The ultimate low carb peanut butter cookie recipe, just enough for you and your loved one. This small batch keto dessert is ideal for portion control.
You people have made a monster out of me. All you people requesting small batch recipes, desserts for one and two, you’re messing with my head! I can’t stop making these cute little things, despite having a family of five to feed. Which is really problematic when my three kids come home from school and are looking at me expectantly. Oh, sorry, kids, I only have enough for two of you. The third is just going to have to go hungry. Who am I kidding? I usually save the two servings for me and my husband. So all three kids go hungry. And it’s all your fault. I hope you realize that you have three starving children on your conscience. How does that make you feel?
They really are cute, though, aren’t they? Truth be told, these little low carb peanut butter cookies were difficult to master. I tried them numerous ways and they just weren’t coming out quite right. My son really liked the first batch (see, I am not such a heartless mama after all, I do feed my kids), but I found them too stiff, not soft enough. One batch wasn’t sweet enough and another was too sweet. I tried both peanut flour and almond flour. I tried melting the butter and peanut butter together, which was easier, but it resulted in less tenderness. Really, the right consistency and taste seemed to elude me.
Finally, I decided to do what I normally do with low carb peanut butter cookies, and that was to beat the peanut butter and softened butter together with the sweetener. It really isn’t all that much more work and that way, you get to lick the beaters. And then, to really make them tender, I under-baked them. They were still really soft when they came out of the oven but they firmed up a bit as they cooled, allowing them to have that perfect peanut butter cookie texture. Soft and slightly crumbly at the same time.
Don’t say I never do anything nice for you. I also made you a video so you can see for yourself! Yes, I really am breaking off a piece and putting it straight into my mouth there at the end. Irresistible!
Peanut Butter Cookies for Two
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 163 kCal Calories from fat 119 kCal | |
| % Daily Value | |
| Total Fat 13.22g | 20% |
| Cholesterol 119mg | 40% |
| Carbohydrate 5.70g | 2% |
| Dietary Fiber 1.86g | 7% |
| Protein 4.88g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
The ultimate low carb peanut butter cookie recipe, just enough for you and your loved one. This small batch keto dessert is ideal for portion control.
Ingredients
- 1 1/2 tbsp peanut butter
- 1 tbsp butter, softened
- 2 tbsp Swerve, Granular
- 2 tsp egg whites (carton or fresh)
- 1/4 vanilla extract
- 2 tbsp peanut flour
- 1/8 tsp baking powder
- Pinch salt
- 2 tsp sugar-free chocolate chips
Instructions
- Preheat oven to 325F and line a small baking sheet with parchment or a silicone mat.
- In a small bowl, beat the peanut butter, butter, and sweetener until well combined. Beat in the egg white and vanilla extract.
- Add the peanut flour, baking powder, and salt and mix until dough comes together. Divide dough in half and roll into balls.
- Press each ball into a flat disc, about 1/2 inch thick. Top each with 1 tsp of chocolate chips, pressing into the dough to adhere.
- Bake 10 to 12 minutes. The cookies will still be very soft but will firm up as they cool.
Recipe Notes
Serves 2. Each cookie has 3.84g NET CARBS.
Food energy: 163kcal Total fat: 13.22g Calories from fat: 119 Cholesterol: 15mg Carbohydrate: 5.70g Total dietary fiber: 1.86g Protein: 4.88g Erythritol: 16g
They look great where we live I can’t find peanut flour can u make it, by the way your site is the best thanks so much
You really can’t make it but try using 1/4 cup almond flour instead.
Hello Sharon. I buy my peanut flour online at this site: http://www.southerngracefarms.com/peanutflour.html
They always have super deals on expired peanut flour & I find that there seems to be no difference using the expired flour. I freeze most of it as soon as it arrives.
Besides the recipe above, you will definitely want to try this FANTASTIC recipe from Carolyn’s blog last January!
https://alldayidreamaboutfood.com/2016/01/low-carb-no-bake-peanut-butter-bars.html
Thank you i am always looking for recipes for one because i am alone i will sure try it.😚😚
Hi Carolyn, I love your recipes! have you thought of using cream cheese in lieu of butter? I do that in almond butter cookies and the result is amazing. It’s more of a soft batch cookie so that might not be texture you want here.
I’ve used cream cheese in other cookies before. May try it again sometime!
To answer your video’s question: “Who will I share with?” NO One. Mine.Mine.Mine. YA-UM. (okaaaaay, the hubs might get a bite.) As usual, I have everything I need to make these cookies (even the peanut flour – a staple now!) LOVE that about your recipes. =))
Let me know what you think!
SOO, so good. Had them last night. Perfect for just a little somethin’. May become a nightly ritual….
=))
YUM! Carolyn, Sorry if I’ve missed it but do you have a preferred brand(s) of peanut butter? Can you share? (I love Trader Joe’s brand, but it leaves some of my PB cookie recipes with dry and crumbly results, so just wanted to check before I try these.)
Okay, my true confession is that I don’t really like the completely natural brands so I buy Jif Natural. It has a little sugar but not enough to really torpedo a recipe like this. The carbs are still quite low. But the 365 brand from Whole Foods is pretty decent, if I do go that route.
Super helpful- thank you!!!
“…true confession…I don’t really like the completely natural brands.” Because, honestly, how good must we always be? Felt so much better about myself knowing this info (kidding, not kidding). Have to agree with you. Personally, Laura Scudders for eating-out-of-the-jar-peanut butter. Jif Natural is much, much better for everything else.
Thank goodness you won’t tar and feather me for not liking the all natural, “just peanuts and salt” kinds. I feel better too!
For those of us who can’t tolerate the strong cooling effect of Swerve, can you recommend another sweetener that won’t change the texture???
Any other erythritol sweetener should be fine. Or xylitol.
OMG! Funny commentary! You should write a humour blog too!
Crazy question – and I didn’t see it answered above. Is Peanut Butter Powder the same thing as Peanut flour??
Yes, I think it is.
FAB news. I have a tub of PB Powder (thanks to my hubby), so I’m trying these tonight. 🙂
Made these last night and they are/were super yummy. 🙂 The PB powder worked perfectly. 🙂
Good to know!
I’m allergic to peanuts… would it work using another nut spread and almond flour? Maybe it won’t be as good considering you did lots of playing around to achieve the cookie you wanted, but maybe worth a whirl anyway?
The nut butter would be fine but almond flour is not as powdery as peanut flour. You will probably need a little more of it.
OK, These sound so yummy…. I am ordering some peanut flour now!
I always loved the thumbprint peanut butter cookies with a Kiss on top…. these sound close.
Do you have a BIG BATCH recipe for them?
Thank you
I made these with almond flour. They turned out great and were delicious. I can always count on Carolyn for a great recipe. Thanks!!!