Low Carb No Bake Peanut Butter Cookies
Servings 8 Cookies*
Calories 242kcal
Ingredients
- 1/2 Cup Keto Peanut Butter unsalted
- 2 Tablespoons Unsalted Butter unsalted
- 2/3 Cup Swerve or Lakanto (see sweetener notes below) granular
- 1/4 Cup Keto Protein Powder vanilla
- Pinch Kosher Salt
- 3/4 Cup Coconut Shredded unsweetened
- 1/2 Cup Roasted Peanuts unsalted + chopped
Instructions
- Prepare a baking sheet with parchment paper.
- Melt Low Carb peanut butter (1/2 cup) and unsalted butter (2 tablespoons) together in a bowl — this can be done in the microwave or using a double boiler. Use a rubber spatula to combine.
- Add erythritol (2/3 cup), protein powder (1/4 cup), and salt (a pinch). Stir until fully incorporated.
- Fold in unsweetened shredded coconut (3/4 cup) and roasted peanuts (1/2 cup) until thoroughly coated.
- Use an ice cream scoop to form cookie mounds on your baking sheet.
- Place cookies in the fridge until they harden (about 1 hr) and enjoy!
Notes
- 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.
- Use a Tablespoon to make smaller cookies, if you’d like to cut the portion size down.
- The nutritional information is based on 1 cookie, if you make 8 cookies using this recipe. If you're calculating your net carbs, there is about 1 g erythritol (sugar alcohol) per cookie, leaving 4 g NET CARBS / COOKIE:
Nutrition
Calories: 242kcal | Total Carbohydrates: 8g | Protein: 9g | Fat: 21g | Sodium: 113mg | Fiber: 3g | Sugar: 2g | Net Carbs: 5g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com