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Low Carb Peanut Butter Cookies with Coconut Flour

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Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk.

Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk. | LowCarbYum.com

Like many of you, I’ve given the flourless cookies a try. Those recipes typically have three basic ingredients: nut butter, egg, and sweetener.

Unfortunately, the texture of the the flourless cookie just isn’t the same as one made with flour. So, I decided to experiment with adding coconut flour to the basic recipe.

Most of my regular cookie recipes also include butter so I added some of that too. If you follow a dairy-free diet, you can always use coconut oil instead.

After a couple tries, I came up with these low carb peanut butter cookies. The addition of the coconut flour really improves the texture.

Low carb peanut butter cookies with coconut flour

When I first made the cookies, I used all Swerve. However, the cooling taste was definitely present.

I recommend reducing the Swerve and adding in stevia concentrate. The sweetener blend makes the cooling effect of erythritol unnoticeable.

Depending on how sweet you want these low carb peanut butter cookies, you can add anywhere from 1/2 to 3/4 cup sugar equivalent. The amount of sweetener I used in the recipe is closer to 1/2 cup of sugar.

Although I thought the coconut flour amount was just right, you may want to adjust it slightly to get the texture you prefer. I like the cookie crisp on the outside and a bit softer in the middle.

Low carb peanut butter cookies with coconut flour

Coconut flour does vary by brand. So, you may need more or less of it. It’s best to tweak the sweetener and coconut flour until you get something that works best for your ingredients.

I wouldn’t change the amounts of the other ingredients. However, you may need to adjust the salt if your peanut butter is salted. I always buy unsweetened peanut butter with no added salt.

The batter does not spread much in the oven. So, if you want thinner cookies, you’ll need to flatten them very thin before baking. You may want to press the balls down flat before criss-crossing with the fork.

Overall, I was very happen with how these coconut flour based gluten free cookies came out. And, there’s enough peanut butter to cover any coconut taste.

Low carb peanut butter cookies with coconut flour

To modify this recipe into a flourless cookie, you’d need to omit the coconut flour, butter, and egg. And, the sweetener would likely need to be reduced to accommodate.

But, I was looking for low carb peanut butter cookies that had the texture of flour based ones. The coconut flour is needed to achieve that.

I’m wonder how these cookies would work out as peanut butter blossoms. I do have this recipe that tops of a peanut butter flavored cookie with homemade chocolate kisses.

I also have a thumbprint cookie filled with sugar free chocolate chips. All of these cookie recipes would be perfect for holiday treats!

Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk. | LowCarbYum.com

I still haven’t decided which cookies I will bake for the holidays. Most low carb cookie dough can be made ahead and frozen.

Have you already planned out your low carb holiday treats? I’m looking to make easy ones this year.

I hope you give this coconut flour based recipe a try. If you’ve also made flourless cookies, I’d love to know which you prefer.

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Low Carb Peanut Butter Cookies Recipe

Low carb peanut butter cookies with coconut flour


Low carb peanut butter cookies with coconut flour
3.96 from 44 votes
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Peanut Butter Cookies with Coconut Flour

Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk.
Course Dessert, Snack
Cuisine American
Keyword keto cookies, low carb cookies, sugar free cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 people
Calories 88 kcal
Author Lisa | Low Carb Yum

Ingredients

  • 2 tablespoons coconut flour add more if needed
  • 1/4 cup low carb sweetener or other sugar equivalent sweetener
  • 1/4 teaspoon stevia concentrated powder or 1/2 teaspoon monk fruit extract powder
  • 1 cup unsweetened peanut butter
  • 1/4 cup butter softened
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  1. Mix all ingredients together until well combined and dough forms
  2. Drop scoops or balls of dough onto parchment paper lined baking pans.
  3. Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
  4. Bake at 350°F for 12-15 minutes or until edges of cookies have browned.

Recipe Notes

Coconut flour can be adjusted to get desired texture. More will result in more cake-like and less will be more dense.

You'll need about 1/2 cup sugar equivalent sweetener to replace the Swerve and stevia.

