Keto Homemade Nutter Butter Cookies
Satisfy your sweet tooth without breaking your diet with these irresistible Keto Homemade Nutter Butter Cookies! This keto-friendly twist on the classic peanut butter sandwich cookie combines the nutty richness of almond flour, the creaminess of unsweetened peanut butter, and the perfect sweetness of erythritol. With only 15 minutes of prep time, these low-carb cookie sandwiches feature a buttery, crumbly exterior and a luscious peanut butter cream filling that will keep you coming back for more. Perfect for keto enthusiasts or anyone looking for a sugar-free treat, these cookies are easy to make, gluten-free, and irresistibly indulgent. Whether as an afternoon snack or a guilt-free dessert, these keto peanut butter cookies are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Granulated erythritol
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Peanut butter, creamy and unsweetened
- 1 teaspoon Vanilla extract
- 1 Egg, large
- 0.5 cup Powdered erythritol
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together almond flour, granulated erythritol, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and 0.5 cup of peanut butter until smooth.
Add the vanilla extract and egg to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Using a tablespoon, scoop out dough portions and roll them into balls. Place them onto the prepared baking sheets about 2 inches apart.
Gently press down on each dough ball using a fork to create a crisscross pattern.
Bake in the preheated oven for 10-12 minutes or until the edges start to brown. The cookies will be soft coming out of the oven but will firm up as they cool.
While cookies are cooling, make the filling by combining the remaining 0.25 cup of peanut butter, powdered erythritol, and heavy cream in a small bowl until smooth and creamy.
Once the cookies are completely cooled, spread or pipe the filling onto the flat side of one cookie and sandwich it with another cookie.
Repeat for all the cookies to create cookie sandwiches. Enjoy your Keto Nutter Butter Cookies!
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.2 g | 381% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 18.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 578 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1231 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
