Low Carb Nutter Butters (Keto!)

 

These low carb peanut butter cookies make for amazing after-dinner low carb desserts

They are so delicious.

Ingredients:

Cookies:

• 6 tablespoons unsalted butter room temp
• 1/3 cup peanut butter creamy
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 1 cup swerve or lakanto (see sweetener notes below)
• 2 cups almond flour

Cream:

• 6 tablespoons unsalted butter room temp
• 1/3 cup peanut butter creamy
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup powdered swerve or lakanto (see sweetener notes below)

Instructions:

Cookies:

• In a large bowl, cream together unsalted butter (6 tablespoons), creamy peanut butter (1/3 cup), baking powder (1/2 teaspoon), xanthan gum (1/2 teaspoon), and salt (1/4 teaspoon) using an electric mixer until light and fluffy (about 6-8 minutes).
• Working with the mixer on, add the eggs (2) one at a time.
• Again, keep the mixer on, and sprinkle in erythritol (1 cup), working in 4 batches. Allow each batch to incorporate fully before adding the next. Occasionally scrape down the sides with a spatula to fully incorporate all ingredients.
• Use this same technique with the almond flour (2 cups).
• Roll the dough between 2 sheets of parchment paper until it's 1/8" thick.
• Use a round cookie cutter (I used a 1 1/2" round cutter) to cut circles into the dough.
• Preheat oven to 350 F.
• Place in the freezer for 20 minutes to allow the butter and peanut butter to solidify.
• Remove dough from the freezer, and use a spatula to move each cookie onto a rimmed baking sheet, leaving 1/2" between each cookie.
• Bake in preheated oven for 12-14 minutes. Allow them to cool completely on the baking sheet (they'll continue to crisp as they cool).
• Meanwhile, gather the scraps and repeat the steps above to form cookies.

Cream:

• While cookies are cooling, make the cream -- In a medium bowl, cream the unsalted butter (6 tablespoons), creamy peanut butter (1/3 cup), vanilla extract (1 teaspoon), and salt (1/4 teaspoon ) using an electric mixer.
• Add the erythritol (1 cup). Cream until light and fluffy, about 10 minutes. Place cream in a pastry bag (or a resealable bag with the tip cut off).

Assembling:

• Once cookies have cooled completely, add a dollop of cream to the top of each, and sandwich another cookie on top.
• Place cookie sandwiches in the fridge for about 5 minutes to allow the frosting to set. Enjoy!