This low carb nutter butters recipe is PERFECTION!
Crispy yet creamy low carb cookies, filled with that scrumptious flavor we love, this is one of those recipes that’s sure to satisfy cravings without compromising your meal plan!
They’re perfect for sharing, and your friends will never guess that these nutty gems are one of your low carb recipes.
So get baking – you won’t regret it!
There are so many things to love about these cookies:
- Ready in under an hour!
- Made with basic, inexpensive ingredients and easy techniques!
- So satisfying and delicious – all the flavors and textures of your favorite sandwich cookies without any of the carbs!
This low carb nutter butters recipe is almost as easy as it is delicious. Check out these tips for dessert victory!
Most of these ingredients are pretty basic. But here are some helpful tips to make these cookies a dream come true!
Low Carb Peanut Butter – to make the filling on these cookies, you’re going to want a creamy version. Also, look for one with no added sugar – PB is one of those sneaky places it gets added when you just don’t need it! We’ll sweeten it up a bit later.
Erythritol – have you used this amazing ingredient yet? This low-calorie sweetener is a total sugar dupe – it tastes the same, behaves the same in baking, but doesn’t affect blood sugar. Magic!!
My preferred brands of keto sweeteners are Lakanto and Swerve — both are easy to grab on Amazon.
Almond Flour – When baking, you want to get a fine grain size of low carb flour as you can. This will give the best texture and bite to your almond flour peanut butter cookies! (I love Trader Joe’s brand or Bob’s Red Mill!)
Freezing these low carb sweets before baking them is going to be key to your success here. You don’t want to skip it – this helps the butter to get really firm and helps your cookies keep their shape and not spread.
Can You Freeze Them?
So, call me odd, but I LOVE these cookies frozen! Store these delicious morsels in an airtight container or freezer bag, then thaw on the counter or eat them straight from the freezer (like me!).
These low carb nutter butters are all kinds of customizable! Here are some of my favorite ways to get creative:
- Swap the frosting. Currently, this low carb nutter butters recipe includes a creamy peanut butter frosting — if you’re looking for something different, check out the frosting on these mouth-watering almond flour sugar cookies!
- Mix some low carb nuts or unsweetened coconut into the filling for a delicious crunch.
- Or, try mixing in some shaved chocolate or cocoa nibs (ala low carb chocolate chip cookies).
- Make this recipe with your favorite nut butter instead of PB!
- For the best PB + Chocolate combo, try dunking the cooled cookie sandwiches in melted low carb chocolate. My favorite for this is Lily’s dark chocolate baking chips.
Did these cookies whet your appetite for even more options?? I feel that, and I have a lot of great options for every kind of sweet tooth:
Low Carb Nutter ButtersPrint Recipe Pin Recipe
- 6 Tablespoons Unsalted Butter room temp
- 1/3 Cup Peanut Butter creamy
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Kosher Salt
- 1 Cup Powdered Swerve or Lakanto (see sweetener notes below)
- In a large bowl, cream together unsalted butter (6 tablespoons), creamy peanut butter (1/3 cup), baking powder (1/2 teaspoon), xanthan gum (1/2 teaspoon), and salt (1/4 teaspoon) using an electric mixer until light and fluffy (about 6-8 minutes).
- Working with the mixer on, add the eggs (2) one at a time.
- Again, keep the mixer on, and sprinkle in erythritol (1 cup), working in 4 batches. Allow each batch to incorporate fully before adding the next. Occasionally scrape down the sides with a spatula to fully incorporate all ingredients.
- Use this same technique with the almond flour (2 cups).
- Roll the dough between 2 sheets of parchment paper until it's 1/8" thick.
- Use a round cookie cutter (I used a 1 1/2" round cutter) to cut circles into the dough.
- Preheat oven to 350 F.
- Place in the freezer for 20 minutes to allow the butter and peanut butter to solidify.
- Remove dough from the freezer, and use a spatula to move each cookie onto a rimmed baking sheet, leaving 1/2" between each cookie.
- Bake in preheated oven for 12-14 minutes. Allow them to cool completely on the baking sheet (they'll continue to crisp as they cool).
- Meanwhile, gather the scraps and repeat the steps above to form cookies.
- While cookies are cooling, make the cream -- In a medium bowl, cream the unsalted butter (6 tablespoons), creamy peanut butter (1/3 cup), vanilla extract (1 teaspoon), and salt (1/4 teaspoon ) using an electric mixer.
- Add the erythritol (1 cup). Cream until light and fluffy, about 10 minutes. Place cream in a pastry bag (or a resealable bag with the tip cut off).
- Once cookies have cooled completely, add a dollop of cream to the top of each, and sandwich another cookie on top.
- Place cookie sandwiches in the fridge for about 5 minutes to allow the frosting to set. Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Cookie-cutter. I used this 1 1/2" round cookie cutter, but you can also use this peanut cutter for a more authentic shape!
- Nutritional information is based on 1 cookie sandwich is you make 36 sandwiches using these ingredients: