Low carb, sugar free peanut butter cookies.

3 Ingredient Low Carb Peanut Butter Cookies

Shark week of all kinds is happening right now, and in this particular month – I want to eat EVERYTHING. I’ve also started eating carbier foods (seriously, yogurt  was the gateway), and am now more or less off (okay, more) the low carb bandwagon. I do not feel great as a result. So, we’re back to full-time low carb,  and I thought I’d make myself cookies as a result.

Three Ingredient Low Carb Peanut Butter Cookies

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 15 cookies

Serving Size: 1 cookie

Calories per serving: 110

Fat per serving: 7.3g

Carbs per serving: 1.9g net

Protein per serving: 8.6g

Fiber per serving: 1.2g

Three Ingredient Low Carb Peanut Butter Cookies

A low carb, sugar-free peanut butter cookies that is chewy on the inside,not too sweet, and just like the ones you ate as a child.

Ingredients

  • 3/4 cup Peanut Butter
  • 1 cup (~90g) vanilla whey powder (I used this one)
  • 2 eggs

Instructions

  1. Preheat oven to 350ºF.
  2. Mix together peanut butter, whey protein powder and eggs.
  3. If the dough is a little too soft to work with in your hands, chill the mixture in the fridge for a few minutes until it becomes slightly harder.
  4. Roll the dough into spheres about the size of a golf ball and place on cookie tray, about an inch apart from each other.
  5. Use the back of a clean fork to make that fun criss cross shape that identifies these as peanut butter cookies, and hits you right in the childhood.
  6. Toss these puppies in the oven and set a timer for 5 minutes.
  7. Pull these bad boys out and let cool for five minutes. You can do it! Trust me, it's worth not having to scrap molten peanut butter off of your charred tongue.

Notes

If you like your peanut butter cookies a bit on the sweeter side, add some extra stevia or sweetener of choice at the beginning. Should your cookies be a little too hard, bake them for less time. If they're too squishy, bake them a little longer.

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Low carb, sugar free peanut butter cookies.

Low carb, sugar free peanut butter cookies.

14 Comments

  • Celeste July 21, 2015 at 1:44 pm

    These were tasty! Thank you! I think I put a little less PB and would recommend not skimping or maybe use some coconut oil if I’m short on the nut butter 🙂

    Reply
    • Liz July 21, 2015 at 2:16 pm

      So glad you like these! Yes – the PB is very necessary in full amounts!

      Reply
  • Desiree August 14, 2015 at 1:24 pm

    Can you sub almond butter for the peanut?

    Reply
    • Liz August 14, 2015 at 1:29 pm

      You absolutely can!!

      Reply
      • Desiree August 14, 2015 at 3:12 pm

        Thanks!

        Reply
        • Liz August 14, 2015 at 5:31 pm

          No problem! I hope they turn out tasty!

          Reply
  • Dean September 6, 2015 at 5:48 am

    What’s the texture meant to be like? Ours ended up not crunchy at all and was kind of dry. Texture was a little rubbery.

    Reply
    • Liz September 6, 2015 at 7:03 am

      Hi Dean, thanks for commenting! The texture is chewy and soft on the inside, and by contrast, they’ll be a bit “crunchy” on the outside. I had to watch mine like a hawk, as if they’re left in for even 30 seconds too long, they can become tough. Hope this helps!

      Reply
  • Marcia October 20, 2015 at 6:58 pm

    Why 60 minutes for total cook time?

    Reply
    • Liz October 20, 2015 at 7:12 pm

      Looks like a typo! I usually don’t put a total cooking time.

      Thanks for catching it! 🙂

      Reply
  • Laura December 29, 2015 at 7:39 pm

    Are medium eggs too small? I will be using plain whey powder with vanilla extract, will that even out the moisture?

    Reply
    • Liz December 29, 2015 at 8:01 pm

      It sounds like that should definitely even out the moisture!

      Reply
      • Laura January 2, 2016 at 10:07 pm

        Alrighty, so they were very dry with only 2 medium eggs! I guess it makes sense, as one large egg is almost twice as big as a medium. I will try three medium eggs to see if that will be better. I also used a tablespoon measuring spoon to get 26 cute, teeny tiny cookies that work out to 60 cals and about 1 carb, flat. Adorable, next time should be muuuuch better. 🙂 I’ll put them on my Insta tonight.

        Reply
        • Liz January 2, 2016 at 10:16 pm

          Oh, the tablespoon is a good idea!! I’ll be completely honest – I’ve never bought medium eggs and have no idea how big they are! ?

          Reply

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