I tried this recipe this morning (I purchased far, FAR too much Creamy Meridian Peanut Butter, so had to use it up. Since it’s the weekend, I made these!). I made the main recipe that isn’t just 3-ingredients, and used regular Erythritol not powdered.
It was simple to make. I divided the dough into 8 pieces, and baked exactly 10 mins. It’s important that they cool some before you take them off the sheet, they’re very delicate until they cool.
These taste just like Nutter Butter cookies to me! I could not eat more than one, but they were delightful!
by Therealladyboneyard
3 Comments
Here’s the recipe typed:
It’s the link, but I’ll put it here also:
1/2 cup peanut butter, or nut butter of choice
1 tbsp milk of choice
2/3 cup finely ground almond flour
3 tbsp powdered erythritol or powdered sugar
1/8 tsp salt
1/8 tsp baking soda
If not already easily stir-able, gently heat nut butter until runny. Preheat the oven to 325 F. Stir dry ingredients very well. Stir in nut butter and milk to form a dough. Roll balls, then flatten into thick cookies (see photo above). Bake on the center rack 10 minutes. Take out when still undercooked. Let cool completely, because they firm up as they cool.
Nutrition Facts
Servings: 16
Amount per serving
Calories 64
% Daily Value*
Total Fat 5.6g 7%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1.1g 4%
Total Sugars 0.5g
Protein 2.7g
It is so easy!!!
Gonna make these today, but I’ll add a teaspoon of vanilla to make them more like the cookies I used to make before going low carb. Thanks so much for this recipe! I might even share it with my keto kids. … Maybe. heh