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As talked about in a earlier submit, I am actually not an enormous sweets lover. Given the selection over a scrumptious plate of meat and potatoes over a decadent birthday cake, I am at all times going to decide on the meat and potatoes.

Nonetheless, through the Christmas vacation season, my mom makes what I’d name “the best possible” peanut butter cookies. They’re creamy and simply completely candy, and really simply consumed. One in every of my favourite methods to eat these was to interrupt a bunch of them up right into a glass and submerge them into an enormous glass of milk.

Ever since I made a decision to go grain-free and low-carb, the nostalgia that these cookies ignite has been a bit daunting, understanding that I would not be capable to get pleasure from them through the holidays.

My recipe for Keto Peanut Butter Cookies is not an actual duplicate of my mom’s cookies, however the flavors and recollections are positively there!

For a summertime deal with, I made a decision to place two of those cookies collectively and sandwich a small scoop of All Day I Dream About Meals’s, “Good Low Carb Vanilla Ice Cream” between them. Let me let you know this, this ice cream actually is ideal! Carolyn actually killed it in perfecting this summertime deal with!

If you do not have the time to make the ice cream, a fast swap can be to make use of one among Breyer’s No Sugar Added Vanilla Ice Cream or So Scrumptious No Sugar Added Coconut Milk Ice Cream.

For some selection, you’ll be able to change the elements up in my Keto peanut butter cookies.  Strive utilizing almond butter or including a low carb chocolate chip. No matter fits your palate!

Low Carb Peanut Butter Cookies


  • 1 cup pure peanut butter
  • 1 cup erythritol/monkfruit sweetener
  • 1 teaspoon stevia
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt


  • Beat collectively peanut butter, egg, vanilla and salt.

  • When totally blended and mixed, add within the sweetener and mix till fully included.

  • Retailer combination in fridge for no less than a half hour.

  • Preheat oven to 350 levels F.

  • Take away dough from fridge and roll into small balls, roughly an inch in diameter.

  • Place them on a parchment lined cookie sheet, about 3 inches aside.

  • With a fork, stamp them down making a criss-cross sample.

  • Bake for roughly 10-12 minutes, till they flip golden brown (they are going to be smooth).

  • Take away from oven and funky COMPLETELY (failure to take action will make these crumble to mud).

Tried this recipe?Tag @nobunplease or #nobunplease on Instagram!

What’s your favourite summertime dessert? Remark under!

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