Each cookie contains about 0.8g erythritol.

Nutrition Facts
Peanut Butter Cookies with Coconut Flour
Amount Per Serving (1 cookie)
Calories 88 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 96mg 4%
Potassium 74mg 2%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 3g 6%
Vitamin A 1.6%
Calcium 0.7%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb peanut butter cookies with coconut flour

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Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk. #lowcarb #keto #ketocookies #ketorecipes #peanutbutter | LowCarbYum.com
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Comments

  1. I love your site, especially since so much is pretty easy & that’s a must for me. I have tried a couple of your recipes with success, cheese biscuits w coconut flour are a regular here 😉
    I was excited to try these but had to make a couple of adjustments: I used about 1/4 cup swerve(all I had) & 1/4 xylitol plus a generous amount of monk fruit (I don’t like stevia at all!) It was super wet so added a smidge more coconut flour & only 1 egg. It came together nicely & I added a handful of sugar free dark chocolate chips. I scooped the it out with my hands & rolled into balls & smooshed them down a little bit. I got 19 cookies They weren’t tiny but they were definitely small. Baked for about 17 mins & cooled for just a few minutes before tasting one-I’m inpatient. It was super crumbly but still yummy. I put them in the fridge & tried another one 3 hours later & they are perfect! Delicious, soft, peanut butter goodness! And it was so quick & easy to throw together. I’m excited to make these again as well as more of your recipes. Thank you!

    Reply

  2. At first when I read some of the comments, I got scared these might not work out. I decided to try anyways and I’m so glad I did! I followed this recipe exactly (except I used skippy creamy peanut butter and Truvia as a sweetener) and they turned out perfectly! They are slightly moist and not dry or crumbly at all! So so happy that I found this recipe! It’s hard to believe these cookies have no carbs or sugar:) thanks for this recipe!

    Reply

  3. Hi. Let me tell a brief little story, and then give my feedback on this recipe (or at least my variation of it). I’m kind of new to the keto thing but am a very experienced baker. I am hoping someone can give me some good constructive feedback here, as I think this recipe, while not a total success in my book, was certainly an order of magnitude ahead of the first one I tried…

    The first PB cookie recipe I tried was a 3-ingredient, no flour recipe: 1 egg, 1 C peanut butter, 1/2 C of sweetener (I used Stevia or maybe Splenda… I can’t remember which I filled the tub with when I bought it). Anyway… Those cookies were BAR NONE the absolute WORST cookies I have ever eaten. I wouldn’t give them to my dog. I was so disappointed. As my friend said, “these are dry as a popcorn fart”. They weren’t sticky, but they stuck to the top of your mouth when you tried to chew them, weren’t sweet, and just didn’t resemble a peanut butter cookie from anywhere else in this universe… TOTAL FAIL… and then I found your recipe…

    So as an engineer, I’m trying to dissect these recipes, figure out what went wrong, and also figure out how to get the desired taste, texture, and other attributes of a cookie without using the usual ingredients (i.e. sugar and flour). In my book, peanut butter cookies should have all the following attributes:

    * Be mildly sweet
    * Slightly crisp at the edges
    * Have some softness to the middle
    * Most (e.g. slightly oily) texture
    * Should hold together when picked up between the fingers, and should not fall apart when you take a bite

    To achieve these things, one generally needs fat for moisture and texture, sweetener, something to give it body (which I would guess comes from the peanuts and flour), a bit of leavening to get it some texture in the middle (eggs will do that), and something to bind it all together (protein, which would come from the eggs and the gluten in the flour). So I think the biggest thing I’m trying to get my head around in all this keto baking is… absent flour, where are you supposed to get the protein and binding strength from? I see keto breads and cakes, and I can’t help but think that these are just going to fall apart with no gluten to bind the darn thing together.

