WebI usually use a natural Peanut Butter, but for this recipe I used Peter Pan Creamy Peanut Butter – the net carb count was the same, but the recipe turns out a …
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1 Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. ... 2 Chill mixture for at least 10 minutes. 3 Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. ... 4 Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.
These almond flour peanut butter cookies allow you to enjoy a treat without worrying about the carbs. At only 2.4 net carbs, these cookies will not spike your blood sugar, making them perfect for anyone doing a ketogenic diet. I’ve always been a fan of a good peanut butter cookie.
Preheat oven to 350°F. In a bowl, combine flour, baking soda, and salt. In a mixing bowl, beat Splenda Sugar Blend, Splenda Brown Sugar Blend, peanut butter, butter, and vanilla extract until creamy.
However they are still a low carb staple at our house. 1- One commenter suggested only using 1/3 of a cup of coconut flour and this may help lighten up the cookie. You might have to refrigerate the dough for an hour to make it hold it’s shape while baking if you do this.