
Instructions:
Cookies
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium size bowl, add all the cookie ingredients in a bowl and mix them all together until it’s well combined.
- Roll the dough into 1 inch balls using a scoop or your hands.
- Place the balls of dough on a cookie sheet lined with parchment paper and press down balls until they are ~ ¼ inch think.
- Bake cookies for about 15 minutes or until golden brown.
- Allow them to cool down for about 10 minutes before removing them from the tray.
Filling
- In a large bowl add all ingredients except for the peanut butter. Whip until stiff peaks are formed.
- Add remaining ingredients to whipped cream and fold in until just combined.
- Divide whipped topping onto half of the cooled cookies and then top with remaining cookies.
Notes
Serving Size: 1 Cookie Sandwich
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Would cooking at a lower heat for a longer amount of time get a crunchier cookie?? ?
Yes, you could try it. Let us know how it turns out!
I just made this recipe. They need to specify using smooth peanut butter for the cookie I used half smooth , half crunchy for the cookie and still too crumbly. For the icing I used pbfit instead of real peanut butter and turned out ok. I added a few spoons of powdered swerve too. I probably wont make this recipe again. Too much work for what you get
OMG I just made these, They are so yummy, perfect amount of sweetness 😀 thank you for a wonderful Keto snack!!
I cant handle liquid stevia. I wish I could but I can taste it everytime. Anything I can sub with?
You can leave it out and add more erythritol.
Are the carbs on the recipe net carbs?
The carbs, fiber, and net carbs are listed under the recipe. Net carbs are 6g per serving.
Hi
I made these with almond butter and just a quarter tsp coconut flour ( dint have peanut butter at hand) .Amaaaazzziiinngg.my new fav after dinner sweet treat !!!!!
So to help with the crumbling, I decided to place the cookie dough in a cupcake tin lined with cupcake liners and squash them down with parchment paper until they were the appropriate thickness. Make sure you have an even number so all of the cookies have a top. Then I could easily fill them after they cooled in the cupcake liner and flip the other cookie right on the top of it. I found that a 12 cupcake pan was perfect for the amount of dough for me. They maybe were a little bit thicker than you guys said, so I just baked them for a little longer. But I kept them chilled in the fridge, and they were amazing this way too! They aren’t nearly as nice to look at as yours are, but this worked really well!!!! Thanks ketoconnect for all the great recipes!!!
I was wondering if I could use almond butter for this recipe. I don’t eat peanuts but would love to try this!
Yep! That will work fine.
I just made these…waiting for my cookies to cool! Your guys recipes always taste so good. Co-workers ask me where I find my recipes and I tell them when I have a craving I just Google what I’m craving with keto connect behind it and it always pops up a winner! Thanks you guys for sharing your good stuff here online for people like me??
In the filing instructions, it states to add all ingredients except peanut butter and then to add remaining ingredients (inferring that there is more then peanut butter to add)
Thank you!
I watched your YouTube video recipe for the pe peanut butter cookies and in the cookie you also said liquid stevia but in your recipe here you left out the liquid Stevia so you might want to revise??? Just thought you might want to know thanks Stacy
Could I just make these as peanut butter cookies with a peanut butter frosting??
Yep!
They taste amazing, but… I have a hard time keeping the cookies from crumbling even WELL after the resting time, cooled, thicker or thinner. Any suggestions?
PS… Megha is right – you want a C R U N C H in a cookie 😉
thanks in advance!!!
Are you powderizing the erythritol? I’m gonna try these but I’m going to try rending those crystals to dust and see how it turns out.
Me too. I can’t get mine to be crunchy. I’m baking ten more minutes than called for so hopefully once they cool they will be crunchy!
I put them on a cooling rack and put them in the freezer for an hour after the first one crumbled. Then the were good
Same happened to me.. cookies are crumbling 🙁
You guys are refreshingly amazing. Love your style and fun.
This is a question for this recipe though I suppose it applies to many, but would there be any issue substituting the erythritol for allulose? I’ve found I’ve become an enormous fan of the product in general, though I’ve been experiencing a lot of reduced baking time when using it, and haven’t done so with a recipe that didn’t use coconut or almond flour.
You can substitute with allulose, but we rarely use it and aren’t sure how it will change the recipe, cooking time, flavor…etc. Give it a go and let us know how it turns out.
Why does the video state to put stevia drops in with erythritol for the cookies, but your recipe does not include stevia drops in the cookie?
If you reread the recipes liquid stevia is included in both the cookie and filling.
I have a difficult time stirring peanut butter that’s all natural with no sugar added to it so would it be okay to use Smart Balance creamy which has one gram of molasses per serving and one gram of cane sugar per serving and also has palm fruit oil in it and flaxseed oil? Would it be possible to make this chocolate and peanut butter without going to a whole lot of trouble? Maybe you could add Lily’s chocolate chips or maybe even melt some baker’s chocolate with a sweetener in it. If so how would you do that?
You can use whatever peanut butter you want, it will just change the nutrition and carb count per cookie. You could try incorporating some chocolate, maybe by adding chocolate chips to the dough or a drizzle overtop once they are cool. Have fun with it!
can this be be right? no flour of any type?
Yep!
Yeah peanut butter cookies are typically flourless. Peanut butter, sugar, and an egg is all you need
Is the cookie dough missing an ingredient? I figured that might be liquidy, no?
Nope! 🙂
Looks delish! Making these bad boys tonight! No almond or coconut flour in the cookie mix?
Nope!