As a fervent food blogger and an advocate of the keto lifestyle, I've always been on the lookout for recipes that not only satisfy my sweet tooth but also align with my dietary choices. That's how I stumbled upon the delightful world of low carb peanut butter cookies, a discovery that changed my keto journey significantly. Today, I'm thrilled to share with you not just any peanut butter cookie recipe, but the best keto peanut butter cookies recipe that I've perfected over time. This is a fun take on the original recipe because our recipe is the perfect stuffed keto cookie recipe.
What are the Low Carb Peanut Butter Cookies Key Ingredients?
Creating delicious low carb peanut butter cookies involves a careful selection of ingredients, each contributing to the final taste, texture, and nutritional value. Here are the key components:
- Almond Flour: A staple in keto baking, almond flour replaces regular flour to significantly reduce the carb content. It provides a nutty flavor and a tender texture, making it perfect for cookie dough.
- Natural Smooth Peanut Butter: The heart of these cookies, natural peanut butter adds richness and depth of flavor. Choosing a sugar-free, natural variety ensures the cookies align with low carb dietary requirements.
- Swerve Brown Sugar Substitute: This sugar alternative behaves like traditional brown sugar but without the carbs, offering a similar sweetness and moisture to the cookies.
- Butter: Softened butter is essential for creating a creamy texture in the cookie dough. It also adds to the richness of the cookies, making them indulgent yet still keto-friendly.
- Egg: The binding agent in many baking recipes, the egg in these cookies helps to hold all the ingredients together and contributes to their chewy texture.
- Vanilla Extract: A hint of vanilla extract enhances the overall flavor profile of the cookies, adding a subtle depth that complements the peanut butter.
- Baking Powder: This leavening agent is crucial for achieving the right rise and fluffiness in the cookies, ensuring they have the beloved cookie texture.
Each of these ingredients plays a vital role in ensuring that the low carb peanut butter cookies are not only delicious but also adhere to ketogenic dietary guidelines.
Keto Peanut Butter Stuffed Cookies
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Net Carbs: 4 net carbs per serving
For the cookies:
- 1 ¼ cups almond flour
- ⅓ cup natural peanut butter
- ½ cup Swerve brown sugar substitute
- 6 tablespoons butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
For the filling:
- ½ cup natural smooth peanut butter
- ⅓ cup Swerve confectioners sugar substitute
The Process: Crafting Your Cookies
- Begin by creating the filling. Mix ½ cup peanut butter with ⅓ cup Swerve until smooth. Shape this mixture into teaspoon-sized balls and place them on a baking sheet lined with parchment paper. Freeze for 2 hours.
- For the cookie dough, cream together the softened butter and brown sugar substitute until smooth.
- Gradually mix in the almond flour, egg, vanilla extract, and baking powder. Ensure all ingredients are well combined.
- Shape the dough into 12 equal-sized balls. Flatten each ball with your hand.
- Place a frozen peanut butter ball in the center of each flattened dough. Carefully wrap the dough around the filling.
- Place the cookies on a prepared cookie sheet and bake for 10-12 minutes, until they're golden brown at the bottom.
- Allow the cookies to cool before serving.
Tips for the Perfect Keto Peanut Butter Cookies
- Peanut Butter Quality: Opt for natural, sugar-free peanut butter for a genuine peanut flavor without added sugar.
- Consistency Matters: The consistency of your cookie dough is crucial. If it's too sticky, add a bit more almond flour.
- Freezing the Filling: Don't skip freezing the peanut butter filling. This step is essential for maintaining the structure of your cookies.
- Baking Time: Keep an eye on your cookies as oven temperatures can vary. You're looking for a lovely golden brown hue.
- Storage: Store these cookies in an airtight container to maintain their chewiness.
And that's it – our low carb peanut butter cookies are ready to impress. This recipe is more than a keto-friendly option; it's a testament to how simple and enjoyable healthier baking can be. Whether you're fully committed to the keto diet or just looking for a healthier alternative to traditional peanut butter cookies, these peanut butter delights are sure to meet your needs.
I invite you to try out this recipe. It’s designed to be easy yet flexible, so feel free to experiment and make it your own. Do share your results and any personal tweaks you find worthwhile. Your input is valuable, as it enriches the baking experience for all of us.
For more recipes like these keto cookies, keep an eye on my blog. You'll also love Keto almond cookies: Best Keto Almond Joy Cookies, Keto lemon cookies: Easy Low Carb Soft cookie recipe and Keto Peanut Butter Cup Cookies: Low carb Recipe. I’m constantly exploring new ways to make healthy and tasty treats accessible to everyone. Happy baking!
- For the cookies:
- 1 ¼ C. Almond flour
- ⅓ C. Natural smooth peanut butter
- ½ C. Swerve brown sugar substitute
- 6 Tbsp. Butter softened
- 1 Large egg
- 1 tsp. Vanilla extract
- 3 tsp. Baking powder
- For the filling:
- ½ C. Natural smooth peanut butter
- ⅓ C. Swerve confectioners sugar substitute
Blend together the ½ cup of peanut butter and ⅓ cup of Swerve in a mixing bowl until smooth.
Drop the peanut butter mixture into 12 teaspoon sized balls on a parchment lined baking sheet. Freeze for 2 hours.
Cream together the butter and brown sugar until smooth.
Mix in the remaining cookie ingredients, and stir until well combined.
Form the cookie batter into 12 evenly sized cookies, and press them flat with the palm of your hand.
Add one of the frozen pieces of peanut butter mixture to the center of each flattened cookie, and form the cookie up over the peanut butter filling.
Place the cookies onto a parchment lined baking sheet, and bake for 10-12 minutes, or until the cookies are browning around the bottom.
Let the cookies cool before serving.
Hello, I'm Melissa, the founder and visionary behind Everyday Ketogenic. With more than 12 years of experience in content creation, recipe development, and blogging, I've cultivated this platform into a leading resource for anyone interested in the ketogenic lifestyle. Everyday Ketogenic is my canvas, where I paint with words and ideas, bringing the keto world to life.