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:

1-5 of 8 reviews   Next >>

  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! four 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. one 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. five 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 two stars

  A cookie baker in Longview, WA  Dec 19, 2004
Would make this again.
I tweaked the instructions a bit, but they turned out pretty yummy! Added just a bit less cream, a bit more baking powder, real peanut butter instead of sugar free (there really isn't a big diff in the carbs) and baked on 325 for 20min. four stars

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