    I decided to make some slight modifications to your recipe. I did this for a few reasons. First, you had mentioned that the flour seemed to make all the difference (coconut flour, in your case) and while I haven’t had a lot of experience with it, it certainly doesn’t have an offensive taste. I did have another keto dessert with a sort of shortbread crust made from almond flour, which again also doesn’t have an offensive taste, and being a nut, I thought it might work well with these cookies. I added a little of both, and added an egg to compensate for the additional flour. I also added some additional fat, because the original recipe I used before yours was so dry and absent of texture, that a little butter couldn’t hurt. I added a splash of vanilla extract (because that just brings out the flavor of stuff, IMHO) Finally, I added 1/4 tsp of baking soda, because (in combination with the acidity of the eggs) I thought that might give a bit of a leavening boost and help improve the texture of the finished product. Having said that, here is the final recipe I tried…

    1 C peanut butter
    3 Eggs
    3/4 C sweetener (again, I don’t know if it’s Stevia or Splenda in the tub now)
    1/4 C ghee (clarified butter)
    1/4 C coconut oil
    2 T Coconut flour
    2 T Almond flour
    1/2 t vanilla extract
    1/4 t kosher salt
    1/4 t baking soda

    To try and get some air into all this, I beat the eggs separately, and then beat in the salt, sweetener, vanilla, baking soda, the oils (after having warmed the coconut oil slightly above room temperature to melt it), and finally the flours. I then beat in the peanut butter. Overall, the texture of the batter was slightly oily, but it formed well and I got 16 nice cookies out of it. I baked them @ 350 for about 15 minutes (I have a convection oven too, but decided to go conventional on this one as cookies don’t generally benefit from the convection process.)

    So now for the feedback… First off, again I want to say these were an order of magnitude above the first attempt. My wife and I ate all of them last night while watching America’s Got Talent, with a couple of glasses of almond milk. The taste was FANTASTIC.. BUT… The things were so crumbly they literally fell apart in your fingers. My wife was amazed that I was able to lift them off the silicone baking mats and get them onto a plate without crumbling them to bits. We ended up putting them in a bowl and eating them with a spoon. 🙂 They were tasty, and I thought you could probably mash these up with some butter and maybe use them as a substitute for something like graham cracker crumbs or shortbread cookies in a sweet crust, but “cookies” they were most definitely no. So while I can’t call this a “win” (and I realize I didn’t follow your recipe directly), I also will not call it a fail, because again it ‘s a HUGE improvement over what I started with (those were completely inedible; I gave them away.)

    I think my biggest complaint at this point, again, is the texture and the binder. How do you keep things w/ no gluten from just turning into crumbs? If we could solve that, I think we’d have a real winner here. Thanks again for the recipe and also for your time in reading and responding! — James

    Reply

    • Xanthan gum can help bind and so should eggs. However, I’ve found that putting the cookies in the refrigerator holds them together. I think it’s because the fats will hold together better when chilled.

      Reply

    • I think constructive criticism is great. But not sure if you can criticize a recipe you never tried. It sounds like you ever actually tried this recipe. You came up with your own recipe and then said this recipe doesn’t work. I don’t understand the point of your comment, really.

      Reply

  4. I just use swerve granular or confectioners when baking. What measurements do I use? Do I need both sugars or just one?

    Reply

  5. Ok so when I first tasted these right out the oven they were dry and crumbly. But when I let them cool to room temperature they were delicious. I did add 2 tbs of cocoa powder because the dough was a little wet. They can not taste exactly like regular cookies because they don’t have the same ingredients however they are an excellent substitute.

    Reply

  6. Made these today and didn’t read any of the reviews UNTIL my mix turned into a greasy blob! After reading the reviews, I almost binned them but decided to try a tray first. Looking in the oven the cookies were literally swimming in grease and had slid all over the oven. Not to be defeated, I left them until browned at the edges. On removing from the oven, I immediately put on a wire rack to cool. Amazingly, they dried out and taste wonderful. I had made a couple of adaptations but none that I believe would have affected the final result. I used no added sugar hazelnut butter, and a couple of tbls of coconut palm sugar as I cannot tolerate sweeteners. Thanks Lisa for the recipe. So happy I persevered and cooked them.

