Sugar-Free Homemade Nutter Butter Cookies
Indulge guilt-free with these delectable Sugar-Free Homemade Nutter Butter Cookies! Perfectly crafted with wholesome almond and coconut flours, creamy unsweetened peanut butter, and a touch of natural sweeteners like xylitol and powdered erythritol, this recipe offers all the nostalgic flavor of classic nutter butter cookies without the sugar overload. A rich, buttery cookie base is paired with a luscious cream filling for the ultimate sandwich-style treat. These cookies are easy to prepare, requiring just 20 minutes of prep time, and are ready to enjoy in under an hour. Whether you're following a sugar-free diet or simply looking for a healthier dessert option, these cookies are a crowd-pleasing snack bursting with rich peanut butter goodness. Perfect for keto enthusiasts and peanut lovers alike!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Xylitol sweetener
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Creamy peanut butter (unsweetened)
- 0.25 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream
- 0.25 cup Powdered erythritol
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, xylitol sweetener, baking soda, and salt until well combined.
In a large bowl, using an electric mixer, beat the peanut butter and unsalted butter until creamy and smooth.
Add the egg and vanilla extract to the peanut butter mixture, and mix until thoroughly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms.
Scoop tablespoon-sized portions of dough and roll into balls. Place them onto the prepared baking sheet, leaving space between each cookie.
Using a fork, press down on each dough ball to create a criss-cross pattern, flattening the cookies slightly.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, in a small bowl, combine the heavy cream and powdered erythritol, mixing until smooth.
Once the cookies are completely cooled, spread a small amount of the filling onto the flat side of one cookie, and sandwich with another cookie.
Repeat with the remaining cookies and filling. Enjoy your sugar-free nutter butter cookies!
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2164 mg | 94% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 17.9 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1405 mg | 30% | |
*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.
