The recipe for sugar-free peanut butter cookies is perfect for those limiting sugar intake and following a Ketogenic diet. The ketogenic diet involves reducing carbohydrates with the total exclusion of flours derived from grains and sugars like sucrose, honey, etc. If you love sweets without added sugars, also check out my recipe for sugar and butter-free cookies: they are light and super easy to prepare.
The recipe I propose today is very simple and fast, it contains neither sugar nor flour, just a few ingredients that make these cookies really inviting and fragrant.
Did I pique your interest? then let’s discover the recipe together. If you don’t want to miss my recipes follow me on my Facebook page, on my Instagram profile, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
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Don’t miss the other sugar-free recipes 👇
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 68.41 (Kcal)
- Carbohydrates 3.57 (g) of which sugars 0.37 (g)
- Proteins 2.28 (g)
- Fat 6.06 (g) of which saturated 0.44 (g)of which unsaturated 1.33 (g)
- Fibers 1.10 (g)
- Sodium 20.30 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sugar-Free Peanut Butter Cookies
- 1.8 oz peanut butter
- 1 egg (60 g)
- 1 cup almond flour
- 1/4 cup erythritol
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Spatula
Steps
I preheat the oven to 356°F static mode. In a bowl, I put all the ingredients together, using a spatula to knead into a nice homogeneous dough.
I take a small piece of dough, roll it in my hands like I do for meatballs, place it on a baking sheet lined with parchment paper, and gently press it with the palm of my hand. I then use the tines of a fork to decorate the surface to ensure even baking.
Then I continue with the rest of the dough and bake for about 15 minutes in the oven at 356°F, until lightly golden.
I remove the cookies from the oven, let them cool, and then of course, taste them!😜
Susy’s Tip
You can replace the egg with egg whites, respecting the indicated weight, and the peanut butter with traditional butter.
The cookies stay soft for 4-5 days in a closed jar, or up to a week in the fridge. If you want, you can also freeze them to have them always ready!
