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This recipe is perfect for anyone who can’t get enough peanut butter, as it’s almost impossible to add even more peanut butter to this recipe apart from swapping it with eating it with a spoon.

Delicious peanut butter cookies filled with a heavenly peanut butter creme filling – and of course, completely sugar-free and keto-friendly with only 1.3g net carbs per cookie!
 

Keto Peanut Butter Sandwich Cookies without Sugar
 

Keto Peanut Butter Sandwich Cookies without Sugar
 

OTHER KETO TREATS AND SWEETS:

  • Keto Snickers Bars
  • Keto Tiramisu Mousse
  • Pumpkin Pie Keto Mug Cake
  • Keto Shortbread Cookies
  • Keto Ferrero Rocher Fat Bombs
  • Keto Chocolate Milkshake
  • KETO PEANUT BUTTER SANDWICH COOKIES INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • creamy sugar-free peanut butter
    Make sure that there is no added sugar in your peanut butter.
  • powdered erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • egg
  • soft butter
  • creamy sugar-free peanut butter
    Make sure that there is no added sugar in your peanut butter.
  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • Keto Peanut Butter Sandwich Cookies without Sugar
     

    Keto Peanut Butter Sandwich Cookies without Sugar
     

     

    HOW TO MAKE THE KETO PEANUT BUTTER SANDWICH COOKIES:

     

    Keto Peanut Butter Sandwich Cookies without Sugar Mobile Featured Image

    Yields16 Servings
    Prep Time12 minsCook Time6 minsTotal Time18 mins

    Ingredients for the cookies:
     ¾ cup powdered erythritol (3.5 oz/100g)
     1 egg
    Ingredients for the creme filling:
      cup soft butter (2.6 oz/75g)
     2 ½ tbsp powdered erythritol (0.9 oz/25g)

    Preparing the cookies:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
     

    3

    Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
    Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.

    Repeat this process until no dough is left.
     

    4

    Place the cookies on a baking tray lined with parchment paper.

    ☝︎ Use a large knife or a cake lifter to transfer the cookies onto the baking tray without breaking them.
     

    5

    Bake the cookies for about 6-7 minutes in your preheated oven.

    ☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
     

    6

    Let the cookies cool down completely while you continue with the next step.
     

    Preparing the peanut butter creme filling:
    7

    Prepare the creme filling while the cookies cool down.

    Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until you get a pale and fluffy mass.
     

    8

    Once the cookies are cold, you can fill them with the peanut butter creme.

    To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
    Take a second cookie and place it on top of the creme.

    Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

    Repeat this step with the remaining cookies, until you have no cookies and creme left.
     

    9

    Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
     

    Storage:
    10

    Cover the low carb peanut butter sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.

    Nutrition Facts

    Serving Size 1 cookie

    Servings 16


    Amount Per Serving
    Calories 146
    % Daily Value *
    Total Fat 13.1g21%
    Total Carbohydrate 1.3g1%
    Protein 5.8g12%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients for the cookies:
     ¾ cup powdered erythritol (3.5 oz/100g)
     1 egg
    Ingredients for the creme filling:
      cup soft butter (2.6 oz/75g)
     2 ½ tbsp powdered erythritol (0.9 oz/25g)

    Directions

    Preparing the cookies:
    1

    Preheat your oven to 350°F/180°C.
     

    2

    Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
     

    3

    Place the dough between two sheets of parchment paper and roll it out until it’s about 0.2″/5mm thick.
    Use a 2"/5cm circle-shaped cookie cutter to cut out the cookies.

    Repeat this process until no dough is left.
     

    4

    Place the cookies on a baking tray lined with parchment paper.

    ☝︎ Use a large knife or a cake lifter to transfer the cookies onto the baking tray without breaking them.
     

    5

    Bake the cookies for about 6-7 minutes in your preheated oven.

    ☝︎ Every oven is different, that’s why the baking time in your oven might vary a bit from ours.
     

    6

    Let the cookies cool down completely while you continue with the next step.
     

    Preparing the peanut butter creme filling:
    7

    Prepare the creme filling while the cookies cool down.

    Add the ingredients for the creme filling into a large bowl and beat them with a hand mixer until you get a pale and fluffy mass.
     

    8

    Once the cookies are cold, you can fill them with the peanut butter creme.

    To do this, take one cookie and place approx. 1.5-2 tsp of the creme on it.
    Take a second cookie and place it on top of the creme.

    Press the second cookie down, until the pumpkin creme is spread evenly between the cookies.

    Repeat this step with the remaining cookies, until you have no cookies and creme left.
     

    9

    Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
     

    Storage:
    10

    Cover the low carb peanut butter sandwich cookies with plastic wrap or place them in an air-tight container, store them in your fridge and consume them within 1 week.

    Keto Peanut Butter Sandwich Cookies

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Lemon Poppyseed Keto Mug Cake
  • Keto Almond Joy
  • Keto Macadamia Raspberry Cookies
  • Easy Keto Pumpkin Pie Mousse
  • Keto Peanut Butter Ice Cream
  • Keto Cinnamon Rolls Fat Bombs
  •  

     
    Keto Peanut Butter Sandwich Cookies Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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