I’ve been experimenting with a recipe for Low Carb Peanut Butter Cookies. I finally came up with a combination I really like, and am ready to share.
These delicious cookies are super easy to make, with very little prep time and healthy ingredients.
They are actually such a high protein low carb cookie that you can eat them as a meal. I love them for breakfast with a nice cup of coffee myself. 😀
I should tell you upfront that my recipe is not very sweet. They are very tasty, but I prefer the lack of artificial sweetener.
You can certainly add sweeteners if you like. But I have a number of variations to this recipe with additions that are even better than traditional sweeteners!
Ingredients:
- 1 Cup Almond Meal
- 2 Eggs, beaten
- 1 TBSP Butter
- 1 TSP Vanilla Extract
- 1/2 Cup Peanut Butter
- 1/2 Cup Philadelphia Whipped Cream Cheese
- Parchment Paper
Preheat oven to 325 degrees.
Line cookie sheet with parchment paper.
Add all ingredients together and mix thoroughly. No mixer necessary, it’s easy enough to do with just a fork. Note: I use Country Crock instead of real butter, which is already soft, but if using real butter you may want to soften it first.
This makes a full batch of 16-18 regular-sized cookies. You might start with half batch if you are eating them alone, or testing with a sweetener or other variations.
The majority of the carbs come from the Almond Meal and Peanut Butter. You’ll want to check the carb count on both (since they may be different than mine) to get a total count on the net carbs for a batch. If you are in induction phase and adding artificial sweetener, count 1 net carb for each packet used (I would use 3-4 packets of Splenda at the very most, preferably two, and none if you are adding other sweet ingredients).
Net Carb Count:
I use Bob’s Red Mill Almond Meal which is 12 net carbs per cup. I usually use a natural Peanut Butter, but for this recipe I used Peter Pan Creamy Peanut Butter – the net carb count was the same, but the recipe turns out a little better. A half cup is 16 net carbs. This is the reason I cut the Peanut Butter with half Philadelphia Whipped Cream Cheese – to lower the carb count.
- 1 Cup Almond Meal – 12 net carbs
- 2 Eggs, beaten – 0 net carbs
- 1 TBSP Butter- 0 net carbs
- 1 TSP Vanilla Extract – 0 net carbs
- 1/2 Cup Peanut Butter – 16 net carbs
- 1/2 Cup Philadelphia Whipped Cream Cheese – 4 net carbs
- TOTAL: 32 net carbs
- Individual cookies are less than 2 net carbs each
Baking Low Carb Peanut Butter Cookies
Spoon the cookie dough out on your cookie sheet lined with parchment paper. A heaping spoonful is just about right.
Once your oven is preheated to 325, pop them in and bake them for 15-25 minutes. Time varies on cookie size and quirky ovens (lol), so keep an eye on them. Cook until brown and done in the middle.
They come out beautiful and delicious! These are MUCH better than Atkins Peanut Butter Cookies, which by the way are FIVE net carbs each. They are not necessarily “sweet”, but very tasty and filling. And as a high protein treat with no artificial sweetener, you can feel good about eating them! 😉
Low Carb Peanut Butter Cookies… with Jelly!
My favorite variation is to add a bit of Polaner Sugar Free Raspberry Preserves. It’s 2 net carbs per Tablespoon, so you’ll want to add that in to your total carb count.
This is the PERFECT addition if you want to add a little “sweet”. I call them PB&J Cookies. 😀
Just dab a little on each cookie before you bake them:
Note: less is better on the “jelly”.
What a nice way to enjoy a “peanut butter and jelly” treat on a low carb diet!
I hope you enjoy these as much as I do. I am working on a few variations, including one without peanut butter (for lower carb count, and those with nut allergies) and one with sugar free chocolate chips. I’ll keep you posted with new recipes. You can subscribe by email to get notification of new recipes at the top right of this page – just look for the red arrow.
In the meantime, enjoy these wonderful low carb peanut butter cookies.
I’m off to bake another batch myself… 🙂
Update!
The DaVinci Syrup made ALL the difference in this recipe. Highly recommended if you want your Low Carb Peanut Butter Cookies a little sweeter. There’s no aftertaste like other sugar-free sweeteners, and the flavor is perfect! You could add sugar free chocolate chips as well, for a different twist.
You can get the Almond Meal, the Sensato Sugar Free Chocolate Chips and the DaVinci Syrups all at Netrition. They have a great deal on shipping, which is only $4.95 flat rate no matter how much you order.
Discount Code: LOWCARBTRAVELER
Wow, Lynn. Thank you for this recipe. The plain peanut butter cookies (without the jelly) look delicious. Well, actually, so do those with jelly.
I like that you’ve made a recipe without sweetener, as I don’t like to use it/any.
I also note that your oven heat is 325. Most recipes I’ve seen for cookies are at least 350, so. I’m wondering if the lower temp might be because of the almond meal.
