WebTo make these easy low carb cookies: Preheat the oven to 350 degrees. Combine the softened butter, peanut butter, monk fruit sweetener, and egg in a …
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WebHeat oven to 350 degrees F. Coat a miniature muffin pan with nonstick cooking spray. Alternately, line the pan with mini paper or foil baking cups. Set aside. …
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WebTips for the Best PB&J Cookies. Stick with creamy peanut butter for best results. Be sure to indent upon removing form the oven while cookies are still warm. Let cool before …
A low carb, keto, and gluten free cookie recipe inspired by the classic peanut butter and jelly sandwich! These keto peanut butter and jelly thumbprint cookies are sure to be a hit! Combine all of the cookie ingredients except for the jelly in a medium sized bowl. Stir well until fully combined.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large mixing bowl, cream the butter with an electric mixer. Add the peanut butter and mix until it's just combined with the butter. Add the granulated sugar and brown sugar, and mix until well creamed together with the butters.
We can’t leave out the classic peanut butter and jelly sandwich, but we’re here to help you make it low carb. When shopping for ingredients, choose natural peanut butter (or any nut butter, for that matter!) which will have less added sugar. Two tablespoons of Smucker’s Natural Chunky or Creamy peanut butter contains 4g net carbs.
Use your thumb to make a thumb print in each cookie. Bake until the bottoms of the cookies are lightly golden brown, 12 to 15 minutes. Cool on a wire rack. Stir the jelly in a small bowl to loosen it up and fill each thumbprint with about 1 teaspoon.