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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!
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).
Make sure that there is no added sugar in your peanut butter.
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.
Make sure that there is no added sugar in your peanut butter.
You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean
HOW TO MAKE THE KETO PEANUT BUTTER SANDWICH COOKIES:
Preheat your oven to 350°F/180°C.
Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
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.
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.
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.
Let the cookies cool down completely while you continue with the next step.
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.
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.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
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.
16 servings
1 cookie
- Amount per serving
- Calories146
- % Daily Value *
- Total Fat 13.1g17%
- Total Carbohydrate 1.3g1%
- Protein 5.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Add all of the ingredients into a bowl and knead with your hands until you get a smooth dough.
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.
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.
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.
Let the cookies cool down completely while you continue with the next step.
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.
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.
Place the finished cookies in your fridge and let them chill for about an hour before enjoying them.
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.
Notes
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
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