Low Carb Homemade Nutter Butter Cookies
Indulge guilt-free with these Low Carb Homemade Nutter Butter Cookies, a healthier twist on a nostalgic favorite! Crafted with almond flour, unsweetened peanut butter, and natural sweeteners like erythritol, these keto-friendly cookies are perfectly crisp on the outside and luxuriously creamy on the inside. The signature crisscross design adds a classic touch, while the rich peanut butter filling, made with heavy cream and powdered erythritol, delivers a luscious burst of flavor in every bite. With only 15 minutes of prep time and simple ingredients, these low-carb, sugar-free cookies are an effortless way to satisfy your sweet tooth without derailing your diet. Perfect as a quick snack or a dessert, they’re a must-try for peanut butter lovers and anyone following a keto or low-carb lifestyle!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 1 cup unsweetened peanut butter
- 0.5 cup granulated erythritol
- 2 tablespoons unsweetened almond milk
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup powdered erythritol
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine almond flour, granulated erythritol, baking powder, and salt.
Add unsweetened peanut butter, egg, and vanilla extract to the dry ingredients. Mix thoroughly until the dough is well combined and forms a ball.
Divide the dough into small balls, about 1 tablespoon each. Roll balls into oval shapes.
Place the ovals onto the prepared baking sheet. Using a fork, press down lightly on each piece to create a pattern on top, then turn the fork perpendicular and press again to form a crisscross pattern.
Bake in the preheated oven for about 10-12 minutes, until the cookies are set and lightly golden around the edges. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the filling, blend unsweetened peanut butter, powdered erythritol, heavy cream, and unsweetened almond milk in a small bowl until smooth.
Once cookies are completely cool, spread about 1 to 1.5 teaspoons of the filling on the flat side of a cookie and sandwich with another cookie.
Continue until all cookies are paired. Enjoy your low carb homemade nutter butter cookies as a delicious snack or dessert.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 18.0 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 921 mg | 20% | |
*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.
