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Keto Peanut Butter Cookies
Ingredients
- 1/2 cup (115 g) butter, at room temperature
- 1/2 cup (12 g) Splenda
- 2 tablespoons plus 1 teaspoon (19 g) stevia
- 1 tablespoon (15 ml) blackstrap or dark molasses
- 1 egg
- 1 cup (260 g) natural peanut butter (Creamy is best.)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda 1/2 teaspoon vanilla
- 1 cup (80 g) soy powder
- 2 tablespoons (15 g) oat bran
Method
- Preheat the oven to 375°F (190°C, or gas mark 5)
- Use an electric mixer to beat the butter until creamy
- Add the Splenda, stevia/FOS blend, and molasses and beat again until well combined
- Beat in the egg, peanut butter, salt, baking soda, and vanilla
- Beat in the soy powder and oat bran
- Butter or spray cookie sheets with nonstick cooking spray
- Roll the dough into small balls and place them on the sheets
- Use the back of a fork to press the balls of dough flat, leaving those traditional peanut butter cookie crisscross marks
- Bake for 10 to 12 minutes
Makes About 4 1/2 dozen cookies
- Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 grams of usable carbs and 2 grams of protein
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Keto Peanut Butter Cookies Recipe:Preheat the oven to 375°F (190°C, or gas mark 5) Use an electric mixer to beat the butter until creamy Add the Splenda, stevia/FOS blend, and molasses and beat again Continue Reading →
Keto Vegan Snickerdoodles Recipe:Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper In a small bowl, whisk together the flax seeds, cinnamon, and baking powder In a Continue Reading →
Keto Hermits Cookies Recipe:Preheat oven to 350°F (180°C, or gas mark 4) In a large mixing bowl beat the butter until soft with an electric mixer Add the Splenda, polyol, and blackstrap molasses Continue Reading →