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5 Ingredient Low Carb Peanut Butter Cookies! Made with 5 ingredients, these grain, sugar and oil free, these low carb cookies are a healthier version of a childhood favorite! Gluten Free + Low Carb + Low Calorie
Low Carb Peanut Butter Cookies to start your Monday? I no you won'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 substituting the fat. Say what?!?!?!?
For a long time we were told not to eat fat because we were told fat makes you fat and contributes to heart disease. What happened when people stopped eating fat? Obesity rose as well as heart disease and diabetes. The medical community still hasn't publicly admitted to this error, but multiple studies have debunked this.
People who incorporate healthy fats like nuts and seeds and nut butters into their diets regularly have fewer cravings, feel more full, and have been shown to better maintain their weight. I've always been a believer that fat oxidation (big word I learned in biochemistry) is a fuel for weight loss. That said, portion control is always something to be mindful with fats. A little goes a long way!
These Low Carb Peanut Butter Cookies are a great way to add more healthy fats to your diet plus you get a yummy treat. Perfect if you are someone who needs a sweet something after lunch. These are sure to tame that!
I used a zero calorie sweetener for this recipe. You can certainly sub coconut sugar. I like using that as opposed to other sugars because it is lower glycemic meaning it won't spike your blood sugar like other sugars do. Important for keeping insulin low and keeping hunger stable so you don't get cravings.
But who cares about that nerdy nutrition stuff. Let's just eat cookies!
Low Carb Peanut Butter Cookies
Ingredients
- 1 large egg room temperature
- 1 cup peanut butter *creamy
- 1/3 cup almond flour
- 1/3 cup all natural zero calorie sweetener **
- 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 so I can update the post for others.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Nutrition
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!