Peanut Butter Cookies | Low Carb & Sugar Free

I am insanely in love with peanut butter! Really enjoy making these peanut butter cookies because the whole house is filled with peanut butter fragrance as they are baking away in the oven. In fact, when I was making the cookie dough earlier, I could already smell the peanut butter. Yum!

Making this batch for K, who will be coming over later for a catch-up date. Woohoo! 🙂

Peanut Butter Cookies | Low Carb & Sugar Free

Suitable for those on low carb, keto or sugar-free diets

These peanut butter cookies are perfect for those on a low-carb or keto diet as there is no flour in them. Just take note not to add too much sultanas even though they have no added sugar as they still have a considerable amount of carbs if consumed in larger portions. You can also change the toppings to whatever you like such as pecans, walnuts, peanuts etc.

If you have no dietary restrictions, then go crazy and creative! Something like M&M’s, mini marshmallows, crushed toffee bars or rainbow sprinkles will surely make these cookies extremely fanciful.

Peanut Butter Cookies | Low Carb & Sugar Free

Cookies will be soft when out of the oven

When you remove the baking tray from the oven, you’ll find the cookies rather soft and crumbly. Simply leave them aside to cool (on the tray) and they will gradually harden up.

Specific products/brands that I’ve used for this recipe:

  • Adams 100% Natural Unsalted Creamy Peanut Butter
  • Now Foods Erythritol
  • Belgian No Sugar Added Dark Chocolate
  • Dried sultanas & sliced almonds from RedMan

Peanut Butter Cookies | Low Carb & Sugar Free

Thank you K, my hand model ;p

These peanut butter cookies are somewhat crumbly. And they are very intensely peanut buttery. Utterly delicious! The extra toppings gave a nice textural crunch as you munch into each cookie. If you eat them while warm, the chocolate will still be molten!

Peanut butter lovers, you can’t miss out on these cookies!

Peanut Butter Cookies
yields 9-10 cookies
  • 250g unsalted creamy peanut butter
  • 90g erythritol (or sugar if not on keto diet)
  • 1 60g egg
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 60g sugar-free dark chocolate, coarsely chopped
  • 50g sultanas
  • 50g sliced almonds
Preheat oven to 170 deg C. Line a baking tray with parchment paper.
Whisk egg, erythritol and vanilla extract.
Add peanut butter, salt and toppings. Mix well till a dough forms.
Roll the dough into 9-10 round balls and transfer them onto the baking tray. Ensure there is at least 2″ space between the balls.
Gently flatten the balls (with your fingers) into round cookie shapes.
Bake in the middle shelf of the oven for 13-15 minutes or till the cookies turn golden brown.

Leave a Comment