    Reply

    • Thanks for sharing. Perhaps others just didn’t bake them long enough. I do have a convection oven so things may just bake up faster even though I convert the temperature for a non-convection oven.

      Reply

    • OH MY on greasy floating blobs on my cookie sheet…here too! YIPE. However once they cooled off they were a bit better. I am experimenting…lol…I have them in the dehydrator in hopes that they will crisp up-we’ll see! When the first half on the cookie sheets cooked so strangely, I decided the other half of the dough needed some additions in hopes of preventing the floating mess-I added a few tablespoons of hemp seeds and 2 tablespoons of ground flax. They still got all oily/weird, but they are also in the dehydrator and they look good (less greasy looking than the first half). Ah, the joys of keto baking 🙂 🙂 🙂

      Reply

  7. Could I substitute the sweetener for JUST liquid stevia? Or even ground stevia leaves? I want to try but am afraid the dough would be too runny and don’t want to change the flavor too much by adding more coconut flour to compensate. First time baking with these ingredients so any feedback would be SO appreciated.

    Reply

  8. I just made this recipe; the only change I made was I substituted 1/2 c of granulated stevia for my total sweetening agent. I made the recipe into 30 cookies.
    DELICIOUS!!

    Reply

  9. I had high hopes, but these were so bad that they just got thrown directly into the trash. The texture was all wrong (not chewy at all, just cardboardy) and they were not sweet. Really terrible.

    Reply

    • Sweetness is an individual preference and those who have been on low carb keto for a while tend to like things a lot less sweeter. More sweetener can always be added. I do find the texture of the cookies to be best the next day after being in the refrigerator. They are a soft cookie like most made with coconut flour.

      Reply

  10. I am a skilled baker and keto for a long time. I made these as directed with no substitutes, but they turned out terrible. As in I doubled the batch and when they were done no one even wanted to eat them. I’m sure others made them and they turned out well, but just a cautionary tale to others to see if your coconut flour etc. are going to work. When finished they didn’t taste very peanut buttery, they had an odd texture, and weren’t that sweet. Hopefully others have better luck.

    Reply

  11. I followed the recipe except I substituted sunflower seed spread and I don’t think my dog will eat these. Floated in grease, rubbery, tasteless, starving dog treats, about sums it up.
    They’re so bad I can’t stop laughing!

    Reply

    • The recipe worked out well with peanut butter. Sunflower seed butter isn’t an option listed so that’s likely the cause of the issue and it sounds like the oil didn’t mix in well. And, the cookies I made were much better next day.

      Reply

    • I really wanted to believe that you were trolling with your review of this recipe. But I can say unequivocally that you were being honest to a fault. I made these monstrosities today and I couldn’t force myself to eat them nor convince my greedy kids to eat them either…and they will just about eat anything.
      Lisa, thank you so much for taking out your time to provide alternative treats for people like me who are trying to live a healthier lifestyle with keto. I am beyond grateful. But this most definitely is a fail in my humble hungry opinion. I’ll keep trying with other recipes.

      Reply

      • Thanks for your honest opinion. But I’m thinking that variations in coconut flour are likely the issue. Perhaps 1/4 cup is too much for many and only 2-3 tablespoons would be better. In addition, these cookies are much better after being in the refrigerator overnight.

        Reply

  12. Can I just use pyure stevia blend as the sweetener? Instead of pyure stevia blend, along with another type of sweetner?

    Thnx!

    Reply

  13. Made these. Followed the recipe pretty much exactly, but had a super sized egg, so I only used one. The batter consistency felt right. I made some almond cookies a few weeks ago, (not sure what recipe I used) and both the almond cookies and these came out crumbly and dry. They taste great, and are a great low carb substitute, now I just have to figure out the texture problem.

    Reply

    • Dry and crumbly is usually not enough binder and or liquid. I have found that a crumbly cookie fresh out of the oven is fine the next day out of the fridge, though, so try that.

