Low-carb peanut butter cookies are a favorite treat for many people who follow a low-carb lifestyle. But, it can be a real challenge to find low-carb peanut butter recipes that are both yummy and easy to make. These cookies have just the right amount of sweetness, plus the added benefits of peanut butter. They are delicious and easy to make. They are also low in carbs, because they contain no flour, but feel free to add 1 tablespoon of oat fiber and 1 tablespoon of Splenda for an even lower carb, no-bake option.

Recently, I shared my recipe for low-carb peanut butter cookies with you, but I have a trick to make them even better!

Though these cookies may look like the typical cookie recipe, that’s because they are! If you’ve ever tried to make a low-carb cookie before, you know that you can’t really substitute one item for another, unless it’s a purely powdered version. I have no problem with that, since I include flax and chia seeds in my diet, but if you’re not on a diet, I would recommend using the ingredients listed here.. Read more about low carb peanut butter cookies almond flour and let us know what you think.

Super-Simple-Low-carb-Peanut-Butter-Cookies-%E2%80%94-Recipe

Peanut butter cookies with a low carb count

 

 

Want to make some delicious cookies at the last minute to offer with your visitors’ coffee? Or do you just wish to make your life easier? You’ll be eating low-carb peanut butter cookies in less than 20 minutes thanks to this recipe’s speed and simplicity. Thank you very much!

mEasy mEasy mEasy mEasy

2g

Instructions

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.

  2. Whip the peanut butter and sweetener together with a hand mixer until creamy.

  3. Mix in the other ingredients until you have a soft dough.

  4. Roll the dough into 1-inch (2.5 cm) diameter balls and space them approximately 2-inches (4-5 cm) apart on a baking sheet. Press the balls into a 14 inch (12 cm) thick round biscuit using your hand. You may also create a crisscross pattern by dragging a fork over the top.

  5. Preheat oven to 350°F and bake for 9 minutes, or until golden brown.

  6. Allow for a few minutes of cooling before transferring the cookies to a cooling rack to crisp up. When the cookies come out of the oven, they will be soft, so set them aside to cool before eating.

 

Back in college, I remember being so excited about the idea of being able to eat peanut butter cookies for breakfast. I’d never had an issue with hypoglycemia, so I figured I could handle eating a few at random times throughout the day and easily get my daily requirement of energy.. Read more about crispy keto peanut butter cookies and let us know what you think.

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