And, we have a Super Target here (in north central Iowa). It has a grocery store and it sells the Almond Meal/Flour.
I’m really enjoying keeping up with all your tips and recipes here.
Thank you.
I prefer them without sweetener. I tried it with a couple packets of Splenda, and definitely preferred it without.
I lowered the oven temp to 325, and used parchment paper, because you want the cookies to get done in the middle without getting too brown on the bottom. Scorched Almond Meal ruins the flavor. π
Lucky you that you can find Almond Meal locally! I can’t get it in my area, so I order it from Netrition (link in post). It’s a great price too, compared to some local stores. They also carry the Sensato sugar-free chocolate chips for my other low carb cookie recipe. π
Yum, yum, thanks for another great recipe. These are slightly different from the ones I normally make, and I’m going to try them tomorrow.
Good cooking Lynn, especially for someone who says she doesn’t “love” to cook!
LOL fortunately these are super easy. It takes me longer to share the recipe than it does to make it π I actually used to cook A LOT, but being a decent cook is my big secret -lol. I just don’t have the time anymore, especially with so much traveling.
I look forward to hearing what you think of this recipe! I am going to try a couple more versions this week like I said, so keep an eye out for those as well. π
Yum, looks delicious.
When I was a kid we used to make peanut cookies at my aunt’s place. I’m going to ask her for that recipe and see if it can be turned into a low carb version.
Sounds great – I’d love to see the recipe if you are able to get it & revise it!
This looks wonderful. I tried making the peanut butter and sweetener cookies yesterday and ended up taking them to work since I can taste the bitterness of even Stevia. I have my almond meal ground up, will let you know how these turn out.
Yeah, I don’t care for much sweetener at all – if I use ANY it’s just a couple tablespoons of the vanilla sugar free syrup. π
Lynn, I used your recipe yesterday and made the PB cookies with just a single pump of the sugar free french vanilla syrup – prolly could have done without because I did not notice any sweetness from it at all LOL!
I threw a low carb hot cocoa packet into the last bit that went into the oven. (4 net carbs added) It make them look a bit chocolatey and I could taste just a touch of the cocoa in the cookies… again, not enough to really be worth adding in the carbs.
I like that they ‘feel like’ a cookie, even if they don’t really taste like one. I also like that they don’t have the weird taste that most ‘fake’ treats have.
I actually prefer them less sweet. In my original recipe: http://www.travelinglowcarb.com/1603/low-carb-peanut-butter-cookies/ I only used Vanilla Extract. No sweetener at all – and I loved them!
The sugar-free chocolate chips are a great addition as well. π
I made the low-carb chocolate chip cookies. I love them because I don’t eat any sugar so it’s sweet enough to be considered a treat!!
Also, thanks for the tip about Netrition website. I order the sugar-free choc chips and the flour meal all the time. One of my other favorite low carb treats is cool whip with the mini sugar-free choc chips. I can’t wait to try the pb ones tomorrow!!! Yippee!!! Something new!!
Awesome π
I love Netrition. Especially the flat rate low shipping π
Im just extremely thankful to have seen this post today. Still i induction phase, and really aanting something semi sweet/ cookie texture! lol THANK YOU!
Enjoy, Becky! π
Also see: http://www.travelinglowcarb.com/1712/low-carb-cookie-recipe/ π
How much sugar free syrup would you recommend if using that?
I use 3 tablespoons – the entire recipe is posted here: http://www.travelinglowcarb.com/1712/low-carb-cookie-recipe/ π
I only have fat free cream cheese in frig–think that would work???:)
I love pb and cookies!!
I am going to try these today! I <3 Peanut Butter Cookies !!!!
At last recipes! Thanks so much from a former Cookie Monster!
I love these cookies, it’s nice to have a portable snack when on a road trip or just to bring to work when you need a treat! Nice job with the recipe!
I’m so glad you enjoyed it! π
I just made these using what I had… I used ricotta cheese instead of cream cheese, and I added a little Torani sugar free vanilla syrup because I ran out of vanilla extract… They came out fluffy, kinda like a soft scone! Yummy!
That sounds delicious, Tishana! π
MORE cookies I love! You’re the best Lynn. I make your chocolate chip all the time too. My 7yo daughter loves a cookie in her lunch box and I don’t feel giving her a LC cookie. I just “forget” to tell her they’re better for her than the store bought cookies π
I’m so glad, Brenda. π It’s nice to find SIMPLE recipes with simple / real ingredients that you can feel good about eating and feeding your family!
Are you using almond meal or almond meal flour? Thanks for your reply,please.
pat
are you using almond meal flour or almond meal?
Hi Pat π I am using Bob’s Red Mill Almond Meal/Flour (so it says BOTH on the package). You can see it here: http://www.netrition.com/cgi/goto.cgi?pid=230-0001&aid=3558 it shows a picture of the package there, along with the nutrition facts.