      Reply

      • Lisa,
        In spite of all the reviews I tried your recipe anyway. I refrigerated them overnight and They turned out fine the next day. I did add 1tsp of baking powder and xanthum gum and I used 1 Tblsp of Stevia as I don’t need a lot of sweetener. Thanks for the recipe

        Reply

        • I think people get disappointed right away, but these cookies are way better after a night in the fridge. Thanks for the positive review!

          Reply

  14. I made these with Tahini as I am trying to cut out nuts/legumes and they turned out great. I didn’t get the same amount of cookies as this recipe but think I still managed at least 20+. I weighed them and each cookie was about 12-15g each. Very easy to make. Thanks for the recipe 🙂

    Reply

  15. I have recently purchased peanut flour. Could I use for this recipe and if so, with what adjustments? Any other suggestion for recipes with peanut flour? Thanks. I appreciate your knowledge and am learning much from you.

    Reply

  16. Ok I don’t want to rate these because to be fair, I am sloppy and impatient when it comes to baking and I barely followed the instructions. That being said, these were still good!! I didn’t have vanilla extract and I used “one small clump” of Splenda brown sugar blend. I also used Skippy reduced fat peanut butter and Earth Balance buttery spread. The cookies came out super crumbly but tasty! I bet the recipe is amazing if an experienced baker follows the instructions better.

    Reply

      • Mine are very crumbly as well. I used all Splenda for the sweetener. What additional fat should I use to get them not to fall apart just trying to pick them up?

        Reply

        • Did you try keeping them in the fridge overnight? That usually helps too. Another thing you can do is to add xanthan gum or use a fiber based sweetener.

          Reply

          • I’ll try the fridge today. Thanks for the reply. Let you know. They are still good… Crumbly and all.

  17. I used to use a lot of Splenda for a lot of things but once I investigated all the ingredients, I found there are too many chemicals as I want to try and eat as clean as possible. I now use a variety of sweeteners. Stevia with erythiterol, xylitol, and Swerve, truvia. I am getting older and want to get as many of these chemicals I’ve been ingesting all my life gone for good. I am now on the Keto diet (for two months now) and am very pleased with the results and knowing my body doesn’t need all those carbs. There are so many yummy recipes and products on the market that satisfy any cravings I may have. Looking forward to trying the pb cookies and the pumpkin cheesecake this week!! Thank you for all your recipes.

    Reply

    • Not to mention, Splenda kills good gut bacteria just like antibiotics! I wish I would have learned of all the negative affects sooner. Isn’t it sad that we have to research our food and medicine to the extent we do?

      Reply

  18. I’m sorry but these definitely are not your mamas cookies. I was so excited to try them. Total devastation when I tried it. With all of today’s technology and advancement why can’t they find something that makes a good tasty treat for those of us with diabetes? Or even just people that are wanting to go vegan or Keto?

    Reply

    • There are plenty of other options. Sorry this one didn’t work out for you, but coconut flour can vary and so can sweeteners so sometimes a recipe needs slight adjustments in those areas.

      Reply

    • I’ve been keto for 10 months and low-carb cookies just haven’t been a decent replacement – too muffin-like, when I crave the crunch! UNTIL NOW. I made these last night. Last night, the taste was okay, and they were softer than I usually like though browned around edges. I took the advice in comments to refrigerate, and I had to stop myself from eating them all today! Flavour developed overnight and the texture was awesome – soft in the middle but crunchy all around! (I also added Lily’s sugar-free chocolate chops to the batter.) These are addictive and really scratched that itch for a good cookie!

      Reply

  19. I followed the recipe and my cookies turned out a bit dry. Can it be because I only used 2 eggs? Would they have been moister if I used 3 eggs?

    Reply

  20. Hey thanks for the recipe! Im 3 months into keto and these are great for kicking my swert cravings! I have a question. Do yours end up becoming soft the next day? Is that whats expected? I think i was expecting a crucnchy cookie ao surprised how soft theyve becomr

    Reply

  23. The sugar substitute convertions drive me crazy, lol. I am fairly new. I have Stevia. How much should I use? These look so good. I cant wait to try them.

