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Low Carb Peanut Butter Cookies


1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

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Reviews of Low Carb Peanut Butter Cookies:

6-15 of 19 reviews   Next >>

  Clara in Miami  Dec 25, 2009
Would make this again.
Ehhh, they're okay but they don't taste too great. It's good that they're low carb but I'd rather just not eat anything. The point of a cookie is to taste good which isn't the case with this recipe 2 stars

  A cookie baker  Dec 21, 2009
Would make this again.
I just made these cookies and the way I made them they were pretty good! I added more PB and some extra splenda, a pinch of salt. I like the soft texture, they tasted like a regular treat instead of a low carb one. 4 stars

  A cookie baker  Oct 17, 2009
Would make this again.
I made these and mine came out fine. I used one spoon soy flour and one spoon gluten flour though and they stayed together. I also turned the oven heat down and left them in a little longer after baking. 3 stars

  A cookie baker in new zealand  Oct 3, 2009
Would make this again.
made this will almond butter instead, less cream and added oats. These were yummy, didn't get 40 out of the batch though. would make again for sure. Oh, I forgot to add splenda and they still tasted great :) 4 stars

  A cookie baker in Arizona  Apr 29, 2009
Would make this again.
I thought these were great. Like a lot of folks, I tend to have a sugar addiction and this ability of being able to bake and enjoy low carb Peanut Butter cookies (my favorite) is wonderful. Thanks for sharing of the recipe! 5 stars

  A cookie baker in New York, NY  Apr 4, 2009
Would make this again.
WOULD MAKE AGAIN!!!!!
I added about 3 xtra splenda packets and an egg white, came out great!!!
5 stars

  A cookie baker  Dec 5, 2008
Would make this again.
I really enjoyed these! I added a tbs spoon or two more of the PB (also used regular not SF) and added more splenda. Besides the fact that they are super fragile, the taste was good! 4 stars

  Low carb dieter in Chicago  Dec 1, 2008
Would not make this again.
I would not refer this to anyone, I used the additions that everyone offered besides the oatmeal idea(more carbs???) and the cookies came out horrible. As stated above they tasted better before they were cooked and they fell apart at first touch. Maybe I did something wrong but I followed the recipe. 1 star

  Bobbie in Arkansas  Aug 19, 2006
Would make this again.
I tried this recipe a couple of different ways. I added 1 teaspoon of xanthan gum to help hold them together and they still fell apart so the next time I made them, I added 1/4 cup of oatmeal and baked them about 5 minutes longer and they held together much better. My husband and I really liked them. Next time I will add a little more peanut butter though. 5 stars

  A cookie baker in missouri  Oct 12, 2005
Would not make this again.
They were so bad...I had to throw the whole batch away 2 stars

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