3 Ingredient Low Carb Peanut Butter Cookies

Shark week of all kinds is happening right now, and in this particular month – I want to eat EVERYTHING. I’ve also started eating carbier foods (seriously, yogurt  was the gateway), and am now more or less off (okay, more) the low carb bandwagon. I do not feel great as a result. So, we’re back to full-time low carb,  and I thought I’d make myself cookies as a result.

Three Ingredient Low Carb Peanut Butter Cookies

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 15 cookies

Serving Size: 1 cookie

Calories per serving: 110

Fat per serving: 7.3g

Carbs per serving: 1.9g net

Protein per serving: 8.6g

Fiber per serving: 1.2g

Three Ingredient Low Carb Peanut Butter Cookies

A low carb, sugar-free peanut butter cookies that is chewy on the inside,not too sweet, and just like the ones you ate as a child.

Ingredients

  • 3/4 cup Peanut Butter
  • 1 cup (~90g) vanilla whey powder (I used this one)
  • 2 eggs

Method

  1. Preheat oven to 350ºF.
  2. Mix together peanut butter, whey protein powder and eggs.
  3. If the dough is a little too soft to work with in your hands, chill the mixture in the fridge for a few minutes until it becomes slightly harder.
  4. Roll the dough into spheres about the size of a golf ball and place on cookie tray, about an inch apart from each other.
  5. Use the back of a clean fork to make that fun criss cross shape that identifies these as peanut butter cookies, and hits you right in the childhood.
  6. Toss these puppies in the oven and set a timer for 5 minutes.
  7. Pull these bad boys out and let cool for five minutes. You can do it! Trust me, it's worth not having to scrap molten peanut butter off of your charred tongue.

Notes

If you like your peanut butter cookies a bit on the sweeter side, add some extra stevia or sweetener of choice at the beginning. Should your cookies be a little too hard, bake them for less time. If they're too squishy, bake them a little longer.

http://healthygamergirl.com/3-ingredient-low-carb-peanut-butter-cookies/

Low carb, sugar free peanut butter cookies.

Low carb, sugar free peanut butter cookies.

14 thoughts on “3 Ingredient Low Carb Peanut Butter Cookies”

  1. These were tasty! Thank you! I think I put a little less PB and would recommend not skimping or maybe use some coconut oil if I’m short on the nut butter :)

  2. What’s the texture meant to be like? Ours ended up not crunchy at all and was kind of dry. Texture was a little rubbery.

    1. Hi Dean, thanks for commenting! The texture is chewy and soft on the inside, and by contrast, they’ll be a bit “crunchy” on the outside. I had to watch mine like a hawk, as if they’re left in for even 30 seconds too long, they can become tough. Hope this helps!

      1. Alrighty, so they were very dry with only 2 medium eggs! I guess it makes sense, as one large egg is almost twice as big as a medium. I will try three medium eggs to see if that will be better. I also used a tablespoon measuring spoon to get 26 cute, teeny tiny cookies that work out to 60 cals and about 1 carb, flat. Adorable, next time should be muuuuch better. :) I’ll put them on my Insta tonight.

        1. Oh, the tablespoon is a good idea!! I’ll be completely honest – I’ve never bought medium eggs and have no idea how big they are! ?

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Hey there, I'm Liz, a gamer nutritionist with a passion for baking, and a tendency to spend as much time as possible in comfy pajamas.

This blog exists as a way to catalog the sugar free, low carb, delicious recipes that keep my severely hypoglycemic self on an even keel (with cookies!).

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