    Reply

    • It depends on the stevia you have. Some are bulk forms that are usually 1 for 1 sugar replacements. Other bulk stevia are twice as sweet as sugar. Most liquid stevia is about 2 teaspoons = 1 cup sugar. Concentrated powdered stevia is about 1 teaspoon = 1 cup sugar. So, you need to specify what stevia you are using.

      Reply

  24. I used to tablespoon scoops, and I only I made ten cookies :((!- what am I doing wrong?? However these are super delicious!!

    Reply

  25. do you ever use coconut oil in place of butter? why does the recipe work without baking powder?
    (sorry for a dumb question)

    Reply

  26. Hi there, I usually don’t leave comments but I started Keto about 3
    Weeks ago and found this recipe while looking for something sweet to make. I made these cookies exactly as the recipe is written. (I got 20 cookies) They were delicious and extremely satisfying!

    Reply

  27. I tried these peanut butter cookies I’m pb addict they were terrible idk what I did wrong I’m just new to low carb baking with different flours.

    Reply

  28. I just made this cookies but used 1/2 (4 squirts) monk fruit juice concentrate instead of the sweeteners you used. They taste great!
    I also used a cookie scoop so they would be the same size and so I only got 23 cookies. The scoop was 2 tsp size. So I had to adjust to nutrient counts.

    I’m new to Keto lifestyle. I’m into my 4th week.

    Reply

      • I ran this recipe thru SparkPeople’s Recipe calculator and came out with 176 cal total with 15.1 fat and 3.5 saturated, 7.1 carbs with 2.6 fiber and 6 protein. Very off from your calculator. I used Bob Red Mill organic high fiber coconut flour, 1/2 cup splenda and the 365 organic creamy preanut butter, unsweetened and no salt. They also do not taste like peanut butter. Any ideas. (it only made 24 cookies for me, but I used 31 for the calculator. Any ideas? What calculator program are you using?

        Reply

        • I redid the calculation using another program and it’s based on 31 cookies. The original calculation was based on MyFitnessPal with custom ingredients entered. The updated calculation is using a recipe software program called WP Recipe Maker. Both calculations I did are similar so there’s something wrong with the program you are using.

          Reply

  30. Lisa, do you have a favorite sweetener to bake with? I’m new to the Ketogenic diet and am having a hard time with all the artificial sweeteners. The conversions from one to the other is so inconsistent. Everyone seems to have a love/hate relationship with them. Thanks for responding!!

    Reply

    • For baking, I use Sukrin:1, Swerve, and the LC Foods white erythritol sweetener. I’ve gotten the best results with these one-for-one sugar substitutes that are naturally based. I don’t really have a favorite.

      Reply

      • Please do not encourage people to ingest erythritol. Check out the list of health hazards.
        I’m going to try your recipes and substitute erythritol with coconut sugar. Coconut sugar is full of nutrients and does not register on the glucose index.

        Thank you for the ideas for cookies.

        Marlene

        Reply

        • It’s the best option for those using a bulk sweeteners. I’ve been moving away from it since I seem to have a sensitivity to it.

          Reply

          • Good for you!
            I am a proponent of the Paleo diet. If my great grandparents didn’t eat it, I don’t. I had an “incurable” disease. Which I cured just by staying away from processed foods, and eating only organic. I’m sticking with Mother Nature. She knows what’s best for our bodies.

        • The health hazards is far less worse than sugar. Secondly if you avoid everything that is “bad” for you just go live in a cave. And she also stated use what ever sweetener you prefer. No where did they say use only ‘x’.

          Reply

  31. I just made these. I didn’t use swerve because I didn’t have it and I didn’t use stevia either. I made some red velvet cheesecakes last week using stevia and they were disgusting!! I threw them in the garbage. The only sweetener I added to these cookies was two packets of Splenda. They came out great!! Just to my liking!

