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Low Carb Peanut Butter Cookies! Made with five ingredients, these grain, sugar and oil free, these low carb cookies are a healthier version of a childhood favorite!
How about some low carb cookies with peanut butter to start your Monday? I know you can’t say no to cookies! Well, some of you might because it seems there’s a lot of confusion still around eating fats. I get at least one comment or questions from readers or clients on a daily basis about eating peanut butter and whether or not it is okay.
For a long time we were told not to eat fat because we were told fat makes you fat. But the only way you gain body fat is when you have an excess of calories. One type of food or food group does not create fat gain without an excess of calories.
Many individuals are very sedentary and their bodies do not need that many calories. Women are often eating the same way as they age, not recognizing that their lifestyle has changed leading to gaining body fat.
Incorporating the right amount of healthy fat in your diet along with adequate protein, fiber, fruits and vegetables, balancing your plate and eating within your calorie needs is important. The bottom line is portion control is necessary and healthy fats do have more calories than carbohydrates and protein so remember that a little goes a long way!
This low carb cookie recipe is a great way for you to enjoy a yummy treat. Perfect if you are someone who needs a sweet after a meal!
I used a zero calorie sweetener for this recipe for low carb cookies. You can certainly substitute coconut sugar, another sugar you like or a different sugar substitute that you enjoy!
Want more healthy peanut butter recipes? Try my healthy granola bars with peanut butter, apple peanut butter balls, and peanut butter hot chocolate next!
Low Carb Peanut Butter Cookies
Ingredients
- 1 large egg, room temperature
- 1 cup creamy peanut butter
- 1/3 cup almond flour
- 1/3 cup all natural zero calorie sweetener, or sweetener of choice
- 2 scoops collagen
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 F. Prepare a baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients and stir together just until they are mixed. The batter will be thick and dense.
- Scoop 2 tablespoons of the batter onto the prepared baking sheet and roll into a ball. Repeat for the remaining dough.
- Flatten the balls by placing a fork on top of them and gently pressing down. Rotate the fork 90 degrees and press down again.
- Bake at 10-12 minutes until the cookies are set and edges are brown.
- Remove from the oven and cool on the baking sheet 5 minutes prior to removing to harden.
- Keep in the refrigerator up to 2 weeks to maintain freshness.
Notes
- Different peanut butters and nut butters will work differently with this recipe. I used Target Organic creamy peanut butter. Make sure to stir well!
- To keep the carbs lower, I used organic zero calorie all natural sweetener. I have also used liquid stevia using 3-4 drops and it was perfect. I love the Trader Joe’s brand. It’s the only stevia I like.
- I have not tested other sugars in the recipe yet. If you test this recipe with other sugars, please let a comment to help others.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What I Used For The Recipe
How much is a scoop of collagen?
Collagen powders used to have a scoop in them that was standard and most companies have now stopped included the plastic scoop. I recommend using a 1/4 of a cup as that is equivalent to what it used to be.
Hi! I love your recipes and your inspirational messages. But I threw out my erithritol (& monkfruit) sweetener, after the CNN expose earlier this year. Could I use Spenda (sucralose) or another sugar-subsitute?
Yes you can. Also, that CNN expose was debunked by multiple nutritional professionals. But of course do what you are comfortable with.
Can I use powdered stevia as the “no calorie sweetener”? Same amount?
I haven’t tried, but I’m sure you can.
2 scoops collagen?
We don’t all have the same products. How many grams is that? Or, how many Tbsp. is that?
If we don’t have collagen, can we use gelatin powder?
I have not tried gelatin. That you use when you want to thicken sauces, make gels, etc. I don’t think it would work well in baked goods.
Yum, I just picked up a bunch of peanut butter today, I know what I am making this week!
Yum! this looks delicious.. I’m in a peanut butter phase I want everything peanut butter all the time!