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stack of low carb nutter butters

Low Carb Nutter Butters

Prep Time 40 minutes
Servings 36 Cookie Sandwiches
Calories 101kcal

Ingredients

Cookies:

Cream:

Instructions

Cookies:

  • 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.

Cream:

  • 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).

Assembling:

  • 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!

Notes

  • 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:

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Cholesterol: 19mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com