The ultimate low carb peanut butter cookies and it serves just two people. This delicious and easy keto cookie recipe is perfect for when you don’t want leftovers. Built-in portion control! Instructional video included.
These low carb peanut butter cookies are all your fault! You people have made a monster out of me, requesting small batch recipes, dessert that serve just one and two. 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.
How to Make Low Carb Peanut Butter Cookies
See just how easy it is to make these peanut butter cookies for two! Yes, I really am breaking off a piece and putting it straight into my mouth there at the end. Irresistible.
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.
Low Carb Peanut Butter Cookies Recipe Tips
- Don’t melt the butter or the peanut butter. Be sure to beat them together as you would with regular cookies
- Peanut flour gives them better texture than almond flour and a deeper peanut flavor.
- Add the chocolate chips to the top gives you the best chocolate distribution.
- For truly soft, delicious cookies, under-bake them a bit. Don’t worry, they will firm up upon cooling.
Low Carb Peanut Butter Cookies for Two
Ingredients
- 1 ½ tablespoon peanut butter
- 1 tablespoon butter softened
- 2 tablespoon Swerve Sweetener Granular
- 2 teaspoon egg whites carton or fresh
- ¼ vanilla extract
- 2 tablespoon peanut flour
- ⅛ teaspoon baking powder
- Pinch salt
- 2 teaspoon 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 ½ inch thick. Top each with 1 teaspoon 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.
Notes
Brenda Moore says
Exactly what I’ve been looking for! Thank you!
Shari says
These sound delish but two just went do! Will it work to just expand the recipe so it makes 12? I’m capable of the math but I want to be sure it won’t change anything.
Thanks!
Carolyn says
I think it should work fine.
Leah says
These are literally perfect. So happy.
Nancie says
I just doubled it because it seemed like a lot of work for only 2 cookies. They were sooo delicious! Now I’d like to make a big batch because of getting the mixer involved and have a bigger yield. Do you have a large batch recipe yet??
Andrea Shepherd says
Can you use the peanut butter powder (PB2) instead of peanut flour?
Veronica says
Hi, it looks amazing, can I substitute the eggs white with something?
Carolyn says
Do you mean you’d prefer no egg at all? Or do you simply want to whisk an egg and measure it out in 2 tsp? Because I don’t think these would work without eggs.
Emily says
Making these again now – love this recipe!! Doubled it so I’ll have a treat for a few days. So useful for those of us who live alone or in my case – have family members who don’t eat keto. Thanks Carolyn!
Stephanie Niksa says
Would these work with coconut oil instead of butter?
Carolyn says
Yes, but the consistency changes a bit.
Sandy says
I made these with almond flour. They turned out great and were delicious. I can always count on Carolyn for a great recipe. Thanks!!!
Holli Krebs says
Did you use 1/4 cup of Almond flour?
Kathi says
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
Rebecca says
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?
Carolyn says
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.
Stephanie Deal says
Crazy question – and I didn’t see it answered above. Is Peanut Butter Powder the same thing as Peanut flour??
Carolyn says
Yes, I think it is.
Stephanie Deal says
FAB news. I have a tub of PB Powder (thanks to my hubby), so I’m trying these tonight. 🙂
Stephanie Deal says
Made these last night and they are/were super yummy. 🙂 The PB powder worked perfectly. 🙂
Carolyn says
Good to know!
Frank weir says
OMG! Funny commentary! You should write a humour blog too!
Chrisa says
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???
Carolyn says
Any other erythritol sweetener should be fine. Or xylitol.
Karen says
“…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.
Carolyn says
Thank goodness you won’t tar and feather me for not liking the all natural, “just peanuts and salt” kinds. I feel better too!
Joi says
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.)
Carolyn says
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.
Joi says
Super helpful- thank you!!!
Karen says
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. =))
Carolyn says
Let me know what you think!
Karen says
SOO, so good. Had them last night. Perfect for just a little somethin’. May become a nightly ritual….
=))
Shereen De Jesus says
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.
Carolyn says
I’ve used cream cheese in other cookies before. May try it again sometime!
Mary perez says
Thank you i am always looking for recipes for one because i am alone i will sure try it.??
Sharon Jessup says
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
Carolyn says
You really can’t make it but try using 1/4 cup almond flour instead.
Linda says
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
Holli Krebs says
This link for expired peanut flour doesn’t work.