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.
In the video Matt says powdered erythritol, but your recipe says regular. I already dumped it into my peanut butter before going to video to see how he mixed it, i would have processed it first but the recipe only lists erythritol as an ingredient. Also your servings read 8 sandwich cookies, which i think you meant to say 8 cookies or 4 sandwiches, i barely made 10 cookies for 5 sandwiches unless i was supposed to make them much smaller
Yes, you could have made them smaller and made 8 of them. That is probably the problem.
I love your recipes! But so far have had very little keto desserts we like that aren’t your recipes. I tried to make this recipe tonight but ran out of liquid stevia and they were so bad. My husband and I threw them out! THEY NEED THE LIQUID STEVIA ? I would love if y’all made a creme brûlée recipe! Don’t know if it’s possible. Oh and macron maybe!
Did not work at all for me. Cookies fell apart. Had no texture.
Do you have to use the stevia drops?
No, you can use another sweetener if you want.
Hey guys! I made these last night & they are SO good! Super peanut buttery and great with some almond milk. Thanks for the recipe!
Hi guys! My dough was a bit wet so I added some peanut powder instead of coconut flour and it worked perfectly. Baking now, looking forward to tasting them as this was SUCH an easy recipe!
Hey guys! It was fantastic!! The only issue I had was my fluff was a bit thin and not as creamy and peanut buttery as yours. Also, what are the macros for just the 2 cookie part of the sandwich?
The peanut butter filling (per cookie) is around 80 calories, 6.8g fat, 1.7g carbs, .5g fiber, and 1.9g protein. You can subtract this from each serving.
I want to know how to store these. With the whipped cream,I would think put in fridge but worry will make cookie too soft. Suggestions welcome.
I would not fill them if you are storing them. I would store the filling and the cookies separate and then fill them fresh when you want to eat them.
Do you mean store both in the fridge separately? These look amazing btw and will make them this weekend!
Yup! I would store them both separately in the fridge so that the cookies don’t get soft. If they do get softer, you can let them dry out for a while and that might help.
Thank you guys ….I’m down over 70 lbs since mid august,I watch you all the time and learn a lot ….keep it up…hope to hit a 100 down in may/june….thanks again …… brrrrrrr it’s cold in detroit Start /256 Finish /155…soon…..I think a keto diet may be good…it’s helping me
Hi Megha,
Thanks for another great recipe!! Peanut Butter is NOT my favorite food – but peanut butter cookies are very sentimental (and therefore edible)! LOL I do have a request – my husband and I both have issues with Erythritol – headaches. Hubby doesn’t like Stevia. So, Monk Fruit is our go to and added actual “good for you” benefits! Any possibility you can offer Monk Fruit as an alternative in your recipes? I know these different “sugars” act differently in recipes and you can’t just change one for the other. Also…. congrats on your pregnancy!!! Apparently Matt doesn’t get that getting pregnant in the first month of trying means you have NO fertility issues! LOL XOXO
You can use monk fruit instead of erythritol if you want. You can check out our sweetener conversion chart to see how much to use.
Can you recommend a dairy free substitute for the heavy cream?
Canned unsweetened coconut cream.
Without the filling wwhat is the nutrition.. especially the carbs
You could figure this out by inputting the ingredients into a food tracker app and creating a “recipe” with your app.
I don’t use stevia at all. Tried both the drops and granular – too bitter. What can I substitute?
A few other commenters have already asked, but it’s gone unanswered so far: in the video, Matt puts 15 drops of stevia in the cookie batter, but it’s not in the recipe. This is an awful lot to be optional. Should the cookie part of the recipe (as opposed to the filling) have Stevia in it? I can experiment, but I’d prefer to know what you recommend. Thanks.
Looks like we forgot to add it to the ingredient list. Thanks for pointing that out! Just updated it.
I have a question. I wanna make these tomorrow and I don’t have the Erythritol I have to order it. None of the stores around me carry it. I do have powdered erythritol, can I use that instead? If so how much? Thank you
Yep that will work! You may want to use a little bit less just because powdered will be more concentrated sweetness.
I am going to try this recipe but as a sweetener I intend to use Monk fruit with erythritol. This sweetener is also zero carb and MUCH easier to find than erythritol alone. (I found it by the sugar in the local grocery store). It really seems to be sweeter than sugar and it’s great for baking unlike some other sweeteners that get bitter when you bake with them. I get ad aftertaste from stevia.
In the video Matt used ereythritol and stevia. What is the purpose of using both?
Erythritol is hard to digest, so using a balance of the two sweeteners gives a good sweetness and flavor without too many digestion issues.
The flavor was good and the filling really good. The cookie was extremely dry I am pretty sure I followed the directions. Thanks for all the help with Keto
Just took cookies out of the oven, I let them get dark based on the comments about them not staying together. We’ll see how this goes.
Made these cookies but end result was crumbly with the cookie filling keeping it somewhat intact. Overall a very tasty cookie but would like some ideas on how to get a less crumbly cookie.
Your best bet would be letting it cool all the way before assembling
I gave them a try– not great results. The cookies tasted as if the peanut butter was burnt, yet the cookies were not even close to burnt. I tried round 2 at 325F–but still they did not taste right.
Any thoughts??
They aren’t going to taste exactly like regular peanut butter cookies, but I don’t think they should taste burnt at all.