YES! Finally! I’ve been experimenting with peanut butter cookies for a couple weeks and finally… FINALLY.. have some that are actually like the carb-filled version but without the guilt! One of the hardest parts of a low carb/ketogenic lifestyle, for myself and the hubster, has been the lack of our comfort foods. Granted, it isn’t something we indulge in on a daily basis, but it is something we enjoyed on occasion. Also, having an eleven-year-old in the house means there is zero chance of permanently cutting out all things dessert related. And let’s just be honest here, there is no way we can live the rest of our lives without ever indulging in such tasty pleasures! These cookies are positively on point- picky kid tested and husband approved!
Low Carb Peanut Butter Cookes
1 cup creamy peanut butter
1 cup crunchy peanut butter
1 cup granulated Pyure (erythritol)
Prehead oven to 350 degrees. Mix sweetener and peanut butter together. Add one egg, mix gently. Add the second egg, stir until it forms a well-mixed dough.
Scoop out 1 tsp, roll into a ball and place on parchment paper (NOT waxed paper). Add the crisscross pattern with a fork, very gently. Bake for 15 minutes or until very lightly browned. Remove from oven and allow them to cool COMPLETELY, otherwise, they will break.
Yield: 3 dozen
Nutritional info: I’m only including this for a reference because this is a sweet dessert; macros will vary by products so it’s always best to check your labels.
Per cookie: 83 calories, 7g fat, 2.6g carb, 3.3g protein
(Sugar filled counterpart per cookie, for comparison- 102 calories, 7g fat, 7.7g carb, 3.3g protein)