    Reply

    • Splenda spikes your blood sugar and can kick you out of ketosis. Be very carful with artificial sweetners such as Splenda, sucrolose, aspartame, malrodextrin, Ect…do your research. I was told this by my doctor (no I didn’t just read it on the Internet somewhere) stick to natural sweetners such as stevia (has an awful after taste…only use a very small amount, you will get the sweetness without the god awful bite…play around with it. Or mix it with swerve (erythritol) and it will hide the aftertaste of each sweetner…I use truvia, they come premixed…I only use a tsp or a half a tsp in my baking, cooking, coffee ect and that avoids most of the nasty after taste…like I said, play around with it (I’ve thrown out a lot of ruined foods…until I learned how to use it that is haha)

      Reply

      • I’m diabetic and have used Splenda since it came out. It never spikes my blood sugar, and once you learn how to use it, there is no aftertaste and for me, is indistinguishable from sugar.

        Blanket statements can discourage people from trying what might work for them. Always, always YMMV.

        Reply

        • Splenda does harm your internal flora (microbiome)–which I experienced first hand. I agree Spenda taste most like sugar but be prepared to double your probiotic dose when you do. By the way, everyone is different because I have never experienced a cooling effect and use it extensively.

          Reply

  32. These sound soo good. If I only used Swerve as the sweetener, how much do you think I should use. Thanks! Love your recipes.

    Reply

    • If you want to use almond flour, you’d need a bit more and will want to cut back or eliminate the butter. You may also need to reduce the eggs.

      Reply

        • I have not tested the recipe with almond flour, but generally, you’ll need more almond flour (3-4 times as much) and less egg/liquid. So, you may want to try 3/4 cup almond flour, 1 egg and like 2 tablespoons butter.

          Reply

          • Ugh. Wish I had read the comments before I made the batch…

            I used almond flour, and added dark chocolate chips because why not.
            I realized with the almond flower the dough wasn’t dough so I tripled it, but didn’t use less eggs.

            Turned out to be a very greasy dough (cookies literally slid off the sheet while baking) and the texture is unfortunately rubbery and dense.

            Questions:
            1. would less eggs/butter help with the texture?
            2. traditional peanut butter cookie recipes usually include baking powder, baking soda, or both. do you think these would help with the texture so that it rises a bit?

          • Why would you try and use almond flour in a recipe that calls for coconut flour? They aren’t the same and can’t be substituted for each other.

      • Please share exactly what kind of sweetener you plan to roll them in and also your plan of what chocolate to put on top. I need to make a really good cookies for my book club and none of them are on a LCHF diet. Thank for you help!

        Reply

        • I like using Sukrin:1, but you could use plain erythritol granules. I find Swerve too powdery. As for the chocolate drizzle, you can just melt a 85-90% cocoa dark chocolate or your favorite low carb chocolate melted. You can even use a homemade chocolate.

          Reply

  57. Hi Lisa, My husband and I are new to low carb dieting, but after a few short weeks and seeing amazing results in weight loss and improvements to health issues we are never going back to the way we used to eat! The hardest part for us has been trying to find meals and recipes we both like and low carb treats. (You can only eat so many salads.) I was very pleased today to find your blog. I have been checking out all the recipes. I can’t wait to try this peanut butter cookie recipe. Thank you. Marion

    Reply

    • That was always the hardest part for me in the beginning as I like to have a variety of foods. Best to you and your husband on the low carb way of eating!

      Reply

  60. Peanut butter cookies have always been a favorite of mine. This low carb option has made me super excited! They look delicious and only 2g carbs per cookie! Wow, I have to give them a try very soon!

    Reply

  64. These look tasty. Always looking for alternative recipes for the ketogenic diet. Oh and winning some product would be awesome too!

    Reply

  67. Peanut butter cookies are my husband’s favorite that he has been missing because of his diabetes. This will be a great superuser for him this weekend.

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
Low Carb Paleo Buffalo Chicken Casserole Recipe
Healthy Paleo Pumpkin Custard Recipe
Where does food come from?
Low Carb Keto Hamburger Buns Recipe
Crustless zucchini quiche
Dairy free gluten free pumpkin cookies without eggs
Easy vegetable beef soup recipe
Chocolate Brownie Cheesecake Squares
Instant Pot Butter Chicken

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