For those following a ketogenic lifestyle or simply seeking a healthier alternative to traditional sweets, these keto nutter butter cookies are a perfect choice. These cookies capture the nostalgic flavor of classic Nutter Butters while remaining low in carbohydrates and free from added sugars. This recipe is designed to be accessible to bakers of all skill levels, from beginners to seasoned pros.
Why Keto Nutter Butter Cookies?
Traditional Nutter Butter cookies are undeniably delicious, but their ingredient list leaves much to be desired for health-conscious individuals. These keto-friendly cookies offer a solution, allowing you to indulge in the peanut butter flavor you love without the guilt. They're perfect for sharing, and your friends will never guess that these nutty gems are one of your low carb recipes.
Key Ingredients and Their Role
This recipe relies on a few key ingredients to achieve its low-carb, delicious results:
- Low Carb Peanut Butter: The star of the show! Opt for a creamy peanut butter with no added sugar. Many brands sneak in sugar unnecessarily, so be sure to check the label.
- Erythritol: This low-calorie sweetener is a game-changer for keto baking. It mimics the taste and behavior of sugar without impacting blood sugar levels.
- Almond Flour: When baking, you want to get a fine grain size of keto flour as you can. This will give the best texture and bite to your almond flour peanut butter cookies! Using fine-grained almond flour will yield the most "flour-like" results.
- Oat Flour: Did you know that oat flour is super easy to make from home? It’s true! Almond flour is packed with protein and healthy fats, making it the perfect healthy swap for traditional flour, in these cookies!
- Maple Syrup: Of course, it wouldn’t be a Nutter Butter without the peanut butter center! I recommend using a creamy peanut butter for the most realistic texture and flavor.
Recipe 1: Keto Peanut Butter Cookies
Ingredients
Cookies:
- 6 tablespoons unsalted butter, softened
- 1/3 cup creamy peanut butter (no sugar added)
- 1 cup erythritol (or Lakanto/Swerve)
- 2 large eggs
- 2 cups almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
Cream Filling:
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- 6 tablespoons unsalted butter, softened
- 1/3 cup creamy peanut butter (no sugar added)
- 1 cup erythritol (or Lakanto/Swerve)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, peanut butter, baking powder, xanthan gum, and salt using an electric mixer until light and fluffy (about 6-8 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the erythritol in four batches, allowing each batch to fully incorporate before adding the next. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
- Gradually add the almond flour, using the same technique as with the erythritol.
- Roll the dough between two sheets of parchment paper until it's 1/8" thick.
- Use a round cookie cutter (about 1 1/2" in diameter) to cut circles into the dough.
- Chill the Dough: Place the cut cookies in the freezer for 20 minutes to allow the butter and peanut butter to solidify. This step is crucial for preventing the cookies from spreading too much during baking.
- Bake the Cookies: Preheat oven to 350°F (175°C).
- Remove the chilled cookies from the freezer and carefully transfer them to a rimmed baking sheet lined with parchment paper, leaving about 1/2" space between each cookie.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool completely on the baking sheet. They will continue to crisp up as they cool.
- Gather the scraps of dough, re-roll, and repeat the cutting and baking process until all the dough is used.
- Prepare the Cream Filling: While the cookies are cooling, make the cream filling. In a medium bowl, cream together the softened butter, peanut butter, vanilla extract, and salt using an electric mixer.
- Add the erythritol and cream until light and fluffy, about 10 minutes.
- Transfer the cream filling to a pastry bag or a resealable bag with the tip cut off.
- Assemble the Cookies: Once the cookies have cooled completely, pipe or dollop a generous amount of cream filling onto the top of half of the cookies.
- Top with the remaining cookies to create sandwiches.
- Chill and Serve: Place the assembled cookie sandwiches in the refrigerator for about 5 minutes to allow the frosting to set.
Tips for Success
- Freezing the Dough: Freezing these low carb sweets before baking them is going to be key to your success here.
- Sweetener Choice: Lakanto and Swerve are also excellent choices as they are a 1:1 swap with traditional sugar.
- Don't Overbake: Overbaking will result in dry, crumbly cookies. Keep a close eye on them and remove them from the oven when the edges are lightly golden.
- Cool Completely: Allow the cookies to cool completely on the baking sheet before attempting to move them. They are delicate when warm and can easily break.
- Customize: These keto nutter butters are all kinds of customizable!
- Swap the Frosting: For the best PB + Chocolate combo, try dunking the cooled cookie sandwiches in melted keto chocolate.
- Storage: Store the assembled cookies in an airtight container in the refrigerator for up to a week.
Recipe 2: 4-Ingredient Heathy Nutter Butters
Ingredients
- Oat Flour
- Almond Flour
- Maple Syrup
- Peanut Butter
- Vanilla Extract (optional)
Instructions
- To make these Nutter Butters, start by preheating your oven to 350 F.
- Next, add the oat flour, almond flour, vanilla extract (if using), maple syrup, and peanut butter into a large bowl.
- Stir until fully combined and a thick batter is formed.
- Then, line a baking sheet with parchment paper.
- Use your hands to scoop two, teaspoon-sized balls of the dough and roll them separately.
- Then, place them onto the baking sheet so they're touching each other.
- I recommend following the video so that you can see exactly how to do this! Repeat until all the dough has been used and 16 cookies have been formed.
- Then, use a fork to create a cross-hatch pattern across the tops of the cookies.
- Place the cookies into the oven and bake them for 9-10 minutes.
- Once they're done, remove them from the oven and allow them to cool completely.
- Once the cookies are cooled, spread peanut butter on the undersides of each cookie and press two of them together in order to form a sandwich.
- Then, serve and enjoy!
Variations and Customization
The beauty of this recipe lies in its versatility. Feel free to experiment with different flavors and ingredients to create your own unique keto nutter butter cookies:
- Chocolate Peanut Butter: Add unsweetened cocoa powder to the cookie dough for a chocolatey twist.
- Different Nut Butters: Try using almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
- Spices: Add a pinch of cinnamon, nutmeg, or ginger to the cookie dough for a warm, spiced flavor.
- Extracts: Experiment with different extracts, such as almond extract or maple extract, to enhance the flavor of the cookies.
The Keto Advantage
These keto nutter butter cookies are not only delicious but also offer several benefits for those following a ketogenic diet:
- Low Carb: They are significantly lower in carbohydrates than traditional cookies, making them a suitable treat for those restricting their carb intake.
- Sugar-Free: By using erythritol or other keto-friendly sweeteners, these cookies avoid the blood sugar spikes associated with refined sugar.
- Healthy Fats: Almond flour and peanut butter provide healthy fats, which are an important part of a ketogenic diet.
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